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Questions
Spanish pork not cooked in the given time.
Dear Delia. I have owned 'Delia's How To Cheat At Cooking' since it was first published. I cooked a lot of the recipes when I was younger but came across one I hadn't tried before - Spanish pork stew with potatoes and chorizo (page 149). For the first time I was disappointed after following a Delia Smith recipe. Delia has always been my favourite. I used pork tenderloin instead of shoulder of pork but otherwise followed the recipe closely. Sadly when we came to eat, nothing was fully cooked, the potatoes were hard and the meat was very tough.
6 inch Christmas cake
Hi Lindsey
I'm planning on making a 6inch version of Delia's Classic Christmas Cake - please do you have any guidance on cooking time? Think I can work out scaling down the recipe ok!
Many Thanks
Ashley
Mango chutney concerns
I made last night Delias mango chutney. Popped into sterilised kilner clip jars. Got up this morning and all 3 had condensation on the inside so I opted them quickly wiped with kitchen paper and closed again. Will
This still be ok to mature? Worries now I’ve done this. Thanks
Steaming smaller Christmas Puddings
Hi Lindsey
I make Delia’s traditional Christmas pud every year & always bake them in two 1 pint bowls. Please can you tell me if I wish to make them in 250ml or 400ml bowls how I long I must steam them for. Thank you Colette
Mincemeat in an Instant Pot
I am just about to make some mincemeat again (always use this recipe) but now that I have an instant pot, which does everything including sous vide and keep warm function. I was wondering whether I could use it to 'melt' my mixture rather than put it in the oven?
The way I see it I could either place the whole mixture in the pot or put some water in the bottom on ?? temperature and place the covered bowl on top of it.
I'd be interested what you would recommend.
Rolling the Hazelnut Roulade
Hi Lindsey
I am planning to make Delia's Chocolate Hazelnut Meringue Roulade for a family party. I am quite confused that the instructions seem to say to roll it from the long side - do I have this right? It seems very weird to roll a Swiss roll-type desert this way, worried it will be very long and thin!