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I have your recipes for braised venison with bacon chestnuts and wild mushrooms (which states freezing instructions) and braised steak with a wild mushroom and Madeira sauce (which has no instructions for freezing)
My questions are - could I follow the whole recipe (including freezing) for the venison dish, but substitute the venison with braising steaks as in the beef recipe? Are the ingredients such as chestnuts and pancetta ok with beef? Would the freezing and re-heating instructions be the same?
I have made two quantities of Delia's Stollen and set them aside to rise but an hour and a half later they haven't risen at all! Should I keep waiting? What may have gone wrong? I don't want to waste the ingredients so any advice would be appreciated. Thank you. Belinda
I wonder if you can help me.
I would like to know if it is possible to substitute sugar for honey in Delia's Christmas cake and Christmas mincemeat recipes as I am on a refined food diet. And can I substitute black treacle for anything else.....also can I use butter instead of suet for the mincemeat recipe?
I always use Delia's recipe and don't want to change. My mother used Delia's Complete Cookery Course and then sent me one in 1994. It's very ragged now but I wouldn't change it for anything as it holds wonderful memories of my mother for me!
Hi Lindsey sorry it was a misunderstanding I meant the sticky gingerbread puddings that serve 8 that are cooked in the small 6 fluid oz pots, from the delias winter collection. Thanks sorry to keep bugging you