I have most of Delia's baking tins and liners which I love. I am now considering purchasing the Little Gem sauce pan and frying pan, but am somewhat deterred by the fact that they are aluminium and food will come into direct contact with it. I was wondering if they have been treated in some way, making them different to the aluminium pans we were told to discard in the past. I would love to get these pans so hope you can offer me some reassurance! Thank you in anticipation. Judith..
Q&A's? We are here to help. We being Delia and Lindsey. We work closely together and can answer any queries you have relating to Delia's recipes and our online Cookery School. Why not ask a question right now? What we can't do though, is answer questions about other recipes. (For general website queries or technical questions please click here)
Delia's stem ginger cake which is made in the oblong tin.
Once made what is the best way to store it? Does it have to be kept in the fridge or can it be stored in a air tight tin out of the fridge?
When serving pan roasted Italian onions with san daniele ham and shaved pecorino (winter collection), I see the onions are served hot but is the dressing served cold or warm? Thanks
I Would like to include cherries in my Christmas Pudding, using Delia's recipe; please tell me what weight to use and if I should leave any other fruit out.
Cooking with the grandchildren tomorrow :)
I'm not an experienced cook at all and so I often struggle to adapt recipes. There are only two of us and I would like to use loads of the Delia recipes but am unsure how to scale them down for two people. I particularly struggle with quantities of ingredients and cooking times. Please can you give me any broad guidelines to help scale things down a bit?