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.
A while ago my 20 cm palette knife broke and I asked you about the serrated knife Delia uses but can't find Victorinox anywhere. Since then I've not been able to find a decent palette knife anywhere until I've seen three styles today. One is a serrated one but the blade isn't very flexible, one is straight edged and flexible but has a 'step' (I'm sure there must be name for it!) from the handle to the blade, the last one was plastic and rather narrow, all were with about a 20 cm blade. Out of this wonderful selection which would be most suitable?
Hi I have made christmas chutney for years, however I cannot get allspice berries or ground allspice here. I know I can use ground cinnamon,cloves and/or nutmeg to substitute, However I don't know what quantity to use to substitute for the 3oz of whole allspice berries. Can you help please.
So far I have not made jam in the UK but I have recently bought a book on jam and preserve making and would like to get started but was very suprised to find out that it is maybe impossible to find Jelly Sugar 2:1, so that I can use half the amount of sugar to the amount of fruit. I made jams and preserves in France like that for many years and could never understand why British books still insisted on the same amount of sugar to fruit of even more. Now I know, the marvelous Jelly Sugar doesn't seem to be sold here or is it?