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?
I have made your redcurrant jelly for the past 2 years from the berries in my garden and it is delicious! However on both occasions this has not set as a jelly but has a more runny consistency. Is this as it should be or am I doing something wrong? Would boiling for longer give it a firmer set?