In addition to Delia's wonderful recipes, you've submitted literally hundreds - from curries to casseroles, roasts to rice-based dishes - that all sound very tempting indeed. Have a browse...
The unoffcial national dish of the Philippines, easy to make and even better eaten a few days after cooking for the flavours to seep in. This is a good way to use those chicken parts sold in supermarkets.
by Mel Evans
by Maz - New Zealand
My friend cooked this for me whilst she and her husband were visiting NZ in January. Great recipe if you have members of your family who are a bit iffy eating pumkin and squash. I tend to cook this in a large frying pan or in a wok.
Low GI HIgh Yum
Basically it's chicken breast poached with celery and leek and you serve it on a bed of kiwi and citrus sauce. It's an amazing summery taste, my uncle taught me to make it but I don't know where it originates from. Takes just under an hour to cook.
Another really nice curry
One that my daughter made up
This is a 'second day' recipe - the first day being the one where you buy a whole chicken, remove the breasts, and use them for something else. Also take the legs off the chicken, then pop the carcass and the legs into the oven and roast until done. U
This is a recipe I invented which seems to go down well with my wolves I usuall y serve them hot but they are also nice cold in lunch boxes.
this is a sort of ' cheats version' given to me by my friend Brenda.
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