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...
Thanks to Sangye for this traditional tibetan bread recipe (and for the excellent cookery lessons!) - this is a simple dish to make and can be eaten as a snack or as an accompaniment to soup and meat dishes. Other fillings can be used, e.g. meat, mu
by Albert Macdonald
This Receipe paste could be kept for a long time and 2 table spoons should be enough, make the, curry, Fry Onions till golden , two spoons of paste add diced Meat, mutton or Chicken, cook til tender, mix with cooked rice (4 Cups) Enjoy
by Crafty Cookie
A long time friends German mother gave my mum her family recipe for potato pancakes, which is delicious. Note it is best to keep stirring the batter mixture to keep the batter ingredients well mixed as they do tend to seperate whilst the pancakes ar
by Top Conker
Ross often produces these for hatching, matching and dispatching the locals. It took me a long time to get this recipe out of him, expecting it to be complicated and drawn out, how wrong I was, but they are the real thing as produced by The Black Hor
BLIND FRIENDLY RECIPE This is an ideal easy meal for lazy souls like me too. No knifes, no mixing, no need of tedious, accurate measuring and NO WASHING UP! HOORAY! A simple, delicious and a fun dish for novice cooks and pro-chefs alike.
Traditional South African Bobotie. This recipe was given to me by an Ouma that I met a few years ago. Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.
I use home-made tomato chilli chu
This is a traditional cake at Christmas in Portugal. Or rather, it is supposed to be eaten on the 6th January, feast of the Kings - hence its name, Bolo-Rei, King cake. But everybody starts eating it on Christmas Eve. In the old days the cake had a s
by sam from worthing
great dish! your man will love this (i do too!!!)
Marinading really is optional, but necessary for a tougher joint to make it tender,
You don't need to marinade so long. I did the first time I made it because freezer was full.
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