Starters are an important part of any meal as they set the scene for the culinary delights to come, and get the appetite going! You've submitted some real corkers - all well worth a look!
by Crafty Cookie
This a wonderful hearty warming Halloweenwinter soup. It is a superb way of using up the flesh from hollowed out pumpkins at Halloween. Serves 4 to 6 people.
by Julie Sutton
Adding lime gives this a lift You could use squash if you can't get pumpkin
I sort of made this up as I went along, and served these quantities for six as a starter. Both times the guests raved about it. Have to say, it is very tasty!
Very fast and delicious! A lot of people make this dish in Portugal! sorry that I don't know the quantities but I never measure it. For the both of us I use half of pack of soup.
This can be as smooth or as course as you like, wonderful with toast or crusty bread. Served in small Ramekins it is an ideal starter.
Great to make when you have stock leftover from boiling ham and very healthy too
This is easy to make & even easier to set. If you want extra taste in the jam put all the peel , & cores in a muslin & suspend in the pan while the fruit is cooking.remove before you add the sugar.You can also add a couple of apples to the
A fresh and vital raw soup, packed with nutrients - and a lot tastier than you might think.
Fry onion, carrot, garlic and celery until soft. Stir in cumin and paprika and stir for a minute. Add stock, tin of tomatoes and lentils (which have been rinsed in cold water). Add a bayleaf and simmer for half an hour. Blend well.
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