DELIA ONLINE WHAT SHOULD YOU BE COOKING THIS MONTH? THURSDAY 23 MAY

Chicken Feuilletes

Good, homely comfort food that can easily be elevated to dinner-party status is how Delia describes these elegant little pastry parcels. If you haven't tried them, you don't know what you're missing…

Buttermilk Scones with Cheshire Cheese and Chives

Cheese scones can be a bit bland, but here Delia has used tangy Cheshire cheese and peppery chives to add bite and colour. Give them a try - they're perfect for tea!

Baked Cannelloni

This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.

Roasted Tomato Soup with Puree of Basil and Olive Croutons

Roasting tomatoes results in a soup that's packed with intense flavour, while the addition of basil brings out the very best in this Mediterranean ingredient.

Chicken Baked with 30 Cloves of Garlic

This recipe really does involve cooking chicken with 30 cloves of garlic. If you've never tried it give it a go - the slow cooking breaks down the garlic's strong flavour, making it sweet and mellow.

A Bit of the Irish Stew with Crusted Dumplings

Irish Stew is one of the best casserole dishes in the entire world. If you top it with dumplings, then bake it in the oven so that they turn crusty and crunchy, you will have a heavenly banquet on your plate.

Zabaglione

Forget all that whisking usually associated with a classic Zabaglione: this one is much more straightforward, thanks to a secret ingredient from Delia!

Chicken with Whole Spices

A lovely baked Indian chicken recipe, all this needs is some pilau rice and mango chutney for a warming midweek supper. Make sure you allow a few hours for the chicken to marinate before cooking.

Roman Gnocchi

These are little fingers made with cheese and semolina, then baked in the oven with butter. Simple, inexpensive but really good. They _can_ be served with a fresh tomato sauce, but I don't think they need it. I would serve these as a lunch dish with

Poor Man's Cassoulet

Cassoulet is made with all sorts of lovely French ingredients, but for a more economical version, this poor man's cassoulet is just the thing. Make sure you use good-quality meaty sausages.

Veal Milanese

You know what it's like when you just love a particular dish? Delia reveals that this Italian classic is her supper of choice at her favourite London trattoria...

Chocolate Creme Brulees

The ubiquitious creme brulee is given a welcome twist in this recipe with the addition of chocolate, making it even more of a treat! And Delia has found a brilliant cheat method for the caramel topping...

Easy Game Pie

Yes, this really is easy. You can now buy packs of three different selections of ready-prepared game, or you can use all cubed venison.

Coq au Vin

It's no surprise that this lovely French classic has stood the test of time: perfect for a supper party or Sunday lunch. Try to make it the day before so the full flavours can develop.

Deep Lemon Tart

I once spent a great deal of time trying every sort of lemon tart imaginable in order to come up with the definitive version. And here it is – thicker than is usual which, quite rightly I think, includes much more filling than pastry. If you want to

Minestrone with Macaroni

Plenty of vegetables and the addition of pasta make this an immensely satisfying and filling soup that costs very little but is definitely in the luxury class! Enjoy it with crusty bread.

Shepherd's Pie with Cheese-crusted Leeks

Shepherd's pie was traditionally a good way of using up leftovers, but there's nothing second best about this wonderful traditional winter warmer, made even better with Delia's addition of a cheese and leek crust.

Hot Chocolate Fudge Sundaes

Although this sublime chocolate dessert includes home-made (and very easy!) vanilla ice cream, if time is short you could always cheat and use a good bought one, then just add the hot chocolate sauce and toppings. Easy!

Chicken Jambalaya

Chicken and rice is always a really satisfying combination - with the addition of a bit of Cajun spice it becomes even better!