Salad or spring onions
Indispensable in the kitchen, and especially in salads.
You won't find the best kind in the supermarket, but if you are near a farm shop, tiny, thin, very young spring onions are delicious served whole with just the root trimmed.
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort.
The great thing about stir-fries is speed, and the great thing about turkey stir-fries is that the meat is already trimmed and prepared.
Recipes don't come much more frugal than this cheap and satisfying take on jacket potatoes - ideal food for cash-strapped students and vegetarians.
Anchovies, capers, parsley and olives - plus garlicky mayo - give this bean salad plenty of punch. Chickpeas and haricots verts are a brilliant source of fibre and highly nutritious. Vegetarians could leave out the anchovies.
Low-fat recipes often need quite assertive ingredients in order to give you plenty of taste and flavour: this lovely Japanese-inspired soup is a great example, with shiitake mushrooms adding punch and meaty depth.
This is one of the most popular recipes on the site and is packed with flavour, lifting a simple chicken recipe into the realm of something really special (and easy).
Delia describes this as her favourite vegetarian dish - and it's so versatile we just know you'll make it again and again with whatever vegetables are available.
Not for nothing has this lovely main-course salad become a classic! Give it a try as it's a good way to use up leftover cooked chicken and walnuts, celery and spring onions add plenty of crunch.