A ripe, buttery-textured avocado, served with a really good vinaigrette, is simplicity itself. The way to tell if an avocado is ripe is to hold it in the palm of your hand and give it some gentle pressure; if ripe, you will feel it 'give' slightly.
With 30% of food being thrown away, this recipe is a good way of making sure you use up those odds and ends in the salad drawer, plus any bits of cured meat lying around! Use whatever you like - or try Delia's favourite combinations.
One of Delia's most popular salmon recipes - and it's easy to see why. The fish cooks to moist perfection in the oven while you rustle up a sublime creme fraiche and avocado sauce. A brilliant party recipe.
An Italian classic with an unbeatable vinaigrette, this lovely summery vegetarian dish demands to be eaten outside with plenty of crusty bread. Try to find the very best-quality mozzarella you can, ideally buffalo.
When the heat is on, you either don't feel like cooking or even eating a great deal. This recipe fits the bill perfectly and would also be ideal at a drinks party or as a nibble before dinner.
Like a chunkier version of guacamole, this wonderful salsa will go down really well with barbecued chicken, fish, especially salmon, and grilled meats. If you prepare it ahead, cover with clingfilm to avoid the avocado browning.