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.
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite.
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.
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.
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.
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.
A great salad that can easily be served on its own, with crusty bread. You can use whatever ingredients you like but avocado, garlic sausage, mushrooms and lettuce are Delia's preferred combination.
This is one for someone in a hurry, as it's made with ready-cooked chicken, but don't be put off – it ends up tasting very classy.
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces. So here, in all its forme