To dry them is easy: just hang a branch in an airy spot and the leaves will dry in a couple of weeks.They are used probably more than any other herb, to flavour stocks, sauces, casseroles and marinades.
One idea you might like to try is to place a bay leaf in about 2 inches (5 cm) of boiling water, add some salt, then sit a whole prepared cauliflower in the water to cook with the lid tightly closed.
When it’s tender (about 10 minutes), drain, melt some butter over the cauliflower and sprinkle on a little nutmeg.
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
Spiced Pilau Rice is part of the Delia Online Cookery School so you can watch this recipe being make by clicking on the video beneath the Method
Black-eyed beans are the lovely nutty beans that are popular in recipes from the deep south of America and, with the addition of other vegetables, they make very good beancakes.
Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Powdered, gluten-free vegetable stock, made by Marigold, is widely available – an excellent storecupboard standby.
This is a truly sublime soup, it would be good with any cheese you happen to have handy. More good news – it takes little more than 40 mintes to make.
Beetroot is either loved or hated – mostly the latter I suspect, because in this country people have a surfeit of it doused in strong vinegar. But its lovers know of its earthy charm and delicious but distinctive flavour. It makes wonderful soup...
Cheap and nutritious, trout is hugely under-rated and still good value for money. This is a brilliant way of serving it - light and summery with hardly any fat.
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of...
Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Here's how to make chicken stock, which can be used in my soup recipes.