Cheddar
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One of the most imitated of cheeses, and understandably so: we import Cheddars from all kinds of places like New Zealand and Ireland, but the original English Cheddar is still the best – and in particular Farmhouse Cheddar, which is well matured (anything up to nine months) and stronger than the mild, younger Cheddars that are widely available.
A good Cheddar cheese should look amber yellow and fresh, without a greasy shine and it should feel firm but not hard. Its clean and mellow flavour makes it very suitable for cooking, toasting, topping, for cheese sauces or simply for serving with pickled onions and beer for a ploughman’s lunch.
Serves 2-3Smoked Haddock and Quail Egg Pie
This fish pie with a difference relies on a handful of ready-made ingredients, allowing you to make it in minutes then simply cook in the oven for half an hour. If you can't find quail's eggs, then hen's eggs are fine!
Serves 2Grilled Fish with Tartare Sauce and Melted Cheese
By tweaking a bought tartare sauce, Delia creates a very toothsome version that goes brilliantly with grilled fish for an easy and quick lunch or supper.
Serves 2Gratin of Eggs with Chilli and Chorizo
A 'lazy but luscious supper dish' that is made in one dish under the grill… so no tedious waiting for the oven to heat up! Grilled eggs may sound unusual but we can assure you this recipe is a huge success.
Serves 2A Fricassee of Eggs with Spinach and Fiorentina Sauce
Good-quality fresh sauces are a boon for the busy cook. In this lovely vegetarian recipe Delia combines a spinach and cheese sauce with freshly cooked eggs and leafy spinach for a meat-free treat.
Serves 4Courgette Souffle
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
