Cinnamon (whole and ground)
This brilliant moussaka will give your guests the impression that you've been cooking for hours, when in fact - thanks to a raft of ready-made ingredients - all you've done is a quick assembly job.
This inexpensive dish is a version of the famous Greek dolmades or stuffed vine leaves, given an English twist with minced beef but also true to the Mediterranean with the inclusion of cinnamon, marjoram and rice.
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…
Click on the recipe to reveal Delia's favourite crumble topping - and a filling that would be particularly good at Christmastime, when mincemeat is definitely flavour of the month.