All year round
Currants are small black grapes (often Zante or Corinth varieties) that have been dried. The same technique is used to make raisins and sultanas: the grapes are coated with a harmless drying emulsion and left to dry in the sun. When they are done a production line of sieves, combs and air jets removes the stems and any fragments of leaf or twig which, in the tough old days, the conscientious cook would have to pick off herself before she made her cakes and puddings.
Born out of frugality (using up stale bread) this lovely pudding has, quite rightly, pushed itself to the top of the list when it comes to family favourites - and Delia's version is particuarly good.
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
Make the peppers ahead for an easy dish when entertaining. Stuffing vegetables with a mixture of rice, nuts and dried fruit adds plenty of flavour and a very Mediterranean element.
This is delicious served with cold meats or sausages and will keep indefinitely. Use bottles that have contained shop-bought ketchup or you can buy the old-fashioned type 'pop' bottles from good kitchen shops.
This is a bread-and-butter pudding really, made with the addition of apples - useful if you have windfalls or a glut in the fruit bowl! A cheap and easy pud that proves you don't have to spend a fortune to eat well.
These are so good we reckon you won't want to restrict them to Easter eating: moreishly spicy, packed with dried fruit and with a freshness, softness and flavour that puts bought hot cross buns in the shade every time.
Redolent of Greece, Turkey and the Middle East where stuffed vegetables are de rigueur, this lovely vegetarian recipe is a flavourful way to eat cabbage in the winter months.
These ingredients are pre-soaked for seven days to then make Prune and Armagnac Creole Cake
Delia's mincemeat is, as you'd expect, totally brilliant. So make up some batches of this lovely mincemeat - you won't believe how easy it is and it puts anything you can buy well and truly in the shade!
For 40 years, the nation has been making this pudding, which tastes even better if you prepare it a few weeks before Christmas then leave it in a cool place to mature. Serve with traditional brandy sauce.