Marigold Swiss vegetable bouillon powder
This is without doubt an ingredient that has revolutionised modern cooking.
Before Marigold you had to either make your own stock or resort to the dreaded chemically flavoured cube. Fresh stock can now be bought in supermarkets, but it's expensive. Marigold is made with vegetables and has only pure vegetable flavour, meaning you can have instant stock any time. If there were good ingredient awards, this would win first prize.
Eat these hot or cold: with plenty of Mediterranean flavours - cinnamon, pine nuts, thyme - these wonderful summery stuffed tomatoes are a good way of using up a glut from the garden and will please vegetarians no end.
Here you make a spicy apricot puree then marinate the pork for several hours before barbecuing - an unusual way to jazz up some pork kebabs. Serve with spiced basmati rice.
Creamy and full of spring goodness, this easy, fresh-tasting soup is destined to feature in your regular repertoire after just one tasting.
Delia describes this soup as 'one of the best I've ever tasted' and we're certainly not arguing with that! Some soups are hearty and filling enough to make a substantial lunch and this Italian classic is one of them: just add bread…
Low-fat, full of flavour, easy to make and suitable for freezing: there really is every reason to make this superb velvety, almost fat-free soup on a winter's day. It's bound to become a favourite immediately!