Mint comes in a whole range of varieties that can be used for cooking, and when I first started a herb garden I found myself the proud owner of several kinds.
However, I gradually came to realise that spearmint was the one I used most, and I now grow only that. This is the one used for mint sauce and for cooking new potatoes. When it’s being chopped the kitchen is filled with the most fragrant aroma; and a couple of sprigs added to boiling new potatoes will permeate the room with an appetising smell too.
In the summer it is, like chives, a herb I use frequently. One unusual application I discovered in the Amalfi area of Italy is to place fresh mint leaves in the belly of fish before baking, grilling or frying them.
One word of warning about mint: never use it dried – it loses all its flavour and becomes very musty and lifeless.
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.
Make the most of summer beans and other vegetables in this gorgeous vegetarian recipe which can be eaten on its own or as an accompaniment. And if the weather is less than kind, you can serve it warm instead of cold as a salad.
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
Light and fresh with zingy citrus and herbs: what more could you want from a veggie pasta dish when you're hungry but don't have much time to cook?
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.
You can now buy vine leaves in supermarkets, so this easy vegetarian recipe just got even easier! It will take you to the Greek islands in seconds, filled as it is with all those flavours of the eastern Mediterranean.
Based on the Mediterranean salad, fattoush, this may sound unusual but go on, give it a try! We are confident you'll fall for its gutsy, robust flavours and textures. Great with barbecue food, or summery chicken and meat.
Shelled peas enjoy a brief season in the summer and if you've run out of other ways to use them, try this wonderful summery soup with lettuce, which can be served hot or cold, depending on the weather.
Mascarpone has both a richness and lightness that makes it the ideal ingredient for summery desserts. Add plenty of seasonal berries and you'll be in heaven!
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.