A spicy Peruvian dish with a wonderful and unusual walnut sauce, made simple with the help of a top-class prepared potato ingredient. Colourful and light, it makes a great supper or lunch dish for vegetarians.
As Delia says, bread dipped into fruity olive oil and tomato juices is food of the gods. But roast the tomatoes first and it’s even better! This easy salad is the perfect thing for a hot summer’s day.
Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o
This is a good family recipe and provides quite an interesting way of offering fish to children. Young-at-heart adults have also been known to sing its praises. You can use Greenland halibut or hoki instead of cod or haddock.
Four pieces of any white fish can be used for this dish, though my own personal choice is cod steaks on the bone.