This, strictly speaking, is not really a cheese but a sort of by-product of cheesemaking. It is made from the drained whey and then cooked; in Italian, the word ricotta means re-cooked.
It has a mild, fresh lactic flavour and contains only 14 per cent fat. It is actually delicious just by itself served with summer fruits, and I have eaten it freshly made in Apulia, Italy, sprinkled with coarse salt, pepper and olive oil, with really good bread.
A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
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.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?
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