Sugars and syrups
These are made from pure unrefined sugar cane, which means that the colour and flavour naturally present in the sugar cane has not been refined out to make the sugar pure white. The most recent addition to this range is unrefined icing sugar. I love its flavour and pale-caramel colour when made into icing, and so would now not use white.
A very British favourite, something that should always be available for sauces, puddings, butterscotch, sticky toffee sauce, treacle puddings or spread thickly on home-made bread with a generous amount of butter.
This is the dark-ebony syrup that’s left over after sugar has been refined – in unrefined sugars the molasses is included in different degrees. It’s very concentrated, so only a little is needed. When I first started cooking, you could buy dark (as opposed to golden) syrup. Now it’s no longer available, but a little molasses added to golden syrup gives the same effect. One important point though: now that molasses is widely available, always use it in place of black treacle in recipes – more expensive, but lots more rich, luscious flavour.
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.
The world record for making this recipe is not five minutes, but just three – it's quite simply the fastest dessert recipe I've ever come across. It's also amazingly good, and if it is conceivable that anybody on this earth does not love delectably t
These light, crumbly little biscuits are just the thing to serve with home-made ice creams. They could also be packed into boxes or jars for a home-made Christmas gift. Walnut Shortbread can also be made in advance and then frozen.
This is a very quick and easy loaf, but with lots of varying textures. And don't worry if the sunflower seeds turn green during baking – it actually looks very attractive.
This very simple little salad makes a nice side dish. I like to serve it as a nibble before an oriental meal. If you have problems tracking down Japanese ingredients, try www.clearspring.co.uk
This is a very sharp, concentrated preserve which goes wonderfully with fish, especially Rösti Crab Cakes. It is also good with Baked Thai Red Curry Chicken – but because it's so strong very little is needed. To sterilise the jar, wash it thoroughly
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
There isn't a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, I think, the nicest I've come across.
This is one of three recipes for crunchies on the site - the easiest biscuits ever, you can use whatever you have to hand to invent your own version, allowing you to get creative in the kitchen!
Black-eyed beans are the lovely nutty beans that are popular in recipes from the deep south of America and, with the addition of other vegetables, they make very good beancakes.