Thyme
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A bush of garden thyme will be a good friend to any cook, as it provides fresh leaves all the year round. It has a really strong, warm resinous flavour and needs to be used sparingly if it is not to overpower other tastes.
A teaspoonful of chopped thyme added to a salad dressing is a good idea, and I use little branches of thyme in my stocks and casseroles – and always add some to beef stews.
As it is a herb that dries well, it's useful for flat dwellers and non-gardeners.
Serves 2Toad-in-the-Hole Easy
Ready-made Yorkshire puddings come to the rescue of those for whom batter is one of life’s mysteries, allowing you to rustle up one of this country’s unsung delicacies in no time at all.
Serves 6 as a starter or 4 as a main course with a saladThick Onion Tart
Cheese and onion is a classic partnership and here Delia has combined them to mouthwatering effect with cheesy pastry and caramelised onion filling. This is ideal for vegetarians, served with a crisp salad.
Serves 4Spanish Pork Stew with Potatoes and Chorizo
Pork, potatoes, olives, tomatoes and chorizo combine to brilliant effect in this quick-to-prepare one-pot treat!
Serves 2 as a main course or 4 as a starterWarm Lentil Salad with Walnuts and Goats' Cheese
A tin of cooked lentils allows you to rustle this lovely, French-inspired salad up in minutes. You could also serve it without the cheese as an accompaniment to chicken and fish. Let's raise the pulse rate!
Serves 4-6Cheese, Onion and Potato Bread with Thyme
Baking your own bread can be quite time-consuming but this lovely recipe uses ready-made frozen rosti. Ring the changes with different cheeses and herbs if you like, but either way this bread is a real winner!
