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Marigold Swiss vegetable bouillon powder
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This is without doubt an ingredient that has revolutionised modern cooking.
Before Marigold you had to either make your own stock or resort to the dreaded chemically flavoured cube. Fresh stock can now be bought in supermarkets, but it's expensive. Marigold is made with vegetables and has only pure vegetable flavour, meaning you can have instant stock any time. If there were good ingredient awards, this would win first prize.
Serves 4Leek, Onion and Potato Soup
This is one of Delia's favourite soups and it's easy to see why! The ultimate in comfort soups, it also uses some of the cheapest vegetables around for luxury taste at a low price.
Serves 2 (double for 4 or treble for 6)Lamb Ossobuco with an ‘almost’ Risotto Milanese
Delia used lamb fillet instead of the more usual veal here and - guess what! - it was totally gorgeous and full of real Italian flavours, thanks to a jar of ready-made sauce. Even the risotto was easy - no stirring!
Serves 6Black Forest Ham and Lentil Soup
In this recipe, Delia uses tinned lentils and smoky Black Forest ham to create a soup that will hit the spot on a cold evening. As she says, soups are ideal if you haven't got much time to cook but want more than a ready meal…
Serves 4Turkish Stuffed Tomatoes
Eat these hot or cold: with plenty of Mediterranean flavours - cinnamon, pine nuts, thyme - these wonderful summery stuffed tomatoes are a good way of using up a glut from the garden and will please vegetarians no end.
Serves 4Watercress and Potato Soup
Creamy and full of spring goodness, this easy, fresh-tasting soup is destined to feature in your regular repertoire after just one tasting.
