Anglo-Indian

Kedgeree is the obvious example, but the British presence in India did lead to some very hybrid dishes such as curries, chutneys and sambals as well as rice and kulfi. Delia's Anglo-Indian recipes encompass the best of both worlds...

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Serves 4

Spiced turkey in a creamed coconut sauce

A very English, easy curry to use up the last bits of the turkey. No need to roast and grind your own spices (we are on holiday) – Sharwood’s hot curry powder is the next best thing.

Serves 2

Dhal Curry

Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.

Serves 1

Kedgeree with Kippers

I admit that, having tried kedgeree on several occasions with brown rice, I have now come to the conclusion that it is always better made with white rice (which also happens to be a lot quicker).

Serves 2

Egg and Lentil Curry with Coconut and Pickled Lime

This is one of my very favourite storecupboard recipes. If you always keep a stock of spices and lentils handy and a pack of creamed coconut stashed away in the fridge, you can whip this one up in no time at all. It also happens to be inexpensive and

Serves 4

Buttery Kedgeree

Although it may have connotations of grand Victorian breakfasts or the Raj, kedgeree is, in fact, an easy dish for lunch or supper that is packed with good nutrition.

Serves 4

Mixed Smoked Fish Kedgeree with a Creme Fraiche and Parsley Sauce

A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!

Serves 8

Eliza Acton's Vegetable Mulligatawny

Mulligatawny was highly fashionable in Victorian times and, indeed, this recipe was influenced by Eliza Acton, one of that era's most prolific cookery writers. Spicy, warming and vegetarian, it's a real classic.

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