Ooh la la! Delia's pulled out all the stops with a terrific selection of the very best of French cuisine, from steaks and salades to snacks such as Croque Monsieur.
This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.
Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really is the food of the gods.
Cassoulet is made with all sorts of lovely French ingredients, but for a more economical version, this poor man's cassoulet is just the thing. Make sure you use good-quality meaty sausages.
Plump little quail are the ultimate in single-serving foods...and very easy to cook and serve (no carving needed!). If you can't find vine leaves, use foil instead.
Everyone loves profiteroles, so give these a whirl next time you're entertaining.
This recipe was kindly given to me by the Head Pastry Chef, Mark Mitson, at The Blakeney Hotel in Norfolk, where they are served in the bar with drinks, but only if you get there early enough, because they disappear in a flash.
This is very good served in wedges with a baby spinach salad
Meringue nests filled with vanilla mascarpone cream and lemon curd
Delia's Potato, Cheese and Spring Onion Souffle is from Delia's Happy Christmas, but it's too good to only eat once a year.
Essentially an egg, bacon and cream tart, easy to make without losing any of its classic flavour and texture
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