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 is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence! If you're wondering what to do with the rest of the anchovy fillets, cover them in a bowl with clingfilm and store to use later for Pizza Amalfit
Tarragon, wine, grapes and cream complement chicken beautifully in this classic summery French dish to serve one.
An ingenious little supper dish for one, this, but with plenty of colour and flavour. If you're less hungry, just use one egg.
This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little work involved. The flavour is superb!
This is virtually an all-in-one meal cooked under the grill, except perhaps it needs a few new potatoes and a green salad to accompany it.
These make a delicious first course if you're entertaining, or would serve you well as a light, summery lunch. Either way, they're excellent surrounded by crisp, dressed salad leaves or on a bed of tomato salad with fresh basil. Ripe Camembert is ess
Who’d have thought you can roast a whole chicken in just 45 minutes? Well you can, with succulent results. This adaptable recipe is brilliant whatever herbs you use, so if tarragon isn’t available try rosemary, sage or thyme.
This is a one-person portion (a man-sized portion almost!) that is made in a 4½ inch (11 cm) ramekin. It is possible, I've discovered, to cook it on top of the stove (see note at end of recipe), but I have to say I've come to the conclusion it's less
This is simply the old favourite apple tarte Tatin turned into a savoury version. The red onions are mellowed and caramelised with balsamic vinegar, and look spectacularly good. And the cheese and thyme pastry provides the perfect background. Everyon
Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.
Return to Homepage
Have you looked at the Delia Online Cookery School