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.
Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the processor, then one little whiz and it's made! It also has an utterly sublime flavour – brilliant! Serve with hot toasted wholemeal bread.
An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee but the caramel won't be as crunchy as putting it under the grill.
I always like to serve a jelly at Christmas time because when there is a lot of rich food around it is so nice to have something cool, light and refreshing at the end of a meal.
Neck fillet of lamb provides very sweet meat that responds perfectly to long, slow cooking and if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb the sweet flavours of the lamb.
This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.
Sea bass has a real feel of luxury about it and served with this gorgeous lentil salsa would make a great dish when entertaining... even non dieters will enjoy it!
Using mainly storecupboard ingredients, this wonderful fish recipe is packed with punchy flavours that will go down a treat with all who eats it.
Based on a classic French dish, this couldn't be easier to make, with the tarragon, sherry vinegar and sherry adding plenty of flavour. A lovely summer casserole.
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
Supper in five minutes? This speedy vegetarian soufflé omelette is so easy and is particularly appealing to those who are wary of making a standard soufflé in the oven.
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