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.
Never has a quiche Lorraine – essentially an egg, bacon and cream tart – been so easy to make, without losing any of its classic flavour and texture.
This recipe looks so impressive that your guests will think you've spent all day in the kitchen. Little do they know that this is a quick and easy recipe that you can make in advance, then just sit back and wait for the compliments!
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.
This combination of earthy cep mushrooms and sweet caramelised onions is divine, and comes to us courtesy of Alex Mackay, the brilliant young chef who demonstrates his talents at Delia's food and wine workshops at NCFC.
A great recipe for entertaining, this is simply a luxurious fish pie. You can make it in advance and freeze it for a stress-free time on the day - all you need with it is a crisp green salad.
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.
As Delia says, this soufflé is an inexpensive way to enjoy something that's quite luxurious. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
Luxurious, indulgent, special… this lovely scallop recipe is all of these things and will wow your guests when entertaining. As long as you use fresh, not pre-frozen scallops, you can also freeze it ahead.
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Have you looked at the Delia Online Cookery School