French

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.

 
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Apricot Galettes with AmarettoServes 6

Apricot Galettes with Amaretto

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.

 
 
Asparagus FeuilletésServes 8 as a first course

Asparagus Feuilletés

These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.

 
 
Caramelised Apple FlanServes 4-6

Caramelised Apple Flan

This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.

 
 
Feta Cheese, Spinach and Pine Nut GalettesServes 3 as a light lunch or 6 as a first course

Feta Cheese, Spinach and Pine Nut Galettes

This is a very Greek combination where, authentically, the filling gets wrapped in pastry parcels, this version, though, has less pastry and is much prettier to look at.

 
 
Lemon MillefeuilleServes 6

Lemon Millefeuille

Light and lemony, this may look like a work of art but it's actually very easy to make. Prepare all the elements in advance then just assemble it before serving…adding summer berries alongside if you wish.

 
 
Mini Boeufs en CrouteServes 4

Mini Boeufs en Croute

Beef en croute is a dinner party classic and loved by everyone! Here, Delia has made individual portions that look beautiful and taste even better.

 
 
Poached Pear GalettesServes 6

Poached Pear Galettes

Exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.

 
 
Prune and Apple GalettesServes 6

Prune and Apple Galettes

If you can get mi-cuit plums, the lovely squashy half-dried Agen prunes from France, so much the better. If not, then pitted dried Agen prunes will be fine.

 
 
Tomato and Goats' Cheese GalettesServes 3 as a light lunch or 6 as a first course

Tomato and Goats' Cheese Galettes

This galette recipe calls for lovely ripe red tomatoes for colour, and the preferred cheese in our house is Crottin de Chavignol, but any firm goats' cheese will do.

 
 
Alain’s Passion Fruit Brulee

Alain’s Passion Fruit Brulee

My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.

 
 
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