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.
You can use chicken for this recipe, but it's well worth seeking out guinea fowl in the autumn and winter months as it has a wonderful depth of flavour, here accentuated by Calvados, creme fraiche and apples.
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!
These crunchy little hazelnut biscuits go very well with Irish Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce. Alternatively, if you leave out the coffee, they're excellent for serving with ice creams or jellies.
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.
This is the easiest chocolate recipe ever invented - and yet it tastes wonderful. I first made a more basic version for children's TV. Since then it's got much more sophisticated but the joy of its simplicity and the fact that no cooking is required
This used to be a rather soft, rather squashy meringue, but now I like it crisper and chewier. Either way it’s loved by everyone. You can of course use any other fruit – summer berries or in the winter passion fruit.
This works well with other ingredients such as steamed asparagus tips or slices of mushroom, smoked salmon or any other ingredient you feel like using.
You need to start this recipe at least one day before so the custards have time to chill. They also freeze beautifully
If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas.
This is quite simply my own favourite chocolate dessert of all time. It’s dark, very moist, and the prunes soaked in Armagnac make it a very grown-up chocolate experience. I used to call it Sunken Chocolate Cake but sometimes it doesn’t sink!
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