Turkish and Tunisian recipes fall under this general heading, both made with vegetables for a full hit of Eastern promise...
Simple to make but unusual and utterly mouthwatering, this is a brilliant choice for summer entertaining, served with seasonal vegetables or salad.
Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.
Puttanesca has always been one of my favourite pasta sauces – strong and gutsy, with lots of flavour – then one inspired day I decided to try it on a pizza base instead. The result is brilliant.
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 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.
Tortilla can be served warm with salad, cold for a picnic, or cut into cubes to serve as an appertiser
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