Cheese crops up in many of Delia's recipes and no surprise: from Cheddar in a classic sauce to accompany macaroni, or Stilton in an omelette to use up Christmas leftovers and three cheeses combined in a superb terrine there are many ways in which to use the world of cheeses available to us.
This is almost like a cheat's cauliflower cheese as you don't have to make a separate sauce - just let the creme fraiche melt. Use vegetarian cheese if you are not a meat eater: this is comfort food at its best.
I love to serve this bread with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour, but it's also good with tomato or any other soup.
Prepare the mixture the day beforehand and you'll enjoy lovely gnocchi with crisp edges and fluffy insides. Use vegetarian versions of the cheeses for a meat-free treat packed with flavours of Italy.
These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving.
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.
Another treat for vegetarians: the simplicity of this cheap-to-make recipe belies the sheer pleasure in eating it. As so often with Italian food, it takes just a few ingredients to make something really special.
This is the classic version of one of the most wonderful combinations of bread and cheese imaginable. You can, of course, vary the cheeses, but the ones I've chosen here are a truly magical combination. Vegetarians might like to know that a vegetaria
Soufflés are really something. Sublimely soft, foaming masses of egginess that rise to lofty heights and never fail to delight all who see and all who taste.
This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep.
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