These lovely, sizzling deep-fried prawns are packed with flavour - and the dipping sauce simply adds plenty of Oriental elements. A real treat...
This is designed for beginners, just to get the feel of making tempura and the practice. There are, of course, many different types of ingredient that can be used, such as squid, whitebait, chillies, pieces of green pepper, baby scallops, onion rings
It doesn't have to be prawns: you can use fish, chicken or even pork in this wonderful one-pot recipe packed with flavours of Cajun cooking and the Deep South.
Delia urges us to make the most of lovely purple sprouting broccoli during its short season. It lends itself beautifully to stir-frying, as in this Chinese recipe.
This is a fresh, mildly spicy curry – and very quick to make. If you would like it a bit more fiery, I suggest you add ¼ teaspoon of chilli powder. Another point: if you don't want to grind your spices, you can use instead 1 level teaspoon hot curry
This is a delicious, creamy and most attractive starter to a dinner party. But don’t make it too far in advance as it tends to lose its beautiful colour.
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces. So here, in all its forme
As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.
A superb special-occasion recipe when you need to rustle something up unexpectedly, as all the ingredients come from the storecupboard or the freezer. Yet it's so sumptuous!
A crunchy rosti topping is ideal for a fish pie, providing a contrast of textures with the soft, creamy fish and seafood beneath. Perfect for easy entertaining.
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