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This brilliant moussaka will give your guests the impression that you've been cooking for hours, when in fact - thanks to a raft of ready-made ingredients - all you've done is a quick assembly job.
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
This lovely, Italian-inspired aubergine recipe is the essence of late-summer eating and would be a good addition to your barbecue repertoire.
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.
A great midweek supper, with everything cooked together. Lamb and aubergines partner each other beautifully, offering more than a hint of Mediterranean flavour.
As Delia says, bread dipped into fruity olive oil and tomato juices is food of the gods. But roast the tomatoes first and it’s even better! This easy salad is the perfect thing for a hot summer’s day.
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
This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.
A lovely vegetarian recipe for one person...or you could make a batch to freeze some.
Slow-cooking lamb, as in this recipe, intensifies its flavour and makes for very tender meat. Enjoy this Mediterranean-style dish - a real winner when entertaining.
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