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If you like lots of gutsy flavour in food, you'll like this recipe, which should be made with the very best olive oil and served with lots of fresh Parmesan.
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
I love to make this with dried morels, which are available from specialist food shops, but dried porcini will also be excellent.
This recipe is ideal for entertaining; you can make the filling and pastry cases the day before. Serve with Foaming Hollandaise Sauce, see Related Recipe below, which can also be made ahead.
This wonderful, oven-baked risotto is a treat for vegetarians and slimmers alike: Delia has unearthed an ingredient that adds creaminess without calories. Bet you can't guess what it is!
This is a light and delicate soup that is best made with the dark, flat open-gilled mushrooms – which have more flavour to them than the closed button variety.
A filling and very satisfying supper dish for one, this jazzed-up version of scrambled eggs on toast combines all the wonderful flavours of a full English breakfast in one hit.
For this you need two Dover soles, boned, skinned and cut into fillets, or plaice fillets if you want a less expensive dish.
One of the most brilliant first courses Delia has ever eaten... perfect for a special occasion meal and certain to be a success with all who eat it!
Pasta needs a flavourful sauce and there's none better than this wonderful mushroom and creme fraiche version. The addition of porcini and balsamic vinegar adds depth and richness.
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