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It's quite a long time since I made a quiche or tart for entertaining. I feel that serving them individually is prettier and more practical, and people seem to really enjoy them. This recipe contains a base of a very concentrated mixture of fresh mus
Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. Feel free to make the soup the day before and reheat it. The celeriac crisps can also be made the day
Veggies will love this recipe – marinating mushrooms adds masses of flavour. Serve them with a sweet-spice pimenton mayonnaise for dipping.
This is exquisite and pappardelle which are wide flat ribbons work well but any dried pasta can be used.
get the hard work out of the way early. Prepare and cook the tarts ahead, then return them to the oven for 5 minutes or so just before serving
This works well with other ingredients such as steamed asparagus tips or slices of mushroom, smoked salmon or any other ingredient you feel like using.
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