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This classic tomato sauce is so good that, for Delia at least, it ignites feelings of almost reverence...the very best pasta sauce of all.
Oven-drying gives tomatoes a deep, intense flavour that will liven up all manner of dishes during the winter months - and is a useful way of using up a glut from the greenhouse, maybe?
Home-made pizzas are in a league of their own and the joy of them is that you can add whatever toppings you like, depending on what you have to hand or what you fancy. A truly versatile supper dish.
Aubergines, tomatoes and Mozzarella are the classic ingredients of any classic Sicilian sauce for pasta, and roasting the tomatoes and aubergines to get them slightly charred adds an extra flavour dimension.
Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper.
If you have an aversion to kneading and proving dough, you'll love this recipe, made with scone dough for speed and ease. Vary the toppings according to what you like or need to use up. Either way, it's a real winner!
I first had these served al fresco on a flowery terrace in Tuscany on a warm summer evening. They are simplicity itself, yet really fresh tasting. Lovely with a pile of lightly buttered fresh noodles and a salad.
This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.
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.
Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o
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