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Bruschetta is a very special type of toasted bread, pronounced 'brusketta'. When I first tasted the real thing in Tuscany, it was one of the most memorable eating experiences of my life. Italian country bread is toasted on both sides over hot, fragra
This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if we're lucky enough to have hot weather.
Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The small, squat, green chillies are not too hot, so if you'd like a little more kick to this you can add a few drops o
This makes a very appropriate main course for a warm day. It's a doddle to prepare and it has the advantage of being cooked and left to marinate, so that when the time comes you have literally nothing to do but serve it.
Vegetarians are often overlooked at barbecues, so tempt them with these moreish meat-free kebabs and don’t be surprised if the meat eaters want some too!
Delia describes this vegetarian tart as the 'easiest and most sublime tomato recipe on record'. We're sure you'll agree - serve it at barbecues, picnics and any other outdoor event.
Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.
I think a Stroganoff made with lambs' kidneys is even nicer than one made with fillet steak.
Pork kidneys soaked overnight have a much milder flavour and, as they're fairly reasonably priced, it's worth going to the trouble.
This has a lovely Mediterranean flavour and tastes very good eaten out of doors on a hot summer's day.
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