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Delia's menu for April
There's something rather luxurious about this month's menu for 6: the wild mushroom tartlets do take some time, but are well worth the effort. Sea bass features in the main course while preserved ginger ice cream - served in brandy snap baskets if you're feeling showy - is a wonderful finale to a special meal.
Starter
Wild Mushroom Tartlets with Poached Quails' Eggs
This is my version of one of the most brilliant first courses I've ever eaten. It was created by Michel Bourdin, head chef at London's prestigious Connaught Hotel. When you want something really special for a celebration, this is it.
Main course (recipe x 3)
Sea Bass with Puy Lentil Salsa
This is an extremely fast supper dish that is full of colour and flavour. Some small new potatoes would make a good accompaniment, but for serious waist watchers, I don't think it really needs it.
Dessert
Preserved Ginger Ice Cream
This is one of the creamiest ice creams I know, and it provides a perfectly luscious backdrop to the strong, assertive flavours of stem ginger. Serve in some crisp Molasses Brandy Snap Baskets, with a little of the ginger syrup poured over – a great combination.
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