Bread really is easy to make, as long as you follow a few simple rules. Get it right and you'll never look back - or want to eat shop-bought loaves again!
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence!
Serve with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour, but it's also good with tomato or any other soup.
This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
I suppose I would describe this as a kind of hot, home-made sandwich. Lovely to serve straight from the oven for lunch. We've used ham, cheese and sage here, but any kind of filling at all would be fine, including vegetables such as mushrooms or pres
This classic yeasty, fruity tea bread is traditional in Wales. During her Welsh childhood, Delia remembers it being spread with lots of butter at teatime. Easy and cheap to make, it keeps well and is a real treat.
Traditional bread sauce is one of the great, classic British sauces, but I think it has suffered from either not being made properly or – worst of all – being made from a mix or packet.
Based on the Mediterranean salad, fattoush, this may sound unusual but go on, give it a try! We are confident you'll fall for its gutsy, robust flavours and textures. Great with barbecue food, or summery chicken and meat.
Dress a green salad with your favourite dressing and add Parmesan Croutons.
These are so superior to any hot cross buns you can buy, so get baking and make a batch! Hot cross buns seem to be around all year these days, so make Easter special by making your own.
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