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, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.
This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
I have a passion for Irish bread and always bring some back when I visit Dublin. The true Irish way of making this is with soured unpasteurised milk or buttermilk. The latter is available but not can't always be found in a hurry, so here I have used
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence! If you're wondering what to do with the rest of the anchovy fillets, cover them in a bowl with clingfilm and store to use later for Pizza Amalfit
I love to serve this bread 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.
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