Cheating certainly doensn't mean any reduction in flavour or quality of the finished dish: all it does is free your time up by using a brilliant shop-bought ingredient. What could be simpler?
Cheat’s Turkey with Pistachio and Apricot Stuffing and Pancetta and Cranberry, Balsamic and Sage Sauce
This really is Christmas eating without the hassle: Delia turns a turkey crown into a meal of real succulence and flavour, with a gorgeously festive stuffing and a sauce that has all the festive flavours of Christmas.
This is a bit of a clever wheeze, if I say it myself. Instead of buying all those Christmas pud ingredients, take a jar of mincemeat from Sainsbury’s and short-circuit all of that.
The secret of this tart, with its wholewheat cheese pastry, is to cook the onions until they almost caramelise so they form a lovely thick, brown layer over the base.
This is a delicious, creamy and most attractive starter to a dinner party. But don’t make it too far in advance as it tends to lose its beautiful colour.
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces. So here, in all its forme
Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Serve it with a large bowl of crunchy salad along with some warm pitta bread.
These are so simple – they take seconds to cook and are good served with Tracklements’ Chilli Jam. I buy mine ready-prepared (still frozen from the fish counter at Waitrose) so I can always have a stash in the freezer.
These are perfect to serve warm as a dessert, although I personally prefer them chilled. Either way, they just melt in the mouth, with pastry as light as a whisper and a filling of wobbly custard flavoured with vanilla, caramel and cinnamon.
A dead simple recipe this, with a wonderfully exotic combination of textures and flavours. Perfect for serving to friends.
As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.
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