Conserves were originally created as a way of enjoying summer fruits in the depths of winter, a practice we wholeheartedly endorse with Delia's wonderful recipes.
Strawberries are cheap and plentiful in the summer, so why not take advantage of this by storing away some of their sunny, ripe flavour to brighten bleak winter days to come? In a preserve, the whole fruit is suspended intact in its own jelly, so non
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork.
Perfect with lamb, this easy confit is a superb way to use up any gluts of redcurrants that may assail you during the summer!
What is a tangerine?, we have to ask ourselves nowadays: the word seems to apply to a whole variety of species. I have made this particular preserve with one called Suntina (from Israel), and with another variety called Mineola.
This is not a jelly that will keep for long – perhaps only a month – but if you've been for a long walk in the autumn and returned with a harvest of brambles from the hedgerows, this recipe is so easy and quick to make and it does taste delicious.
There are chutneys and chutneys, but this one is simply the best of all. It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all, sausages and jacket potatoes
It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck with Confit of Sour Cherries.
Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.
Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.
Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
Return to Homepage
Visit the Delia Online Cookery School