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.
Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
This is adapted from an old Cordon Bleu recipe for pickled cucumber. It's one of the best, in my opinion, for serving with patés, as it provides a bit of crunch and acidity to cut through the richness.
Home-made mincemeat is dead simple to make and this recipe is particularly succulent and moist, as the suet slowly melts to coat the fruits, sealing in moisture and flavour.
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Have you looked at the Delia Online Cookery School