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Veggies and meat eaters alike will love this hearty Spanish omelette which is surprisingly easy to make, as long as you follow the recipe and leave it alone to cook for a while. If you want you can jazz it up with cheese, ham, herbs and other ingredients.
People search the world over for the very best chocolates, but there's no need. The very best of all are those freshly made at home. Just the thing to serve with the coffee after a very special meal.
Dessert figs that have become too dry to eat as they are can be excellent made into a compote. This is superb served with ice cream, but failing that, try it with some Greek yoghurt.
Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
This recipe was requested via e-mail by Jamie Sherwin. I love having your Cooks' Questions requests, as I haven't made one of these cakes for years and I've forgotten how good it is. Don't forget to start the night before you want it though.
This is a lovely sticky sauce – just made for bananas, especially if you serve it hot, poured over bananas and ice-cream.
Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.
My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
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