- Ingredients A-Z
- In Season
Ingredients by
Special occasion
Long Description to add
Serves 4-6Aubergines Stuffed with Moussaka
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
Serves 6-8Autumn Lamb Braised in Beaujolais
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.
Serves 4 as a starterAsparagus with Lemon Butter Crumbs
Sometimes the idea of the simpler the better makes for cooking success and never more so than in this pared-down recipe for asparagus that would make the most brilliant starter or lunch dish.
Serves 3-6Aubergines Amalfitane
This lovely, Italian-inspired aubergine recipe is the essence of late-summer eating and would be a good addition to your barbecue repertoire.
Serves 2 as a light lunch or 4 as a starterAsparagus Under Wraps
Steamed asparagus is wrapped with cheese and ham to produce the most wonderful light meal or starter - a great way to enjoy the short asparagus season in May and June.
Serves 8Amaretti Chocolate Cake
Extremely rich and packed with wonderful almondy amaretti flavours, this grown-up cake can just as well be served as a dinner-party dessert, with or without cream.
Serves 4All-in-One Baked Vegetables
Who says cooking is difficult? This quick recipe is a great way of cooking several veggies at once - and roasting them retains all the flavour and nutritional value. Wonderful with the Sunday roast!
Serves 6A Mixed Grill with Apricot Barbecue Glaze
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…
Serves 2Aligot (Mashed Potatoes with Garlic and Cheese)
Traditionally served as an accompaniment to steak, this French version of mashed potato is well worth trying!
Serves 4Anchoïade with Toasted Goats' Cheese Croutons
Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.
Return to Homepage
Have you looked at the Delia Online Cookery School
