There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh peas.
This recipe takes Delia's gutsy puttanesca sauce to another level by combining it with chicken for a very tasty supper indeed. Serve it with pasta.
Purple sprouting broccoli has a short spring season so enjoy it to the full with this quick and easy stir-fry recipe packed with flavour and low in fat. Then, when the purple sprouting variety has gone, use standard broccoli instead.
Chicken and rice is always a really satisfying combination - with the addition of a bit of Cajun spice it becomes even better!
The root vegetables in this seem to absorb the meat flavour, which makes them extra good.
Delia urges us to make the most of lovely purple sprouting broccoli during its short season. It lends itself beautifully to stir-frying, as in this Chinese recipe.
Little Italian dumplings made from potato, flour and egg are a great vehicle for carrying other flavours. Here, Delia has used spinach and cheese for a vegetarian version, but you can try other variations too.
A lovely vegetarian recipe for one person...or you could make a batch to freeze some.
This just goes to show you can make something really special with ordinary minced beef. The recipe comes from Africa, but seems to me to have an interesting mixture of European and Oriental overtones.
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