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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.
Serve these pretty little wafers with any ice cream, but particularly pistachio. They can be stored in an airtight tin, giving you plenty of opportunities to indulge!
This lovely summery salad is extremely easy to make and looks really impressive when entertaining.
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.
Courgettes grow like the clappers – fast. So you have to be vigilant and collect them every day or you end up with huge marrows and whilst the odd marrow is not to be despised, too many can be a problem, especially as most country people are desperat
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.
New potatoes are something it is hard to get enough of so, when you've enjoyed them hot with mint and butter and cold with mayonnaise, here is something a little different: take parsley, lemon and lots of freshly ground pepper and make a dressing.
This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
You can serve this with chops, steaks or fish or simply swirl it around some hot cooked vegetables such as carrots, new potatoes, courgettes or cauliflower. You could also stir some into a vegetable soup or a sauce at the last minute.
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