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This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.
This is a good recipe for slightly older peas, which, in my opinion, sometimes have more texture and flavour than the younger ones. However, if the peas you are using are very young, give them far less cooking time – 8 minutes at the most.
This recipe is courtesy of Delia's Restaurant and Bar at Norwich City Football Club open on Friday and Saturday evenings and (from October) on Thursday evenings and for Sunday lunches. Call 01603 218705 to book. Those of you who enjoyed last Friday's
Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The chillies are not too hot, so if you'd like a little more kick to this you can add a few drops of Tabasco
Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty with the jewelled colours of the dried cranberries and nuts.
A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
Braising sprouts in wine and adding bacon lifts them to the realm of something really exciting...even those who claim to hate sprouts will enjoy them when cooked like this.
A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.
For Delia, this lovely recipe brings back childhood memories of how her mother used to cook rabbit - simply, on a bed of onions covered with bacon and the stuffing alongside. Time to revive a tradition maybe?
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
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