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If you grow courgettes then this recipe is superb for serving the ones that – if you don't keep a sharp eye on them – become baby marrows overnight. If you don't, then this is still a superb way to serve courgettes as a salad with cold cuts.
Making pickles is always satisfying as they are usually far better than anything you can buy, and their jewel colours cheer up the darker days of autumn. This is one of the best...
This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too
This potato salad, with creamy, piquant Roquefort and the added crunch of celery and shallots, is good to eat all by itself, but I also like to serve it with cold cuts at a buffet lunch. It's therefore a very good recipe to have around at Christmas.
Lassi is an Indian yoghurt drink and this recipe - perfect for drivers at parties - is the creation of a wonderful cook, Pami Dhanani, who has introduced a subtle Indian tone.
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite. Serve it as a first course with good crusty bread or
Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o
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
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