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This is something a little different to ring the changes whilst we have an abundance of sprouting broccoli. I think it goes very well with most oriental dishes or just by itself with some steamed rice.
The fresh broad bean season seems to be so short, I always feel the need to feast as much as possible when I can, hence this salad. It's good as a first course or to serve alongside other salads in a cold buffet.
This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.
Home-made pitta bread is a million times better than the often doughy tasteless versions on offer in shops, and they're not at all difficult to make.
This recipe requires 5-6 minutes kneading and only one rise, so it is relatively quick.
It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and so on. I seem to suffer from some kind of mental handicap with dressings...
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.
It's hard to believe that such a quick recipe could produce such a delicious result, but it does!
This is an excellent way to serve rice, cold at a buffet party or warm with barbecue food.
Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.
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