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This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
Sea bass has a real feel of luxury about it and served with this gorgeous lentil salsa would make a great dish when entertaining... even non dieters will enjoy it!
For a change to the usual boiled or steamed cauliflower, try Delia's oven-roasted recipe
Traditionally we use butter to enrich mashed potatoes, but try this Italian-inspired version using garlicky olive oil. It's brilliant with roasted and grilled meats and fish.
Sharp, jewel-like cranberries combine brilliantly with red cabbage, at Christmas and any other time. Make this to bring vibrant colour and flavour to your Sunday roast!
Oven-baked potatoes with rosemary will be a great partner for any roast or grilled meats...and the joy of this recipe is that it just gets on and cooks by itself once it's in the oven, leaving you free to look after the rest of the meal.
Celeriac is a winter root vegetable that all cooks should be aware of as it has a wonderful flavour and lends itself beautifully to soups, bakes, gratins and, here, mashed with other ingredients. Although raw celeriac browns easily, Delia found that this
Delia describes this as her favourite vegetarian dish - and it's so versatile we just know you'll make it again and again with whatever vegetables are available.
Proof that the best recipes are often the easiest to prepare, this is a wonderful way to enjoy peppers in late summer when they're in season.
A classic ratatouille is wonderful, but if you roast the vegetables it takes it to another dimension and retains all the vegetables' flavour and texture.
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