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Make the peppers ahead for an easy dish when entertaining. Stuffing vegetables with a mixture of rice, nuts and dried fruit adds plenty of flavour and a very Mediterranean element.
one of Delia's old favourite recipes for roast potatoes but with a new twist, a flavouring of saffron – not too much, just a hint.
The secret of perfect jacket potatoes is not to hurry them – give them up to 2 hours to get the really crunchy skin. Add rock salt and crushed black pepper, then eat and savour it alone in all its humble, simple glory.
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
I confess this has often been for me a last-minute affair late on Christmas Eve. Very often there's the odd robin or Father Christmas handed down through generations to decorate with, but failing that, a sprig of holly in the centre of the cake will
Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.
This recipe is dead simple, yet it draws out all the sweet, fragrant flavour of the shallots and at the same time gives them a glazed pink, jewel-like appearance.
A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas, as it keeps well in the fridge for four weeks.
This is a very flexible Christmas recipe, allowing you to adjust the quantities as you wish...and if unexpected guests arrive, just add more water and fruit to eke it out!
One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.
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