Long Description to add
Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
A simple but sublime tart' is how Delia describes this lovely tart, which is another mouthwatering way in which to enjoy asparagus, coupled with cream, cheese and eggs. Even the pastry has Cheddar in it for extra flavour!
Although this recipe is a great way to use up the post-Christmas parsnips and Stilton that may be hanging around, there's nothing parsimonious about it at all and it's well worth making at any time of the year.
Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.
A 1960s' revival here which looks impressive but is actually very easy to make - Delia has a foolproof way of rolling the flour-free roulade and the chocolate curls are child's play.
Based on the Mediterranean salad, fattoush, this may sound unusual but go on, give it a try! We are confident you'll fall for its gutsy, robust flavours and textures. Great with barbecue food, or summery chicken and meat.
Spicy, unusual and made in minutes, this dip is a great addition to your repertoire when you want some interesting nibbles. Serve it with potato wedges, crudites or strips of toasted pitta bread.
A great way to use up leftover ready-rolled puff pastry, these moreish cheese straws are made in minutes and will go down a storm at a drinks party!
An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
There's so much good-quality ready-made pastry in the shops, so you can quickly rustle up these bite-sized sausage rolls for a drinks party. Bet you can't eat just one!
Return to Homepage
Have you looked at the Delia Online Cookery School