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For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep.
The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage.
These lovely, easy-to-make pork satays are a brilliant addition to any party or buffet - or will be a good light meal at lunchtime.
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling – and also lovely as a first course at a supper party.
Lovely spicy lamb kebabs with lentils - actually patties - that make great eating as part of an Indian meal, barbecue or even Middle Eastern-style buffet.
Just add toast, pickles or chutney for a real taste of France, ideal for those who don't like liver.
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
This satisfying snack for one conjures up memories of pavement cafes in Paris for Delia...but you can enjoy it just as much on an autumnal British day.
A brilliant dish for a party, this salad scores plenty of brownie points on the health scale, with brown rice, salad vegetables, seeds and nuts - ideal after all that rich Christmas food!
Ring the changes with this sumptuous pate - perfect for Christmas or any other special occasion.
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