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Serves 4Not quite a Pina Colada
A pina colada without the rum (below left), but still tasting deliciously creamy and looking every bit as good as the real thing.
Serves 1Kipper pâté
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.
Serves 1Tuna and Pasta Salad with Tarragon and Lemon Dressing
If you want a light meal in a hurry, then this will take you barely fifteen minutes from start to finish. If you're extra hungry, I suggest you use 2 oz (50 g) of pasta.
Serves 8Russian Blinis with Smoked Salmon and Caviar
These exotic-sounding treats are so, so easy to make and are indulgent served at a party. You can, of course, use bought blinis and the caviar is actually roe, but who can tell?
Serves 5Smoked Salmon Pink 'Uns
No, not the FT - Pink 'Uns are local Saturday football papers. Because this recipe is the most beautiful shade of pink, the name seemed appropriate.
Serves 6-8Banoffee Cheesecake with Toffee Pecan Sauce
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless – the combination of bananas, cream and toffee is inspired.
Serves 6Wild Mushroom Tartlets with Poached Quails' Eggs
One of the most brilliant first courses Delia has ever eaten... perfect for a special occasion meal and certain to be a success with all who eat it!
Serves 6 as a starter or 4 as a main courseLeek and Goats' Cheese Tart
This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.
Serves 4Cep and Onion Tarts with Cep Cream and Parsley Butter Shallots
This combination of earthy cep mushrooms and sweet caramelised onions is divine, and comes to us courtesy of Alex Mackay, the brilliant young chef who demonstrates his talents at Delia's food and wine workshops at NCFC.
Serves 6-8Deep Lemon Tart
I once spent a great deal of time trying every sort of lemon tart imaginable in order to come up with the definitive version. And here it is – thicker than is usual which, quite rightly I think, includes much more filling than pastry. If you want to
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