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Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted the genuine article. Here it is – courtesy
Perfect party nibbles - or a great snack. However you see these, rest assured they will be hugely popular with all who eat them.
These elegant little morsels are simplicity itself to make. Serve them with drinks or as part of a buffet spread...
One of the best things about summer has to be barbecuing - and sardines lend themselves to this method of cooking. Finish them off with a luscious herby sauce for a true taste of the Mediterranean.
Hot tea suits the fickle British climate but in hot and humid parts of America this gorgeous iced tea reigns supreme. It was given to me by my friend Debbie Owen and is authentic and wonderful!
Home-made pitta bread is a million times better than the often doughy tasteless versions on offer in shops, and they're not at all difficult to make.
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
The way I cook a salmon is extremely slowly, wrapped in foil in the oven. I cannot recommend this method highly enough. With skin and bones, head and tail intact there is not only a captured concentration of flavours, but also a guaranteed succulent
Here is something special for Christmas parties and it looks just like mulled wine
This is another Canary Catering favourite, which we serve with coffee – it is widely appreciated and we always have lots of pleas for the recipe.
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