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This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence!
A pina colada without the rum (below left), but still tasting deliciously creamy and looking every bit as good as the real thing.
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.
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.
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?
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.
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.
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!
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.
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.
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