Buffet food

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AnchoïadeServes 1

Anchoïade

This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence!

 
 
Not Quite a Pina ColadaServes 4

Not 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.

 
 
Kipper pâtéServes 1

Kipper 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.

 
 
Tuna and Pasta Salad with Tarragon and Lemon DressingServes 1

Tuna 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.

 
 
Russian Blinis with Smoked Salmon and CaviarServes 8

Russian 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?

 
 
Smoked Salmon Pink 'UnsServes 5

Smoked 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.

 
 
Banoffee Cheesecake with Toffee Pecan SauceServes 6-8

Banoffee 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.

 
 
Wild Mushroom Tartlets with Poached Quails' EggsServes 6

Wild 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!

 
 
Leek and Goats' Cheese TartServes 6 as a starter or 4 as a main course

Leek 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.

 
 
Cep and Onion Tarts with Cep Cream and Parsley Butter ShallotsServes 4

Cep 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.

 
 
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