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Pork and cheese is a classic combination, used here by Delia to create a substantial and flavourful supper or lunchtime bake with the addition of spinach.
A marriage made in heaven, gooseberries and elderflowers complement each other perfectly - an example of nature at its best, as both ingredients are in season at the same time! These jellies are a refreshing summer pud.
An Italian classic with an unbeatable vinaigrette, this lovely summery vegetarian dish demands to be eaten outside with plenty of crusty bread. Try to find the very best-quality mozzarella you can, ideally buffalo.
A wonderfully easy way to serve rhubarb, this lovely compote totally avoids that common problem with rhubarb - mush! - as it cooks slowly in the oven without water to keep its texture and shape but add loads of flavour.
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
These lovely, light creams are best made in early summer when sorrel is in season - or grown your own if you prefer. Sorrel adds a lemony lightness to recipes and goes really well with salmon but if you can't find it, use spinach instead.
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.
Predominantly fruit, this is a healthy summery dessert to serve to dieters who often feel they miss out on the pudding front. You can use any fruit combination you like - the lemon grass adds a subtle and intriguing element.
With its porcini mushroom and bacon stuffing and unctuous Marsala sauce, this elegant recipe is perfect for entertaining and, although it looks super-luxurious, it's actually quick and easy to cook.
A real classic, this dessert is wintry and wonderful: dip your spoon into the soft sponge to release a pool of lemony sauce at the bottom. What could be better?
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