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This is what I'd call half dessert and half ice cream. My niece Hannah and nephew Tom are chief ice-cream tasters in our family and this one gets very high ratings indeed. It differs from most other ice creams in that it needs 2 hours in the main bod
If you find blackcurrants a bit too strong, or can't track them down, use other fruit such as raspberries or loganberries. Either way, you'll need to eat this within three weeks of making it, but that's no hardship!
This is the recipe to make when there's a real glut of ripe strawberries. It's a much nicer way to conserve them than simply freezing them. The granita looks like sparkling jewels when you serve it in tall glasses.
This wonderful summery compote is a great way to use up a glut of fruit if you grow your own or find some reduced in the shops. The joy of it is that you can use any fruit you like.
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly i
Make this the day before you want to serve it and you'll be rewarded with one of the lightest, creamiest desserts ever. Blueberries make a wonderful compote but you could also use other summer berries instead.
Perfect with lamb, this easy confit is a superb way to use up any gluts of redcurrants that may assail you during the summer!
This is it – the best method of roasting duck I've found to date, and of all the lovely sauces, this one – made with dried sour cherries – is the loveliest.
These are great to serve with coffee and drinks after dinner, and are so simple - they're literally made in moments.
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version...
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