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Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
Using fresh raspberries for this luscious trifle makes it even more of a treat, with trifle sponges, raspberry jam and custard adding the other dimensions. You could even use a ready-made custard if short of time.
Make these a month before Christmas and you'll receive plenty of compliments when serving them with cheese and cold cuts. Or why not make up some batches as gifts for food-loving friends?
Once you know how, meringues are the easiest thing to make and can be used in recipes from Eton mess to petits monts blancs and pavlova. They're also a great way to use up leftover egg whites from other recipes...
Make this a month before Christmas so that the flavours can mature: brilliant with cheeses and cold meats.
Mascarpone has both a richness and lightness that makes it the ideal ingredient for summery desserts. Add plenty of seasonal berries and you'll be in heaven!
Delia's mincemeat is, as you'd expect, totally brilliant. So make up some batches of this lovely mincemeat - you won't believe how easy it is and it puts anything you can buy well and truly in the shade!
What a wonderful way to use up excess gooseberries! This recipe combines creaminess and a fruity compote to mouthwatering effect.
Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really is the food of the gods.
Invented at Eton for 4 June celebrations, this easy summery dessert is one of the quickest and most delectable ways to enjoy home-grown strawberries, couple with cream and meringue. Yum!
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