Get the technique right - see our How to Cook section if you are new to pastry - and you can whiz up any number of pastry confections from pies to tarts, teatime treats and family puddings.
A well-made, thinly rolled shortcrust provides a discreet 'melt in the mouth' presence, a perfect backdrop to the richness, intensity or even delicacy of filling and ingredients.
Light and lemony, this may look like a work of art but it's actually very easy to make. Prepare all the elements in advance then just assemble it before serving…adding summer berries alongside if you wish.
Beef en croute is a dinner party classic and loved by everyone! Here, Delia has made individual portions that look beautiful and taste even better.
Filo pastry is made ready to use, so no tedious rolling out and all that buttery, wafer-thin crunchiness is guaranteed. This filling makes a very special strudel, perfect for entertaining.
Some recipes are enjoyed by just about everyone - and this is one of them, with its combination of plums and soured cream.
Exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.
If you can get mi-cuit plums, the lovely squashy half-dried Agen prunes from France, so much the better. If not, then pitted dried Agen prunes will be fine.
Rumour has it that these delectable little curd cheese tarts were named after the maids of honour who served at Richmond Palace in the 16th century. True or not, they taste wonderful.
A great recipe for entertaining, this is simply a luxurious fish pie. You can make it in advance and freeze it for a stress-free time on the day - all you need with it is a crisp green salad.
Apple tart to you and me: this Italian version of our good old apple pie is totally addictive, so if you fancy a change from the usual desserts, give it a go.
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