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.
Those who claim not to be able to make pastry will love this easy American rhubarb pie, as presentation skills really aren't needed! It's also lower in calories than a conventional pie as the top is left uncovered.
Yes, this really is easy. You can now buy packs of three different selections of ready-prepared game, or you can use all cubed venison.
This is what I call comfort food - the kind of thing to make on a cold, grey winter's day. You can vary the vegetables if you like (I quite like it with mushrooms replacing half the leeks).
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!
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.
This traditional pudding will go down a treat after a roast lunch on Sunday - serve it with plenty of cream for the finishing touch.
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.
This has to be one of the easiest fruit tarts to make in the world. The filling is essentially gooseberries and custard set in a pastry crust. I have found that a teaspoon of balsamic vinegar somehow really gives an added flavour dimension...
This is a first cousin of a Bakewell tart, using home-made lemon curd instead of jam, which I think goes very well with the flavour of almonds.
Here is another festive dessert that makes good use of home-made mincemeat. Serve it fairly warm, with Cumberland Rum Butter to melt through the lattice.
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