The weather forecast's good so why not rustle up some of Delia's pukka picnic food and head for the great outdoors?
A simple but sublime tart' is how Delia describes this lovely tart, which is another mouthwatering way in which to enjoy asparagus, coupled with cream, cheese and eggs. Even the pastry has Cheddar in it for extra flavour!
Although this recipe is a great way to use up the post-Christmas parsnips and Stilton that may be hanging around, there's nothing parsimonious about it at all and it's well worth making at any time of the year.
Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.
Here you make a spicy apricot puree then marinate the pork for several hours before barbecuing - an unusual way to jazz up some pork kebabs. Serve with spiced basmati rice.
A great way to use up leftover ready-rolled puff pastry, these moreish cheese straws are made in minutes and will go down a storm at a drinks party!
An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
There's so much good-quality ready-made pastry in the shops, so you can quickly rustle up these bite-sized sausage rolls for a drinks party. Bet you can't eat just one!
Easy to make, these wonderful savoury scones will vanish in seconds! Although it may sound unusual to add Roquefort, potato and sage to scones, it actually works really well.
A flavour of Christmas here - a chocolate log with a wonderful filling of chocolate mousse and prunes in Armagnac. It would also make the most impressive dessert - minus the holly! - at any time of the year.
Marinate tomatoes in vodka, Worcestershire sauce and Tabasco sauce for a couple of days and you'll have a canape that's an explosion of flavours!
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Have you looked at the Delia Online Cookery School