The weather forecast's good so why not rustle up some of Delia's pukka picnic food and head for the great outdoors?
A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
This is one of my favourite starters: a terrine of tiny shreds of tender, succulent duck melded together like a pâté, then served with the dazzling depth of colour and sharpness of a confit of cranberries to counteract the richness.
Although you can order a pressed tongue from the butcher at Christmas it is usually much nicer home-made – and it's not really much trouble.
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
For a smaller joint of boned gammon, such as a middle cut weighing 5-6 lb (2.25-2.75 kg), pre-soak and cook in exactly the same way, using half the quantity of glazing ingredients. Calculate 20 minutes per pound (450 g) and glaze during the last 30
Cheese scones can be a bit bland, but here Delia has used tangy Cheshire cheese and peppery chives to add bite and colour. Give them a try - they're perfect for tea!
One of the best things about summer has to be barbecuing - and sardines lend themselves to this method of cooking. Finish them off with a luscious herby sauce for a true taste of the Mediterranean.
These tasty, meaty ribs will be popular with all the family. Serve with rice and salad for a quick and easy midweek supper.
Hot tea suits the fickle British climate but in hot and humid parts of America this gorgeous iced tea reigns supreme. It was given to me by my friend Debbie Owen and is authentic and wonderful!
Those who like to use up every bit of food will love this one as it makes use of the pineapple's skin to create a really refreshing summer drink.
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Have you looked at the Delia Online Cookery School