The weather forecast's good so why not rustle up some of Delia's pukka picnic food and head for the great outdoors?
This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence! If you're wondering what to do with the rest of the anchovy fillets, cover them in a bowl with clingfilm and store to use later for Pizza Amalfit
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.
These exotic-sounding treats are so, so easy to make and are indulgent served at a party. You can, of course, use bought blinis and the caviar is actually roe, but who can tell?
The citrus, rum and raisin sauce is the perfect foil for the richness of the gammon and the sweet crisp crackling. This would make a superb centrepiece for a hot buffet at Christmas.
No, not the FT - Pink 'Uns are local Saturday football papers. Because this recipe is the most beautiful shade of pink, the name seemed appropriate.
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 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...
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