Salads have come a long way since the days of limp lettuce and woolly-tasting tomatoes. Feast on Delia's wonderful combinations for real summer eating.
Courgettes grow like the clappers – fast. So you have to be vigilant and collect them every day or you end up with huge marrows and whilst the odd marrow is not to be despised, too many can be a problem, especially as most country people are desperat
These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.
This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.
This is a simple salad of leaves with a bit of bite to them.
This would make a perfect main-course salad for a hot summer's day, served on a bed of crisp lettuce and garnished with watercress. A Marks & Spencer cooked chicken leg portion is the perfect size.
If you want a light meal in a hurry, then this will take you barely fifteen minutes from start to finish. If you're extra hungry, I suggest you use 2 oz (50 g) of pasta.
This is a nice dish for lunch on a hot summer's day with, maybe, a chilled soup to start with.
Make in advance, and keep in a cool place until needed
Courgettes, mint and feta are three ingredients that have a summery feel. Add potatoes to make little cakes and you have a treat for veggies and meat eaters alike - a great recipe for a summer buffet.
I am constantly amazed after all my years of cooking at how there can be anything new – but there always is, again and again. This is an example, utterly simple, yet quite unlike any other salad.
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