Get the sauce right and the whole dish will follow suit: avoid lumpy, floury sauces with Delia's selection of the very best, from classics to more recent finds.
The addition of gherkins to the sauce adds crunch and a certain piquancy to this recipe, cutting through the richness of the gammon. A very impressive supper dish and special enough for entertaining.
A lovely versatile fruity dessert that can be made ahead for stress-free entertaining. Serve the sauce warm or cooled: either way this is a sensation for autumn and winter.
Make this wonderful light sauce in advance then pour it over your festive puddings - it will go down a treat with everyone who tastes it.
If you are a coffee fan, this is the coffee dessert – the best ever! It is based on an old-fashioned recipe for honeycomb mould, which sometimes separates into layers but sadly often doesn't. Therefore, I have now given up on layers because, anyway,
I have had a long association with chocolate blancmange: I've always wanted it desperately, but never been able to make it successfully. I've been down the cornflour and milk or cream route – with cocoa or melted chocolate – and when we worked on the
This makes the perfect accompaniment to Soufléed Arbroath Smokie Creams and, even better, it can be frozen ahead.
The marriage of asparagus and hollandaise was quite definitely made in heaven, and it seems sad to me that 'health' issues should bring about a divorce. Therefore I have set out to lighten the sauce somewhat by the addition of stiffly beaten egg whit
With a name like this, it's hardly surprising that Canary puddings are such a hit in the restaurant at Norwich City FC. Whether you're a Norwich supporter or not, this dessert will score every time!
Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the fat content of their diet.
This great classic butter sauce from France can be tricky if it gets too much heat, so great care is in order here. However, since the advent of blenders and processors, the risk is not as large as it used to be with hand whisking over hot water. It
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