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.
This is one of the fastest recipes ever, yet absolutely five star. Because the flavour is so good you can't believe it all happens as quickly as it does. For this reason, make sure you have everything prepared and assembled ahead.
This is a strong-flavoured, quite garlicky sauce that does wonders for plain mackerel fillets or some grilled trout. This behaves rather like a very thick vinaigrette and, before each serving, always needs to have another mix.
This is designed for beginners, just to get the feel of making tempura and the practice. There are, of course, many different types of ingredient that can be used, such as squid, whitebait, chillies, pieces of green pepper, baby scallops, onion rings
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.
This is a lovely, piquant but very easy sauce for shellfish.
This recipe is ideal for entertaining; you can make the filling and pastry cases the day before. Serve with Foaming Hollandaise Sauce, see Related Recipe below, which can also be made ahead.
I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavour of the lamb, but the following sauce - my grandmother always served with lamb.
A Sunday lunchtime treat: a pepper crust helps to keep the meat succulent while roasting, while the onions and thyme adds intriguing flavours and a hint of Italian to this superb recipe.
This is so quick and effortless – and proves that simplicity is so often the best. Excellent served with quick stir-fried cabbage.
This makes just the right-sized, and most attractive, dessert for one. This idea also works very well with a poached peach in the summer. To poach a peach, follow the same method as for the pear...
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