From pies and tarts to fishcakes, curries and casseroles, savoury recipes are the mainstay of everyone's repertoire. With almost 1400 recipes on the site, there are literally hundreds of mouthwatering ideas to choose from...
Yes, it's true – any kind of cheese can be used. If you want a mild lactic flavour use a Lancashire, or for something more assertive, how about a sharp Gorgonzola? Or, instead of Cheddar and Parmesan, try Gruyère and Parmesan. Cheese sauce is also ve
These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving. If you're making
Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish. Add to them some sun-dried tomatoes, Parmesan, a hint of saffron and some creamy, nutty rice and you have one o
So, so easy to make, these lovely cheesy morsels are made with ready-rolled puff pastry, which means you can rustle up a batch in no time at all. Great with drinks or at parties...
Traditional bread sauce is one of the great, classic British sauces, but I think it has suffered from either not being made properly or – worst of all – being made from a mix or packet.
This is Delia's choice for serving with the Christmas turkey - make it ahead and enjoy the combination of sweet and sharp flavours.
Ring the changes with this sumptuous pate - perfect for Christmas or any other special occasion.
Here Delia has brought together two of her favourite summer foods - peppers and tomatoes - and transformed them into a wonderful tart for the colder months.
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of...
A good recipe for a meatloaf will give you many strings to your culinary bow. Serve it hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
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