Savoury

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...

 
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Cumberland SauceServes 8

Cumberland Sauce

Serve this very English classic with sausages, roast meats, cheese… just about anything you like really.

 
 
Spiced Cranberry ChutneyMakes 2 x 1 lb (350 ml) capacity jars

Spiced Cranberry Chutney

Make this a month before Christmas so that the flavours can mature: brilliant with cheeses and cold meats.

 
 
Port and Sour Cherry SauceServes 8

Port and Sour Cherry Sauce

Port, dried cherries, sugar and vinegar combine to make the most wonderful sauce that's perfect with duck and other game.

 
 
Cheats’ Risotto MilaneseServes 4

Cheats’ Risotto Milanese

Who says risotto has to be stirred? Well, yes, if it's a classic one, but this tastes every bit as good and is just left to its own devices on the hob. Brilliant with braised meat dishes and casseroles.

 
 
Bloody Mary TomatoesServes 6

Bloody Mary Tomatoes

Marinate tomatoes in vodka, Worcestershire sauce and Tabasco sauce for a couple of days and you'll have a canape that's an explosion of flavours!

 
 
Feta, Olive and Sun-dried Tomato SconesMakes 12

Feta, Olive and Sun-dried Tomato Scones

These little scones are packed with Mediterranean flavours and are just the thing spread with butter at teatime. Alternatively, enjoy them with soup or other lunchtime foods.

 
 
Sea Bass with Puy Lentil SalsaServes 2

Sea Bass with Puy Lentil Salsa

Sea bass has a real feel of luxury about it and served with this gorgeous lentil salsa would make a great dish when entertaining... even non dieters will enjoy it!

 
 
Classic White Bechamel SauceMakes about 15 fl oz (425 ml)

Classic White Bechamel Sauce

Some people seem to think there's a lot of mystique surrounding sauces, but if you follow Delia's recipe to the letter - using the classic roux method - you'll have a lovely, smooth creamy sauce, the perfect base for many recipes.

 
 
Twice-baked Goats' Cheese Souffles with Chives and Balsamic VinaigretteServes 4

Twice-baked Goats' Cheese Souffles with Chives and Balsamic Vinaigrette

These can be made with Cheddar cheese and can be made a few days in advance or even frozen.

 
 
Spinach and Ricotta Souffles with Anchovy SauceServes 8 as a starter

Spinach and Ricotta Souffles with Anchovy Sauce

Spinach and ricotta are a classic combination in cooking - adding an anchovy sauce is truly inspirational, as it provides a salty element that sets the recipe off to a tee.

 
 
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