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...
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 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!
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.
Soufflés can be a bit tricky to get right, but if you're worried about them, these twice-baked versions are ideal as they combine all the fluffy loveliness of a soufflé with eminent good behaviour. Make them ahead or even freeze them if you prefer.
Baking a soufflé twice removes any anxiety over it collapsing before you serve it...and Roquefort is a dream ingredient, combining beautifully with the eggs.
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.
This classic tomato sauce is so good that, for Delia at least, it ignites feelings of almost reverence...the very best pasta sauce of all.
Teriyaki sauce may sound exotic but it's well worth trying: simply a mixture of soy, mirin, sake, sugar, ginger and garlic, these ingredients are used to marinate the steak, producing a tender, flavourful result.
Funny, isn't it, how a bit of lateral thinking can often result in something ingenious? Here Delia has applied the classic carbonara ingredients of cream, bacon and cheese to a risotto...with superb results!
Tilapia - also known as St Peter's fish - hails from the Caribbean, hence Delia's tropical and exotic salsa accompaniment. Serve one fish per person.
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