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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...
Serves 2-3 with pastaHome-made Pesto Sauce
Every year I grow enough basil leaves to see me through the summer and, most importantly, to make at least one home-made pesto sauce. A lot of precious leaves are needed to make up 2 oz (50 g), but it really is worth it...
Serves 2Marinated Halloumi Cheese Kebabs with Herbs
If you're cooking for vegetarians, these wonderful kebabs will go down a storm. The halloumi cheese is firm enough to withstand grilling, and combines beautifully with the other flavours in this recipe.
Serves 4Mexican Tomato Salsa
Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The small, squat, green chillies are not too hot, so if you'd like a little more kick to this you can add a few drops o
Serves 4Risotto alla Milanese
Get stirring! Although there is some mystique about making a risotto, in fact it's dead easy as long as you follow a few simple rules. This Italian classic is great on its own or with meat dishes.
Serves 2Italian Green Sauce (Salsa Verde)
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.
Makes 6 sconesButtermilk Scones with Cheshire Cheese and Chives
Cheese scones can be a bit bland, but here Delia has used tangy Cheshire cheese and peppery chives to add bite and colour. Give them a try - they're perfect for tea!
Serves 2-3Slimmers’ Wild Mushroom Risotto
This wonderful, oven-baked risotto is a treat for vegetarians and slimmers alike: Delia has unearthed an ingredient that adds creaminess without calories. Bet you can't guess what it is!
Serves 6Spring Sauce for Lamb
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.
Makes about 1 pint (570 ml)Traditional Gravy
Gravy powders, stock cubes and granules are all well and good, but for the real thing you have to make it yourself. Here, Delia tells you how with her totally foolproof recipe. Sunday roasts will never be the same!
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