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...
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 - which my grandmother always served with lamb - is made with wine vinegar diluted with an equal quantit
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!
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence! If you're wondering what to do with the rest of the anchovy fillets, cover them in a bowl with clingfilm and store to use later for Pizza Amalfit
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.
Sea bass fillets are readily available and the simple salsa verde gives them a touch of luxury. This wonderful summery recipe serves two but can easily be doubled for easy entertaining.
Vegetarians are often overlooked at barbecues, so tempt them with these moreish meat-free kebabs and don’t be surprised if the meat eaters want some too!
Keep some of the galette pastry in the freezer and you can always create a meal in minutes, using any topping you have to hand. This combination is reminiscent of that lovely Greek dish spanakopita.
Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.
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
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