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...
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
Sometimes the idea of the simpler the better makes for cooking success and never more so than in this pared-down recipe for asparagus that would make the most brilliant starter or lunch dish.
Made from storecupboard ingredients, this tasty supper dish is ideal when you arrive home from work tired and hungry and need to eat now! Give it a try…
An English parsley sauce has, in many ways, become a forgotten delicacy. It's excellent served with boiled gammon or any baked fish or, as shown here, it's supremely good served as a partner to fresh salmon.
The way I cook a salmon is extremely slowly, wrapped in foil in the oven. I cannot recommend this method highly enough. With skin and bones, head and tail intact there is not only a captured concentration of flavours, but also a guaranteed succulent
This is what I call comfort food - the kind of thing to make on a cold, grey winter's day. You can vary the vegetables if you like (I quite like it with mushrooms replacing half the leeks).
This combination of earthy cep mushrooms and sweet caramelised onions is divine, and comes to us courtesy of Alex Mackay, the brilliant young chef who demonstrates his talents at Delia's food and wine workshops at NCFC.
A great recipe to make ahead, this one makes the best use of older birds which respond beautifully to braising with, in this case, a lovely rich Madeira sauce.
A truly authentic chilli con carne, this, with the classic accompaniments of pinto beans, grated cheese, raw onion, saltine crackers and soured cream. A lovely cheat recipe, Delia makes it with steak, rather than mince, for a better texture.
Never has a quiche Lorraine – essentially an egg, bacon and cream tart – been so easy to make, without losing any of its classic flavour and texture.
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