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Use any firm white-fleshed fish such as cod, haddock or pollack for this recipe. Dusting the fish with flour and Parmesan adds a lovely golden crust. The Romesco sauce - made from walnuts - is the finishing touch.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft. This recipe can be doubled
Garlicky, sea-fresh mussels are a real treat...and are surprisingly cheap too. Enjoy them with lots of bread for a simple lunch or starter.
Chicken pieces simmered with chickpeas, peppers and olives in a saffron-flavoured rice with coriander and lemons – hope you like it.
Beetroot is either loved or hated – mostly the latter I suspect, because in this country people have a surfeit of it doused in strong vinegar. But its lovers know of its earthy charm and delicious but distinctive flavour. It makes wonderful soup...
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
I love to serve this bread with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour, but it's also good with tomato or any other soup.
This may sound like a snack but it is actually very substantial and just the thing for an impromptu supper for two.
This is very good served in wedges with a baby spinach salad
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