Snack
Quick thinking here, proving that a snack can be more alluring than a quick sarnie!
Serves 4-6Classic Quiche Lorraine
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.
Serves 1A Souffle Omelette with Three Cheeses and Chives
Supper in five minutes? This speedy vegetarian soufflé omelette is so easy and is particularly appealing to those who are wary of making a standard soufflé in the oven.
Serves 8American Meatloaf with Red Onion, Tomato and Chilli Relish
Serve this hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
Serves 4Cucumber Raita
This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.
Makes 12, to serve 4-6 Crostini Lazio
These elegant little morsels are simplicity itself to make. Serve them with drinks or as part of a buffet spread...
Serves 6 as a starter or 3 as a light lunchCrostini with Anchovies, Roasted Vegetables and Mozzarella
Perfect party nibbles - or a great snack. However you see these, rest assured they will be hugely popular with all who eat them.
Serves 4Char-grilled Squid with Chilli Jam
We have a tradition with some close friends that involves always having Easter Sunday lunch at Yetman's restaurant, in Holt in Norfolk, where Alison and Peter Yetman cook and serve my absolute favourite kind of food.
Serves 1Croque Monsieur
This satisfying snack for one conjures up memories of pavement cafes in Paris for Delia...but you can enjoy it just as much on an autumnal British day.
Serves 4 as a snack or 2 as a main courseCrumpet Pizza
Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it. And because cru
Serves 3Alpine Eggs
This was Delia's first televised recipe, shown in September 1973 - and is as good today as it was nearly 40 years ago, a quick, easy and cheap lunch or supper dish that can be adapted to any number you like.
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