Not just curries, but also more delicately spiced recipes from Eastern Europe, Thailand and the Caribbean all contribute to a spicy theme.
This recipe really does involve cooking chicken with 30 cloves of garlic. If you've never tried it give it a go - the slow cooking breaks down the garlic's strong flavour, making it sweet and mellow.
One of the very best one-pot recipes in the world, this lovely Mediterranean combination of chicken, rice, olives and peppers is given extra kick with the addition of chorizo and paprika.
This is unbelievably easy if you buy ready-cooked chicken. Thinking ahead, too, it's also a great recipe for leftover turkey on Boxing Day.
This lovely, warming supper dish is packed with flavour and plenty of Spanish influence although, as Delia has discovered, you can now buy perfectly good chorizo produced in this country too!
A dead simple recipe this, with a wonderfully exotic combination of textures and flavours. Perfect for serving to friends.
As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.
A very English, easy curry to use up the last bits of the turkey. No need to roast and grind your own spices (we are on holiday) – Sharwood’s hot curry powder is the next best thing.
Storecupboard ingredients have a starring role in this tasty family supper recipe which we just know you'll make again and again.
This is a good way to ‘uplift’ 1 lb (450 g) of mince, but it has to be good-quality mince from a reliable supplier.
This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.
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