Not just curries, but also more delicately spiced recipes from Eastern Europe, Thailand and the Caribbean all contribute to a spicy theme.
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.
This recipe takes Delia's gutsy puttanesca sauce to another level by combining it with chicken for a very tasty supper indeed. Serve it with pasta.
These tasty, meaty ribs will be popular with all the family. Serve with rice and salad for a quick and easy midweek supper.
This is something a little different to ring the changes whilst we have an abundance of sprouting broccoli. I think it goes very well with most oriental dishes or just by itself with some steamed rice.
Chicken and rice is always a really satisfying combination - with the addition of a bit of Cajun spice it becomes even better!
What is a tangerine?, we have to ask ourselves nowadays: the word seems to apply to a whole variety of species. I have made this particular preserve with one called Suntina (from Israel), and with another variety called Mineola.
It doesn't have to be prawns: you can use fish, chicken or even pork in this wonderful one-pot recipe packed with flavours of Cajun cooking and the Deep South.
Easy, authentic and full of Eastern flavour, this curry consistently appears in your top 10 favourites on the site and it's obvious why. Try it and see!
There are chutneys and chutneys, but this one is simply the best of all. It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all, sausages and jacket potatoes
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
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