Not just curries, but also more delicately spiced recipes from Eastern Europe, Thailand and the Caribbean all contribute to a spicy theme.
I admit that, having tried kedgeree on several occasions with brown rice, I have now come to the conclusion that it is always better made with white rice (which also happens to be a lot quicker).
This is a fresh, mildly spicy curry – and very quick to make. If you would like it a bit more fiery, I suggest you add ¼ teaspoon of chilli powder. Another point: if you don't want to grind your spices, you can use instead 1 level teaspoon hot curry
A meat curry for one? Well, why not? By the time it's cooked, your kitchen will have a marvellous spicy aroma, you'll be ravenous – and you'll really appreciate it.
To make this sauce, you need the other half of the Mixed Double recipe, Cheese and Herb-crusted Cottage Pie, which will provide you with just the right quantity of cooked minced beef.
Children, in particular, seem to enjoy fried chicken and at least if it's home-made, you know what's in it! This easy recipe is bound to become a family favourite.
Whether you're a vegetarian or not, some meals without meat will eventually become a necessity - but that does not mean they can't be just as good, as this proves.
This is Delia's dish of choice when eating in Indian restaurants...try her version for a lovely spicy, rich, oniony beef curry you can easily make at home.
Surely one of the nation's most popular family supper dishes, chilli con carne is a spicy treat, especially if you make Delia's version, with lime, coriander and black beans.
Using smoked pimentón from southern Spain gives this goulash authenticity and a wonderful smoky, spicy flavour: one of Delia's favourite casseroles.
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.
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