Not just curries, but also more delicately spiced recipes from Eastern Europe, Thailand and the Caribbean all contribute to a spicy theme.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
Puttanesca has always been one of my favourite pasta sauces – strong and gutsy, with lots of flavour – then one inspired day I decided to try it on a pizza base instead. The result is brilliant.
If you like lots of gutsy flavour in food, you'll like this recipe, which should be made with the very best olive oil and served with lots of fresh Parmesan.
These are delicious little minced sausages threaded on to skewers.
Spicy jerk seasoning is a brilliant way to bring the sunshine taste of the Caribbean to everyday foods such as pork or chicken. The grilled pineapple salsa adds yet another tropical element to this summery recipe.
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
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.
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