Green shoots pushing through the ground - at last! - herald the end of winter dearths. Enjoy spring eating with early crops of vegetables, watercress and shellfish...
Potato wedges are a good way of maximising the fibre and nutritious elements of a potato but can be bland. These wedges are anything but - melted cheese and spring onions make them special enough for a buffet.
Once you know how, meringues are the easiest thing to make and can be used in recipes from Eton mess to petits monts blancs and pavlova. They're also a great way to use up leftover egg whites from other recipes...
Although these creams may look ultra-indulgent they are easy to make and can be frozen, so make the perfect luxurious starter for a special occasion.
Soft and smooth, the perfect combination for mashed potatoes, we also have a low-fat version too.
The clean pickle flavours make these soused herrings a great choice for lunch or supper with home-made bread and salad. They'll keep for a week in the fridge and need to be made at least two days before you want to eat them.
Making a stock from the turkey allows you to then treat yourself to this warming, satisfying soup - the ultimate in comfort food, with cream, rice and vegetables added to the turkey and ham.
This elegant recipe features a mixture of flavours that is totally sublime… perfect for entertaining during the winter months.
Mascarpone has both a richness and lightness that makes it the ideal ingredient for summery desserts. Add plenty of seasonal berries and you'll be in heaven!
Who says risotto has to be stirred? Well, yes, if it's a classic one, but this tastes every bit as good and is just left to its own devices on the hob. Brilliant with braised meat dishes and casseroles.
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.
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