Spring

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...

 
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Oven-roasted Carrots with Garlic and CorianderServes 4

Oven-roasted Carrots with Garlic and Coriander

Winter carrots can lack flavour and appeal, but if you add coriander seeds and slightly caramelise them in the oven, they seem to take on a new lease of life.

 
 
Sauteed Caramelised FennelServes 4-6

Sauteed Caramelised Fennel

This lovely caramelised fennel would go brilliantly with any fish, meat or chicken but maybe, due to the inclusion of cider and cider vinegar, particularly well with pork.

 
 
Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche SauceMakes 24

Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce

These stunning little canapes are heaven on a plate! Cold Yorkshire pudding may not sound that alluring but add rare roast beef and you have the most brilliant combination. A party must!

 
 
Stilton Souffle OmeletteServes 1

Stilton Souffle Omelette

This recipe for one is a great way to jazz up a plain omelette, with Stilton adding plenty of flavour. And, if there are two people to feed, it can easily be doubled up.

 
 
Purée of Parsnips with Crème Fraîche and NutmegServes 8

Purée of Parsnips with Crème Fraîche and Nutmeg

This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.

 
 
Fillets of Sole VéroniqueServes 2 as main course or 4 as a starter

Fillets of Sole Véronique

Often made with chicken, Delia believes this delicate recipe deserves a revival… and who could argue with that? A wonderful combination of cream, grapes and vermouth, it perfectly complements fish or chicken.

 
 
Smoky Tomato ChutneyMakes four 1 lb (350 ml capacity) jars

Smoky Tomato Chutney

Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!

 
 
Traditional Raspberry TrifleServes 6-8

Traditional Raspberry Trifle

Using fresh raspberries for this luscious trifle makes it even more of a treat, with trifle sponges, raspberry jam and custard adding the other dimensions. You could even use a ready-made custard if short of time.

 
 
Mussel and Saffron SoupServes 4

Mussel and Saffron Soup

Mussels are so cheap yet are often overlooked by home cooks. Use them in this fragrant soup, made golden with saffron, for a wonderful dinner-party recipe. Nowadays mussels come ready-cleaned, so it's made in minutes!

 
 
Jacket Potato Wedges with Melting Cheese and Spring OnionServes 4

Jacket Potato Wedges with Melting Cheese and Spring Onion

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.

 
 
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