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...
Eat these hot or cold: with plenty of Mediterranean flavours - cinnamon, pine nuts, thyme - these wonderful summery stuffed tomatoes are a good way of using up a glut from the garden and will please vegetarians no end.
A vinaigrette with a difference that will pep up any summery fish or chicken you might be cooking.
You can make these with any fish for a summery starter, lunch or main course on a warm day. Serve them with Toasted Sweetcorn Salsa and a large glass of chilled wine!
Redolent of Greece, Turkey and the Middle East where stuffed vegetables are de rigueur, this lovely vegetarian recipe is a flavourful way to eat cabbage in the winter months.
On their own, lentils can be a bit bland, but with this spiced lentil cakes Delia has added plenty of flavour with tomato, herbs and spices. A brilliant vegetarian recipe that's cheap and easy to make, but also extremely nutritious and filling.
You can now buy vine leaves in supermarkets, so this easy vegetarian recipe just got even easier! It will take you to the Greek islands in seconds, filled as it is with all those flavours of the eastern Mediterranean.
Based on the Mediterranean salad, fattoush, this may sound unusual but go on, give it a try! We are confident you'll fall for its gutsy, robust flavours and textures. Great with barbecue food, or summery chicken and meat.
A bag of mixed salad leaves inspired Delia to create this lovely smooth soup that is cheap and nutritious. A good one for spring, when watercress and new potatoes are at their peak.
Pork and cheese is a classic combination, used here by Delia to create a substantial and flavourful supper or lunchtime bake with the addition of spinach.
Shelled peas enjoy a brief season in the summer and if you've run out of other ways to use them, try this wonderful summery soup with lettuce, which can be served hot or cold, depending on the weather.
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