This is the recipe to make when there's a real glut of ripe strawberries. It's a much nicer way to conserve them than simply freezing them. The granita looks like sparkling jewels when you serve it in tall glasses.
This wonderful summery compote is a great way to use up a glut of fruit if you grow your own or find some reduced in the shops. The joy of it is that you can use any fruit you like.
If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes
Make this the day before you want to serve it and you'll be rewarded with one of the lightest, creamiest desserts ever. Blueberries make a wonderful compote but you could also use other summer berries instead.
This recipe was requested via e-mail by Jamie Sherwin. I love having your Cooks' Questions requests, as I haven't made one of these cakes for years and I've forgotten how good it is. Don't forget to start the night before you want it though.
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
Perfect with lamb, this easy confit is a superb way to use up any gluts of redcurrants that may assail you during the summer!
This lovely cinnamon ice cream is the perfect accompaniment to Christmas desserts - or spoon some over your mince pies!
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version...
Those who like to use up every bit of food will love this one as it makes use of the pineapple's skin to create a really refreshing summer drink.
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