Nowadays, vegetarians can enjoy food that's as exciting, colourful and full of flavour as the dishes enjoyed by meat-eaters. It wasn't always so! Delia has drawn on some of the best cuisines in the world to bring you a selection of vegetarian recipes that will have you spoilt for choice!
The poet Pam Ayres once said, when describing her home-made wholemeal bread, that it was like 'biting into a cornfield', and that's it – the very best description I've ever come across.
If you want to cook perfect rice, the kind that always stays light and fluffy, with every grain remaining separate, then I can teach you. But first you will have to make a promise, and that is to memorise three simple little words: leave it alone!
This deliciously light and subtle soup is incredibly easy and quick to make. However it does need some fresh British cucumbers and not the rather tasteless imported ones.
I love serving this, one of my most favourite soups. First, it has an extremely rich, beautiful colour, almost saffron I would say. And second, people can never quite guess what it is. Jerusalem artichokes don't look user-friendly, but...
A glass of something warm and spicy goes very well with warmed mince pies during the party season - even though we no longer seem to greet guests rubbing frosty fingers and shaking snow off their boots!
Not simply a recipe for leftover bits of Stilton, this one, but a delicious creamy soup that can enhance any dinner or supper party. Be careful not to boil the soup when re-heating.
Aubergines, tomatoes and Mozzarella are the classic ingredients of any classic Sicilian sauce for pasta, and roasting the tomatoes and aubergines to get them slightly charred adds an extra flavour dimension.
Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.
This recipe is a good choice for a supper dish with no meat. Oven-roasted vegetables have a magical, toasted, concentrated flavour, and they keep all their dazzling colours intact. For strict vegetarians, exclude the anchovies.
Red cabbage is wonderfully versatile – you can cook it long and slow and it seems to go on improving, or in the recipe below the opposite: fast cooking to retain some crunchiness and bite. Either way the apples and spices are essential. If you want t
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