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!
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.
Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper.
Delia has had a revelation - you can cook risotto in the oven, avoiding all that standing at the hob and stirring. And you know what? It's just as creamy as the classic version!
The marriage of asparagus and hollandaise was quite definitely made in heaven, and it seems sad to me that 'health' issues should bring about a divorce. Therefore I have set out to lighten the sauce somewhat by the addition of stiffly beaten egg whit
This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.
Ideally, this quick and easy storecupboard recipe should be enjoyed outside on a warm day: failing that, it will evoke memories of summer with every bite!
The four 'stars' in this case are celeriac, carrot, cabbage and spring onion. The result is a very crunchy fresh-tasting coleslaw that can be made the day before, if you cover it with clingfilm and keep it in the refrigerator until needed.
This is my mother's recipe, and every year she waits patiently for the price of apricots to come down – which usually happens in August, especially at the end of a warm summer day when whole boxes are sold off at the markets by stallholders
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