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!
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 at bargai
This is the perfect accompaniment to Classic Roast Pork with Crackling, as the acidity of the apples offsets the richness of the pork perfectly.
This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.
This is a kind of variation on the egg mayonnaise theme, but I think extremely attractive and even more delicious.
Goat's cheese, roasted vegetables, couscous and a fiery dressing combine to make this one of Delia's best and most popular recipes, perfect for a buffet or party.
I think one of God's greatest gifts to man is good cheese, and it deserves good bread to go with it. This chunky, slightly sweet bread goes extremely well with a sharp, vigorous Cheddar, fresh goats' cheese or Cashel Blue. It also freezes very well.
This was a recipe created for Comic Relief, hence the title, and I always have a good giggle thinking back to the filming of those hilarious cookery demonstrations that were later screened on television. It's also an excellent recipe – good with any
A good, old-fashioned, English, white, crusty loaf, soft inside and lightly textured, is still hard to beat – it's my own favourite for soldiers to go with softly boiled eggs, and the next day or the day after it always makes divine toast. Made eithe
Just lemons, sugar and water are needed to make what is possibly the most refreshing drink in existence...just remember to start it a day before you want to drink it, so all the flavours can combine.
Not the kind you get in help-yourself salad bars and cafés – this is the real thing. Eggs, boiled – not hard, but with a bit of squidge at the centre – anointed with a shimmering, golden emulsion laced with a little garlic. I have to admit, this is p
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