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!
Anchovies, capers, parsley and olives - plus garlicky mayo - give this bean salad plenty of punch. Chickpeas and haricots verts are a brilliant source of fibre and highly nutritious. Vegetarians could leave out the anchovies.
Make the most of summer beans and other vegetables in this gorgeous vegetarian recipe which can be eaten on its own or as an accompaniment. And if the weather is less than kind, you can serve it warm instead of cold as a salad.
Like a chunkier version of guacamole, this wonderful salsa will go down really well with barbecued chicken, fish, especially salmon, and grilled meats. If you prepare it ahead, cover with clingfilm to avoid the avocado browning.
Sometimes the idea of the simpler the better makes for cooking success and never more so than in this pared-down recipe for asparagus that would make the most brilliant starter or lunch dish.
Extremely rich and packed with wonderful almondy amaretti flavours, this grown-up cake can just as well be served as a dinner-party dessert, with or without cream.
This was Delia's first televised recipe, shown in September 1973 - and is as good today as it was nearly 40 years ago, a quick, easy and cheap lunch or supper dish that can be adapted to any number you like.
Who says cooking is difficult? This quick recipe is a great way of cooking several veggies at once - and roasting them retains all the flavour and nutritional value. Wonderful with the Sunday roast!
Traditionally served as an accompaniment to steak, this French version of mashed potato is well worth trying!
It may sound unusual, but you really must try this cooling, summery almond soup - a Spanish classic and just the thing for lunch on a balmy day.
Use new-season new potatoes for this classic salad, with crunch added from the shallots. Serve it with just about anything…
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