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 recipe for one is a great way to jazz up a plain omelette, with Stilton adding plenty of flavour. And, if there are two people to feed, it can easily be doubled up.
This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.
Adding nutmeg, cinnamon, brown sugar and apples to red cabbage then braising it gives you a dish with loads of flavour that can be made the day before. Serve it with any roast or grilled meats.
Roasting swede gives it a totally different dimension from boiling or steaming it, and adding a coating of flour and Parmesan cheese gives it a wonderful crunchy outside. Give it a try - even swede haters will love it!
Potato wedges are a good way of maximising the fibre and nutritious elements of a potato but can be bland. These wedges are anything but - melted cheese and spring onions make them special enough for a buffet.
To make the Petits Monts Blancs for New Year's Eve.
No lumps or watery potato here: with Delia's help you will make perfect mash every time as long as you follow a few simple rules. Once you've mastered it, what could be better with your suppertime sausages?
An unusual way of cooking celery, the addition of a cheese and onion sauce brings a creaminess and plenty of flavour to one of winter's best vegetables.
This classic potato dish is, quite rightly, seen as the perfect partner to roasts, casseroles, sausages and braised dishes.
Bubble-and-squeak with a Christmas twist: instead of the usual cabbage and potatoes, Delia uses leftover sprouts for a tasty version of this traditional recipe.
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