What should you be cooking this month?

See our selection of Delia's recipes using ingredients in season this month. To find out more about May ingredients and their recipes, click here

 
What should you be cooking this month?
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Fresh Apricot PreserveMakes 3-4 lb (1.35-1.8 kg)

Fresh Apricot Preserve

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

 
 
Asparagus with Lemon Butter CrumbsServes 4 as a starter

Asparagus with Lemon Butter Crumbs

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.

 
 
Provençale Crusted Cod with Provençale TomatoesServes 1

Provençale Crusted Cod with Provençale Tomatoes

This is virtually an all-in-one meal cooked under the grill, except perhaps it needs a few new potatoes and a green salad to accompany it.

 
 
Haddock FlorentineServes 4

Haddock Florentine

Fish and spinach go remarkably well together and nowhere better than in this luscious supper dish, full of creamy cheese sauce, herbs and fish topped with Parmesan breadcrumbs.

 
 
Marinated Kipper Fillets and Potato Salad with Coriander Seeds and Cracked PepperServes 4 as a main course or 8 as a starter

Marinated Kipper Fillets and Potato Salad with Coriander Seeds and Cracked Pepper

Kippers are marinated for up to a week in a glorious mixture of spices, lemon and oil. Then all you have to do is steam some new potatoes for a very satisfying meal.

 
 
Baked Lamb with Rosemary with Redcurrant and Mint SauceServes 6

Baked Lamb with Rosemary with Redcurrant and Mint Sauce

This wonderful recipe combines the flavour of roast lamb with rosemary and mint - traditional herbs for lamb - plus redcurrants. A truly special way to serve up Sunday lunch...

 
 
Braised Peas, Rocket and Spring OnionsServes 6

Braised Peas, Rocket and Spring Onions

This is a good recipe for slightly older peas, which, in my opinion, sometimes have more texture and flavour than the younger ones. However, if the peas you are using are very young, give them far less cooking time – 8 minutes at the most.

 
 
Buttered Jersey Royals with Parsley, Mint and ChivesServes 4

Buttered Jersey Royals with Parsley, Mint and Chives

Made with the first young Jersey Royal potatoes, or some well-flavoured mainland variety such as Pentland Javelin, these are so good you could eat a plateful all by themselves!

 
 
Pile-it-high Orange and Rhubarb Meringue PieServes 6-8

Pile-it-high Orange and Rhubarb Meringue Pie

The flavour of orange zest does something quite magical to the flavour of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring. ‘Pile-it-high meringue', incidentally, applies only if you have extra egg whites to use up..

 
 
Salmon en CrouteServes 4

Salmon en Croute

Serve with foaming hollandaise flavoured with a rounded tablespoon of freshly chopped dill.

 
 
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