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 April ingredients and their recipes, click here
The way I cook a salmon is extremely slowly, wrapped in foil in the oven. I cannot recommend this method highly enough. With skin and bones, head and tail intact there is not only a captured concentration of flavours, but also a guaranteed succulent
A great way of serving pasta to vegetarians: the pine nuts and sultanas give it an almost Sicilian feel, while the purple sprouting broccoli is a brilliant way to enjoy the all-too-short season of this green vegetable.
Easy to cook, the creamy flesh of skate marries well with a punchy-flavoured salsa such as this one. Serve it with salad and new potatoes.
Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
This is almost like a cheat's cauliflower cheese as you don't have to make a separate sauce - just let the creme fraiche melt. Use vegetarian cheese if you are not a meat eater: this is comfort food at its best.
This sumptuous fish dish tastes a million dollars yet can be assembled and cooked in just 10 minutes - who says special-occasion food demands all day in the kitchen?
Cheap and nutritious, trout is hugely under-rated and still good value for money. This is a brilliant way of serving it - light and summery with hardly any fat.
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
One of the very best one-pot recipes in the world, this lovely Mediterranean combination of chicken, rice, olives and peppers is given extra kick with the addition of chorizo and paprika.
Spinach is an unusual ingredient in soups but works really well...and provides you with plenty of iron and other nutrients.
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