What should you be cooking this month?
See our selection of recipes using ingredients in season in July
This used to be a rather soft, rather squashy meringue, but now I like it crisper and chewier. Either way it’s loved by everyone. You can of course use any other fruit – summer berries or in the winter passion fruit.
This salad can be served warm as a first course and it's extremely good as an accompaniment to fish or chicken main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.
The fresh broad bean season seems to be so short, I always feel the need to feast as much as possible when I can, hence this salad. It's good as a first course or to serve alongside other salads in a cold buffet.
Vegetarians certainly won't feel that they're missing out when they try this gorgeous lasagne, packed with creaminess and flavour. One of Delia's most popular meat-free recipes.
When Delia has an overload of gooseberries here's how she uses them up
This recipe was kindly given to me by a lady called Christine who lives in Nice. You'd think that when they eat it there it would be made with fresh tomatoes ripened in the Provencal sun - but no, she uses tinned tomatoes and bought puffed pastry.
Who can resist such a stunning dessert? To make life easier you can use bought pastry but it's well worth making Delia's quick flaky pastry as it has a wonderful depth of flavour. Use any summer berries you like.
A crunchy rosti topping is ideal for a fish pie, providing a contrast of textures with the soft, creamy fish and seafood beneath. This recipe is a four-star favourite and perfect for easy entertaining.
Potted meats and fish were originally invented to eke out fresh foods but in fact there's something so glorious about potted crab (which must come from Cromer!) that it's worth giving it top billing as a great meal in its own right.
Traditionally served as an accompaniment to steak, this French version of mashed potato is well worth trying!
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