Q&A's? We are here to help. We being Delia and Lindsey. We work closely together and can answer any queries you have relating to Delia's recipes and our online Cookery School. Why not ask a question right now? What we can't do though, is answer questions about other recipes. (For general website queries or technical questions please click here)
I would like to make Delia’s roasted Mediterranean lasagne (summer collection) and I wondered if it could be made the day before and rewarmed the following day? I am planning on making it for 12. Would it be better to make it in 2 dishes or 1 large one and what would be the reheating instructions if I do prepare it the day before.
I am making a wedding cake for my son and have baked the 12" round rich fruit cake recipe you suggested to another baker last year as a trial (the 10 egg recipe).
It has come out beautifully (yet to be tasted) but isn't as deep as I thought it would be. It's just under 3" in height.
Most wedding cakes appear to be deeper than this. Have I done something wrong?
Could I increase the recipe to make it taller?
Any help would be very much appreciated.
Hi Lindsey. I plan on making Delia's Brazilian nut brownies. The recipe calls for roasted nuts but does not say how to do it. I can't source Brazil nuts roasted, so can I make them without roasting or is it a simple procedure to do myself? Thanks. Eileen
Could you let me know if I can prepare the spinach and ricotta lasagne with pine nuts. the night before as I want to cook it at my friends house the next day.
Thank you very much & Happy Easter :) x