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)
Morning, can I use stout instead of barley wine (as I can only buy a pack of 4 cans) in deli as Christmas pudding recipe .
I can't find the conversion chart for scaling up the recipe for Delia's classic Christmas cake. Is it still available? Many thanks.
Hello Lindsey. This is not a questiom, more a statement. Following today's recipe of the day (Apple and Prune Clafoutis), when I watched Delia's Cookery School Video demonstration on how to make batter, I was reminded of a recent newspaper article where Delia allegedly quoted "she had failed in her attempt to teach us how to cook".
How long can you keep the DARK JAMAICAN GINGERBREAD in a tin or should it be frozen if not used quickly.
Is the pastry supposed to end up tasting like shortcrust when making Chicken Feuilletés?
It was very difficult to make the ready rolled pastry larger. Should it still have seemed like puff pastry after cooking?
Lindsey, are the two-egg and three-egg sponge cake recipes using Delia's pans the classic approach for baking sponge cakes? Were the recipes adapted by Delia or are they the same as recipes used across Europe in the past?
T and C