With our apple storer now replenished, we decided on a variation on the traditional baked apple using maple syrup and pecan nuts. The key to this recipe is the long, slow, very gentle cooking which helps...
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...
On the How To Cook television series I called these 'everlasting', and yes, it's true, because unlike traditional soufflés, they never collapse. They will shrink down when they come out of the oven, but...
This combination of fresh, ripe peaches, and the luscious flavour of Marsala wine make a supremely good summer dessert that has the added advantage of being made well in advance. Mascarpone cream cheese...
This has a lovely golden crust and the crackling is cooked separately to go with it. Pat the skin of the pork with kitchen paper and place the meat, uncovered, on a plate in the fridge for the skin to...
I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt,...
The optimum word here is 'fresh'. If you've ever suffered cakes made with dry, dull desiccated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and...
It is always useful to have a recipe made up of ingredients you can have standing by in your store cupboard and freezer. Seafood Lasagne fits the bill for when you are very busy, or want to make something...
This recipe was served to me at The Aspall Cyder House in Suffolk, near where I live, about 30 years ago. They gave me this recipe and I'm still making it! For a special occasion, ½ oz (10 g) of dried...
I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before...
Serve in ice-cold bowls, which will be wonderfully refreshing if the weather is hot. Please note: Delia's how To Cheat at Cooking was written in 2008, however many supermarkets stopped sellling their ingredients...
There is a little trattoria that Michael and I go to in Waterloo called La Barca and whenever I go, I always have this dish, served with a portion of Spaghetti with Ragù. I absolutely love this combination...
This recipe was given to me by Clare Hunter, a very talented person who used to cook for private dinner parties on an old Thames sailing barge. The pungent, nutty romesco sauce makes a perfect partner...
This is the basic method for making sauté potatoes, but if you prefer them plain, simply leave the onion out. The secret of really crisp sauté potatoes is, first of all, to use olive oil and, secondly,...
I have to admit I don't do heat very well. I absolutely love the fact that we're having a proper summer - the kind I remember as a child when it seemed we were outside for the whole of the school holidays....
This is, quite simply, a fantastic recipe - it takes no time at all but has the kind of taste that makes people think you spent hours in the kitchen. And another of its great virtues is that, apart from...
This was the chocolate recipe of the 1960s, but it has now, sadly, been eclipsed by other eras and their equally fashionable recipes. So time for a revival, I think, because it's certainly one of the simplest...
Panettone is an Italian fruit bread that's sold here mostly in the autumn and around Christmas time in beautifully designed boxes with carrying ribbons. If you would like a light but quite delectable alternative...