This recipe is weekend stuff. You assemble the ingredients, whack them into a cooking pot, then leave them in the oven while you go and do other things:...
I've got a thing about fish cakes: if they appear on a restaurant menu I always order them - and I'm frequently trying to dream up new variations. This...
This is quite simply a chocolate cheesecake to die for. If you like chocolate, if you like dark chocolate with fruit and nuts, and if you like luscious,...
This recipe is a Greek classic, but the little hint of Italy I've added in the shape of ricotta cheese makes the very best moussaka topping I've tasted....
This is always going to be an easy option if you're entertaining, as all the vegetables get cooked without any attention. One thing I have found invaluable,...
This is a famous Italian casserole: shin of veal cooked in white wine with tomatoes. Try to buy the pieces of shin about 2 inches (5 cm) thick.
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...
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...
Since I've been writing recipes, this is one I've found to be most popular with everyone who makes it.
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...
These are simplicity itself and the filling comes from the supermarket. The croustades are made in mini tartlet tins, which are available in trays of 12;...
If the winter weather is getting you down or you're feeling grey or sad, I'm certain a steamed treacle sponge will put you right in no time at all. It...
There are some lovely plump, free-range guinea fowl around at Christmas and this would be a splendid celebration lunch or supper for two or three. If you...
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...
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...
There isn't a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, I think,...
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...
This is a perfect recipe for entertaining and wouldn't need anything to go with it other than a simple green salad. The fish can be varied according to...
This recipe, invented by my good friend Lin Cooper, started life under the grill, but now, in my attempt to more or less eliminate the grill, I'm happy...
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,...
On the How To Cook television series I called these 'everlasting', and yes, it's true, because unlike traditional soufflés, they never collapse. They...
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...
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from...
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless...
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,...
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,...
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,...
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....