Everyone loves banger and mash and now we don't have to peel, boil or mash the potatoes it's great to enjoy...

Dolmades (Stuffed Vine Leaves) | Recipes | Delia Online

I've always wanted to do a non-meat equivalent of a pork pie and at last I've achieved it – serve with home... This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture...Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty...

Vegetarian Moussaka with Ricotta Topping | Recipes - Delia Online

Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, makin...Almost everyone suggests buying vegan puff pastry, which is certainly the easiest option, but, while all pastry is good, it’s hard to deny the fact that homemade pastry is usually better, and Smith’s flaky pastry always is. (Rhodes gives a vegetarian suet version, but that involves palm oil, so I’d prefer to steer clear.) It all depends how much time and patience you have. Delia left school at 16 with no qualifications and worked as a trainee hairdresser, then a shop assistant and later at a travel agency. At age 21, she spent time washing up in a restaurant, and this experience piqued her interest in cooking. However, she says it was when a boyfriend kept praising his former girlfriend's talents in the kitchen that she got fed up and started cooking seriously. Twice-cooked soufflés can be made 2 or 3 days in advance (or even weeks if you want to freeze them). While they're cooking, heat 2 tablespoons of oil in a large solid frying pan and fry the onions until they're soft and tinged brown at the edges (about 5 minutes), then add the chopped pepper and soften and brown that too for about another 4 minutes. Next add the garlic, cook for 1 minute more, then transfer the whole lot to a plate. Next transfer the aubergines to a clean tea cloth to squeeze them dry, then add a further 2 tablespoons of oil to the frying pan, turn the heat up to high and toss the aubergines in it so they get evenly cooked. When they're starting to brown a little, add the drained tomatoes and the onion and pepper mixture to the pan.

Cheese and Parsnip Roulade with Sage and Onion Stuffing

Next add the blanched vegetables to the lentil mixture along with the yoghurt, tomato puree and just ½ teaspoon of cayenne pepper. Stir well, and try to push all the vegetables below the surface of the liquid. Now bring to simmering point, cover and cook for a further 20 minutes, or until everything is tender. Taste and add a further ¼ teaspoon of cayenne, if you prefer a hotter flavour, and season with salt. Repeat with the remaining pastry and filling, then bake for 25 minutes, until golden. (Alternatively, cover the filling and pastry, and chill for up to 24 hours until ready to bake.) I love to serve this bread with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour. This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture. Because the vegetables are very slowly cooked, this soup has lots of lovely flavour, and it's quite satisfy...This can be served either as an accompanying vegetable, or I actually think it is nice enough to serve as a...