Add the lentils and the chopped parsley, season well and let everything simmer gently while you make the topping. Oven-roasted vegetables have a magical, toasted, concentrated flavour, and they keep all their dazzling.

Mains Recipes | Delia Online Mains Recipes | Delia Online

Needless to say you’ll need a freshly drawn chicken for this, and ask your supplier to be sure to give you . Spoon a dessertspoonful of the mixture on to the stalk end of a leaf and fold once, pressing the filling to a sausage shape. I’ve always thought moussaka would quite fancy reinventing itself as a vegetable dish and this one .Wood pigeon is the most inexpensive game bird of all, so although you need about one per person, it is still excellent value and rather special – in fact, serving it w. However, I don't feel that the slices she uses work as well as his puree – Hazan's definition of a lasagne filling as a "fine mixture" suggests I should be aiming for a consistency more like the meaty ragu. When they're ready, keep them warm while you lay a sheet of greaseproof paper (slightly longer than the roulade) on a work surface and sprinkle the hazelnuts all over it.

Vegetarian Moussaka | Recipes | Delia Online

Although you can use pretty much any vegetable you like in a lasagne, some seem to pop up more frequently than others.Bake in the oven for another 6 minutes, and serve very hot with just a leafy salad and a sharp dressing to accompany it. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg. Gently fold one spoonful of the egg white mixture into the cheese mixture – to loosen it – then spoon this mixture, a little at a time, into the rest of the egg white.