• Bridget on April 21, 2009

  Generally good normal vege fare - not too Hare Krishna

Notes about Recipes in this book

• Four star slaw

  • SarahSantos on June 03, 2022

    Quick and easy to make, very conventional coleslaw, except the celeriac is a nice addition. So many ingredients in the sauce!! And it ended up quite runny for me.

• Anya potato salad with shallots and vinaigrette

  • herbietea on December 31, 2011

    Page 41

• Asparagus and cheese tart

  • herbietea on December 31, 2011

    Page 83

• Cheese and herb fritters with tomato and balsamic jam

  • herbietea on December 31, 2011

    Page 87

• Gratin of rigatoni with roasted vegetables

  • herbietea on December 31, 2011

    Page 96

  • JJ2018 on April 25, 2018

    We really enjoyed this - real improvement on a regular pasta bake. The olives and capers add a lovely tang that keeps it really interesting. Definitely will make again

• Spinach and ricotta lasagne with pine nuts

  • Varundel on April 21, 2015

    Deliciously rich vegetarian lasagne with no less than 4 different kinds of cheese (mozzarella, ricotta, parmesan and blue cheese). Definitely winter comfort food!

  • lilham on December 24, 2018

    I used frozen spinach which I cooked in a pan with butter until all melted. Also substituted the mozzarella with cheddar and used dry lasagne sheets. It’s definitely a winter comfort dish. Both children and adults loved it.

• Roasted Mediterranean vegetable lasagne

  • Jane on September 06, 2018

    This was a very nice lasagne. Roasting the vegetables before cooking with the noodles and sauce made for a highly flavored result, as did mixing in chopped olives and capers. My pasta was a bit undercooked at 30 minutes - I would go for 35-40 next time.

  • EmmaJaneDay on February 09, 2018

    This comment really relates to the cheese sauce. Guaranteed, fail safe, smooth, delicious every time. Pop everything into the saucepan at once and cook it! Only ever use this method now.

• Sicilian pasta with roasted tomatoes and aubergines

  • herbietea on December 31, 2011

    Page 104

• Souffléed macaroni cheese

  • SarahSantos on June 03, 2022

    Easy to put together, even if did involve making a cheese sauce. Substituted mild cheddar as I couldn’t get Emmental or Gruyère the day I made it. Ended up eating it the day after which was okay but a bit a rubbery, so definitely one to eat immediately!

• Spiced chickpea cakes with red onion and coriander salad

  • herbietea on December 31, 2011

    Page 118

• Oven-baked wild mushroom risotto

  • JJ2018 on April 26, 2018

    This was just not worth the effort. Nice rice consistency but it took so much longer than a normal risotto and was less tasty. Wouldn’t repeat

• Three bean salad with cider dressing

  • Shelmar on January 12, 2020

    Nothing special.

• Winter vegetable pie with a Parmesan crust

  • danibattle on February 23, 2014

    A bit laborious, but well worth the effort. I served this at a bookclub dinner and everybody LOVED it.

• Roasted tomato and goats' cheese tart with thyme

  • eliza on September 18, 2014

    Excellent and easy. Makes a good lunch or brunch dish and kids tend to really like it.

• Oven-roasted cauliflower and broccoli with garlic

  • lilham on March 18, 2015

    This is basically roast cauliflower and broccoli with oil flavoured with coriander, garlic, salt and pepper. A nice simple side dish. I have never roasted cauliflower and broccoli before and I'm glad I tried.

• Stuffed jacket potatoes with leeks, cheddar and Boursin

  • rodillagra on February 02, 2015

    http://www.deliaonline.com/recipes/cuisine/european/english/stuffed-jacket-potatoes-with-leeks-cheddar-and-boursin.html

• Oven-roasted chunky chips

  • SarahSantos on June 03, 2022

    Easy peasy satisfying chips

• Oven-roasted carrots with coriander

  • Varundel on April 19, 2015

    Suggested quantities make a lot of spice rub - probably more than needed but the coriander seeds, black pepper and garlic are a nice non-overpowering addition to the caramelised carrots.

  • e_ballad on January 03, 2019

    Burnt beyond redemption by 20 mins. Suggest using 200oC or even 180oC rather than the 230oC specified.

• Pumpkin, cheddar and pumpkin seed bread

  • e_ballad on November 18, 2016

    The hardest part is grating the pumpkin & the quantity of that is approx the same as 2x large carrots. The rest takes mere minutes. When you get to shaping the dough, you'll think that there must be some form of liquid missing from the ingredients. Have faith, it's a Delia recipe - it will work. Moosh it all together & it will form a loaf roughly half the size of a loaf tin. Probably serves 4, rather than 6 as the recipe suggests. A quick & easy nugget of tastiness. (As a disclaimer: I misread the recipe & whacked in all the cheese in one hit - still worked beautifully.)

• Plum and almond buttermilk cobbler

  • Alro9 on February 16, 2014

    A little on the heavy side, but perhaps that is my fault as I think the cobbler mixture would have worked better if I'd spread it out a little more over the fruit.

• Tomato and balsamic jam

  • eliza on July 03, 2016

    Easy to make and good. Would probably go well with the cheese fritters as suggested by the author.