Delia's Complete Cookery Course: The Classic Edition by Delia Smith

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Notes about this book

  • Eat Your Books

    Different editions of this book have different pagination so if you don't see the recipe on the page number we indicate, check the back of the book index. If you cannot find the recipe in the index, check the recipe before or after the recipe you want (there is a back and forward arrow at top right on every recipe details page).

Notes about Recipes in this book

  • Moussaka

    • Sue21 on January 20, 2011

      I add 4 large / 6 small cinnamon sticks which really enhances the flavour

    • Pamsy on November 23, 2019

      Great Moussaka recipe. I've been making this for about 30 years. I do add thinly sliced potato layers as well as aubergines (not traditional but Mr P loves potatoes) which adds to the texture. Sometimes make a large batch of meat mixture and freeze in smaller amounts, then I only have to do the aubergines/potatoes and make the sauce before assembling and baking.

  • Eggs en cocotte with soured cream and asparagus

    • veronicafrance on May 02, 2013

      Not bad. Sadly, I discovered we had no cheese of any sort, and I had to make do with UHT cream instead of sour cream or (better) crème fraîche. Easy to do anyway.

  • Lancaster lemon tart

    • veronicafrance on November 07, 2014

      This is a nice alternative to Bakewell tart. I found the topping a little dry; I recommend serving lukewarm with chilled custard.

  • Creamed chicken with avocado

    • veronicafrance on April 28, 2013

      The only reason I cooked this was because I was on a fridge-emptying mission and couldn't believe that I found a recipe that included cooked chicken and avocado. It confirmed my suspicion that cooking avocado is never a good idea -- not that I've ever tried it before.

  • Pavlova

    • LisaR12 on March 09, 2013

      i use this recipe for meringue all the time...fool proof

  • Special cottage pie

    • LisaR12 on February 21, 2013

      My go to recipe for cottage pie. I now make it in a pressure cooker which makes it even quicker. Then finish it off in the oven sometimes or otherwise just serve it as mince and mash

    • angrygreycat on December 01, 2018

      Made this for dinner tonight. Easy and tasty!

  • Rissoles

    • Leo on September 15, 2020

      Simple recipe. Usually I just use the formula and add whatever spice combination I like. The family loves these. We enjoy them with rice, madhur jaffreys gugerati carrot salad and seasoned yogurt plus whatever there is to go with it. I have cooked these for at least 20 years.

  • Cheese and onion quichelets

    • dawnelizabethtaylor on June 09, 2015

      p369 in my old copy of this book. These are gorgeous! Made 4 - in my Yorkshire pudding tin, increasing flours to 75g each and using same quantity butter. I used cream in the filling. Really tasty and easy to make. Will make a note that these make a great mid week tea.

  • Spinach and cream cheese quiche

    • dawnelizabethtaylor on March 05, 2015

      I used swiss chard from the garden - cooking the stalks first, then adding the leaves; no problem with excess water as you'd get with spinach. I increased pastry to 100 g each wholemeal and SR flour, plus 100 g butter - no cheese; my quiche tin is about 27cms. Probably also used little more parmesan in filling. This was a GORGEOUS quiche - and probably now our favourite - using swiss chard/acelga. The squeeze of lemon juice is really tasty. Definitely 5 stars!

  • Spiced pilau rice

    • dawnelizabethtaylor on February 14, 2015

      I use brown basmati therefore dish takes 40 mins rather than 15 mins. And use chicken stock for extra flavour. All other ingredients same. A great accompaniment to my Saturday night spicy dishes!

  • A risotto for spring

    • dawnelizabethtaylor on March 13, 2015

      tasty mid week meal. used home grown veg. I used brown risotto rice and added touch crème fraiche before finishing in individual dishes under the grill. tasty and healthy!

  • Basic pancakes

    • Chefdeedee on February 21, 2015

      The best pancakes ever!

  • Eliza Acton's vegetable mulligatawny

    • tekobo on December 29, 2017

      Made with summer marrow given to me by Chand. Added the stock when I sweated down the veg (as opposed to after per the recipe). It was a mistake but I think it made the soup more flavourful. Whizzed silky smooth in the Vitamix. Only used a quarter of the Worcester sauce at the end. Very tasty. For husband. I don't like soup but I could be converted with this one.

  • Buttery kedgeree

    • Pamsy on January 28, 2020

      Made with smoked coley and mild Caribbean curry powder. Didn't cook the fish separately but added with the rice. Tasty and different to my usual kedgeree as well as less work. Worth repeating for a change.

  • Braised red cabbage with apples

    • Pamsy on March 06, 2020

      Great recipe, freezes well.

  • Spanish tortilla

    • Pamsy on November 26, 2019

      Very tasty, chopped veg finely, also added a tbsp cream to the eggs. Didn't flip but finished off under the grill.

  • Lemon surprise pudding

    • Pamsy on August 17, 2019

      Baked for 40 mins as per instructions, which was too long. Baked in green apple dish, maybe consider a dish with less surface area/deeper. Puddding was fine but as the idea is the pool of lemon sauce then cut baking time down to 30 mins. Lovely lemon flavour and very light. In essence a larger version of La Potiniere's recipe. Therefore very adaptable with, limes, passion fruit or oranges.

    • Pamsy on May 24, 2020

      After previous remarks, I increased the milk to 200 mls and reduced baking time to 25 mins. Much improved and saucy! Only used 1 good sized lemon which was adequate. Baked in rectangular blue IKEA dish.

  • English pot roast

    • angrygreycat on December 09, 2018

      Made this for Sunday dinner. Excellent old school pot roast done just as I like, a brown gravy rather than the more tomato-ey one that seems more common now. Super easy, nice mix of vegetables that you could adapt to what you have on hand although I wouldn't recommend leaving out the mushrooms they came out great. I served with buttery smashed Red Bliss potatoes, peas with mint, and asparagus. Reminds me of the meals my Grandma made! Will definitely make again. I might add a smidge anchovy paste when browning the veg to add some depth.

  • Marinaded pork with coriander (Afelia)

    • Cvtbird on April 15, 2021

      Super easy, sharp lemony flavour, nice.

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  • ISBN 10 0563362863
  • ISBN 13 9780563362869
  • Linked ISBNs
  • Published Mar 05 1992
  • Format Hardcover
  • Page Count 640
  • Language English
  • Edition 2nd Revised edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Delia Smith's Complete Cookery Course, the book that has taken the pride of place on everyone's kitchen shelf, has now been completely revised and updated. Still containing all the established favourites such as Flaky Fish Pie, Christmas Pudding and the secret of crunch Roast Potatoes, Delia has now added exciting new recipes like Stir-fried Mange Tout and Roast Stuffed Gooses with Prunes and Armagnac. As clear and comprehensive as ever, the recipes are suitable for beginners as well as more experienced cooks. Delia also gives advice on new and widely available ingredients like easy-blend yeast, filo pastry and fromage frais. Illustrated with 24 mouth-watering new photographs, Delia Smith's Complete Cookery Course provides all you need, and more, for a lifetime of cooking and entertaining.

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