• Jillwill on May 24, 2011

  The black bean soup with salsa is to die for!

Notes about Recipes in this book

• Meatballs in goulash sauce

  • wester on September 21, 2014

    Uninspired goulash sauce - why do so many people think you can make goulash without caraway? The suggestion of noodles with butter and poppy seeds was nice though.

  • BrownsEatWell on October 18, 2020

    Scales up for parties really well, personal choice make it a little hotter as all recipes of this type of sauce taste best the next day but don’t add sour cream. Family favourite.

• Chunky marmalade bread and butter pudding

  • RosieB on August 21, 2017

    This was easy and delicious. I had just made a batch of Seville orange marmalade so this recipe was perfect. Lots of nice crunchy buts, nice soft custard and the candied peel was a great addition. There is no doubt about Delia. An old cook book but lots of great recipes.

• Steamed treacle sponge pudding

  • adrienneyoung on December 08, 2021

    A wonderful deepest-winter, darkest-night dessert. Simple, warming. With cream, it’s like a big hug in a bowl.

• Tiramisu

  • FJT on May 01, 2021

    I made a few minor changes just because of what I had in the cupboard: Cointreau instead of rum and salted caramel chocolate instead of plain chocolate. I also omitted the cocoa powder as it didn't seem necessary. This was easy to assemble and delicious. I would happily make again once we've worked off all the calories!

  • sharifah on January 02, 2012

    Best tiramisu recipe ever! No other tiramisu recipe beats this one, even better than most Italian restaurants

• Luxury fish pie with rösti caper topping

  • FJT on April 13, 2021

    After reading Foodycat’s comments I skipped the rösti topping and opted for mash with chopped capers. I don’t think my potatoes would have worked for rösti anyway! Nice pie.

  • Foodycat on July 09, 2014

    The roesti topping didn't work for me at all.

• Prawn cocktail 2000

  • sharifah on August 25, 2013

    This was nice. I didn't use the home made mayonnaise in the previous recipe to make this dish, I used Hellman's mayonnaise mixed up with the dressing ingredients until it tasted right and the consistency looked OK. I would make this again.

• Home-made mayonnaise

  • sharifah on August 25, 2013

    What a disaster. I made this first time with a food processor, despite Delia saying use an electric hand whisk. I didn't think it would matter....but the mayonnaise ended up looking like yellow oily water, so it went down the sink. Annoyed with the failure, I did it again, exactly as Delia said with an electric hand whisk....and it curdled. But Delia said don't worry...add another egg yolk, and use your curdled mixture again and it would put itself right. Nope!! It didn't. And the second batch went down the sink too! I couldn't get this recipe to work.

  • Crumbles on January 19, 2023

    Patience is a virtue and after a few failed attempts and several years I was determined to crack this. And I did! Once I had the knack and followed the method to the letter it all came together beautifully. I realised it was my own fault for not being very very patient for the first minute. Since this revelation, I now make my own mayo once a fortnight. My friends look at me sideways with that strange expression as if to say 'why is she getting so excited about a salad dressing'. Only those who know and understand and also make their own get this. Joy of joys!

• Hot cross buns

  • veronicafrance on April 07, 2012

    Why is this recipe in Delia's winter book? Heaven knows. Anyway, my results were good; I'd make two changes next time: 1. Make the dough a little softer, either by adding more water or substituting some plain flour for part of the bread flour, so that the buns rise better; it was a little too firm and hence took longer than advertised to rise. 2. Use almond paste for the crosses. The flour and water paste Delia uses comes out terribly tough, bordering on inedible.

• Blinis with smoked salmon, crème fraîche and dill

  • veronicafrance on January 02, 2014

    This is my go-to recipe for blinis -- it's very good, although you do need to plan ahead. However, it makes a lot, and they reheat and freeze really well wrapped in foil. You can eat them for breakfast with salted butter/honey too.

• Pepper-crusted monkfish with red pepper relish

  • veronicafrance on February 09, 2013

    This was OK, but the red pepper relish was nothing special. Romesco sauce would have been better.

• Vegetarian moussaka with ricotta topping

  • veronicafrance on December 05, 2011

    I'm not completely vegetarian, but I prefer this to moussaka made with lamb; it's just as substantial and comforting, but much less greasy. It's quite a lot of work, but I always make two dishes and freeze one uncooked.

  • Hellyloves2cook on August 31, 2012

    One word- delicious!, My mother made this for me years ago and it has now become a much used recipe in my house.

• Pesto mash

  • veronicafrance on February 09, 2013

    Not bad, if you want a change from plain mash. It's a good option for mashing potatoes without a masher :)

• An authentic ragù Bolognese

  • j_h on April 05, 2015

    You can leave the chicken livers out if they're not your thing - but they do add an extra depth. I've made it with and without the chicken livers, and although not a big offal fan, I prefer this with.

  • Jesmondgirl on March 15, 2022

    I whizz the liver in a processor before cooking it so it is not discernible but adds depth to the flavour.

  • cook_fresco on October 04, 2021

    I've also made both ways and much prefer without chicken livers! I use more bacon instead. This is my go to bolognese recipe in the colder months: delicious and never lasts long. Very rich and more-ish. Careful not to scorch it in the oven: check after 2 1/2 hours, stir, 3 hours total is usually enough.

• Marinated cucumber and sesame salad

  • KarinaFrancis on January 11, 2015

    This was just OK, I didn't like the sake in the dressing so I added more mirin. I will stick with Fushia Dunlop when it comes to Asian cucumber salads.

• Apple sponge puddings with mincemeat topping and real custard

  • danibattle on November 12, 2017

    One of my fave recipes to use up that little bit of mincemeat in the jar

• Broccoli soufflé with three cheeses

  • danibattle on February 14, 2021

    One of my favorite recipes as it's infinitely adaptable

• Libyan soup with couscous

  • Carol.Furness on July 19, 2014

    I love this soup. Very tasty. A meal in a bowl.

• Fallen chocolate soufflé with Armagnac prunes and crème fraîche sauce

  • Foodycat on August 26, 2018

    Worth splurging on armagnac for.

• Venison sausages braised in red wine

  • Botanybird on October 01, 2020

    Excellent recipe! Very tasty and satisfying. Great with mash.

  • Shepherdabi on February 23, 2021

    As it was Lent we replaced wine with rich beef stock pot. Used dried porcini mushrooms and added the soaking liquor. And added dried green lentils rather than having mashed potatoes for more fibre and less fat. Worked well.

• Braised steak in Madeira with five kinds of mushrooms

  • Pamsy on December 03, 2022

    I only used chestnut mushrooms but otherwise followed the recipe. Really enjoyable served with mash and sauteed kale. Takes 3 hours in the oven, but you're free to do other things.

• Venison steaks with cranberry Cumberland sauce

  • Pamsy on June 20, 2019

    Easy, quick and tasty recipe. Used redcurrant jelly instead of cranberry and wholegrain mustard instead of powder. No shallot so used medium onion and blitzed in the food processor. Make the sauce in advance and then it only takes minutes to cook the steaks.

• Chocolate bread and butter pudding

  • BasicStock on March 26, 2017

    A fantastic recipe. The bottom is silky and custardy, the top crunchy. Great for chocolate lovers and great for entertaining as you let it sit in the fridge for 48 hours before baking.

• Braised steak au poivre in red wine

  • angrygreycat on January 14, 2023

    Really lovely Pot roast type recipe. I would use more black pepper next time to give more of the au poivre flavor (or maybe my peppercorns were not that strong?) Will make again.

  • ellwell on February 26, 2024

    I have to agree with angrygreycat on all accounts. The peppercorns were not prominent enough, but the steak and sauce were very good. I might make it again—it was very simple to put together and a comforting (no veg) pot roast meal. We served it with the Brussels sprouts from Gjelina cookbook. A nice combo.

• Pork stroganoff with three mustards

  • angrygreycat on January 27, 2023

    I loved the idea of this but the pork was bit tough? Maybe it was the pork or maybe it was me not really sure. I would perhaps try it again.

  • ellwell on November 19, 2022

    This was really good. My husband wants me to put it in the “keeper” file. I think he was happy I am not making Asian or Middle-eastern food tonight. The sauce was finger-licking good, and we ate past the pain like good food athletes. I’m pretty sure my dry mustard was past its prime, so I added a tad of hot sauce to pump up the flavor. It benefits from a lot of added salt and pepper. Give it a try!

• Parmesan-coated fish with walnut romesco sauce

  • Clog on March 07, 2023

    I made this with haddock. Don't skimp on the romesco sauce. It looked and tasted like nothing until it was on the plate and being eaten. The combination of flavour between the fish and the sauce was heavenly. The leftover sauce matured very nicely as the ingredients had a chance to combine more, suggesting it is well worth making the sauce in advance.

• Hung Shao pork with stir-fry greens

  • Clog on November 06, 2023

    I'm not sure how heavily this is adapted for British tastes and available ingredients at the time the book was published - some time ago - even though she says it's based on a dish Ken Hom cooked for her. Still, it's Delia: tasty and reliable.

• Sautéed caramelized fennel

  • ellwell on November 19, 2022

    This is a delicious side. It ends up have a sort of apple-y flavor profile. It would be good with poultry. It tastes light and complex and would be good served with a sophisticated meal.