Delia Smith's Frugal Food: Tempting Recipes for Careful Cooks by Delia Smith

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Notes about Recipes in this book

  • Soupe au chou

    • wester on June 23, 2013

      Peasant food, simple and good. I did not add any extra salt - the stock and the bacon provided plenty of salt. I left out the potato - those who wanted carbs crumbled some bread into their soup bowls. I added a splash of white wine to add a bit more acidity and depth, and this worked well.

    • jammydodger on July 22, 2014

      Lovely, and made a pretty good main meal with some homemade bread (a Paul Hollywood bloomer, since you ask). I used Savoy rather than white cabbage, and left out the blanching step (because I'm lazy). Very simple indeed, but delicious.

  • White cabbage with garlic and coriander

    • wester on December 11, 2014

      The spices were good, but the cooking time was way off. I cooked it twice as long as the recipe said and there was still too much bite to the cabbage. Not in the index (under cabbage, white cabbage, garlic or coriander) but I'm not going to bother with it again anyway.

  • Fidget pie

    • adrienneyoung on April 25, 2014

      A really nice way to use a good leftover Easter ham. Note that we adapted quite a bit: braised cippolini onions per Julia Child and topped with leftover mashed potatoes. If I were to do it again, I would also sauté the sliced apples just a bit as well.

  • Mackerel with rhubarb sauce

    • veronicafrance on January 02, 2016

      Hardly a recipe really, but you can't go wrong with simply grilled mackerel offset with a rhubarb puree. Ginger is a good idea.

  • Braised pork with prunes

    • veronicafrance on December 16, 2015

      Does what it says on the tin! Simple to do and a very good sauce. Don't use very lean pork; it will be too dry. As scarlettchef says, it's not really a one-pot dish -- you'll need carrots or a green veg with it.

    • scarlettchef on April 23, 2013

      This is a divine and economical meal Easy to assemble and then braises to a succulent tenderness in the oven whilst you get on with other things Just needs a green veg to accompany, purple sprouting broccoli gently steamed, was perfect. Leftovers were also lovely and an unexpected bonus for next days lunch.

  • Ground beef curry

    • scarlettchef on October 22, 2012

      Little preparation and then it looks after itself in the oven for 2 hours on a low heat. Easy, tasty and quick.

    • scarlettchef on October 22, 2012

      Made this tonight with mild curry powder rather than Madras, as it was all I had in the cupboard. Very tasty and simple to make. I would probably add a hotter curry powder next time. Served it with Jamie's lemon and ginger rice from "Minestery of Food". Leftovers for lunch tomorrow, which I'll take to work and microwave much to the envy of my colleagues with their cuppa soups and sarnies!

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  • ISBN 10 0340712945
  • ISBN 13 9780340712948
  • Published Nov 06 1997
  • Format Paperback
  • Page Count 240
  • Language English
  • Edition 3rd Revised edition
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Coronet Books

Publishers Text

This updated edition shows how to combine economy with elegance. With 170 recipes from soups to main courses and desserts, this book aims to show how to make the most of your cooking, and that budget buying and cooking can be fun.

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