Delia's How to Cook: Book Three by Delia Smith

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  • Pepper-crusted fillet of beef with roasted balsamic onions and thyme

    Pepper-crusted fillet of beef with roasted balsamic onions and thyme (page 22)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Quick / easy; Sauces for meat; Main course; Entertaining & parties
    • Ingredients: red onions; Worcestershire sauce; red wine; balsamic vinegar; molasses sugar; thyme; black peppercorns; beef fillet
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  • Braised beef goulash with smoked pimentón

    Braised beef goulash with smoked pimentón (page 24)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Stews & one-pot meals; Main course; Hungarian
    • Ingredients: onions; bay leaves; red peppers; beef chuck steaks; hot pimentón; sweet pimentón; tinned Italian plum tomatoes; tinned chopped tomatoes; soured cream
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  • Easy omelette Arnold Bennett

    Easy omelette Arnold Bennett (page 25)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Egg dishes; Quick / easy; Lunch; Suppers; English
    • Ingredients: smoked haddock; eggs; crème fraîche; Gruyère; chives
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  • Very sticky prune and date cake (page 26)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Cakes, large; Dessert
    • Ingredients: prunes; raisins; wholemeal flour; condensed milk; dried currants; pitted dates; butter; plain flour; chunky marmalade
    show
  • Traditional lemon meringue pie

    Traditional lemon meringue pie (page 28)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Pies, tarts & pastries; Dessert; English
    • Ingredients: eggs; lard; lemons; golden caster sugar
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  • Buttermilk scones with Cheshire cheese and chives

    Buttermilk scones with Cheshire cheese and chives (page 30)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Bread & rolls, savory; Afternoon tea; English
    • Ingredients: buttermilk; Cheshire cheese; chives; self-raising flour; mustard powder; egg; cayenne pepper
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  • Scottish semolina shortbread (page 31)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Scottish
    • Ingredients: butter; semolina; golden caster sugar; plain flour
    • Accompaniments: Vanilla bean ice cream with espresso
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  • Lucy's tarte Tatin

    Lucy's tarte Tatin (page 32)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: golden caster sugar; lard; Golden Delicious apples; butter
    show

  • Easter simnel cake (page 34)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Cakes, large; Dessert; Easter / Lent; British
    • Ingredients: mixed spice (UK); almonds; butter; redcurrant jelly; mincemeat; mixed dried fruits; candied peel; golden marzipan; plain flour; eggs; egg yolk; ready-to-roll white icing; orange zest; lemon zest
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  • Zabaglione

    Zabaglione (page 40)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: golden caster sugar; egg yolks; Marsala wine
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  • Belarussian carrot salad

    Belarussian carrot salad (page 44)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Dressings & marinades; Salads; Side dish; Children's parties; Winter; Vegan; Vegetarian
    • Ingredients: coriander seeds; carrots; cider vinegar; cayenne pepper; groundnut oil
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  • Slow-cooked celery and celeriac soup (page 48)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Soups; Vegetarian
    • Ingredients: celery; celeriac; celery salt; bay leaves; onion; vegetable bouillon powder; yoghurt
    • Accompaniments: Celeriac and Lancashire cheese bread
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  • Celeriac and Lancashire cheese bread

    Celeriac and Lancashire cheese bread (page 49)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Bread & rolls, savory; Quick / easy
    • Ingredients: spring onions; celeriac; Lancashire cheese; self-raising flour; cayenne pepper; egg
    • Accompaniments: Slow-cooked celery and celeriac soup
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  • Carrot and artichoke soup

    Carrot and artichoke soup (page 50)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Soups; Vegetarian
    • Ingredients: celery; Jerusalem artichokes; carrots; crème fraîche; vegetable bouillon powder; onion; flat-leaf parsley
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  • Chilled almond soup (Ajo blanco) (page 51)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Soups; Cooking ahead; Spanish; Vegan; Vegetarian
    • Ingredients: almonds; sherry vinegar; black grapes; dessert apple
    show
  • Pitta bread

    Pitta bread (page 54)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Bread & rolls, savory; Middle Eastern; Vegan
    • Ingredients: strong white bread flour; easy-blend yeast
    • Accompaniments: Hummus bi tahina
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  • Filled focaccia with ham and melted Fontina

    Filled focaccia with ham and melted Fontina (page 56)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Pizza & calzones; Lunch; Main course; Italian
    • Ingredients: sage; Parma ham; strong white bread flour; easy blend yeast; rosemary; Fontina
    show

  • Poppy and sesame seed rolls (page 57)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Bread & rolls, savory
    • Ingredients: sesame seeds; golden caster sugar; strong white bread flour; easy blend yeast; butter; egg; poppy seeds
    show
  • Alain's passion fruit brûlée

    Alain's passion fruit brûlée (page 59)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: egg yolks; golden caster sugar; double cream; passion fruit
    show

  • Summer-fruit brûlée (page 60)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: whipping cream; Demerara sugar; golden caster sugar; Greek yoghurt; soft fruits of your choice
    show
  • Zabaglione ice cream with biscotti

    Zabaglione ice cream with biscotti (page 64)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: Marsala wine; double cream; almond biscotti; egg yolks; golden caster sugar
    show
  • Spike's apple sorbet

    Spike's apple sorbet (page 65)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Ice cream & frozen desserts; Dessert; Vegan
    • Ingredients: limes; golden caster sugar; membrillo paste; Calvados; Granny Smith apples
    show
  • Preserved ginger ice cream

    Preserved ginger ice cream (page 66)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: double cream; egg yolks; stem ginger in syrup; single cream; golden caster sugar
    • Accompaniments: Molasses brandy snap baskets
    show
  • Molasses brandy snap baskets

    Molasses brandy snap baskets (page 67)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Dessert; Vegan
    • Ingredients: golden syrup; ground ginger; brandy; molasses sugar
    • Accompaniments: Preserved ginger ice cream
    show
  • Vanilla bean ice cream with espresso

    Vanilla bean ice cream with espresso (page 69)

    from Delia's How to Cook: Book Three Delia's How to Cook by Delia Smith

    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: egg yolks; golden caster sugar; single cream; crème fraîche; custard powder; vanilla pod; espresso
    • Accompaniments: Scottish semolina shortbread
    show

Notes about this book

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Notes about Recipes in this book

  • Spiced damson chutney

    • eliza on February 28, 2016

      This recipe is available on Delia's website. It's delicious.

  • Traditional Seville orange marmalade

    • sharifah on January 13, 2013

      Good old Delia....timing, quantities, method.....everything worked perfectly. And its probably the best marmalade I've ever tasted - even if I say so myself.

  • Smoky tomato chutney

    • sharifah on May 23, 2012

      This is a fab chutney recipe as you chop everything in the food processor, and then leave to simmer in the pot. The problem was to be patient and wait 8 weeks to try it. BUT, it was worth the wait. Tomatoey, and smokeyy...yumm! Great with crackers and goats cheese

  • Slimmers' wild mushroom risotto

    • somethingyum on April 15, 2014

      While Delia says the recipe is "creamy and luscious" even though it contains no cream, butter or cheese and she encourages the reader to try it and see, it is NOT worth the effort. No one in my family of four liked it. We love mushrooms and risotto, but I was so disappointed.

  • Grilled venison steaks with red onion, grape and raisin confit

    • Pamsy on April 19, 2020

      Made during the CV lockdown to use up some green grapes which weren't the best but I wasn't going to bin them. In light of the above, the grapes were green not black and the onion was brown not red but it turned out absolutely fine! Similar to an onion marmalade. I've never cooked with grapes before and was surprised to see just how many recipes I turned up in my EYB shelves! I've bookmarked a few for another day. I didn't grill my venison, just quickly pan fried as usual. It was a bonus after deciding on the confit to realise I had venison steaks in the freezer. A great success and one I shall repeat.

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  • ISBN 10 0563534699
  • ISBN 13 9780563534693
  • Published Dec 03 2001
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

In part three of How to Cook, Delia continues and completes her journey through the fundamentals of cooking, revising traditional areas that are all too often overlooked, as well as exploring more contemporary concerns for the modern cook. As ever, the principles remain the same—to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavors such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Here, Delia also focuses on first courses (starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook: Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.

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