• Serviam on June 11, 2011

  The leg of lamb roasted with rosemary and garlic is a lovely way to celebrate the brief British summer, It's easy to cook and delicious. Try it with fresh peas and new potatoes, followed by summer pudding

• Jillwill on May 24, 2011

  all my friends and family love the couscous salad and the pesto rice salad. Highly recommend!

Notes about Recipes in this book

• Piedmont roasted peppers

  • Hellyloves2cook on April 15, 2012

    Delicious red peppers served up as a starter served at room temperature. This is very summery and a regular dish in the Summer months for my family. Even my children can make these.

  • Foodycat on July 09, 2014

    So delicious - brilliant side dish for a barbecue, or on its own as a starter.

  • Pamsy on June 30, 2019

    Love this dish, so easy and a great starter or accompaniment to griddled chicken or steaks. I omit the anchovies as not a fan but chopped black olives make a nice addition.

• Fried halloumi cheese with lime and caper vinaigrette

  • KarinaFrancis on February 01, 2015

    Very easy starter, dressing can be prepped in advance so all you need to do is fry the cheese when guests arrive.

  • scarlettchef on February 09, 2013

    This is a really punchy dish, a true taste sensation. Sadly, I could eat a whole block of halloumi all on my own, in one sitting. Fried cheese is definitely not diet food, so I try and make it an occasional treat. Wonderful, quick easy starter or lunch dish. Give it a go.....

  • Hellyloves2cook on April 15, 2012

    One of my favourite starters ever!

• Middle Eastern tabouleh salad

  • Pamsy on June 30, 2019

    Lovely summery salad.

• Roasted tomato salad

  • Pamsy on June 30, 2019

    Good way to deal with summer tomato glut. Simple and tasty.

• Pesto rice salad

  • Pamsy on June 30, 2019

    Colourful and different rice salad. Great as part of a buffet.

• American blue cheese dressing

  • Pamsy on June 30, 2019

    This is what burgers are made for! 5 star recipe!

• Salmon rösti fish cakes

  • Pamsy on June 30, 2019

    This is a fairly adaptable recipe, you can use pretty much any fish including smoked. The herbs can be varied to go with whatever fish you have. A finely chopped chilli makes a good addition. Served the salmon version with Avocado Salsa (p51). Some sort of Mayo (aioli/lemon/red pepper/herby) served alongside is good.

  • Pamsy on January 17, 2022

    Made again using crab meat, with the addition of chopped red chilli and lime zest. Used small burger press to shape and chilled in fridge for 1 hour before shallow frying. Worked well, especially as I was trying to avoid mayo and nearly all crab cake recipes include it. Versatile recipe. Oven cooked the 2 spare for lunch next day, just as good.

• Rösti crab cakes

  • Pamsy on June 30, 2019

    This was a massive disappointment. I'm not sure why as all the ingredients are tasty but put together it failed to deliver on flavour. Won't be repeated.

• Toasted sweetcorn salsa

  • lilham on June 11, 2012

    I haven't looked at this book for a long time. What a surprise EYB brought it to me when I was looking for a salsa to go with refried beans and tortilla chips. I wanted something that's summery and have a crunchy feel (ie not tomato or avocado based salsas). This one fits the bill perfectly. It comes togther quickly too if you discount all the cutting to get onions and the tomatoes similar size to the sweetcorn.

• Avocado salsa

  • Pamsy on June 30, 2019

    Good salsa, especially with salmon. No need to skin tomatoes in my opinion.

• Salmon with a saffron cous-cous crust

  • sharifah on November 11, 2011

    V easy to make, and v nice too

• Hot and sour pickled prawns

  • Hellyloves2cook on January 11, 2016

    My mother got me on to this recipe. A lovely starter for the summer. A definite winner!

  • veronicafrance on December 05, 2011

    This recipe is really excellent. It's become a standby for garden party food, perfect for hot summer days, and can be prepared the previous day.

• Thai salmon filo parcels

  • Pamsy on June 30, 2019

    This was very tasty and simple to prepare. Would be good for entertaining. Served with tiny new potatoes and steamed asparagus. Lovely summer meal.

  • BasicStock on July 29, 2018

    These are delicious, such a nice combination of flavours wrapped in the phyllo. Great entertaining dish as you can make it ahead and refrigerate until baking. I served it with matchstick carrots, turnip and zucchini, blanched and then finished by sauteing in butter with crushed garlic. This mixture offsets the bland look of the phyllo parcel on the plate.

• Oven-roasted potatoes with garlic and rosemary

  • Lilyinthevalley on August 21, 2020

    Delicious!

• Pineapple cooler

  • veronicafrance on June 20, 2015

    I tried making this once and I too binned it without tasting -- looked and smelled revolting.

  • lilham on June 19, 2015

    After 4 days, the pineapple was very moldy. The liquid also smelt funny. Delia didn't say whether the cooler is supposed to smell a bit funky. I was too scared to drink, afraid of food poisoning.

• Rigatoni and asparagus au gratin

  • veronicafrance on April 07, 2012

    Delia says this stretches a small quantity of asparagus to serve 2 people as a main course and she's right, it does -- but you can't really taste the asparagus! It's more there for appearance than anything else, and you could substitute another green veg, e.g. broad beans or fresh peas. However it has a lot going for it. It tastes good, looks nice, and I had it on the table in not much more than half an hour from starting to cook. I would recommend cooking the pasta almost completely before putting it in the oven, rather than the 6 minutes she recommends, because it was a bit too al dente, even for someone who likes al dente pasta.

• Twice-baked goat's cheese soufflés with chives

  • Pamsy on November 17, 2019

    Great freeze ahead starter. Serve with rocket and roasted baby plum tomatoes. Can substitute cheddar or stilton. Double the recipe makes 9 souffles. Easy and impressive.

• Roasted vegetable cous-cous salad with harissa-style dressing

  • luluf on June 06, 2020

    This was wonderful and loved by everyone at the table. It would be a good way to clear the veggie crisper at the end of the week too, as long as tomatoes are part of the salad. I used quinoa instead of couscous, as I had a coeliac eater and it was great

  • Hellyloves2cook on January 11, 2016

    Although I haven't personally made this, I have tasted it numerous times and really enjoyed it.

  • sharifah on November 11, 2011

    My all time favourite

• Roasted Mediterranean vegetable lasagne

  • Tommelise on June 29, 2012

    This is my kids favorite recipe for lasagne. They love the taste of the roasted vegetables. I tend to add more basil and garlic, but then I do that with a lot of recipes :) It is a very fast recipe, just cut up the vegetables and put them in the oven - take them out when they are done and layer the lasagne and return to the oven - it could hardly be easier.

  • veronicafrance on January 02, 2014

    I made this for family over Christmas, and everyone loved it. It's quite a lot of work to prepare, but as with all dishes of this type it's worth making two and freezing one of them for a quick meal. You can substitute veg -- no aubergine available, so I used a butternut squash instead, and added some tinned cherry tomatoes. Make sure your bechamel is copious and quite liquid if using no-precook lasagne.

• Pork saltimbocca

  • Pamsy on June 23, 2020

    Lovely dish for entertaining or Sunday evening dinner. Although 170 mls marsala seemed a lot you do need it all. Also added 1tbsp cream to finish sauce. Served as suggested with saute potatoes.

• Baked lamb with rosemary with redcurrant and mint sauce

  • Pamsy on January 04, 2020

    I particularly like the Redcurrant and Mint Sauce which is served with the roast lamb. My go to leg of lamb recipe.

• Lamb's liver with melted onions and Marsala

  • Pamsy on November 07, 2021

    This is really just posh liver and onions and very nice. The recipe doesn't say to use sweet Marsala and I only had dry, so I needed to add 1tbsp sugar. The onions take about an hour to cook but the liver only needs 3-4 mins. Served with potato and parsnip mash and tenderstem broccoli.

• Chicken with sherry vinegar and tarragon sauce

  • veronicafrance on December 05, 2011

    I'm not a huge fan of Delia, but this is my favourite recipe of hers, and I make it often. As with many of Delia's recipes, you can cut down on the cream considerably and it will still be good.

• Chicken Basque

  • scarlettchef on December 18, 2012

    This is one of my standby one dish meals. No accompaniment required. Really tasty. Even after work, it is something I can bung in the oven for an hour and get on with other things, whilst it sees to itself. Practically foolproof and is great heated up the next day for lunch. My work colleagues are so jealous!

  • Pamsy on June 22, 2019

    Excellent one pot recipe. Great for weeknights. This is from Delia's Summer Collection and in her Winter Collection she gives a variation with chickpeas and Moroccan spices which is just as good!

  • LuTravers on May 08, 2014

    Delicious, great standby dish.

  • Vanessa888 on September 12, 2014

    Has been a foolproof favourite of mine to cook for friends. Easy and delicious one pot supper. I prefer to cook it in the oven rather than hob, but that's probably because I once burnt it doing the latter!

• A terrine of summer fruits

  • Foodycat on July 09, 2014

    Pay attention to the bit about weighting it, and the extra liquid to finish it off! Very impressive, and tastes really good.

• Mixed fruit cobbler

  • veronicafrance on August 22, 2014

    Pretty good! I used it to disguise some indifferent peaches, adding plums to them. I felt there was a little too much topping -- I ended up not using quite all of it because I was worried it would be stodgy.

• Spiced pickled runner beans

  • sharifah on July 08, 2014

    Nice - sweet, tangy, crunchy.