French

A terrific selection of the very best of French cuisine, from steaks and salads to snacks such as Croque Monsieur

The Delia Online Cookery School: Of course, there’s plenty of garlic in French cooking. Watch how to prepare it in our video. Just click the image to play.

Salmon en Croute

You can watch how to make quick flaky pastry for Salmon en Croute in our Cookery School Video, just click t...

You can watch how to make quick flaky pastry for Salmon en Croute in our Cookery School Video, just click the image to play.

20 minutes

to cook

Sausages Boulangere

These are nice served with some freshly made sharp English mustard. The Delia Online Cookery School: Wat...

These are nice served with some freshly made sharp English mustard. The Delia Online Cookery School: Watch how to make Perfect Mashed Potatoes. Press the image to p...

1 hour 5 minutes - 1 hour 11 minutes

to cook

Sauté Potatoes Lyonnaise

This is the basic method for making sauté potatoes, but if you prefer them plain, simply leave the onion ou...

This is the basic method for making sauté potatoes, but if you prefer them plain, simply leave the onion out. The secret of really crisp sauté potatoes is, first of...

Scallops Veronique

One of Delia's recipes from the online series A Year In My Kitchen. You can also watch how to make Scall...

One of Delia's recipes from the online series A Year In My Kitchen. You can also watch how to make Scallops in the Shell in our Cookery School Video for Flour-based...

2 minutes - 3 minutes

to cook

Sherry Vinegar and Balsamic Dressing

It has to be said that this is always going to be a matter of personal taste according to how much acidity ...

It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and...

Smoked Mackerel Pate

Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the...

Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the processor, then one little whiz and it's made! It also has ...

Arbroath Smokie Creams

This is a very old favourite that never fails to delight. It’s easy, can be prepared in advance and fulf...

This is a very old favourite that never fails to delight. It’s easy, can be prepared in advance and fulfils all the criteria of a really top notch first course. Rem...

30 minutes

to cook

Soupe Flamande

Like parsnips and celery, sprouts also heighten considerably in flavour after a hard frost. I like to cu...

Like parsnips and celery, sprouts also heighten considerably in flavour after a hard frost. I like to cut them on the whole stalk and leave them attached outside th...

20 minutes - 25 minutes

to cook

Vegetarian

Cranberry and Orange Brulee

An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee,...

An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee, but the caramel won't be as crunchy as putting it under the...

Spiced Pickled Agen Prunes in Armagnac

It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think th...

It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck w...

Summer Fruit Brulee

Here is how to make a brûlée and, more importantly, how to get as much of that lovely thin caramelised crus...

Here is how to make a brûlée and, more importantly, how to get as much of that lovely thin caramelised crust as possible. This has always been a bit tricky because ...

Summer Fruit Millefeuille

You can use shop-bought puff pastry for this - it won't have such a good flavour as the quick flaky pastry ...

You can use shop-bought puff pastry for this - it won't have such a good flavour as the quick flaky pastry below, which is made with butter - but the caramelising will...

Tapenade

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocrati...

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried to...

Tomato and Goats' Cheese Galettes

Tomato and Goats' Cheese Galettes: Top image Galettes are very thin discs of flaky pastry which have no ...

Tomato and Goats' Cheese Galettes: Top image Galettes are very thin discs of flaky pastry which have no sides, the pastry is barely there, yet it gives a light, ver...

10 minutes - 12 minutes

to cook

Vegetarian

Tomato and Olive Vinaigrette

This makes a wonderful accompaniment to summer fish and chicken recipes. The Delia Online Cookery School...

This makes a wonderful accompaniment to summer fish and chicken recipes. The Delia Online Cookery School: Watch how to make a vinaigrette dressing, press ...

Twice-baked Cheese Souffles

Twice-cooked soufflés can be made 2 or 3 days in advance (or even weeks if you want to freeze them). All...

Twice-cooked soufflés can be made 2 or 3 days in advance (or even weeks if you want to freeze them). All you then do is turn them out on to a baking sheet and bake ...

15 minutes

to cook

Vegetarian

Twice-baked Roquefort Souffles

You can now watch how to make Twice-baked Roquefort Souffles in our Cookery School Video, just click the im...

You can now watch how to make Twice-baked Roquefort Souffles in our Cookery School Video, just click the image to play.

Vegetarian

Mayonnaise for Sauce Tartare

This sauce has a mayonnaise base, which in this case is made by the quick method: that is, using a whole eg...

This sauce has a mayonnaise base, which in this case is made by the quick method: that is, using a whole egg and a food processor blender. The sauce will kee...

Vegetarian

French

Salmon en Croute

Sausages Boulangere

Sauté Potatoes Lyonnaise

Scallops Veronique

Sherry Vinegar and Balsamic Dressing

Smoked Mackerel Pate

Arbroath Smokie Creams

Soupe Flamande

Cranberry and Orange Brulee

Spiced Pickled Agen Prunes in Armagnac

Summer Fruit Brulee

Summer Fruit Millefeuille

Tapenade

Tomato and Goats' Cheese Galettes

Tomato and Olive Vinaigrette

Twice-baked Cheese Souffles

Twice-baked Roquefort Souffles

Mayonnaise for Sauce Tartare

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