Delia Smith's Recipes of the Day

Receive our newsletter

Your email

_{-- Delivered by Feed43 service}

Char-grilled Aubergine and Roasted Tomato Salad with Feta Cheese

I am indebted to Chris Payne, who very generously gave me this splendid recipe. If you don't possess a ridged grill pan, you could grill the aubergine slices till nicely browned and tender. Either way, this is a truly delicious combination of textures and flavours.

_{-- Delivered by Feed43 service}

Kidneys in Fresh Tomato Sauce

I first had these served al fresco on a flowery terrace in Tuscany on a warm summer evening. They are simplicity itself, yet really fresh tasting. Lovely with a pile of lightly buttered fresh noodles and a salad.

_{-- Delivered by Feed43 service}

Asparagus, Cheese and Egg Tartlets

These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served.

_{-- Delivered by Feed43 service}

Four Seasons Pizza

Originally the toppings were placed on this pizza in four sections, representing each season, but because this pizza serves two, it's better to distribute them around more evenly.

_{-- Delivered by Feed43 service}

Fried Plaice Fillets with a Herb and Polenta Crust

A good way to avoid making breadcrumbs, and therefore save time, is to keep a packet of polenta (cornmeal) in the cupboard. It makes an excellent coating for all types of fish, and here we've used it, along with garlic, herbs and lemon, to coat plaice fillets. You can also use lemon or Dover sole instead of plaice.

_{-- Delivered by Feed43 service}

Poached Pear Galettes

These are exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.

_{-- Delivered by Feed43 service}

Boston Baked Beans

This is how baked beans should be – the real American sort and not a bit like the ones that come in tins.

_{-- Delivered by Feed43 service}

Gammon Steaks with White Wine and Gherkin Sauce

This is best made with the small sharply flavoured gherkins, not the large fat dill cucumbers, and some sharp English mustard would go well with it.

_{-- Delivered by Feed43 service}

Feta Cheese, Spinach and Pine Nut Galettes

Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.

_{-- Delivered by Feed43 service}

Watercress and Lancashire Cheese Bread

This blissfully easy bread is crunchy and crusty on the outside and soft and squidgy within. It is a treat served warm from the oven but can also be made ahead and re-heated. It even freezes well.

_{-- Delivered by Feed43 service}

Stuffed Pork Tenderloin with Fresh Herbs

This is a good recipe for a dinner party as it’s easy to carve and serve. To serve eight, just double the ingredients using two fillets.

_{-- Delivered by Feed43 service}

Lemon Roulade

This is very light, fresh and lemony, with a lovely squidgy centre. If you have only one baking tin of the right size, you can make and bake one base at a time, by mixing half the base ingredients at a time. Don't make it as one big batch and bake them one after the other, as the raising agent will be lost as the mixture stands.

_{-- Delivered by Feed43 service}

Seared Salmon Fillets with Puy Lentil Salsa

This is a wonderful way to cook salmon: easy and quick, giving a golden crusted outside whilst staying beautifully moist within. The lentil salsa is best made a few hours ahead to give all the flavours a chance to develop.

_{-- Delivered by Feed43 service}

Latin American Beef Stew with Marinated Red Onion Salad

This is very colourful and has lots of great flavours and textures – ideal for entertaining because all the vegetables are already in it, so all it needs is some plain rice.

_{-- Delivered by Feed43 service}