ULTIMATE DELIA Family

Starter
Frying-pan Pizza with Smoked Mozzarella and Sun-dried Tomatoes ...................................... 2
Croque Monsieur....................................................................................................................... 4
Tortilla (Spanish Omelette) ....................................................................................................... 5
Jacket Potatoes .......................................................................................................................... 6
Crumpet Pizza ........................................................................................................................... 7

Main Course
Roasted Mediterranean Vegetable Lasagne .............................................................................. 8
Spaghetti alla Carbonara.......................................................................................................... 10
Meatballs in Goulash Sauce .................................................................................................... 11
Steak and Kidney Pudding with Steak and Kidney Gravy...................................................... 13
Corned-beef Hash with Fried Eggs ......................................................................................... 15
Baked Cannelloni .................................................................................................................... 16
Souffléd Macaroni Cheese ...................................................................................................... 18
Thai Fish Curry with Mango ................................................................................................... 20
Paella ....................................................................................................................................... 21
Mexican Enchiladas with Cheese ............................................................................................ 23
Marinated Chicken Brochettes with Green Couscous............................................................. 24
Fast Roast Pork with Rosemary and Caramelised Apples ...................................................... 26
Fast Roast Chicken with Lemon and Tarragon ....................................................................... 28
Pork Saltimbocca..................................................................................................................... 29
Chicken Basque....................................................................................................................... 30
Puttanesca Pizza ...................................................................................................................... 32
Meatballs with Spaghetti and Fresh Tomato Sauce................................................................. 34
Thai Green Curry with Chicken .............................................................................................. 36

Dessert
Caledonian Ice Cream ............................................................................................................. 38
Caramel Meringues ................................................................................................................. 40
Quick Apricot, Apple and Pecan Loaf Cake ........................................................................... 42
Canadian Buttermilk Pancakes with Maple Syrup .................................................................. 44
Butterscotch and Banana Trifle with Madeira......................................................................... 45
Squidgy Chocolate Cakes with Prunes in Marsala.................................................................. 47
Iced Lemon Curd Layer Cake ................................................................................................. 49
Individual Queen of Puddings ................................................................................................. 51

ULTIMATE DELIA 1
Frying-pan Pizza with Smoked Mozzarella and Sun-dried Tomatoes

Serves 2 as a main course or 4 as a starter

For the tomato sauce:

1 tablespoon olive oil
1 small onion, chopped
1 medium clove garlic, crushed
1 lb (450 g) tomatoes, skinned and chopped
1 level dessertspoon chopped fresh basil
salt and freshly milled black pepper

For the base:

8 oz (225 g) self-raising flour, plus a little extra for dusting
½ level teaspoon salt
1 tablespoon chopped fresh herbs
4 tablespoons olive oil
freshly milled black pepper

For the topping:

5 oz (150g) smoked Mozzarella, cut into 1 inch (2.5cm) pieces
4 oz (110g) sun-dried tomatoes preserved in oil, drained and chopped, and 2 tablespoons of the
oil reserved
12 black olives, pitted and sliced
2 oz (50g) mushrooms, sliced
2 level tablespoons capers, drained and patted dry
2 level tablespoons torn fresh basil leaves
salt and freshly milled black pepper

First make up the tomato sauce by heating the olive oil in a small saucepan, adding the onion and
garlic and cooking for 2-3 minutes to soften. Then add the chopped tomatoes and basil, season
with salt and pepper, and continue to cook over a medium heat for 20-25 minutes until the
tomatoes have reduced and concentrated their flavour (while you're at it, why not make a larger
quantity of this – it freezes very well!)

Now for the pizza base: sift the flour into a bowl along with the salt, some pepper and the herbs.
Make a well in the centre and pour in 2 tablespoons of the olive oil, followed by 4 tablespoons of
water. Now mix to a soft (though not sticky) dough – you may find that you have to add a further
tablespoon or so of water to get the right consistency.

ULTIMATE DELIA 2
Next, prepare a floured surface, turn the dough out on to it and knead lightly before rolling out to
a round to fit the base of a 9-10 inch (23-25.5 cm) frying pan. Heat 1 tablespoon of the remaining
olive oil in the pan, place the circle of dough in it and cook over a low heat for about 5 minutes,
or until the base is lightly browned. Have ready an oiled plate and turn the pizza base out on to it.
Then, after heating the remaining olive oil in the pan, slide the pizza back in and cook the reverse
side for 5 minutes.

During this time, spread the reduced tomato sauce over the surface of the pizza, then scatter over
the pieces of Mozzarella, the dried tomatoes, olives, mushrooms, capers and torn basil leaves.
Season, then drizzle the oil from the preserved tomatoes over the top. To see if the underside of
the pizza is cooked, you can lift up an edge with a palette knife and have a look. When it's ready,
transfer the pan to a pre-heated grill for 2-3 minutes to melt the cheese and heat the topping.
Serve straight away.

ULTIMATE DELIA 3
Croque Monsieur

Serves 1

2 large slices good-quality white bread, buttered

2 oz (50 g) Gruyère, finely grated
2-3 slices smoked cooked ham, Parma ham or wafer-thin ham
½ oz (10 g) butter, melted
1 level dessertspoon finely grated Parmesan
salt and freshly milled black pepper

This could not be simpler. On one slice of the buttered bread, spread half the grated Gruyère, then
cover that with the slices of ham, folding them if need be to fit the size of the bread. Now sprinkle
the rest of the Gruyère on top of the ham, season, then press the other slice of bread on top of that
and press it down very firmly. You can at this stage cut off the crusts, but I think they add extra
crunchiness. Now brush half the melted butter on the top side of the sandwich, sprinkle it with
half the Parmesan and press it in. Now transfer the sandwich to the grill pan and grill it for about
2 minutes, 2 inches (5 cm) from the heat. When it's golden brown, turn it over, brush the other
side with the remaining melted butter, sprinkle the rest of the Parmesan all over and grill for
another 2 minutes. Then remove it from the grill, cut it into quarters and eat it while it's still
crunchy.

ULTIMATE DELIA 4
Tortilla (Spanish Omelette)

Serves 2-3

1 medium onion, about 4 oz (110 g)

10 oz (275 g) small Desirée potatoes
3 tablespoons olive oil
5 large eggs
salt and freshly milled black pepper

First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into
half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin
rounds – you have to work pretty quickly here because you don't want the slices to brown. When
they are sliced, rub them in a clean tea cloth to get them as dry as possible.

Next, heat 2 tablespoons of the olive oil in the frying pan and, when it's smoking hot, add the
potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right
down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying
pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over
halfway through and shake the pan from time to time, as they are not supposed to brown very
much but just gently stew in the oil.

Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it's important
not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked,
quickly transfer them to the eggs in the bowl.

Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium.
Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and
turning the heat down to its lowest setting immediately. Now forget all about French omelettes
and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered. Every now
and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge.
When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the
other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the
omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease
the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further
5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or
cold, cut in wedges, with a salad and a glass of Rioja – it's brilliant.

ULTIMATE DELIA 5
Jacket Potatoes

Serves 2

2 large Desirée potatoes, 8-10 oz (225-275 g) each

a little olive oil
sea salt, crushed
a little butter
salt and freshly milled black pepper

First you need to wash the potatoes and dry them very thoroughly with a cloth, then leave them
aside to dry as much as possible. If you're using ready-washed potatoes you need not do this, as
the high heat will purify them. Next, prick the skins a few times with a fork, then put a few drops
of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt – this
will draw out the moisture from the skin and, together with the oil, provide more crunchiness.

Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1½ -2
hours, or until the skins are really crisp.

When you are ready to serve, slit each potato in half lengthways and top with the butter and
seasoning. Serve immediately because, after you remove jacket potatoes from the oven, they lose
their crispness very quickly, so don't let them hang around.

ULTIMATE DELIA 6
Crumpet Pizza

Serves 4 as a snack or 2 as a main course

4 crumpets
6 oz (175 g) Gorgonzola, cubed
2 oz (50 g) Mozzarella, cubed
2 oz (50 g) chopped walnuts
12 medium-sized fresh sage leaves
1 tablespoon olive oil

All you do is lightly toast the crumpets on each side (they can be quite close to the heat at this
stage) – they need to be lightly golden, which takes about 1 minute on each side. Then remove
them to a baking sheet and all you do is pile up the Gorgonzola and Mozzarella on each crumpet,
then sprinkle with the chopped walnuts and, finally, place the sage leaves – first dipped in the
olive oil – on top. Now back they go under the hot grill, but this time 5 inches (13 cm) from the
heat source, for 5 minutes, by which time the cheeses will have melted, the walnuts toasted and
the sage become crisp. Then you can serve them absolutely immediately.

You can get really creative and make up loads more ideas of your own. Obviously the whole
thing can be very easily adapted to whatever happens to be available.

ULTIMATE DELIA 7
Roasted Mediterranean Vegetable Lasagne

Serves 4-6

about 9 sheets spinach lasagne (the kind that needs no pre-cooking)

For the filling:

1 small aubergine
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper

For the sauce:

1 ½ oz (35 g) plain flour
1 ½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf
grating of fresh nutmeg
3 level tablespoons freshly grated Parmesan
salt and freshly milled black pepper

For the topping

1 level tablespoon freshly grated Parmesan

Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice,
leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a
colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an
hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the
dice thoroughly in a clean cloth.

Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle
with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good

ULTIMATE DELIA 8
coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for
30-40 minutes or until the vegetables are toasted brown at the edges.

Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan
and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the
heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When
the vegetables are done, remove them from the oven and stir in the chopped olives and the capers.
Turn the oven down to gas mark 4, 350°F (180°C).

Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable
mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne
sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated
Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty
and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.

ULTIMATE DELIA 9
Spaghetti alla Carbonara

8 oz (225g) Spaghetti
5oz (150 g) pancetta, sliced or ready cubed
1½ tablespoons extra virgin olive oil
4 tablespoons Pecorino Romano, finely grated
2 large eggs plus 2 extra yolks
4 tablespoons crème fraîche
salt and freshly milled black pepper

To serve:
Extra grated Pecorino

First of all take your largest saucepan and fill it with at least 4 pints (2.25 litres) of hot water and
then put it on the heat to come up to a simmering point adding salt and a few drops of olive oil.
As soon as it reaches simmering point add the pasta and stir it once, then put a timer on and time
it for 8 minutes exactly (some pasta might need 10 minutes so follow the instructions on the
packet).

Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it’s crisp and golden, about
5 minutes. Next whisk the eggs, yolks, cheese and crème fraîche in a bowl and season generously
with black pepper. Then when the pasta is cooked, drain it quickly in a colander, leaving a little
of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any
oil in the pan, along with the egg and cream mixture. Stir very thoroughly so that everything gets
a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with
the hot pasta.

Serve the pasta on really hot deep plates with some extra grated Pecorino.

ULTIMATE DELIA 10
Meatballs in Goulash Sauce

Serves 4-6

12 oz (350 g) lean minced beef

12 oz (350 g) minced pork
½ medium red pepper, de-seeded and finely chopped
1 small onion, very finely chopped
1 fat clove garlic, crushed
2 level tablespoons chopped fresh parsley
2 oz (50 g) fresh breadcrumbs
1 large egg, beaten
1 rounded tablespoon seasoned flour
2 tablespoons olive oil
salt and freshly milled black pepper

For the sauce:

1 lb (450 g) ripe tomatoes, peeled and chopped, or 1 x 14 oz (400 g) tin Italian chopped tomatoes
1 rounded tablespoon hot Hungarian paprika, plus a little extra
1 tablespoon olive oil
1 medium onion, chopped
½ medium red pepper, de-seeded and finely chopped
1 clove garlic, crushed
about 3 ½ floz (100 ml) crème fraîche
salt and freshly milled black pepper

Pre-heat the oven to gas mark 1, 275°F (140°C).

First, make the meatballs. Place the minced meats, chopped pepper, onion, garlic, parsley and
breadcrumbs in a large bowl. Mix well, then add the egg and a good seasoning of salt and freshly
milled black pepper. Now combine everything as thoroughly as possible, using either your hands
or a large fork. Then take pieces of the mixture, about a tablespoon at a time, squeeze and roll
each one into a small round – you should get 24 altogether – then coat each one lightly with
seasoned flour. Heat 2 tablespoons of oil in the casserole and, when it's smoking hot, brown the
meatballs a few at a time. Then transfer them to a plate.

Next, make the sauce in the same pan. Heat the oil, add the onion and the red pepper together and
cook for about 5 minutes, then add the garlic, cook for another minute and stir in the paprika and
any remaining bits of seasoned flour. Stir to soak up the juices, then add the tomatoes, season
with salt and pepper, then bring it all up to simmering point, stirring all the time. Now add the

ULTIMATE DELIA 11
meatballs to the sauce, bring back to simmering point, cover with a tight-fitting lid and transfer it
to the middle shelf of the oven for 1½ hours. Just before serving, lightly stir in the crème fraîche
to give a marbled effect. Spoon the meatballs on to freshly cooked noodles and sprinkle a little
extra paprika on as a garnish as they go to the table.

ULTIMATE DELIA 12
Steak and Kidney Pudding with Steak and Kidney Gravy

Serves 6

For the suet crust pastry:

12 oz (350 g) self-raising flour
6 oz (175 g) shredded beef suet
pinch salt and freshly milled black pepper

For the filling:

1¼ lb (560 g) chuck steak
10 oz (275 g) ox kidney – you'll have 8 oz (225 g) after trimming
2 level tablespoons well-seasoned flour
1 medium onion, sliced
1 teaspoon Worcestershire sauce
salt and freshly milled black pepper

For the steak and kidney gravy:

1 onion, halved
1 teaspoon beef dripping
1 heaped dessertspoon flour
gravy browning
a few drops Worcestershire sauce
salt and freshly milled black pepper

To make the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly
milled black pepper, then add the suet and mix it into the flour using the blade of a knife. When
it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving
movements and turning the mixture around. The aim is to bring it together as a dough, so keep
adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in
with your hands and bring it all together until you have a nice smooth elastic dough, which leaves
the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it
is still a bit dry just go on adding a few drops at a time. After that, take a quarter of the dough for
the lid, then roll the rest out fairly thickly. What you need is a circle, about 13 inches (32.5 cm) in
diameter. Now line the bowl with the pastry, pressing it well all around. Next chop the steak and
kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned
flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to
reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another
seasoning of salt and pepper.

ULTIMATE DELIA 13
Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover
with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now
secure it with string, making a little handle so that you can lift it out of the hot steamer. Then
place it in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway
through.

To make the gravy, simply place the meat trimmings in a saucepan with half the onion, cover
with 1 pint of water, add some seasoning and simmer for approximately 1 hour. Then strain the
stock, and in the same pan fry the remaining onion, chopped small, in the beef dripping until soft
and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a
smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and
add a few drops of Worcestershire sauce.

You can either serve the pudding by spooning portions straight out of the bowl, or slide a palette
knife round the edge and turn the whole thing out on to a serving plate (which is more fun!).

ULTIMATE DELIA 14
Corned-beef Hash with Fried Eggs

Serves 2

7 oz (200 g) tinned corned beef

2 large, very fresh eggs
2 tablespoons Worcestershire sauce
1 rounded teaspoon wholegrain mustard
1 large onion
10 oz (275 g) Desirée or King Edward potatoes
2-3 tablespoons groundnut or other flavourless oil
salt and freshly milled black pepper

Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half
into four ½ inch (1 cm) pieces. Now chop these into ½ inch (1 cm) dice, then scoop them all up
into a bowl. Combine the Worcestershire sauce and mustard in a cup and pour this all over the
beef, mixing it around to distribute it evenly.

Now peel and halve the onion, cut the halves into thin slices and then cut these in half. The
potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on, then place the
cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add
salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering
with a clean tea cloth to absorb the steam.

Now heat 2 tablespoons of the oil in the frying pan and, when it's smoking hot, add the sliced
onions and toss them around in the oil to brown for about 3 minutes altogether, keeping the heat
high, as they need to be very well browned at the edges.

After that, push all the onions to the edge of the pan and, still keeping the heat very high, add the
potatoes and toss these around, too, because they also need to be quite brown. Add a little more
oil here if necessary. Now add some seasoning, then, using a pan slice, keep turning the potatoes
and onions over to hit the heat. After about 6 minutes, add the beef and continue to toss
everything around to allow the beef to heat through (about 3 minutes).

After that, turn the heat down to its lowest setting and, in the smaller frying pan, fry the eggs in
the remaining oil. Serve the hash divided between the two warm plates with an egg on top of each
and don't forget to have plenty of tomato ketchup on the table.

ULTIMATE DELIA 15
Baked Cannelloni

Serves 4

For the filling:

8 fresh lasagne sheets (weighing about 6 oz/175 g)
5 oz (150 g) Mozzarella, diced
1½ oz (40 g) finely grated Parmesan, plus a little extra to serve

For the béchamel sauce:

1 pint (570 ml) milk
2 oz (50 g) butter
1½ oz (35 g) plain flour
1 bay leaf
good grating of whole nutmeg
2½ fl oz (65 ml) double cream
salt and freshly milled black pepper

For the meatball mixture (makes 24 meatballs):

8 oz (225 g) minced pork
1 dessertspoon chopped sage leaves
3½ oz (95 g) mortadella or unsmoked bacon
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
3 oz (75 g) white bread without crusts, soaked in 2 tablespoons milk
1 large egg
a little nutmeg
salt and freshly milled black pepper

You will also need a baking dish with a base measurement of 7 x 9 inches (18 x 23cm), 2 inches
(5 cm) deep, buttered.

Make the sauce first by placing the milk, butter, flour, bay leaf, nutmeg and seasonings into a
medium-sized saucepan over a medium heat, then, whisking all the time, slowly bring it up to
simmering point until the sauce has thickened. Then turn the heat down to its lowest setting and
let the sauce simmer for about 5 minutes, then remove the bay leaf, stir in the cream, taste to
check the seasoning, cover and leave aside.

Now pre-heat the oven to gas mark 4, 350°F (180°C), then cut the lasagne sheets in half so that
you have 16 pieces. Next divide the meatball mixture in half and then each half into eight, then

ULTIMATE DELIA 16
lightly roll each of these into a sausage shape about 3 inches (7.5 cm) long. Place each one on to a
piece of lasagne and roll it up, starting from one of the shorter edges. As you do this, arrange
them in the baking dish with the join underneath – what you should have is two rows neatly
fitting together lengthways in the dish. Now pour the sauce over and scatter the Mozzarella cubes
here and there. Finally, scatter the Parmesan over the top and place the dish on the centre shelf of
the oven to bake for 40 minutes, by which time it should be golden brown and bubbling. Then
remove it from the oven and let it settle for about 10 minutes before serving. Finally, sprinkle a
little extra Parmesan over.

Note: To make the meatball mixture, all you do is place all the ingredients into the bowl of a food
processor and blend everything on a low speed until thoroughly blended. If you don’t have a
processor, chop everything as finely as possible with a sharp knife and blend it with a fork.

ULTIMATE DELIA 17
Souffléd Macaroni Cheese

Serves 2 generously

6 oz (175 g) macaroni
1 oz (25 g) butter
1 medium onion (about 4 oz/110 g), peeled and finely chopped
1 oz (25 g) plain flour
10 fl oz (275 ml) milk
½ whole nutmeg, freshly grated
3 oz (75 g) Mascarpone
2 large egg yolks, lightly beaten
2 oz (50 g) Gruyère, finely grated
2 oz (50 g) Parmesan, finely grated
2 large egg whites
salt and freshly milled black pepper

You will also need a shallow ovenproof baking dish with a base measurement of 8 x 6 inches (20
x 15 cm), 2 inches (5 cm) deep, lightly buttered.

Pre-heat the oven to gas mark 6, 400°F (200°C).

Begin by having all your ingredients weighed out and the cheeses grated. Fill a large saucepan
with 4 pints (2.25 litres) of water containing a dessertspoon of salt and put it on the heat to bring
it up to the boil. Then, in a small saucepan, melt the butter over a gentle heat, add the onions and
let them soften, without browning and uncovered, for 5 minutes. Then add the flour to the pan,
stir it in to make a smooth paste, then gradually add the milk, a little at a time, stirring vigorously
with a wooden spoon. Then switch to a balloon whisk and keep whisking so you have a smooth
sauce. Then add some salt and freshly milled black pepper, as well as the nutmeg, and leave the
sauce to cook gently for 5 minutes. After that, turn off the heat and whisk in the Mascarpone and
egg yolks, followed by the Gruyère and half the Parmesan.

Next place the baking dish in the oven to heat through, then drop the macaroni into the boiling
water and, as soon as the water returns to a simmer, give it 4-6 minutes, until al dente (it’s going
to get a second cooking in the oven). When it has about 1 minute’s cooking time left, whisk the
egg whites to soft peaks. Drain the pasta in a colander, give it a quick shake to get rid of the
water, then tip it back into the pan and stir in the cheese sauce, turning the pasta over in it so it is
evenly coated. Then lightly fold in the egg whites, using a cutting and folding movement so as to
retain as much air as possible.

ULTIMATE DELIA 18
Remove the warm dish from the oven, pour the pasta mixture into it, give it a gentle shake to
even the top, then scatter the reserved Parmesan over and return the dish to the oven on a high
shelf for 12 minutes or until the top is puffy and lightly browned. Serve it, as they say in Italy,
presto pronto.

Note: To make this for four people, just double the ingredients and use a 10 x 8 x 2 inch (25.5 x
20 x 5 cm) dish, increasing the cooking time by 3-5 minutes.

ULTIMATE DELIA 19
Thai Fish Curry with Mango

Serves 4 generously

2 lb (900 g) firm fish fillet (Greenland halibut, cod or haddock, for example), skinned and
chopped into 1 ½ inch (4 cm) chunks
1 large mango, peeled and cut into 1 inch (2 cm) pieces
2 x 400 ml tins coconut milk

For the curry paste:

2 medium red chillies, halved and deseeded
grated zest and juice 1 lime
2 stems lemon grass, roughly chopped
1 inch (2.5 cm) piece fresh root ginger, peeled and sliced
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 teaspoon shrimp paste
3 tablespoons Thai fish sauce

To garnish:
3 tablespoons chopped fresh coriander leaves

You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.

Begin by emptying the coconut milk into the pan or wok and stir while you bring it up to the boil,
then reduce the heat to medium and cook until the fat separates from the solids. This will take 20
minutes or so, and you will have about 1 pint (570 ml) left. Now make the curry paste, and all
you do is put everything in a food processor or blender and whiz until you have a rather coarse,
rough-looking paste and everything is perfectly blended.

Now, over a medium heat, add the curry paste and fish to the pan and, once it has reached
simmering point, give it 4 minutes. Finally, add the mango and cook for a further 2 minutes.
Serve the curry with the coriander sprinkled over and Thai fragrant rice as an accompaniment. To
prepare the curry in advance, make everything up, keeping the paste covered in the fridge, then,
10 minutes before you want to serve, bring the coconut milk back up to the boil, then add the
paste, fish and mango as above.

ULTIMATE DELIA 20
Paella

Serves 6

12 oz (350 g) Calasparra paella rice

2 tablespoons olive oil
1 x 3 lb (1.35 kg) Traditional Free Range chicken, jointed into 8 pieces
1 large onion, peeled and roughly chopped
1 red pepper, deseeded and roughly chopped into chunks
4 oz (110 g) Spanish chorizo sausage in a piece, skin removed and cut into ½ inch (1 cm) dice
2 cloves garlic, peeled and crushed
1 heaped teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon saffron strands (½ x 0.4 g sachet)
8 oz (225 g) ripe red tomatoes, skinned and roughly diced
2 pints (1.2 litres) boiling water
12 raw tiger prawns, shell-on, defrosted if frozen, 4 with heads, 8 without
2 oz (50 g) fresh or frozen shelled peas
1 lemon, cut into wedges, to garnish
salt and freshly milled black pepper

You will also need a shallow paella pan with a base diameter of 10 inches (25.5 cm), a top
diameter of 13 inches (32.5 cm) and a capacity of 7 pints (4 litres).

Once you have peeled, chopped, prepared and assembled everything, heat the oil in the pan over a
fairly high heat. Now season the chicken joints, adding 4 of them to the hot oil to sauté on all
sides until golden brown, then remove them to a plate and do the same with the other 4 joints.
Next add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes, or until
they’re nicely tinged brown at the edges. Now add the garlic, paprika, cayenne and saffron and
cook for another minute, then return the chicken to the pan, followed by the tomatoes, plenty of
seasoning and the boiling water. Next bring everything up to a gentle simmer, turn the heat down
and cook, uncovered, for 10 minutes.

After that, remove the chicken pieces and set them aside, then pour the rice into the centre of the
pan. Bring everything back up to the boil, give a final stir and simmer, still uncovered, for about
10 minutes. During that time, shake the pan occasionally and move it around on the hob a little if
the hob plate is not as big as the base of the pan. Next return the chicken, along with the prawns
and peas, to the pan and continue to simmer for 15-20 minutes, or until the rice is cooked, adding
a little more hot liquid if you think it’s necessary. Now shake the pan again, making sure the rice
is completely immersed. Turn the prawns over halfway through the cooking time – they will turn

ULTIMATE DELIA 21
pink when cooked. The rice at the edges of the pan will take longest to cook, so to test that the
paella is ready, take a little of the rice from the edges and check it’s cooked through, then remove
the pan from the heat and cover with a clean tea cloth for 5 minutes to absorb some of the steam.
The paella is now ready – just garnish with the lemon wedges and don’t forget to have hot plates
ready to serve it on.

ULTIMATE DELIA 22
Mexican Enchiladas with Cheese

Serves 4 for lunch or as a starter or 2 as a main course

For the salsa:

1 x 400 g tin chopped tomatoes
1 medium green chilli (the fat, squat variety that isn’t too fiery)
1 medium red onion, peeled and finely chopped
2 heaped tablespoons chopped
fresh coriander leaves, plus a little extra to garnish
juice 1 lime
salt and freshly milled black pepper

For the enchiladas:

4 large flour tortillas
4 oz (110 g) Wensleydale, grated
5 oz (150 g) Mozzarella, grated (a block of Mozzarella is best for this)
7 fl oz (200 ml) half-fat crème fraîche

You will also need an ovenproof baking dish measuring 9 inches (23 cm) square and 2 inches (5
cm) deep, lightly oiled, and a frying pan.

Pre-heat the oven to gas mark 4, 350°F (180°C).

Begin by making the salsa: first tip the tomatoes into a sieve over a bowl to let the excess liquid
drain away. Next remove the stalk from the chilli, cut it in half, remove and discard the seeds,
chop the flesh very finely and place it in a bowl. Then add half the chopped onion, the drained
tomatoes, chopped coriander leaves and lime juice, and season well with salt and pepper. Now
give everything a thorough mixing.

Meanwhile, mix the two cheeses together in a bowl. Next put the frying pan over a high flame to
pre-heat and, when it’s hot, dry-fry each of the tortillas for 6 seconds on each side. Place one
tortilla on a flat surface and spread a tablespoon of salsa over it, but not quite to the edges,
sprinkle over a heaped tablespoon of the cheese mixture, then follow this with a tablespoon of the
crème fraîche. Then roll the tortilla up and place it in the baking dish with the sealed-side down.
Repeat this with the others, then spread the remaining crème fraîche on top of the tortillas in the
dish and sprinkle the rest of the salsa over the top, followed by the remaining cheeses and red
onion. Now place the dish on a high shelf of the oven for 25-30 minutes, garnish with the extra
coriander and serve absolutely immediately – if you keep them waiting they can become a bit
soggy.

ULTIMATE DELIA 23
Marinated Chicken Brochettes with Green Couscous

Serves 2

2 x 6 oz (175 g) boneless chicken breasts, skin removed

6 fresh bay leaves, cut in half
½ medium red onion, peeled, halved and separated into 8 layers
½ large yellow pepper, deseeded and cut into 8
1 teaspoon groundnut or other flavourless oil
salt and freshly milled black pepper

For the marinade:

1 clove garlic
1 teaspoon peeled, grated fresh root ginger
1 medium-sized green chilli, deseeded
1 tablespoon fresh coriander leaves
1 teaspoon ground turmeric
6 fl oz (175 ml) buttermilk
salt and freshly milled black pepper

For the couscous:

5 oz (150 g) couscous
9 fl oz (250 ml) boiling chicken or vegetable stock
4 spring onions, including the green parts, finely chopped
2 tablespoons chopped fresh coriander
1 oz (25 g) rocket, leaves finely chopped
2 limes: juice of 1, 1 cut into wedges, to garnish
salt and freshly milled black pepper

You will also need two wooden skewers, about 10 inches (25.5 cm) long.

First of all, you need to make the marinade. To do this, use a pestle and mortar to crush the garlic
with about ½ teaspoon of salt until it becomes a purée. Next, add the grated ginger. Then chop the
chilli and coriander and mix these with the garlic and ginger, along with the turmeric and some
freshly milled black pepper. After that, pour the buttermilk into a bowl and whisk the other
ingredients into it.

Now cut each chicken breast into five pieces, add them to the bowl and give everything a good
stir. Then press the chicken down well into the marinade, cover the surface with cling film and
pop the bowl into the fridge for a few hours or, preferably, overnight.

ULTIMATE DELIA 24
When you are almost ready to cook the chicken, soak the skewers in hot water for 30 minutes (to
prevent them burning). Pre-heat the grill to its highest setting for at least 10 minutes and line the
grill pan with kitchen foil.

Next, dry the skewers in a clean tea cloth and thread half a bay leaf on to each one, then a piece of
chicken, a piece of onion and a piece of pepper. Carry on alternating the bay leaf, chicken, onion
and pepper until you have threaded five pieces of chicken on to each skewer, finishing with half a
bay leaf on each. Make sure you pack everything together as tightly as possible, then season with
salt and freshly milled black pepper and brush the vegetables with a minute amount of oil. Lay
the brochettes on the grill rack and place them under the grill, about 4 inches (10 cm) from the
heat source. Brush liberally with some of the remaining marinade and grill them for 10 minutes,
before turning them over and grilling them for a further 10 minutes, brushing them with more of
the marinade as they cook, and watching them carefully so they don’t burn.

While the chicken is cooking, place the couscous in a largish bowl, then pour the boiling stock
over it, add some salt and freshly milled black pepper and stir it with a fork. Then leave it on one
side for 5 minutes, by which time it will have absorbed all the stock and softened. After that, fluff
it up by making cutting movements across and through it with a knife. Then stir in the remaining
couscous ingredients and season to taste.

ULTIMATE DELIA 25
Fast Roast Pork with Rosemary and Caramelised Apples

Serves 6

2 thick British pork tenderloins (weighing 12 oz/350 g each after trimming)

1 rounded tablespoon fresh rosemary leaves
3 Granny Smith apples, skins left on, cored and cut into 6 wedges each
2 cloves garlic, peeled and cut into thin slices
1½ oz (40 g) butter
1½ tablespoons cider vinegar
1 small onion, peeled and finely chopped
1 tablespoon Demerara sugar
8 fl oz (225 ml) strong dry cider
2 heaped tablespoons half-fat crème fraîche
salt and freshly milled black pepper

You will also need a flameproof baking tray measuring 11 x 16 inches (28 x 40 cm), lightly
buttered.

Pre-heat the oven to gas mark 8, 450°F (230°C).

First of all, using a small, sharp knife, make little slits all over the pork and push the slivers of
garlic into them, turning the fillet over so the garlic is in on both sides. Next place the rosemary
leaves in a mortar and bruise them with a pestle to release their fragrant oil, then chop them very
finely.

Now melt the butter and combine it with the cider vinegar, then brush the meat with some of this
mixture, sprinkle with half the rosemary and season with salt and pepper. Scatter the onions over
the buttered baking tray and place the pork on top. All this can be prepared in advance, then
covered with clingfilm.

When you want to cook the roast, prepare the apples by tossing them with the remaining cider
vinegar and butter mixture, then arrange them all around the pork on the baking tray and sprinkle
with the sugar and the rest of the rosemary. Place the baking tray in the oven on a high shelf and
roast for 25-30 minutes (this will depend on the thickness of the pork), until the pork is cooked
and there are no pink juices.

After that remove the baking tray from the oven and transfer the pork and apples to a hot serving
dish, cover with foil and keep warm. Meanwhile, pour a little of the cider on to the tray, over the
heat, to loosen the onions and juices from it, then pour into a saucepan over a medium heat, add

ULTIMATE DELIA 26
the rest of the cider and let it bubble and reduce by about a third – this will take about 5 minutes.
Then whisk in the crème fraîche, let it bubble a bit more and add some seasoning.

After the pork has rested for about 10 minutes, transfer it to a board and carve it into thick slices,
then return them to the serving plate to rejoin the apples. Pour the sauce over and serve as soon as
possible. Roast potatoes and braised red cabbage are particularly good with this.

ULTIMATE DELIA 27
Fast Roast Chicken with Lemon and Tarragon

Serves 4

1 x 3 lb (1.35 kg) French Traditional Free Range chicken

½ small lemon, thinly sliced and the slices halved, plus the juice of the
remaining lemon
2½ tablespoons chopped fresh tarragon leaves
2 cloves garlic, peeled and crushed
½ oz (10 g) softened butter
1 dessertspoon olive oil
10 fl oz (275 ml) dry white wine
salt and freshly milled black pepper

You will also need a solid-based, flameproof roasting tin measuring 9 x 11 inches (23 x 28 cm), 2
inches (5 cm) deep.

Pre-heat the oven to gas mark 8, 450°F (230°C).

Begin by taking the chicken from the fridge about an hour before you intend to cook it (obviously
if it’s a hot day give it about 30 minutes only), and remove the string that holds the legs of the
bird together so that the joints are loose – this will take the chill off the bird and help it to cook in
the shorter time.

Now make a garlic and herb butter by placing the garlic, 2 tablespoons of the chopped tarragon
leaves and the butter in a bowl and combine them with a fork, adding some salt and pepper. Then
place the herb butter inside the body cavity of the bird, along with the halved lemon slices. Smear
a little of the olive oil over the base of the roasting tin, place the chicken in it, then smear the rest
of the olive oil all over the skin of the bird. Lastly, season well with salt and black pepper and
then pop the roasting tin into the lower third of the oven. Now let it roast for 45 minutes without
opening the oven door. When this time is up, remove the bird from the oven. Next put a wooden
spoon into the body cavity and, using a spatula to hold the breast end, tip the chicken and let all
the buttery juices and slices of lemon pour out into the roasting tin, then transfer the bird on to a
carving board, cover with foil and let it rest for 20 minutes.

Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then
place the tin over direct heat, add the wine and lemon juice and let the whole lot bubble and
reduce to about half its original volume. Now add the remaining tarragon, then taste and check
the seasoning. Carve the chicken on to warm plates and add any juices to the sauce. Spoon the
sauce over the chicken and serve.

ULTIMATE DELIA 28
Pork Saltimbocca

Serves 2

8 oz (225 g) pork tenderloin, cut into 6 medallions 1 inch (2.5 cm) thick
6 slices Parma ham – about 2½ oz (60 g)
6 large fresh sage leaves
6 fl oz (170 ml) Marsala
1½ tablespoons olive oil
salt and freshly milled black pepper

First of all beat the pieces of meat out to make them a little thinner. I use a clenched fist to do
this, but don't go mad and break the meat – it just needs to be flattened and stretched a bit. Season
the meat with salt and pepper and now lay the slices of Parma ham on top of it (because they
won't be precisely the same size, fold the ham and double over the pieces if necessary to make
them fit). Now place a sage leaf in the centre of each piece and secure it with half a cocktail stick,
using it as you would a dress-making pin.

Next, measure the Marsala into a small saucepan and place it on a gentle heat to warm through.
Now heat the oil in a frying pan until fairly hot, then fry the slices of pork (sage leaf side down
first) for 2 minutes, then flip the pieces over and fry them for another 2 minutes. After that, pour
in the hot Marsala and let it bubble and reduce for a minute or so until it becomes a syrupy sauce.
Now transfer the pork to warm serving plates, remove the cocktail sticks and spoon the sauce
over. Serve with sautéed potatoes sprinkled with a few herbs before cooking, and a mixed salad.

ULTIMATE DELIA 29
Chicken Basque

Serves 4

1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces

2 large red peppers
1 very large or 2 medium onions
2 oz (50 g) sun-dried tomatoes in oil
2-3 tablespoons extra virgin olive oil
2 large cloves garlic, chopped
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass
measuring jug
10 fl oz (275 ml) chicken stock (made from the giblets)
6 fl oz (170 ml) dry white wine
1 level tablespoon tomato purée
½ level teaspoon hot paprika
1 level teaspoon chopped fresh herbs
2 oz (50 g) pitted black olives, halved
½ large orange, peeled and cut into wedges
salt and freshly milled black pepper

Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half
and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and
slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry
with kitchen paper and then cut into ½ inch (1 cm) pieces.

Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces
– two or three at a time – and brown them to a nutty golden colour on both sides. As they brown
remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil
to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the
onion and peppers and allow them to brown a little at the edges, moving them around from time
to time, for about 5 minutes.

After that, add the garlic, chorizo and dried tomatoes and toss these around for a minute or two
until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and,
when the grains have a good coating of oil, add the stock, wine, tomato purée and paprika. As
soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a
little more seasoning, then place the chicken gently on top of everything (it's important to keep

ULTIMATE DELIA 30
the rice down in the liquid). Finally, sprinkle the herbs over the chicken pieces and scatter the
olives and wedges of orange in among them.

Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour
or until the rice is cooked but still retains a little bite. Alternatively cook in a pre-heated oven at
gas mark 4, 350°F (180°C), for 1 hour.

ULTIMATE DELIA 31
Puttanesca Pizza

Serves 2 (Makes a 10 inch (25.5 cm) base pizza)

For the pizza base:

6 oz (175) g plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
½ level teaspoon golden caster sugar
1 tablespoon olive oil
a little cornmeal (polenta) for dusting

For the sauce:

1 tablespoon olive oil
1 clove garlic, peeled and finely chopped
½ red chilli, deseeded and finely chopped
1 heaped teaspoon chopped fresh basil
8 oz (225 g) fresh tomatoes, skinned and chopped
1 oz (25 g) anchovies, drained and cut in half lengthways
3 oz (75 g) black olives, pitted and chopped small
1 dessertspoon salted capers or capers in vinegar, rinsed and drained
freshly milled black pepper

For the topping:

5 oz (150 g) Mozzarella, cut into 1 inch (2.5 cm) slices
a few small whole fresh basil leaves, plus a few extra to garnish
a little olive oil

You will also need a pizza stone or solid baking sheet measuring 14 x 11 inches (35 x 28 cm).

Pre-heat the oven to its lowest setting.

First make the pizza base. Begin by warming the flour slightly in the oven for about 10 minutes,
then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the
centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water. Now mix
to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing.
Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and
transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3
minutes or until it develops a sheen and blisters under the surface (it should also be springy and
elastic). You can now either leave the dough on the surface covered by the upturned bowl or

ULTIMATE DELIA 32
transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the
side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be
about an hour at room temperature.

For the sauce, heat the oil in a medium saucepan, then add the garlic and chilli and cook briefly
until the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little
pepper – but no salt because of the anchovies. Turn the heat to low and let the sauce simmer very
gently without a lid for 40 minutes, by which time it will have reduced to a lovely, thick mass
with very little liquid left.

Pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. The
next stage is to tip the dough back on to a work surface that has been sprinkled generously with
polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of
seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough
out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out
with your hands, working from the centre and using the flat of your fingers to push the dough out;
it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly
raised edges. Using a thick oven glove, very carefully lift the baking sheet or pizza stone out of
the oven and sprinkle it with polenta. Now carefully lift the pizza dough on to the stone or baking
sheet and spread the filling over the pizza base, taking it up to the raised edge, then carefully lift it
on to the hot baking sheet or pizza stone. Now scatter the Mozzarella over, then dip the basil
leaves in the olive oil and place them here and there on top. Bake the pizza on a high shelf for 10-
12 minutes, until the crust is golden brown and crusty. Use an oven glove to remove it from the
oven, then garnish with the extra basil.

ULTIMATE DELIA 33
Meatballs with Spaghetti and Fresh Tomato Sauce

Serves 4 (makes 24 meatballs)

For the classic fresh tomato sauce

2 lb 8 oz (1.15 kg) fresh, red, ripe tomatoes, skinned
1 tablespoon olive oil
1 medium onion, finely chopped
1 fat clove garlic, crushed
about 12 large leaves fresh basil
salt and freshly milled black pepper

For the meatballs:

8 oz (225 g) minced pork
1 dessertspoon chopped sage leaves
3 ½ oz (95 g) mortadella or unsmoked bacon
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
3 oz (75 g) white bread without crusts, soaked in 2 tablespoons milk
1 large egg
a little nutmeg
salt and freshly milled black pepper

To cook and serve:

1-2 tablespoons groundnut or other flavourless oil, for frying
1 lb (450 g) dried spaghetti
a little Parmesan
a few fresh basil leaves

For the tomato sauce, start by reserving 3 of the tomatoes for later and roughly chop the rest.
Next, heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook
for 5-6 minutes, until they are softened and golden. Now add the chopped tomatoes with a third
of the basil, torn into pieces. Add some salt and freshly milled black pepper, then all you do is let
the tomatoes simmer on a very low heat, without a lid, for 1½ -1¾ hours or until almost all the
liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now
and then. Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn
basil leaves.

To make the meatballs, all you do is place all the ingredients into the bowl of a food processor
and blend everything on a low speed until thoroughly blended. If you don’t have a processor,

ULTIMATE DELIA 34
chop everything as finely as possible with a sharp knife and blend it with a fork. Now take
walnut-sized pieces of the mixture and shape them into rounds – you should end up with 24
meatballs. Then put them in a large dish or on a tray, cover with clingfilm and chill for about 30
minutes to firm up.

Meanwhile, pre-heat the oven to a low setting. Then, when you are ready to cook the meatballs,
heat 1 tablespoon of the oil in a large frying pan and, over a fairly high heat, add 12 meatballs at a
time and cook them until they are crispy and brown all over, adding a little more oil as necessary.
This will take 4-5 minutes per batch, so as they are cooked, remove them to a plate and keep them
warm, covered with foil, in the oven.

Meanwhile, cook the pasta and gently warm the tomato sauce. Then drain the pasta, return it to
the pan and toss in the tomato sauce, quickly mix well and then pile it on to plates. Top with the
meatballs, sprinkle with some freshly grated Parmesan and finish with a few basil leaves.

ULTIMATE DELIA 35
Thai Green Curry with Chicken

Serves 4-6

1 lb (450 g) cooked chicken, sliced into shreds

1 pint (600ml) coconut milk (you will need to buy two tins)

For the green curry paste:

8 green bird eye chillies (whole)
1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2
tablespoons lime juice
1 rounded teaspoon kaffir lime peel, pared and thinly shredded
7 thin slices Thai ginger (galangal)
1 heaped teaspoon coriander stalks, chopped
½ level teaspoon roasted ground cumin
½ level teaspoon roasted ground coriander
3 garlic cloves
5 Thai shallots peeled (or normal shallots if not available)
1 level teaspoon shrimp paste

For the finished sauce:

3-4 level dessertspoons Thai fish sauce
3 level dessertspoons fresh green peppercorns (or preserved in brine)
7 kaffir lime leaves
½ mild red chilli, de-seeded and cut into hair-like shreds
1 oz (25 g) Thai basil leaves

The curry paste can be made well ahead of time and there's absolutely no work involved if you
have a food processor or a liquidiser because all you do is simply pop all the curry paste
ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from
the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a
pestle and mortar, but food processors do cut out all the hard work.

What you need to end up with is a coarse paste but don't worry if it doesn't look very green –
that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be
green, then this is the answer! Your next task is to prepare all the rest of the ingredients.

To make the curry, first place the tins of coconut milk on a work surface, upside down. Then
open them and inside you will see the whole thing has separated into thick cream and thin watery

ULTIMATE DELIA 36
milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a
wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add
three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it
doesn't catch. What will happen is it will start to separate, the oil will begin to seep out and it will
reduce. Ignore the curdled look – this is normal. You may also like to note that when the cream
begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and
three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high
and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add
the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the
peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated
through. Then just before serving, place the lime leaves one on top of the other, roll them up
tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil
leaves. Serve with Thai fragrant rice.

ULTIMATE DELIA 37
Caledonian Ice Cream

Serves 8

For the caramelised oatmeal:

3 oz (75 g) golden caster sugar
4 tablespoons water
2 oz (50 g) pinhead oatmeal

For the syrup:

4 oz (110 g) golden caster sugar
4 tablespoons water

For the ice cream:

1 pint (570 ml) whipping cream
½ teaspoon pure vanilla extract

You will also need a loaf pan measuring 9 x 5½ x 3 inches and a small baking sheet brushed with
oil.

Start off by making the caramelised oatmeal. Put the 3 oz (75 g) of sugar and 4 tablespoons of
water in a small saucepan over a low heat and leave it for 5 minutes. Then take a medium-sized
frying pan, place it over medium heat, and when the pan is hot, add the oatmeal and swirl them
around the pan constantly so that they brown evenly, which they will do in about 5 minutes.
Remove the oatmeal to a pate to keep them from becoming overbrown. By now the sugar in the
saucepan will have dissolved, so you can turn the heat right up and let it boil (watching it like a
hawk) until it begins to turn a rich caramel colour; rather like dark, runny honey.

As soon as it reaches that stage, stir in the toasted oatmeal, remove from the heat, and quickly
pour the mixture over the oiled baking sheet, then set it aside to get cold and firm (about 15
minutes). Now take off small pieces at a time and pound them in a mortar with a pestle until the
mixture resembles something the size of coarse salt crystals. Place in a bowl and keep covered
until you’re ready to make the ice cream.

To make the sugar syrup, measure the sugar and water into a small saucepan, place it over a
gentle heat, and stir until the sugar has dissolved, about 5 minutes. Then remove it from the heat
and allow it to get completely cold.

Now to make the ice cream. Pour the cold syrup into a mixing bowl along with the whipping
cream, add the vanilla, and beat with an electric hand mixer until the mixture just begins to

ULTIMATE DELIA 38
thicken and hold its shape. Then pour this mixture into an ice-cream maker and freeze-churn
until it is firm but still pliable – this will take about 30 to 40 minutes. Now transfer it to a bowl
and fold in the oatmeal mixture evenly, then spoon it into the pan, cover with a double thickness
of foil, and freeze till needed.

To serve, remove the pan from the freezer to the refrigerator about 20 minutes before you need it.
Then dip the base and sides of the pan in hot water for 20 seconds or so, loosen all around the
edges with a spatula, and turn out onto a plate. Using a sharp knife dipped into hot water, cut the
ice cream into slices and serve on large plates with either soft fruit or any of the compotes or
coulis.

ULTIMATE DELIA 39
Caramel Meringues

Makes 12 meringues

For the caramel:

2 oz (50 g) granulated sugar

For the meringues:

3 large fresh egg whites
4 oz (110 g) white caster sugar

To serve:
8 fl oz (225 ml) whipped cream, crème fraîche or clotted cream

You will also need a baking sheet measuring 15 x 15 inches (38 x 38 cm), lined with non-stick
silicone baking parchment

Pre-heat the oven to gas mark 2, 300°F (150°C)

First make the caramel. Put the granulated sugar in a small, heavy saucepan and place it on a
gentle heat – and stay watching it like a hawk: the sugar will eventually melt and dissolve. You
can shake the pan, but don’t stir. When the sugar becomes liquid let it cook until it turns the
colour of dark runny honey, then take the pan off the heat immediately. Now pour the caramel on
to a plate and as soon as it becomes cool enough to handle – set but not hard – loosen it from the
plate, so that when it’s completely hard it doesn’t stick. After that break it into pieces and grind it
to a fine powder with a pestle and mortar.

To make the meringues, place the egg whites in a clean bowl and, using an electric hand-whisk,
whisk them until they form soft peaks that just slightly tip over when you lift the whisk. Next
whisk in the caster sugar, a tablespoon at a time, followed by the caramalised sugar, also a
tablespoon at a time.

When everything is thoroughly blended, take dessertspoons of the mixture and arrange these on
the baking-sheet, then place a second dessert-spoon of meringue on top of each one, to make
twelve meringues in all. Then place them in the oven and straight away reduce the heat to gas
mark 1, 275°F (145°C), and leave them for 1 hour 15 minutes. After that turn out the oven and
allow the meringues to cool inside until the oven is completely cold.

ULTIMATE DELIA 40
To serve, sandwich the meringues together with whipped cream, crème fraîche or clotted cream
and serve them piled high – preferably on a cake stand. They are lovely eaten with a summer fruit
compote.

ULTIMATE DELIA 41
Quick Apricot, Apple and Pecan Loaf Cake

For the loaf cake:

6 oz (175 g) ready-to-eat apricots, each chopped in half
6 oz (175 g) Bramley cooking apple (1 medium apple), cut into ½ inch (1 cm) chunks with skins
on
6 oz (175 g) pecan nuts
pinch of salt
1½ level teaspoons baking powder
2 rounded teaspoons cinnamon
4 oz (110 g) plain flour
4 oz (110 g) wholemeal flour
4 oz (110 g) butter, at room temperature
6 oz (175 g) soft brown sugar
2 large eggs, beaten
3 tablespoons milk

For the topping:

4 cubes demerara sugar, roughly crushed
½ level teaspoon ground cinnamon

You will also need one pleated bread loaf tin (2 lb) with a base measurement of 3 ½ x 6 ½ inches
(9 x 16.5 cm), lightly buttered.

Pre-heat the oven to gas mark 4, 350°F (180°C).

First of all when the oven has pre-heated, spread the nuts out on a baking sheet and toast them
lightly for about 8 minutes, using a timer so that you don't forget them. After that remove them
from the oven to a chopping board, let them cool a bit, then chop them roughly.

Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into
it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve.
Then simply add all the rest of the ingredients except the fruit and nuts. Take an electric hand
whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything
thoroughly before folding in the apricot, apples and pecans.

When it's all mixed add some more milk if necessary to give a mixture that drops easily off a
spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and
cinnamon, and bake in the centre of the oven for 1 -1½ hours or until the cake feels springy in the
centre.

ULTIMATE DELIA 42
After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to
a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be
needed if there are people around, as this loaf tends to vanish very quickly.

ULTIMATE DELIA 43
Canadian Buttermilk Pancakes with Maple Syrup

Makes about 6

5 oz (150 g) plain flour

½ teaspoon baking powder
pinch of salt
4 fl oz (120 ml) buttermilk
3 fl oz (75 ml) cold water
3 large eggs, beaten
1-2 oz (25-50 g) lard

To serve:
lots of pure maple syrup and crème fraîche

First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the
centre. After that, whisk the buttermilk and water together in a jug and gradually whisk this into
the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a
little at a time until you have a smooth batter.

Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it
until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into
the pan.

They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork,
being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other
side, by which time they should have puffed up like little soufflés, then briefly rest them on some
kitchen paper to absorb any excess fat. Repeat this with the rest of the batter, adding a little more
lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have
everyone seated to eat them as soon as they come out of the pan.

ULTIMATE DELIA 44
Butterscotch and Banana Trifle with Madeira

Serves 6-8

3 medium bananas
5 fl oz (150 ml) Madeira
8 trifle sponges

For the butterscotch sauce:

5 oz (150 g) golden syrup
2 oz (50 g) butter
3 oz (75 g) soft brown sugar
2 oz (50 g) golden granulated sugar
5 fl oz (150 ml) double cream
a few drops vanilla extract

For the custard:

1 vanilla pod
1 pint (570 ml) double cream
6 large egg yolks
1 level dessertspoon cornflour
2 oz (50 g) golden caster sugar

For the topping:

2 oz (50 g) pecan nuts
10 fl oz (275 ml) double cream

You will also need a 3 pint (1.75 litre) glass trifle bowl.

First of all make the butterscotch sauce, and to do this place the golden syrup, butter and sugars in
a small saucepan. Then place over a gentle heat and allow to slowly melt and dissolve, giving it a
stir from time to time, which will take 5-7 minutes. Let it continue to cook for about 5 minutes,
then gradually stir in the double cream and vanilla extract until well combined. After that, let it
cool. While it’s cooling, make the custard.

Begin by splitting the vanilla pod lengthways and using the end of a teaspoon to scoop out the
seeds. Then place the pod and the seeds in a small saucepan, along with the cream. Now place the
pan over a gentle heat and heat it to just below simmering point. While the cream is heating,
whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk.

ULTIMATE DELIA 45
Next remove the vanilla pod from the hot cream. Then, whisking the egg mixture all the time
with one hand, gradually pour the hot cream into the bowl. When it's all in, immediately return
the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle
heat as you continue whisking until the custard is thick and smooth, which will happen as soon as
it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to
a jug or bowl and continue to whisk until it becomes smooth again. Pour the custard into a jug or
bowl, cover the surface with clingfilm and leave to cool.

To assemble the trifle, begin by first of all splitting the trifle sponges in half lengthways, spread
each half with butterscotch sauce, then re-form them into sandwiches. Cut each one across into
three and arrange the pieces in the base of the glass bowl. Now make a few stabs in the sponges
with a sharp knife and carefully pour the Madeira all over them, distributing it as evenly as you
can. Then set aside to allow the sponges to soak it all up – about 20 minutes.

Now peel and slice the bananas into chunks about ¼ inch (5 mm) thick, scatter these all around
the sponges, then pour the remaining butterscotch sauce as evenly as possible all over. Pour the
cold custard in next, then cover the bowl with clingfilm and let the whole lot chill in the fridge to
firm up.

Meanwhile, pre-heat the grill, line the grill pan with foil and toast the pecan nuts carefully for
about 4 minutes, watching them all the time, as they burn easily. After that, whip the double
cream to the floppy stage, spread it all over the trifle, scatter the toasted nuts on top, re-cover and
chill till needed.

Note: This is best made the day you want to serve it. I used to scatter the nuts on just before
serving, but forgot them so many times that I now put them on directly after the cream.

ULTIMATE DELIA 46
Squidgy Chocolate Cakes with Prunes in Marsala
(Low Fat recipe)

Serves 4

½ oz (10 g) cocoa powder, plus a little extra for dusting

3 large eggs
1 tablespoon granulated sweetener
a little groundnut or other flavourless oil for greasing

For the filling:

12 ready-to-eat vanilla prunes
1 ½ fl oz (40 ml) Marsala
2 rounded tablespoons 8 per cent fat fromage frais
1 teaspoon granulated sweetener
1 teaspoon chocolate extract

You will also need four 1 ½ inch (4 cm) deep ramekins with a base measurement of 3 inches (7.5
cm), very lightly greased; and a small baking tray.

First of all, deal with the prunes by placing them in a small saucepan, together with the Marsala,
then just bring them up to simmering point and leave to cool. Transfer them to a small, lidded
plastic box and leave to soak for as long as possible, turning them now and then (I always try to
let them soak overnight.)

When you’re ready to make the cakes, pre-heat the oven to gas mark 4, 350°F (180°C). Then
separate the eggs, placing the yolks in a medium-sized bowl and the whites in a large, grease-free
one. Next, whisk the yolks and the sweetener together quite briskly for about a minute, then sift
the cocoa powder on to the yolks, whisking briefly until it’s well blended in.

Now, using an electric hand whisk, whisk the egg whites to the soft-peak stage (they need to be
standing up in peaks that just nod over when you lift the whisk).

After that, fold a tablespoon of the egg white into the chocolate mixture, then quickly but
carefully fold in the rest. Divide the mixture between the ramekins – it will pile up quite high –
then place them on the baking tray and bake them for 12-15 minutes, or until they feel springy but
still a bit wobbly to the touch. Remove them from the oven, and don’t be alarmed to see them
shrink because that’s quite normal. When they’re cool enough to handle, slide a small palette
knife around the edges and turn out first on to the palm of your hand, then right-side up on to a
cooling rack.

ULTIMATE DELIA 47
While they’re cooling, make the filling. Drain the prunes, reserving the liquid. Next, measure the
fromage frais into a bowl, together with the sweetener and chocolate extract, then add the prune-
soaking liquid and whisk everything together. Now transfer the prunes to a board, reserving four
of them for the tops of the cakes, and roughly chop the rest, before folding them into the fromage-
frais mixture.

Finally, slice the chocolate cakes in half horizontally, fill with the prune mixture and sandwich
the two halves together again. Pop a whole prune on top of each one and dust lightly with cocoa
powder before serving.

Note: If you want to make these in advance, you can cover them loosely with clingfilm and store
in the fridge until needed.

ULTIMATE DELIA 48
Iced Lemon Curd Layer Cake

For the cake:

grated zest 1 lemon
1 tablespoon lemon juice
6 oz (175 g) self-raising flour, sifted
1 level teaspoon baking powder
6 oz (175 g) butter at room temperature
6 oz (175 g) golden caster sugar
3 large eggs

For the lemon curd:

grated zest and juice 1 large juicy lemon
3 oz (75 g) golden caster sugar
2 large eggs
2 oz (50 g) unsalted butter

For the icing:

zest 1 large lemon
2 oz (50 g) sifted icing sugar
2-3 teaspoons lemon juice

Prepare two 7 inch (18 cm) sandwich tins, 1 ½ inches (4 cm) deep, by greasing them, lining the
bases with baking parchment and greasing the paper too.

Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand
whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the
two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres
feel springy when lightly touched with a little finger.

While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a
bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the
butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir
frequently till thickened – about 20 minutes. You don't have to stay with it – just come back from
time to time to give it a stir.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out
on to a wire rack. When they are absolutely cold – and not before – carefully cut each one
horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the
sponges together.

ULTIMATE DELIA 49
Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to
get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice
until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading
it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the
sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the
icing to firm up before serving.

ULTIMATE DELIA 50
Individual Queen of Puddings

Serves 6

6 dessertspoons (about 5 oz/150 g) Morello cherry conserve

1 pint (570 ml) milk
½ oz (10 g) butter, plus a little extra for greasing
4 oz (110 g) fresh white breadcrumbs
4 oz (110 g) golden caster sugar, plus 1 extra teaspoon
grated zest 1 small lemon
3 large eggs

You will also need six 2 inch (5 cm) deep ramekins, with a base diameter of 2 ½ inches
(6 cm) and a top diameter of 3 inches (7.5 cm) (or six similar-sized heatproof glass dishes),
generously buttered; and a medium-sized baking tray.

Pre-heat the oven to gas mark 4, 350°F (180°C).

First, pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the
butter, breadcrumbs, 2 ½ oz (60 g) sugar and the lemon zest, and leave for 20 minutes to allow
the breadcrumbs to swell.

Now separate the eggs. Put the whites into a large, grease-free bowl and the yolks into a small
bowl. Then beat the yolks and whisk them into the breadcrumb mixture. After that, divide the
mixture between the ramekins, smoothing the tops with a palette knife. Now place on the baking
tray in the centre of the oven and bake for about 25 minutes until set.

Meanwhile, in a small saucepan, melt the conserve over a low heat and, when the puddings are
ready, remove them from the oven and spread it carefully and evenly all over the tops.

Next, use an electric hand whisk with clean, dry beaters to beat the egg whites to the stiff-peak
stage, then whisk in 1 ½ oz (40 g) sugar. Now divide this meringue mixture between each
ramekin, piling it up into high peaks. Finally, sprinkle the teaspoon of sugar over the tops of the
puddings and bake them on the baking tray on the centre shelf for a further 10-15 minutes, until
the tops are golden brown.

Don’t worry if the puddings are ready before you’ve finished the main course – they won’t mind
waiting in a warm place.

ULTIMATE DELIA 51
Note: If it’s easier, you can make one large pudding, using an oval baking dish measuring 10 x 7
inches (25.5 x 18 cm), 2 inches (5 cm) deep, generously buttered. The initial baking time will be
30-35 minutes and the meringue will take the same time as above: 10-15 minutes.

ULTIMATE DELIA 52
ULTIMATE DELIA 53