Delia Smith

Delia Smith’s lemon meringue ice cream is a frozen dessert made with lemon syrup, egg custard, whipping cream, Greek yoghurt, and crushed meringue nests. From her Summer Collection (1993), it serves 8-10 with 30 minutes of active work plus 10-12 hours of freezing. Smith calls this “sharp, very lemony and most refreshing, truly an ice …

Delia Smith’s ice cream sodas are a no-cook summer treat made with two scoops of ice cream, 75 ml of cordial, and soda water. From her Summer Collection (1993), they take under two minutes to put together. Smith calls an ice cream soda “a cross between a drink and a sundae.” She keeps it simple, …

Delia Smith’s fig ice cream is a custard-based frozen dessert made with dried figs, egg yolks, double cream, and brandy. From her Christmas cookbook (1990), it takes 30 minutes of hands-on work plus freezing time. Smith discovered this flavour in Paris and calls it “truly an inspired ice cream.” She uses dried figs simmered with …

Delia Smith’s coconut ice cream is a custard-based frozen dessert made with coconut milk powder, egg yolks, and whipping cream. From her Summer Collection (1993), it takes 20 minutes of hands-on work plus 4 hours of freezing. A fresh lime syrup served alongside brings sharp citrus contrast. Smith uses coconut milk powder instead of tinned …

Delia Smith’s cinnamon ice cream is a rich egg custard infused with a whole cinnamon stick and ground cinnamon, chilled overnight, then folded with whipped cream. It serves 6, needs no ice cream maker, and pairs with Christmas puddings and strudels. Smith created this for Delia Smith’s Christmas as a companion to her mincemeat desserts. …

Delia Smith’s blueberry crumble ice cream is a fromage frais custard base with baked cinnamon crumble pieces folded through and blueberry purée swirled in ribbons. It makes 1.5 litres (2½ pints), needs no ice cream maker, and bakes at 190°C (375°F/Gas 5) for the crumble. Smith says “the flavour of the blueberries and the added …

Delia Smith’s blackcurrant ice cream is fresh blackcurrant pulp folded into a sugar syrup and softly whipped double cream, then frozen in a polythene box. It serves 6 to 8, needs no ice cream maker, and takes about 6 hours to set. Smith writes in Delia’s Complete Cookery Course that blackcurrants “make the very nicest …

Delia Smith’s smoked fish creams are individual baked mousses of blended smoked haddock, eggs and double cream, lined with smoked salmon slices. They bake at 190°C (375°F/Gas 5) for 30 minutes, serve 8 as a starter, and need overnight chilling before baking. Smith calls these “a delicious first course for a special occasion” in Delia’s …

Delia Smith’s pork with apples and Calvados is two thick chops browned in a frying pan, flambéed with apple brandy, then simmered in dry cider. Caramelised Cox’s apple and crème fraîche finish the dish. It serves 2 and takes about 35 minutes. Smith writes in The Delia Collection: Pork that Calvados “seems to have within …

Delia Smith’s liver casserole is sliced lambs’ liver layered with onions, carrots, new potatoes and tomatoes, baked in herbed stock at 180°C (350°F/Gas 4). It takes 1½ hours, serves 6, and works as a complete one-pot summer supper. Smith calls this “a recipe for summer when English lambs’ liver is plentiful,” which tells you the …