Trusted British chef recipes, tested at home
Delia Smith recipes from her cookbooks and Waitrose columns, tested in a normal kitchen. Straightforward steps, real costs, and no shortcuts skipped.
Delia Smith’s strawberry cheesecake ice cream is a custard-based ice cream made with curd cheese, Greek yoghurt, strawberry purée and a baked biscuit crumble. It makes 1.5 litres, serves 8 to 10 and needs 5–6 hours freezing plus 2 hours softening in the fridge. The recipe comes from Delia’s Summer Collection (1993), and she calls …
Delia Smith’s peaches baked in Marsala is halved peaches baked uncovered in sweet Marsala wine at 180°C (Gas 4) for 35–40 minutes. It serves 6 with a mascarpone and fromage frais cream on the side, at just 225 calories per portion. The recipe comes from Delia’s Summer Collection (1993), and her headnote explains the mascarpone …