Pinch Perfect

Delia Smith’s chicken with sherry vinegar and tarragon sauce is bone-in chicken simmered uncovered in sherry vinegar and Amontillado sherry for 45 minutes. It serves 4 at 835 calories per portion, finished with a spoonful of crème fraîche whisked into the reduced sauce. The recipe comes from Delia’s Summer Collection (1993), and she calls it …

Delia Smith’s Irish stew with crusted dumplings is a layered lamb casserole simmered on the hob for 2 hours, topped with suet dumplings. They bake uncovered at 200°C (Gas 6) for 30 minutes. It serves 4 to 6 using neck fillets and best end cutlets. The recipe comes from Delia Smith’s Winter Collection (1995). She …

Delia Smith’s strawberry granita is a pure, vibrant summer treat that transforms a glut of ripe strawberries into sparkling, ruby-red ice crystals. It requires nothing more than fresh fruit, sugar, and a little lemon juice, making it a refreshing, low-calorie way to capture the essence of the season. The recipe comes from Delia’s Summer Collection, …

Delia Smith’s roasted tomato salad is skinned tomato halves roasted cut-side up with garlic, olive oil and basil at 200°C (Gas 6) for 50–60 minutes. It serves 4 to 6 as a starter at just 150 calories per portion. The recipe comes from Delia’s Summer Collection (1993), and her headnote is about as passionate as …

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 …