Pinch Perfect

Delia Smith’s Aubergines Amalfitane are hollowed aubergine shells stuffed with sautéed pulp, anchovies and garlic, then topped with mozzarella and tomato slices. Baked at 180C for 40 minutes, they serve 6 as a starter. From The Delia Collection: Italian, Delia says she first ate this in a restaurant in Amalfi and replicated it from her …

Delia Smith’s asparagus with nearly hollandaise is steamed English asparagus with a cheat’s sauce made from crème fraîche, egg yolks, vinegar and lemon juice. It serves 4 as a starter, takes about 15 minutes and comes from her How to Cheat at Cooking book. This comes from How to Cheat at Cooking, but Delia also …

Delia Smith’s Asian steak sandwiches are marinated rump steak strips, seared for 30 seconds each side and wrapped in iceberg lettuce. Served with cucumber, spring onion, coriander and a fish sauce dipping sauce, they take under 15 minutes for 2. From her How to Cheat at Cooking (2008), Delia says these are “not bread sarnies” …

Delia Smith’s strawberry cheesecake ice cream is a custard-based frozen dessert made with curd cheese, Greek yoghurt, strawberry purée and a baked oat biscuit crumble. It serves 8-10 and comes from her Summer Collection cookbook. Delia calls this “half dessert and half ice cream,” which is spot on. She builds an egg custard, folds in …

Delia Smith’s vanilla ice cream is a no-churn recipe made with condensed milk, single cream, crème fraîche and vanilla extract. From her Summer Collection cookbook, it needs four ingredients, no ice cream maker, and about 11 hours of freezing time. In the Summer Collection, Delia calls this one “even complete novices will find it a …

Delia Smith’s nutmeg ice cream is a mascarpone-based frozen dessert made with freshly grated nutmeg, egg yolks, fromage frais, and a light custard. From her Winter Collection (1995), it makes about 1 litre with 15 minutes of active work plus 8 hours of freezing. Smith says “the freezing process seems to draw out the aromatic …

Delia Smith’s lime and mango ice cream is a no-custard frozen dessert made with fresh mango puree, lime juice, sugar syrup, and creme fraiche. From her Winter Collection (1995), it makes 2 pints (1.2 litres) with 20 minutes of active work plus freezing. Smith calls this “a beautiful ice cream” but warns the mangoes must …

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 …