Pinch Perfect

Delia Smith’s shepherd’s pie is a lamb mince bake topped with potato discs, sliced leeks and melted Cheddar. It bakes at 200°C (400°F) for 35 to 40 minutes. Carrot, swede, thyme and a pinch of cinnamon give the filling a warmth most versions miss. This recipe comes from Delia’s How to Cheat at Cooking (2008), …

Delia Smith’s baked lamb with rosemary is a leg of lamb wrapped in foil and baked at 190°C (Gas 5) for 2 hours. It’s uncovered for 30 minutes to brown. It serves 6 with a cold redcurrant and mint sauce and white wine gravy. The recipe comes from Delia’s Summer Collection (1993), where she explains …

Delia Smith’s luxuriant vegetable pie is a shortcrust case filled with steamed fennel, leeks, broccoli and broad beans in a watercress sauce. It bakes at 200°C (Gas 6) for 40 minutes, serves 6 at 720 calories, with extra sauce alongside. The recipe comes from Delia’s Happy Christmas, and she designed it specifically for vegetarians who …

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 …