Delia is clearly not very veggie savvy - not only are there a lot of cheese and egg recipes (although there's a list at the back of vegan recipes) but a lot of the cheeses she suggests using are not vegetarian! Turn out onto a floured surface and knead for about 6 minutes by which time you should have a smooth elastic dough. In her Vegetarian Collection, Delia shares quick recipes for cooking when time is of the essence, as well as inspirational recipes for entertaining. I've used this book a lot over the years, there are some favourites that I keep going back to, and have just reread and found some more that are very good and will go back to/become regular dishes I cook.

The breakfast muffins are not only easy to make, but can go into a packed lunch, if you’re out and about.Vegetarian and vegan sausage rolls have no such constraints, which means they come in almost as many versions as there are recipes. There is a section at the end which has some nice biscuit, cake and dessert recipes in, I've tried many of them and they all worked well. The photographs were beautiful but I always wonder why there are photos of ingredients when not every recipe is depicted. I did like the way she tells you up front in many recipes what kind of dish you'll need (I think there were some odd omissions here) The method is written in quite a chatty style, as if she was talking you through it.

Next, add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of butter with flour until the mixture is crumbly. Posted in Uncategorized and tagged Buffet food, Children's parties, Delia Smith, Finger food, Quick flaky pastry, Quorn, Sausage rolls, Vegetarian on September 12, 2014 by zoeshelton. What I liked about this recipe is that there is no guessing when the risotto is done, or how it should look, you are given clear instructions and as long as you follow them you will end up with a risotto as Delia intended it to be. As an enthusiastic consumer of the classic variety, I can hand on heart assure you that they more than live up to expectations.The problem is that plant-based meats are incredibly low in fat, and cook to a crisp, leaving the filling sadly dry and, in this case, bland – I can’t detect much in the way of flavour from the “mince”. With an international twist, vegetable tagines and moussakas mingle with British stalwarts such as sausage rolls and mulligatawny.