Delia's Vegetarian Collection

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Aubergines done like this go extremely well with lamb, or they’re good on their own as a lunchtime dish with lots of fresh bread and perhaps a green salad. Having combed my bookshelves, and the internet, I’ve concluded that meat-free sausage rolls fall into a number of broad camps. The first, represented here by Christmas queen Delia Smith, though also favoured by the likes of Gary Rhodes and Prue and Peta Leith, relies on cheese. Cheddar, in Smith’s case, flavoured with grated onion and chopped herbs, bulked out with soft breadcrumbs and moistened with cream. And I can see why so many of you recommended them to me – they’re as rich and satisfyingly greasy (and I mean that in a good way) as the real thing, with an emphatically savoury flavour. My concern, however, apart from the fact that they occupy much the same party-food space as a cheese straw, is that they’re not vegan-friendly. If you are cooking a double quantity, measure out half of them into a bowl and when they have got quite cold, cover the bowl with clingfilm and store in the fridge.) Next prepare the aubergines: place the cubes in a colander, sprinkle them with a little salt, then cover with a plate weighted down with a saucer topped with some scale-weights. Leave them to drain for 20 minutes, then squeeze them dry in a clean tea-cloth. Meanwhile heat 1 tablespoon of oil in a frying-pan and cook the onion and pepper together in it until they are softened – about 8-10 minutes. Then remove them to a plate, add the rest of the oil to the pan and cook the aubergine, which will also take about 10 minutes to soften. After that add the garlic, cook that for a minute then return the onion and pepper to the pan. Now mix the wine and tomato purée together with the cinnamon and parsley in a jug, then pour this into the vegetable mixture. I love to make this with dried morels, which are available from specialist food shops, but dried porcini will also be excellent.

Christmas: Vegetarian Recipes | Delia Online Christmas: Vegetarian Recipes | Delia Online

Delia left school at 16 with no qualifications and worked as a trainee hairdresser, then a shop assistant and later at a travel agency. At age 21, she spent time washing up in a restaurant, and this experience piqued her interest in cooking. However, she says it was when a boyfriend kept praising his former girlfriend's talents in the kitchen that she got fed up and started cooking seriously. This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture. First of all cook the lentils in 2 fl oz (55 ml) water (no salt added) at a gentle simmer for about 30 minutes or until they are softened and all the water has been absorbed. Whiting fillets, or fillets of any white fish, instantly become more special when made into a fluffy souffl... This can be served either as an accompanying vegetable, or I actually think it is nice enough to serve as a vegetarian main course with some nutty brown rice.

Everyone loves banger and mash and now we don't have to peel, boil or mash the potatoes it's great to enjoy... Everyone loves banger and mash and now we don't have to peel, boil or mash the potatoes it's great to enjoy it a bit more often. Cover and cook gently for 6 minutes, then drain, reserving the water. Now heat the oil in a pan and fry the onion until softened. Then stir in the turmeric, coriander, cumin seeds, ginger and garlic, followed by the lentils, and stir until everything is thoroughly combined before pouring in the reserved vegetable water. Now bring to the boil, cover and cook gently for 40 minutes, or until the lentils are just tender. Just to make the very most of the English asparagus during its very short season, I cook it every which way... This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture...

Lentil and Vegetable Curry | Recipes | Delia Online

I never buy imported celery out of season because it never tastes anywhere near the same as our own.Blanch the beans, potatoes, carrots and cauliflower by placing them in a pan containing 13/4 pints (1 litre) of boiling, salted water. This combination of earthy cep mushrooms and sweet caramelised onions is divine, and comes to us courtesy o... While they're cooking, heat 2 tablespoons of oil in a large solid frying pan and fry the onions until they're soft and tinged brown at the edges (about 5 minutes), then add the chopped pepper and soften and brown that too for about another 4 minutes. Next add the garlic, cook for 1 minute more, then transfer the whole lot to a plate. Next transfer the aubergines to a clean tea cloth to squeeze them dry, then add a further 2 tablespoons of oil to the frying pan, turn the heat up to high and toss the aubergines in it so they get evenly cooked. When they're starting to brown a little, add the drained tomatoes and the onion and pepper mixture to the pan. When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces. Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine. I love to make this with dried morels, which are available from specialist food shops, but dried porcini wi...

Mains Recipes | Delia Online Mains Recipes | Delia Online

Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. You can watch how to skin tomatoes in our Cookery School Video.This is definitely a recipe that would serve two vegetarians handsomely at the Christmas lunch table. The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consis...

Cheese and Parsnip Roulade with Sage and Onion Stuffing

You could also serve it as a starter for four people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd. Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty... Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. When I wrote my Summer Collection book I felt I'd got Caesar Salad as perfect as it could be, but then I at...Well, here it is, and I would add that it also goes very well with Traditional Bread Sauce or Cranberry and Orange Relish. (The Sage Derby cheese gives a lovely flavour but I know that some of you may have difficulty getting hold of it, so Lancashire is my suggested substitute with your own chopped, fresh or dried sage leaves.) Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart.