SOME turn to therapy in times of need. Others phone their friends. But for queen of the kitchen Delia Smith, there's only one proven way to lift the blues - cake. A hefty wedge of cake may not chase your woes away, but football fan Delia reckons the cheap and satisfying process of baking a cake is a great mood lifter. With this in mind, she has brought out a special edition of Delia's Cakes to mark the 35th anniversary of the release of her Book Of Cakes.
Published: Thu 21 Mar 2013
PUT the smoked pollock into a frying pan and cover with water. Heat and simmer for 5 or 6 minutes until the fish is cooked - the flesh should be opaque and flake easily. Drain and cool, then flake into large chunks. Set aside.
Published: Thu 21 Mar 2013
PREHEAT oven to 190C/375F/gas mark 5. Stuff the chicken from the neck end, packing about two-thirds of the stuffing inside. Close the skin over the stuffing and secure it with a cocktail stick or small skewer.
Published: Thu 21 Mar 2013
HEAT a wok and spray with oil. Stir-fry the onions and ginger until softened. Stir in the curry paste and stir-fry for a further 2 minutes. Stir in the watercress and prawns.
Published: Tue 04 Sep 2012
JUST back in the north after delighting London Olympic spectators with his gold medal standard of Highland culinary cuisine is Michael Smith.
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