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1.15kg/2½lb red onions
6 thyme sprigs
1 tbsp fresh thyme, chopped
1 tsp fresh thyme leaves, chopped
1 small, onion peeled
4 medium-sized heads fennel
1 lemon, zest only, grated
1 tbsp lemon juice
1 large juicy lemon, grated zest and juice only
1 large lemon, zest only
2-3 tsp lemon juice
75g/3oz plain flour
1 tbsp plain flour
1 tsp caster sugar
1 tbsp balsamic vinegar
salt and freshly ground black pepper
50g/2oz plain wholemeal flour
275ml/10fl oz vegetable stock (or potato water)
sea salt and freshly milled black pepper
1 rounded tsp granulated sugar
55ml/2fl oz cider vinegar
175g/6oz self-raising flour, sifted
1 level tsp baking powder
175g/6oz caster sugar
75g/3oz caster sugar
50g/2oz sifted icing sugar
2.25kg/5lb loin of pork, bottom bone removed, top bone left in
2-3 tbsp cold water
A traditional Easter Sunday menu of showstopping roast pork and a grand finale gâteau, all bearing Delia's signature. For the fennel, double the quantities and cook in batches.
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See all Easter recipes (78)