To celebrate 40 years in the business, Delia has shared with us her favourite foods and kitchen equipment – from the most succulent scallops to top chestnut suppliers.
"It has been great to locate spanking-fresh seafood"
I love fat, juicy scallops, dressed crabs and indeed any kind of shellfish. Now that high street fishmongers are in short supply, it has been great to locate spanking-fresh seafood, without trogging round searching for it, and have it delivered straight to your door! Try Matthew Stevens and Son (01736 799392).
"Brilliant warmed through with lots of melting butter"
One of my favourite Scottish products is Arbroath smokies – small haddock, moist and smoky. They are available from Alex Spink and Sons (01241 879056) or online from Abroath Smokies. Brilliant warmed through with lots of melting butter and served with oatmeal bread.
"Just the push of a button and you have an instant, oh-so-special dessert"
The Gelato Chef 22001 is expensive at around £225, but perhaps it could be a present for the whole family instead of individuals? I’ve had an ice-cream maker for years, because I’m not the sort of person who can fiddle about taking ice cream out of the freezer to whip it up at precisely the right time (life’s too short). In my new Christmas book we have four delectable ice creams – prune and Armagnac, preserved ginger, chestnut and (it sounds odd but it works) mince pie ice cream! Again, there’s little work, just the push of a button and you can have an instant, oh-so-special dessert sitting in the freezer.
"If you want the richest wild mushroom risotto... "
The best-quality wild dried porcini of all are called ‘Fruttibosco’ and are available, along with other Italian products, from
Fratelli Camisa (01992 763076 or online at Camisa). If you want the richest wild mushroom risotto or the intense flavour of porcini in stews or casseroles, treat yourself to these – if you’re not giving them as a gift. Camisa also sells Martelli pasta, an artisanal dried pasta, which I have watched being made. The quality is outstanding – as soon as it touches the water, the aroma of wheat hits you.
"Expensive, yes, but think caviar and it seems a bargain"
Springs unsliced smoked salmon is so good, there’s no need for lemon, just some home-baked Irish soda bread and good butter. It tastes wonderful freshly sliced, and if you want to splash out a bit, wild salmon is absolutely the real thing. Expensive, yes, but think caviar and it seems a bargain. Order on the phone (01903 815066) or online at Springs Post.
"It has changed our lives"
Absolutely the best. There are several models but the Krups Citiz XN7005 (£150) is the one I would choose, with a separate jug for frothing or heating milk (Aeroccino+ £46). It has changed our lives – no dreaded coffee grouts or boring washing of coffee pots. The coffee comes in capsules in several varieties to suit every taste, including de-caff (you’d never know). Just press a button and you have an espresso or a cappuccino instantly. It would be a good present for a couple to buy for themselves.
"A special treat"
Ian and Sue Whitehead at Lane Farm are my local suppliers of essentials like sausages, sausagemeat and pork. A special treat from them is a 7lb piece of scored smoked collar of bacon, which we roast painted with molasses so the crackling becomes blackened and tastes heavenly. The large piece is so we can have plenty left over to serve cold with pickles and chutneys. The products can be found at Lane Farm (01379 384593).
"Soak raisins in it and pour over vanilla ice cream for a sublime dessert"
Emmett’s in Peasenhall, Suffolk, specialises in Suffolk black hams – and all things Spanish. This Pedro Ximénez sherry
is sweet and dark and uniquely special. We like it chilled as a dessert wine, but you can soak raisins in it and pour over vanilla ice cream for a quick but sublime dessert (including a glass on the side). Try Emmett’s Store (01728 660250).
"Extravagantly put it into trifles"
We were always sherry lovers, but we invariably get in a bottle of the famous fortified Madeira. Its predecessor in earlier centuries was called Canary wine (no connection with Norwich City FC!) but the infinitely superior Madeira soon ousted that in popularity. We also extravagantly put it into trifles at Christmas. Berrys’ Spy five-year-old Madeira is available from Berry Brothers (0800 280 2440).
"It has become one of my favourite tipples for celebrations:
While you’re at it, you could also get a bottle of wonderful green Chartreuse from Berry Brothers. I once visited the monastery, way up in the mountains of the Savoie, one icy December, to write an article about it, and it has since become one of my favourite tipples for celebrations. If you serve it in a large balloon glass with ice cubes and swirl it round and round, with your eyes closed you can breathe in its fragrance – and savour the icy Alpine mountain air!
"We have now found amazing chestnut suppliers"
What a bore it is trying to find chestnuts if you don’t live in London. Till now, that is. We have now found an amazing chestnut supplier in France, who will not only post you very good quality marrons glacés but also some excellent value broken ones – which are great for recipes when they are chopped. They will also supply the wondrous crème de marrons (above), thick chestnut purée which they invented in 1885 to use up all the chestnuts that (thankfully) had got broken. Order from Clement Faugier or Porter Foods.
"Treats if you’re not a chocoholic"
A treat if you’re not a chocoholic is a tin of Pruneaux d’Agen Fourrés, luscious large prunes stuffed with prune purée, to serve with coffee and liqueurs; they come packed in lovely tins. Another alternative to chocolates are Fortnum’s Pâté de Fruits (also right), concentrated, sugar-coated fruit jellies. And, of course, if you’re fond of chocolates, Fortnum’s is ace (0845 300 1707).
"An instant, top-drawer supper"
We have ordered a Strictly Traditional cheese box for years now: a block of sharp, assertive Montgomery’s Cheddar, mellow Colston Basset Stilton, creamy, crumbly Appleby’s Cheshire, and flaky, lactic Kirkham’s Lancashire. We serve them with medjool dates, crisp cox’s apples, chutney, crunchy Fenland (dirty) celery, and some good port. An instant, top-drawer supper any time over the holiday. From Neal’s Yard Dairy (020 7500 7576).
Delia’s Food and Wine Workshops
If you’re stuck for a special present for someone, we do wonderful food and wine workshops at Norwich City Football Club (well, I would say that, wouldn’t I?). Arrive in the morning for coffee and cookies, then spend two hours with Alex Mackay (ex Raymond Blanc Cookery School at Le Manoir aux Quat’ Saisons), who does the best live cookery demos I’ve ever seen. This is followed by a tutored wine tasting with a three-course lunch. I am there to sign cookery books, old and new (please bring your old battered ones), and we end with a Q&A session with all of us, then tea and cakes and a goody bag to take home. There is a four-star Holiday Inn adjoining the club if you live far away. Contact Canary Catering (01603 218704).
For Delia recipes, visit Delia Online.