Delia Smith is Britain's best-selling cookery author, whose books have sold over 15 million copies. Her other books include Delia s Vegetarian Collection, Delia s How to Cook Book One, Two and Three, Delia Smiths Complete fllustrated Cookery Course, One is Fun, Delia Smiths Winter Collection and Delia Smiths Christmas. She has launched her own website, www.deliaonline.com and is Consultant s Food Editor of Sainsbury Magazine. Delia is also a director of Norwich City Football Club, where she is in charge of Canary Catering and several restaurants. She is married to the writer and editor Michael Wynn Jones and they live in Suffolk. The BBC video of Delia Smiths Summer Collection is available from all good video outlets. Visit Delia's website at www.deliaonline.com ·' f f.·: i4"t,& w . .. ( .. _ _ . ·, f!,,- . ,i• .¥ ;. ··,.,.,, Digitized by the Internet Archive in 2018 with funding from Kahle/Austin Foundation https://archive.org/details/deliassummercoll0000smit ' SUMMER C O L L E C T I O N Photographs by Peter Knab B B C This book is published to accompany the television series entitled Delia Smith)s Sunimer Collection \Nhich vvas produced by Hawkshead Ltd for the BBC and first broadcast in May 1993. Published by BBC vVorldvvide Ltd, ,,voodlands, 80 vVood Lane London W 12 OTT First published. 1993 R eprinted 1993 (n,velve ti1nes) R eprinted 1994 (three times) Reprinted ] 995 (four times) R eprinted 1996 (five tin1es) R eprinted 1997 Reprinted 1998 R eprinted 2000 (twice) Reprinted 200 l First published in paperback 2003 © Delia Sn1ith 1993 The moral right of the author has been asserted. ISBN O 563 36476 9 (hardback) ISBN O 563 48870 0 (paperback) Designed by Elaine Partington with Sara I<.idd Photographs by Peter Knab Food preparation by Catherine Calland and special thanks to lVIary Cox for her help with the recipe testing lllustralions by Vicky Emptage Set in Monotype Baskerville by Seh,vood Systems, Midsomer Norton Printed and bound in Great Britain by Butler & 'Tanner Ltd, Frome, So1nerset Colour separation by Radstock ReprodL1ctions Ltd, Midso1ner Norton . Cover printed by Lav,rrence Allen Ltd, vVeston-super-l\l[are O N T E N T S - - - - - - - - - - ◊ 6 CONVERSION TABLES 7 INTRODUCTION CHAPTER ONE Soups) Starters and Light Lunch Dishes 10 CHAPTER TWO Herbs) Salads and Dressings 26 CHAPTER THREE Summer Fish and Shellfish 46 \ CHAPTER FOUR The Vegetables of Spring and Summer 70 CHAPTER FIVE Barbecue and Outdoor Food 82 Summer Entertaining 98 CHAPTER SIX A Vegetarian Summer 102 CHAPTER SEVEN Summer Meat and Poultry 118 CHAPTER EIGHT Jellies) Creams and Compotes 13 4 Ingredients Update 150 CHAPTER NINE Ices and Granitas 154 CHAPTER TEN Summer Baking and Desserts 174 Equipment Update 194 CHAPTER ELEVEN Summer Preseroes 198 CHAPTER TWELVE Bread) Pizza and Focaccia 210 222 INDEX 5 Conversion Tables ll these are approximate conversions) which have either been rounded up or down. In A a few recipes it has been necessary to modify them very slightly. Never mix metric and imperial measures in one recipe) stick to one rystem or the other. All spoon measurements used throughout this book are level unless specified otherwise. OVEN TEMPERATURES WEIGHTS Mark 1 275°F 140°c 112 oz 10 g 2 300 150 20 3/4 3 325 170 1 25 4 350 180 l 40 1/2 5 375 190 2 50 6 400 200 21 60 /2 7 425 220 3 75 8 450 230 4 110 9 475 240 41 125 /2 5 150 MEASUREMENTS 6 175 1/a i11ch 3mm 7 200 5mm 1/4 8 225 1 cm l/2 9 250 2 3/4 10 275 1 2.5 12 350 11 3 / 4 l lb 450 11/? 4 l½ 700 13/4. 4.5 2 900 2 5 3 1.35 kg 2 6 1 /2 3 7.5 VOLUME 3½ 9 2 floz 55ml 4 10 3 75 5 13 5 (1 pt) 150 /4 51/ 4 13.5 1 pt 275 / 2 6 15 425 3/4 61 16 1 570 /2 7 18 1 725 l/ 4 7½ 19 1 3 l litre / 4 8 20 2 1.2 9 23 2½ 1.5 9½ 24 4 2.25 10 25.5 11 28 12 30 6 Introduction , y ou'll never be able to follow Christmas,' said a friend after my last book and television series. 'It's such a special time for people who cook, and whatever you do now it won't have that same magic.' Well, I've always been the kind of person who loves a challenge, so here I am. A hard act to follow it may be, but Christmas comes and then it goes, leaving us with a whole year in between. Of course, none of us, I suspect, would care to indulge ourselves in quite the same way more than once a year. But moods, like seasons, change and the anticipation of something new and different is what gives life an edge. Summer, in my opinion, is an equally special time for cooks, a dazzling time when fresh ingredients present themselves in rapid succession, some of them so briefly that we need to snap them up to enjoy them at their best. No-one would deny that we live in a privileged age when we can shop all round the world for anything at any time of the year, but that should never eclipse the joy of being able to eat something grown here at home when it's at its peak. Nature, with its changing seasons, varies our diet beautifully and can - if we allow it - relieve us of some of those agonising decisions which come from having too much choice. This book and its accompanying series will take us on a journey, beginning with the early asparagus, garden rhubarb and gooseberries of May, through to the last of the runner beans pickled in August and ready for winter. I would also add that, while we are following tl1e season closely, we are not confined to specifically British recipes: we are tracking summer round the world for new ideas and inspiration. If the British summer proves to be a little elusive, fear not, it has been captured and held for you in the following pages. Peter Knab's dazzling photographs and what I think are the sunniest recipes I've ever cooked will, I hope, help to cheer up the cloudiest of days. Have a happy summer. Delia Smith 7