Delia's How To Cook

This week's edition concentrates on eggs, from boiling, poaching and scrambling them to using them in such recipes as egg and lentil curry and wild mushroom tartlet with poached quail's eggs.

In this week's edition she looks at more ways to cook eggs. She gives advice on how to create the perfect omelette and produces eggs en cocotte with morel mushrooms for a dinner party.

In this week's edition she demonstrates the technique of separating egg yolks from whites and reveals the secrets behind custards that won't curdle and souffles that won't sink.

In this week's edition she shows how to prepare a variety of breads, from wholemeal loaves to a goat's cheese, onion and potato bread. Plus the art of creating a steamed panettone pudding and an authentic Italian pizza.

This week she reveals the art of making pastry. She uses shortcrust, flan and flaky pastries to bake a smoked fish quiche, her own version of pumpkin pie, and caramelised mincemeat ravioli.

She makes cakes and biscuits, with recipes for a sponge with passion-fruit filling, an Irish whiskey Christmas cake, and a spiced-apple muffin cake from America.

This week Delia has recipes for white sauce and its variations, Canadian buttermilk pancakes with maple syrup and traditional toad-in-the-hole. Plus news of a flour for sauces which needs no fat at all.

This week focusing on the potato. Delia prepares creamy mash and crunchy-skinned jacket potatoes with various fillings. Plus roast potatoes with saffron, warm new potatoes in a roquefort salad and two types of gnocchi, the classic Italian potato dish.

The week Delia is focusing on pasta and preparing classic tomato, and garlic and chilli sauces, plus linguine with gorgonzola, a souffled macaroni cheese, a spinach lasagne and stuffed cannelloni.

Problem-free rice provides this week's focus as she prepares pilau rice, Chinese stir-fry rice and a risotto carbonara.