Mermaid superior quality Hard Anodised Bakewell Pan. 16.5" x 12" x 1.5" deep. Manufactured from heavy gauge material that is treated to provide the properties of extreme hardness and durability.The pan will withstand the use of metal implements and is resistant to abrasion. The smooth easy release surface will not peel or flake off nor will the pan go rusty. Even heat distribution for superior baking results. Hand wash in warm soapy water. Check oven size before purchase.

GREEN SALAD MELAMINE CHOPPING BOARD This melamine chopping board is guaranteed to make you peckish! Part of the Pink Cat's range of funky food print tableware it's printed with an image of healthy green salad which looks so real you're bound to have a guest trying to have a nibble. Now you can satisfy even the biggest appetite!

Fire up the barbecue, rinse the rocket and seek out the sun-dried tomatoes, it's time to celebrate summertime with Delia with a delicious array of international flavours, by way of California, Italy, Spain, Greece and the Orient. Indeed this Summer Collection introduced a new level of culinary cosmopolitanism into British home cooking and caused supermarkets across the country to run out of ingredients as viewers enthusiastically took up her invitation to try something new. It is a testament to her pervading influence that much of what seemed new and exotic at the time has since become almost ubiquitous in contemporary British cuisine, including rocket, goats cheese and lemon grass.Be it a light lunch or a dessert bonanza you're after, there's something to satisfy your palette with recipes including Salmon Steaks with Avocado and Créme Fraîche, Sautéed Asparagus with Eggs and Parmesan and home-made ice creams. Ingredients are clearly presented and also available in the corresponding book. At a total running time of nearly five hours, this double video set provides a comprehensive seasonal guide to summer cooking in the kitchen and outside on the barbecue. Its success prompted a follow-up Winter Collection, also available on video. -- Steve Napleton

Much has changed in the world of television cookery since Delia Smith first rose to fame in the late 1980s and many celebrity chefs have come and gone, taking a host of novelty gimmicks with them. But in the face of all challengers Delia remains the undisputed doyenne of cooking to camera, the only person capable of reducing otherwise sane adults to pitched battles over the last jar of sun-dried tomatoes at the local supermarket. Now she has gone back to basics once more to produce her How to Cook course, based on explaining and demystifying key elements such as eggs, flour, vegetables and meat, and providing the building blocks for more exotic fare. Such homespun simplicity has always belied a willingness to embrace new influences and ingredients, and it may come as a surprise when, having started out with modest ambitions you find yourself launching into Oriental Pork Casserole with Stir-Fried Green Vegetables or Chocolate-Crunch Torte with Pistachios and Sour Cherries.The 10 programmes in this second part of the How to Cook course (Part One is also available on video) are organised by straightforward subjects such as fish, meat, vegetables, fruit, cheese and chocolate. Over 80 new recipes are concisely and clearly presented over the course of five hours, including Pad Thai Noodles with Shrimps, Individual Steak, Mushroom and Kidney Pies, Paella, Char-Grilled Aubergine and Roasted Tomato Salad with Feta Cheese, Tropical Fruit Salad in Planter's Punch and Melting Chocolate Puddings. The video also allows you to find individual recipes quickly and easily using a very helpful "quick find" index of all recipes on each programme, referenced by their start time and the page number in the corresponding book. On-screen recipe details, including ingredients and equipment required, complete the perfect introduction to the joys of cooking Delia-style. --Steve Napleton

Much lighter in tone than creator, producer and writer David E Kelley's other forays into legal drama LA Law, and The Practice, the slick thirtysomething series Ally McBeal has never been out-and-out comedy but it spikes its exploration of emotional territory with sharp funny lines. Ally (Calista Flockhart) is a kookie cutie, a ditzy, skinny, single lawyer and we are privy to scenes from her overactive imagination (courtesy of CGI), surrounded by larger-than-life peripheral characters--almost grotesques--like outspoken boss Richard Fish (Greg Germann), nervy courtroom wizz John "The Biscuit" Cage (Peter MacNicol) and nosy secretary Elaine Vassal (Jane Krakowski). In later series these characters (including popular newcomers Lucy Lui and Portia de Rossi as frosty law babes Ling and Nelle) would edge towards one-dimensional caricatures as the same ground was retrodden relentlessly, but in this first series there is something compelling about the intrusive dynamics of this group of oddballs. The point is you don't have to like them to find them entertaining. Ally herself can be extremely irritating in a love-to-hate-her kind of a way. She is a curious dichotomy, a 1990s woman with a go-getting career and a penchant for her own way and yet with the romantic ideals of someone from another generation. Basically still hung up on ex-boyfriend Billy (Gil Bellows) who works for same Boston practice, alongside wife Georgia (Courtney Thorne-Smith), Ally is on the look out for her Prince Charming. The first series and its lead both garnered Golden Globes, a lot of gossip and a healthy audience for the Fox television network in America. Channel 4 snapped it up for British audiences who were intrigued, not least by the unisex toilets and sophisticated afterwork bar soirées where chanteuse Vonda Shepherd was always to be found crooning away in the corner. All in all, Ally McBeal leaves you with the conundrum of wanting more but not being able to say why. --Emma Perry