She is the patron saint of the British kitchen and when she speaks the nation listens. Delia Smith's famous culinary tips have, in the past, made the fortunes of a pan-maker, caused a run on cranberries and eggs, and exhausted the European supply of liquid glucose. Now she is set to do it again with her latest TV series, Delia's How To Cook 2, based on her book of the same name.

Millions of viewers eagerly awaited the new series, which began on January 10, so they could stock up on Delia's favourite store cupboard ingredients.

The first series, How To Cook, which was broadcast in 1998, saw egg sales soar by 54 million. And the makers of a £10.95 omelette pan, which Delia described as "a little gem", had to employ 15 extra workers to cope with the demand.

This year, shopkeepers and manufacturers are poised ready to see which products Delia will mention, thereby securing them fame and an instant fortune.

Clive Osborne, managing director of the Maldon Salt Company, is just one person who stands to benefit from the Delia effect.

His company, based in Essex, makes traditional handmade salt, described by Delia as: "The very best kind of salt for all cooking."

Osborne says: "We are very flattered that a cook of Delia's standing has singled us out for mention.

"It is a great honour, as we are only a very small firm and employ just 10 people.

"My grandfather founded the company and my father, myself and my son, Steve, have all carried on the family tradition of salt-making."

But Delia fans anxious to get their hands on the salt may be in for a disappointment.

Osborne says: "We are running at full capacity as it is.

"Maldon salt is a traditional handmade salt and, while we are very pleased at the attention our product has been given, I am afraid we can't just increase production at the flick of a switch."

key lime pie

This is a very famous recipe from Florida, where a certain special variety of limes called Key limes are used. Their season is short and there aren't enough grown to export; however, the pie tastes just as good with other varieties of lime in this authentic American recipe.

Ingredients (serves 8-10)

For the base: 3 oz (95g) butter 6oz (175g) digestive biscuits 2oz (50g) Grape Nuts

For the filling: 1 tbsp grated lime zest (zest 3 limes) 5 fl oz (150ml) lime juice (juice 4-5 large limes) 3 large egg yolks 14oz (400g) condensed milk

To finish: a little creme fraiche lime slices

You will also need a loose-based flan tin with a diameter of 9 inches (23cm), 1 inch (2.5cm) deep, and a solid baking sheet. Pre-heat the oven to gas mark 4, 350F (180C)

METHOD

1. Traditional Key lime pie has always had a crumb crust, and I have discovered recently that the addition of Grape Nuts breakfast cereal gives the whole thing extra crunch. So begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. Mix in the Grape Nuts, then add the melted butter and mix well.

2. Place the butter-crumb mixture in the flan tin and press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown.

3. While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about two minutes, or until the egg has thickened, then add the condensed milk and whisk for four minutes. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes, or until it feels just set when you lightly press the centre with your little finger. Now remove it from the oven and, when it's completely cold, cover it with cling film and chill until needed.

4. Serve cut in slices with creme fraiche and a twist of lime for decoration.

Recipes from Delia's How To Cook 2

Converted for the new archive on 25 January 2001. Some images and formatting may have been lost in the conversion.