There’s nothing more comforting than a slice of warm toast in the morning – golden, crisp, and ready for butter to melt right in.
But according to Delia Smith, we’ve all been doing it wrong.
The beloved British cook says the secret to truly perfect toast isn’t found in a toaster at all – it’s hiding under your grill.
This article is for general informational purposes only. Results may vary depending on appliances and ingredients used. Photos are for illustrative purposes only.
The Toaster Problem
For Delia, automatic toasters are far too unpredictable. They burn one edge, leave another pale, and often can’t handle uneven slices of bread.
Her solution? Skip the sliced loaf altogether and reach for a fresh, uncut one.
Cutting your own thick slices – around one centimetre each – means you control the texture from the start. It’s the first step to toast that’s crisp on the outside and fluffy in the middle.
The Grill Is The Game-Changer
Once your slices are ready, Delia says the magic happens under a hot grill.
Preheat it for about 10 minutes, then toast your bread around 10 centimetres from the heat, turning once to get an even, golden finish.
The result is toast that’s miles ahead of the “wangy” kind you often find in cafés – her word for limp, leathery toast that’s lost its crunch.
The Final Secret: Let It Breathe
If you’ve ever wondered why toast goes soggy the second it hits your plate, Delia’s got the answer. Freshly made toast traps steam inside, and stacking it flat makes it damp.
The trick? Use a toast rack – yes, really. Standing slices upright lets the air circulate, helping the steam escape and keeping your toast perfectly crisp.
No rack? Just lean it against a jar for a minute before serving. Simple, but genius.
So, next time you fancy a proper slice of toast, give the toaster a rest – and thank Delia later.
