The ancient Greeks said that rosemary was good for the brain – a theory that persisted through the centuries (so we find Ophelia presenting it to Hamlet 'for remembrance').
Be that as it may, the Italians love its strong spicy flavour in the kitchen and make no excuses for using it. The French are more subtle with it, but there are many countries that hardly use it at all. There are those who say that rosemary can be unpleasant if it gets stuck between the teeth – but this doesn't happen if the needle-like leaves are stripped from their stems and then chopped before using.
It has a strong affinity with both pork and lamb and can be chopped and sprinkled over joints and chops before baking (you'll find you can make a lovely rosemary-flavoured sauce with the juices left in the tin with some stock and a little wine).
Rosemary grows very easily into a sturdy bush and can be used fresh all through the winter. Dried rosemary is all right, but I would recommend that it be chopped as finely as possible since it's much more spiky when dried.
If you're watching the pennies, shoulder of lamb is much more inexpensive than a leg joint or other cuts. Turn it into something really special with this flavoursome stuffing of rice, olives, onions and herbs.
Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
Pheasant and celery have long been culinary bedfellows and in this beautiful recipe they are joined by light stock, herbs and a creamy sauce, allowing you to make the most of the game season with a very English dish.
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.
Who says cooking is difficult? This quick recipe is a great way of cooking several veggies at once - and roasting them retains all the flavour and nutritional value. Wonderful with the Sunday roast!