A bush of garden thyme will be a good friend to any cook, as it provides fresh leaves all the year round. It has a really strong, warm resinous flavour and needs to be used sparingly if it is not to overpower other tastes.
A teaspoonful of chopped thyme added to a salad dressing is a good idea, and I use little branches of thyme in my stocks and casseroles – and always add some to beef stews.
As it is a herb that dries well, it's useful for flat dwellers and non-gardeners.
Black-eyed beans are the lovely nutty beans that are popular in recipes from the deep south of America and, with the addition of other vegetables, they make very good beancakes.
Serve this hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
A lovely vegetarian recipe that would be ideal at Christmas. Cooking the mushrooms slowly in Madeira gives great depth and flavour, complemented beautifully by the cheese choux pastry.
If you're cooking for vegetarians, these wonderful kebabs will go down a storm. The halloumi cheese is firm enough to withstand grilling, and combines beautifully with the other flavours in this recipe.
This is a great way to serve celery as a vegetable. I used silicone paper (baking parchment) for this as it looks very pretty if you take the whole parcel to the table – otherwise foil would do. For 4 to 6 people, you can double the ingredients...
Cheap and nutritious, trout is hugely under-rated and still good value for money. This is a brilliant way of serving it - light and summery with hardly any fat.
This goes very well with some basmati rice cooked with onion, or else with some very creamy mashed potato.
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of...
A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.
For Delia, this lovely recipe brings back childhood memories of how her mother used to cook rabbit - simply, on a bed of onions covered with bacon and the stuffing alongside. Time to revive a tradition maybe?