Bacon, including gammon
A wonderful centrepiece for Christmas, you can use a bacon joint or gammon for this recipe - packed with flavour and the best crackling ever!
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.
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...
This goes very well with some basmati rice cooked with onion, or else with some very creamy mashed potato.
If you like lots of gutsy flavour in food, you'll like this recipe, which should be made with the very best olive oil and served with lots of fresh Parmesan.
My next-door neighbour Dot always keeps me well supplied with delightful home-made grainy brown rolls. As supper at home on Sundays is almost always a snack meal, we love to eat them warmed, halved and buttered, then spread with this yummy egg toppin
Plump little quail are the ultimate in single-serving foods...and very easy to cook and serve (no carving needed!). If you can't find vine leaves, use foil instead.
Braising sprouts in wine and adding bacon lifts them to the realm of something really exciting...even those who claim to hate sprouts will enjoy them when cooked like this.
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?