Bay leaves
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Bay trees, with their glossy green leaves, can be quite prolific. I have one about 2 feet (60 cm) high, which gives me all the bay leaves I need.
Fresh bay leaves, however, can impart a slightly bitter flavour, so this is a herb which is far better used dried. To dry them is easy: just hang a branch in an airy spot and the leaves will dry in a couple of weeks.They are used probably more than any other herb, to flavour stocks, sauces, casseroles and marinades.
One idea you might like to try is to place a bay leaf in about 2 inches (5 cm) of boiling water, add some salt, then sit a whole prepared cauliflower in the water to cook with the lid tightly closed. When it’s tender (about 10 minutes), drain, melt some butter over the cauliflower and sprinkle on a little nutmeg.
Serves 4Boeuf Bourguignon Easy
No fiddly browning of the meat here: just throw it all into a casserole and three hours later you'll be swooning at the wonderful aromas that escape from this classic stew.
Serves 10-12Coarse Pork Pate
While it's true that there are plenty of good shop-bought pates out there, a home-made one really is in a different realm. Here, Delia has used a pack of ready-minced pork from her favourite supplier to make things even easier.
Serves 2-3Greek Lamb with Gigantes Beans
Lamb, slow-cooked with thyme, tomatoes, cinnamon and gigantes beans - this really does taste of Greek holidays! The beans add an authentic touch and cut down the cooking time dramatically. Serve with rice or new potatoes.
Serves 4Baked Cannelloni
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
Serves 4Chicken and Chick Peas
Adding chick peas to this wintry chicken casserole allows you to feed four people very well for very little money without sacrificing flavour and nutritious value in the process.
