What I always advocate is balance. Some of my recipes do indeed include butter (for sweating vegetables or making sauces, for instance) but the amount is usually minimal, and unless you are already spreading butter on bread so thick your teeth leaves marks in it, it is not likely to be excessive (personally I spread my bread with a low-fat dairy spread like Gold and I find this gives me a little licence with butter for cooking). Also, wherever possible, I use groundnut and olive oil in preference to other fats.
My own philosophy could be summed up thus: I would rather eat a roast chicken with butter once a month than eat it three times a week with none. But I think that, as a general rule, it is the responsibility of each of us individually to assess our eating habits and take the appropriate action.
Although it may have connotations of grand Victorian breakfasts or the Raj, kedgeree is, in fact, an easy dish for lunch or supper that is packed with good nutrition.
Born out of frugality (using up stale bread) this lovely pudding has, quite rightly, pushed itself to the top of the list when it comes to family favourites - and Delia's version is particuarly good.
Celery has such a lot going for it as a raw ingredient in salads, and because of that we rather forget how good it is cooked and served as a vegetable. This method is delightfully quick and easy, and tastes just wonderful.
This is a recipe for mashed potato that's great served with fish. I love it with some freshly grilled mackerel or herring, and it's also extremely good with smoked fish.
This is the perfect accompaniment to gammon steaks, rich beef casseroles or spicy meat casseroles, and, as always, is great with bangers.
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