If you can get hold of fresh root ginger, it really does add a clean fresh taste, as well as spiciness, to curries. It looks just like a knobbly, mis-shapen root and it can be stored wrapped in cling film in the vegetable drawer of a refrigerator for several days, or in the freeze wrapped in freezer-foil and unpeeled (Elizabeth David says that, peeled and sliced, it stores well in a small jar of sherry). Lumps of dried ginger are used in making up picking spices for chutneys and pickles.
Preserved ginger is expensive, though less so if you buy it in plain jars (some supermarkets have good stocks around Christmas): chopped up it adds a touch of luxury sprinkled with some syrup over ice-cream, or added to rhubarb fool – in fact ginger has a great affinity with rhubarb – or adorning the top and inside of a preserved ginger cake.
Ginger is most commonly found in its powdered form: check that it is spicy and fresh tasting, and not musty and stale.
Chocolate and ginger is a marriage made in heaven, so combine them in these irresistible little biscuits... impossible to eat just one!
An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee but the caramel won't be as crunchy as putting it under the grill.
Roast pork with crisp crackling makes a handsome Sunday roast - and if you follow Delia's advice for the perfect apple sauce you'll be in food heaven!
Quick and easy, once you've marinated the pork there's very little work to do, making this recipe ideal for busy days.
But which tradition is it? My grandparents claimed Yorkshire emphatically, while my Lancashire friends are just as emphatic. Either way I just love it, and because it’s so easy to make, if you haven’t yet tasted parkin I urge you to try it.