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!
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.
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.
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.
I just couldn’t stop eating these when we tested them, so for me this is another reason to look forward to the Christmas season. They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier.
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it’s dark, sticky, fragrant with ginger – the real thing.
This very well-behaved dough can put up with quite a bit of punishment, and is therefore ideal for children to play around with. You can buy proper cutters for making ‘men’ but in fact you (or your children) can pick any shaped cutter you like.