Redcurrant jelly is an invaluable ingredient for sauces, gravies or just to serve with lamb or game – but do make sure it's a good-quality one with a high fruit content, such as Tiptree: cheaper versions are far too sweet, which obliterates the real flavour of the redcurrants.
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.
During the pheasant season it's well worth making the most of this traditional game bird. Roasting it in muslin is a great way of preventing it from drying out, keeping the flavourful meat full of succulence.
Serve this very English classic with sausages, roast meats, cheese… just about anything you like really.
Pot-roasting venison is a lovely way of preparing this wonderful low-fat meat. This makes a great supper dish for a winter day, served with plenty of mashed potato and green veg.
Venison sausages are special enough to serve at a dinner party especially when braised with herbs, mushrooms and red wine, then served with plenty of creamy mash.
This wonderful recipe combines the flavour of roast lamb with rosemary and mint - traditional herbs for lamb - plus redcurrants. A truly special way to serve up Sunday lunch...
This lovely lamb recipe includes some classic accompaniments - redcurrants, mint and oranges - combined in what Delia describes as the quickest but most beautiful sauce for lamb ever.
A lovely winter roast with the most fantastic sauce ever - this is bound to become one of your family favourites!