Rosemary
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The ancient Greeks said that rosemary was good for the brain – a theory that persisted through the centuries (so we find Ophelia presenting it to Hamlet 'for remembrance').
Be that as it may, the Italians love its strong spicy flavour in the kitchen and make no excuses for using it. The French are more subtle with it, but there are many countries that hardly use it at all. There are those who say that rosemary can be unpleasant if it gets stuck between the teeth – but this doesn't happen if the needle-like leaves are stripped from their stems and then chopped before using.
It has a strong affinity with both pork and lamb and can be chopped and sprinkled over joints and chops before baking (you'll find you can make a lovely rosemary-flavoured sauce with the juices left in the tin with some stock and a little wine).
Rosemary grows very easily into a sturdy bush and can be used fresh all through the winter. Dried rosemary is all right, but I would recommend that it be chopped as finely as possible since it's much more spiky when dried.
Serves 4-6Winter Vegetable Pie with a Parmesan Crust
Vegetarians are often badly served when it comes to pies which often feature chicken or meat, but this pie makes up for any lack: filled with wintry root veg and a cheesy sauce, with a Parmesan pastry, it's a real treat!s
Serves 4A Short-cut Chicken Cacciatora
Have you discovered Heinz Tomato Frito yet? If not, seek it out as it provides the basis of the rich tomato sauce in this lovely recipe and is definitely a Delia favourite!
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 4Shoulder of Lamb stuffed with Rice and Olives
If you're watching the pennies, shoulder of lamb is much more inexpensive than a leg joint or other cuts. Turn it into something really special with this flavoursome stuffing of rice, olives, onions and herbs.
Serves 6-8Autumn Lamb Braised in Beaujolais
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.
