Delia's menu for February
We still need warming food in February and this menu for 6 really fits the bill: a wonderful (low-fat) Leek and Butternut Squash Soup (although it says serves 4 on the recipe, it will stretch to 6 as a starter), then Slow braised Belly of Pork with Cider and Apples - a really divine winter warmer. To finish, there's creamy, oaty cranachan with raspberries...
Starter
 | Leek and Butternut Squash Soup Leek and Potato Soup is a number one classic in our house, but we wanted something different, so this time we teamed them up with what I call the perennial pumpkin – butternut squash. Come the autumn I will try the same recipe with the traditional lantern pumpkin, but right now what’s on offer is a velvety smooth, peachy yet faintly green, very good soup indeed. Great for veggies, great for those trying to cut down on fat (aren’t we all?). Hope you like it. |
Main course
 | Slow braised belly pork with bacon, apples and cider This is a very special recipe. Once assembled, it sits happily in a slow oven for three hours, leaving you free to attend to other things… |
Dessert
 | Cranachan with caramelised oatmeal and raspberry sauce One of my own favourite Scottish desserts. In The Summer Collection we made Caledonian ice cream with caramelised oatmeal and now we’ve discovered it works really well with Cranachan. We find that frozen Scottish (or British) raspberries work better than the expensive imported fresh ones during the winter. |