Menu of the month November 2011

November can be a cold and miserable month, so lift your spirits with Delia’s lovely menu for 6.

Starter

Spinach soup with Fontina
We think Italian Fontina cheese, which has a melting creaminess, is the best to use in this soup but if it’s hard to find, Gruyère is equally good.

Main course

Pot-roasted pheasant with port and chestnuts
This one makes an excellent change from turkey (if there are not too many of you for Christmas lunch). It is certainly easier and quicker to prepare, and it has a wonderful richness and depth of flavour.

Dessert

Hot citrus pudding
This delightful hot pudding full of fresh citrus flavours is very light and fluffy and has the advantage of emerging from the oven in a pool of its own sauce. Then all it needs is some chilled pouring cream.

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