The roast beef of old England is only half the story: at last the world has recognised that our native cuisine is well worth a detour. Tuck into crumbles, casseroles and cakes to see why!
This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
For a change to the usual boiled or steamed cauliflower, try Delia's oven-roasted recipe
Cheap, nutritious and packed with flavour, the humble herring deserves wider recognition, according to Delia. This recipe shows off its tasty potential really well.
Traditionally we use butter to enrich mashed potatoes, but try this Italian-inspired version using garlicky olive oil. It's brilliant with roasted and grilled meats and fish.
Salmon fishcakes are such a treat, yet are amazingly easy to make: just red salmon and creamy mashed potato in a crisp coating. The sauce perfectly complements the fish too...
Nothing goes better with pork than this sublime citrus, rum and raisin sauce, ideally made the day before so that the flavours really develop. A classy way to serve pork.
Celery is an underrated vegetable - make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost. One of the very best soups you can make.
Fish and spinach go remarkably well together and nowhere better than in this luscious supper dish, full of creamy cheese sauce, herbs and fish topped with Parmesan breadcrumbs.
Rib-sticking stuff - but not to be underestimated on a cold January day. In fact, it's well overdue for a revival... Serve with lashings of custard.
Trout are amazingly good value and make a wonderful supper dish in the spring and summer months. Here Delia has combined the fish with butter, creme fraiche and chives for an unforgettable fishy treat.
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