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!
Time to revisit a British classic - what could be more warming on a cold day than a light sponge, anointed with warm golden syrup? The whole family will love it!
A brilliant soup that probably includes your five a day in one bowl! Serve it warm or chilled depending on the weather.
My family have a definite weakness for rissoles. We don't eat great quantities of meat, but we do have a joint at the weekends and that means lots of lovely leftover bits to make rissoles the next day.
The poet Pam Ayres once said, when describing her home-made wholemeal bread, that it was like 'biting into a cornfield', and that's it – the very best description I've ever come across.
If you want to cook perfect rice, the kind that always stays light and fluffy, with every grain remaining separate, then I can teach you. But first you will have to make a promise, and that is to memorise three simple little words: leave it alone!
The original version of this recipe involves the longwinded process of making sauces, but Delia has come up with a clever ruse to cut out much of the work and still produce a fabulous omelette!
With all the flavours of Christmas this sorbet is a very special dessert with which to finish a festive meal...
Easy yet impressive, you simply have to add these to your party food repertoire. Use guacamole or smoked salmon instead of gravadlax if you prefer.
Make this wonderful light sauce in advance then pour it over your festive puddings - it will go down a treat with everyone who tastes it.
These are so superior to any hot cross buns you can buy, so get baking and make a batch! Hot cross buns seem to be around all year these days, so make Easter special by making your own.
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