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!
Dessert figs that have become too dry to eat as they are can be excellent made into a compote. This is superb served with ice cream, but failing that, try it with some Greek yoghurt.
I have been making the same Christmas trifle for years on end – but recently I decided to experiment with something new, without totally sacrificing the traditional qualities we've grown to love. This fits the bill perfectly.
This easy icing decoration will give your Christmas cake plenty of festive appeal!
Salsas are at the height of food fashion at the moment - and this is one of the best: healthy, easy to make and magnificent with rosti crab cakes, salmon, chicken or grilled meats!
If you grow courgettes then this recipe is superb for serving the ones that – if you don't keep a sharp eye on them – become baby marrows overnight. If you don't, then this is still a superb way to serve courgettes as a salad with cold cuts.
This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.
My next-door neighbour Dot always keeps me well supplied with delightful home-made grainy brown rolls. As supper at home on Sundays is almost always a snack meal, we love to eat them warmed, halved and buttered, then spread with this yummy egg toppin
An all-in-one version of a traditional sauce, this is best made not too far ahead. A good rule of thumb is to make it when you put the Christmas pudding on to steam on Christmas Day.
This is an amazingly good first course for garlic lovers and needs lots of really crusty baguette to mop up all the delicious juices. It is also delightfully simple and can be prepared well in advance.
Because British domestic grills are so variable in their efficiency, I think a ridged grill pan is a very good investment. It's particularly good for thick tuna steaks and gives those lovely charred stripes that look so attractive.
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