English

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!

 
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Preserved Dried TomatoesMakes one 1 litre jar

Preserved Dried Tomatoes

Oven-drying gives tomatoes a deep, intense flavour that will liven up all manner of dishes during the winter months - and is a useful way of using up a glut from the greenhouse, maybe?

 
 
Pork Braised in Cider Vinegar SauceServes 4

Pork Braised in Cider Vinegar Sauce

For Delia, this superb casserole heralds the start of winter eating...and it's a great one for entertaining as it needs no attention as it cooks. Like many casseroles, it's even better if you can make it the day before.

 
 
Traditional Roast Sirloin of BeefServes 8

Traditional Roast Sirloin of Beef

Make sure you source the best possible beef you can for this recipe - it will make all the difference. What could be more enjoyable for a Sunday lunch gathering?

 
 
Shin of Beef Stew in Ale with Crusted Mustard and Chive DumplingsServes 4

Shin of Beef Stew in Ale with Crusted Mustard and Chive Dumplings

Nothing beats the anticipation of eating a traditional, slow-cooked stew on a winter's day: sticky sauce, flavourful vegetables and meat so tender it's falling apart, with the added bonus of dumplings!

 
 
Pork Sausages Braised in Cider with Apples and JuniperServes 3-4

Pork Sausages Braised in Cider with Apples and Juniper

Delia loves braised sausages - and this glorious recipe reveals why: succulent pork complemented with apples and juniper create a brilliant winter warmer. Comfort food at its best.

 
 
Home-made Christmas Mincemeat with CranberriesMakes 6 lb (2.75 kg)

Home-made Christmas Mincemeat with Cranberries

Surprisingly easy to make, this lovely mincemeat is bound to become a Christmas favourite. The addition of cranberries adds colour and flavour to a classic preserve that can be adapted easily for vegetarians.

 
 
Pot-roasted Partridges with Red Cabbage, Garlic and JuniperServes 4

Pot-roasted Partridges with Red Cabbage, Garlic and Juniper

Plenty of autumnal or wintry flavour here, as juniper, red cabbage, partridge and garlic meld into one simply brilliant pot roast. Add jacket potatoes or mash!

 
 
Steak and Kidney Hot Pot with Crusted DumplingsServes 4-6

Steak and Kidney Hot Pot with Crusted Dumplings

Cooking steak and kidney as a casserole with dumplings - rather than the more usual pie or suet pudding - makes the dish lighter. Serve it with plenty of seasonal vegetables.

 
 
Eighteenth-century Chestnut StuffingMakes enough for a 12-14 lb (5.5-6.5 kg) turkey but would actually be okay for any size of bird

Eighteenth-century Chestnut Stuffing

This gorgeous stuffing recipe is proof that some of the old ones are the best! If you don't like peeling chestnuts, look out for vacuum-packed ones for speed and ease.

 
 
Roast Goose with Forcemeat and Spiced Cranberry and Apple StuffingServes 6-8

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing

Goose is a rich meat, so needs acidity to cut through this - which is why this lovely apple and cranberry stuffing and glaze are such a success! A wonderful alternative to turkey at Christmas!

 
 
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