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!
In this recipe a huff paste is used to seal the pot, thus ensuring that the guinea fowl is as juicy and succulent as possible. The garlic cooks to a soft mellow flavour for a really beautiful dish.
These lovely spiced oranges are superb with any cold meats, especially ham. Make it in advance, so that the flavours have the chance to develop.
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?
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.
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?
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!
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.
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.
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!
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.
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