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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Grilled Autumn Fruits with Sabayon Cider SauceServes 4

Grilled Autumn Fruits with Sabayon Cider Sauce

A lovely versatile fruity dessert that can be made ahead for stress-free entertaining. Serve the sauce warm or cooled: either way this is a sensation for autumn and winter.

 
 
Vegetarian Shepherd’s Pie with Goats’ Cheese MashServes 4

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash

Vegetarians certainly won't feel short-changed with this sumptuous meat-free version of shepherd's pie: in fact, meat eaters will no doubt love it as much as they do!

 
 
Dark Chunky MarmaladeMakes seven 0.5 litre jars

Dark Chunky Marmalade

Delia describes this marmalade as the best she's ever tasted and marmalade makers should rejoice: it needs long, slow cooking so is really easy to make.

 
 
Cheese and Spinach Souffle OmeletteServes 1

Cheese and Spinach Souffle Omelette

Don't let the word souffle put you off: this omelette is very reliable and, even though it may look difficult, it always works out well in the end.

 
 
Steamed Treacle Sponge PuddingServes 6-8

Steamed Treacle Sponge Pudding

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!

 
 
Old English Summer SoupServes 4

Old English Summer Soup

A brilliant soup that probably includes your five a day in one bowl! Serve it warm or chilled depending on the weather.

 
 
RissolesServes 2-3

Rissoles

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.

 
 
How to Cook Perfect RiceServes 2

How to Cook Perfect Rice

To cook perfect rice make sure you leave it alone with no stirring

 
 
Omelette Arnold BennettServes 2 as a supper dish or 3 as a light lunch with salad

Omelette Arnold Bennett

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!

 
 
Mulled Wine SorbetMakes 1¾ pints (1 litre)

Mulled Wine Sorbet

With all the flavours of Christmas this sorbet is a very special dessert with which to finish a festive meal...

 
 
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