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!
This is a quite stunning colour and the flavour of the parsley has an amazing affinity with potatoes. This is the perfect mash to serve with fish recipes, but it's also very good with boiled ham or grilled gammon steaks.
These are, believe it or not, low fat – just one dessertspoon of oil between four to six people, so not quite as wicked as it would first seem.
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
A wonderful centrepiece for Christmas, you can use a bacon joint or gammon for this recipe - packed with flavour and the best crackling ever!
This is a very famous recipe from Florida, where a certain special variety of limes called Key limes are used. Their season is short and there aren't enough grown to export; however, the pie tastes just as good with other varieties of lime in this au
Black-eyed beans are the lovely nutty beans that are popular in recipes from the deep south of America and, with the addition of other vegetables, they make very good beancakes.
A treat for vegetarians, you can use whatever cheese you like for this - and you must try the Sweet Pepper Marmalade which is a revelation with cheese or even cold meats.
Unlike oven-baked scones, girdle cakes are cut quite thin and cooked on top of the stove. Traditionally cooked on a heavy iron girdle, we can now make them in a thick-based, heavy frying pan (though iron girdles are still available at good kitchen sh
one of Delia's old favourite recipes for roast potatoes but with a new twist, a flavouring of saffron – not too much, just a hint.
The secret of perfect jacket potatoes is not to hurry them – give them up to 2 hours to get the really crunchy skin. Add rock salt and crushed black pepper, then eat and savour it alone in all its humble, simple glory.
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