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!
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.
Could there possibly be anyone in the wide world who doesn't drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides with something lovely melted into them?
I confess this has often been for me a last-minute affair late on Christmas Eve. Very often there's the odd robin or Father Christmas handed down through generations to decorate with, but failing that, a sprig of holly in the centre of the cake will
Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.
This recipe is dead simple, yet it draws out all the sweet, fragrant flavour of the shallots and at the same time gives them a glazed pink, jewel-like appearance. It makes an excellent accompaniment to beef, or you can add a bit of sophistication to
A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas, as it keeps well in the fridge for four weeks.
This is delicious served with cold meats or sausages and will keep indefinitely. Use bottles that have contained shop-bought ketchup or you can buy the old-fashioned type 'pop' bottles from good kitchen shops.
Bread-and-butter pudding is one of the highlights of traditional cooking - and gives the family a cheap and filling finale to a meal. This version simply jazzes up an old favourite.
Bubble and squeak is a classic leftover recipe for greens, but making it rösti-style and adding some mature Cheddar adds a new dimension. These little individual rösti are brilliant served with sausages or leftover cold turkey and ham and a selection
Even if you've never made a jar of marmalade in your life, you'll be amazed at how easy it is to achieve the perfect result, giving you the very best marmalade to enjoy all year round.
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