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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A Confit of Cranberries for serving with Game or DuckServes 4

A Confit of Cranberries for serving with Game or Duck

The title says it all and this jewel-like confit is the perfect foil for the richness of game or duck - you could also serve it with cheeses and cold cuts at Christmas as a change from your usual chutney.

 
 
Apple and Almond CrumbleServes 6-8

Apple and Almond Crumble

Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…

 
 
Apple, Almond and Mincemeat CrumbleServes 6

Apple, Almond and Mincemeat Crumble

Click on the recipe to reveal Delia's favourite crumble topping - and a filling that would be particularly good at Christmastime, when mincemeat is definitely flavour of the month.

 
 
Individual Steak, Mushroom and Kidney PiesServes 6

Individual Steak, Mushroom and Kidney Pies

Sometimes it looks more elegant to serve individual pies, especially when entertaining. These lovely little morsels of meat and mushrooms really fit the bill…

 
 
Breadmaker Hot Cross BunsMakes 12

Breadmaker Hot Cross Buns

These are so good we reckon you won't want to restrict them to Easter eating: moreishly spicy, packed with dried fruit and with a freshness, softness and flavour that puts bought hot cross buns in the shade every time.

 
 
Potato Soup with Wilted LeavesServes 6

Potato Soup with Wilted Leaves

A bag of mixed salad leaves inspired Delia to create this lovely smooth soup that is cheap and nutritious. A good one for spring, when watercress and new potatoes are at their peak.

 
 
Fresh Shelled Pea SoupServes 4

Fresh Shelled Pea Soup

Shelled peas enjoy a brief season in the summer and if you've run out of other ways to use them, try this wonderful summery soup with lettuce, which can be served hot or cold, depending on the weather.

 
 
Dark Apricot and Almond ConserveMakes three 1 lb (350 ml capacity) jars

Dark Apricot and Almond Conserve

A lovely dark preserve that you can make in the winter months, when fresh fruit is out of season, as it uses dried apricots. Apricots and almonds have a wonderful affinity and this is bound to become a family favourite!

 
 
Baked Salmon and Sorrel CreamsServes 6 as a starter

Baked Salmon and Sorrel Creams

These lovely, light creams are best made in early summer when sorrel is in season - or grown your own if you prefer. Sorrel adds a lemony lightness to recipes and goes really well with salmon but if you can't find it, use spinach instead.

 
 
Watercress and Potato SoupServes 4

Watercress and Potato Soup

Creamy and full of spring goodness, this easy, fresh-tasting soup is destined to feature in your regular repertoire after just one tasting.

 
 
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