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!
For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
Light and full of Christmas flavour, this steamed panettone pudding will go down a treat after the turkey on Christmas Day! Serve it with an alcoholic citrus sauce for a festive finale to remember...
Glazing parsnips with mustard and maple syrup gives them a whole new dimension… wonderful with any roast meats or poultry or as a vegetarian dish.
Essentially these are plain biscuits, given the star treatment with icing, silver balls and anything else you care to add! Hang them on the tree or wrap them in Cellophane to give as gifts (a great way to keep children busy too!)
Give plain cabbage the four-start treatment in this tasty recipe that would go particularly well, says Delia, with bangers and mash.
You need small, tightly enclosed Brussels sprouts for this recipe, in which they are jazzed up with bacon and sherry vinegar. We defy anyone to turn round and claim not to like sprouts after trying this!
Does someone you know deserve breakfast in bed? If so, this is the recipe for you - luxurious smoked salmon and creamy scrambled eggs piled into a soft brioche. Yum!
Winter carrots can lack flavour and appeal, but if you add coriander seeds and slightly caramelise them in the oven, they seem to take on a new lease of life.
This lovely caramelised fennel would go brilliantly with any fish, meat or chicken but maybe, due to the inclusion of cider and cider vinegar, particularly well with pork.
There are times when, for speed, bought fresh custard is fine, but when you're cooking a leisurely Sunday lunch make sure you make the real deal to go with your pies and crumbles - it's dead easy once you know how!
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