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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!
Makes 24Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce
These stunning little canapes are heaven on a plate! Cold Yorkshire pudding may not sound that alluring but add rare roast beef and you have the most brilliant combination. A party must!
Serves 6Oven-roasted Winter Vegetables
Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don't leach out into the cooking water - and they're full of flavour and texture. This recipe uses all those wonderful root veg in one go.
Serves 1Stilton Souffle Omelette
This recipe for one is a great way to jazz up a plain omelette, with Stilton adding plenty of flavour. And, if there are two people to feed, it can easily be doubled up.
Serves 8Purée of Parsnips with Crème Fraîche and Nutmeg
This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.
Serves 8Cumberland Sauce
Serve this very English classic with sausages, roast meats, grills, barbecue food, cheese… just about anything you like really.
Serves 8Cumberland Rum Butter
With just three ingredients it's possible to make this classic accompaniment to mince pies, Christmas pudding and other festive finales. But it would also partner pies, crumbles and tarts all year round.
Makes four 1 lb (350 ml capacity) jarsSmoky Tomato Chutney
Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!
Serves 8Hot Buttery Rum Sauce
A runnier, more liquid offering than rum butter, this is the sauce of choice in Delia's home at Christmas - and who are we to argue?
Makes enough to stuff 1 x 14 lb (6.3 kg) oven-ready bronze free-range turkeyTraditional Pork, Sage and Onion Stuffing
This is a wonderful recipe for stuffing the turkey as the sausagemeat and onion both add moisture to the bird while it's cooking. And sage is the ideal herb with pork, so is the obvious choice here.
Serves 4-6Roasted Swede with Parmesan
Roasting swede gives it a totally different dimension from boiling or steaming it, and adding a coating of flour and Parmesan cheese gives it a wonderful crunchy outside. Give it a try - even swede haters will love it!
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