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!
To make the Petits Monts Blancs for New Year's Eve.
If you want a golden, succulent, flavourful turkey at Christmas, with a superb stuffing, there really is no other recipe to use than this one!
No lumps or watery potato here: with Delia's help you will make perfect mash every time as long as you follow a few simple rules. Once you've mastered it, what could be better with your suppertime sausages?
Those who aren't too keen on a traditional rich, dark Christmas pud may find this lighter, spicier version more to their liking.
Make this a month before Christmas so that the flavours can mature: brilliant with cheeses and cold meats.
An unusual way of cooking celery, the addition of a cheese and onion sauce brings a creaminess and plenty of flavour to one of winter's best vegetables.
This classic potato dish is, quite rightly, seen as the perfect partner to roasts, casseroles, sausages and braised dishes.
This elegant recipe features a mixture of flavours that is totally sublime… perfect for entertaining during the winter months.
Bubble-and-squeak with a Christmas twist as well as a great way to use up Sunday lunch leftovers. Instead of the usual cabbage and potatoes, Delia uses leftover sprouts for a tasty version of this traditional recipe.
Delia's mincemeat is, as you'd expect, totally brilliant. So make up some batches of this lovely mincemeat - you won't believe how easy it is and it puts anything you can buy well and truly in the shade!
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