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!
Nothing goes better with pork than this sublime citrus, rum and raisin sauce, ideally made the day before so that the flavours really develop. A classy way to serve pork.
Celery is an underrated vegetable - make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost. One of the very best soups you can make.
Fish and spinach go remarkably well together and nowhere better than in this luscious supper dish, full of creamy cheese sauce, herbs and fish topped with Parmesan breadcrumbs.
Rib-sticking stuff - but not to be underestimated on a cold January day. In fact, it's well overdue for a revival... Serve with lashings of custard.
Trout are amazingly good value and make a wonderful supper dish in the spring and summer months. Here Delia has combined the fish with butter, creme fraiche and chives for an unforgettable fishy treat.
Quick and easy this pork recipe is so impressive that no one will believe what a doddle it is to make. The sauce is just wonderful and can be served with any pork recipe, or roast beef.
Not for nothing do the French refer to the British as 'les rosbifs' - this superlative roast, with traditional trimmings of Yorkshire pudding and horseradish, sums up the best of our classic dishes.
Roast pork with crisp crackling makes a handsome Sunday roast - and if you follow Delia's advice for the perfect apple sauce you'll be in food heaven!
The joy of this recipe is that it just gets on and cooks by itself once it's in the oven, leaving you free to look after the rest of the meal.
Celeriac is a winter root vegetable that all cooks should be aware of as it has a wonderful flavour and lends itself beautifully to soups, bakes, gratins and, here, mashed with other ingredients.
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