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!
My family have a definite weakness for rissoles. We don't eat great quantities of meat, but we do have a joint at the weekends and that means lots of lovely leftover bits to make rissoles the next day.
The poet Pam Ayres once said, when describing her home-made wholemeal bread, that it was like 'biting into a cornfield', and that's it – the very best description I've ever come across.
If you want to cook perfect rice, the kind that always stays light and fluffy, with every grain remaining separate, then I can teach you. But first you will have to make a promise, and that is to memorise three simple little words: leave it alone!
The original version of this recipe involves the longwinded process of making sauces, but Delia has come up with a clever ruse to cut out much of the work and still produce a fabulous omelette!
With all the flavours of Christmas this sorbet is a very special dessert with which to finish a festive meal...
Easy yet impressive, you simply have to add these to your party food repertoire. Use guacamole or smoked salmon instead of gravadlax if you prefer.
Make this wonderful light sauce in advance then pour it over your festive puddings - it will go down a treat with everyone who tastes it.
These are so superior to any hot cross buns you can buy, so get baking and make a batch! Hot cross buns seem to be around all year these days, so make Easter special by making your own.
Since starting the How to Cook series I have at last hit on the very best way to get really crisp roast duck. If you've got a Gressingham duck then you'll have lots to eat as well as a really superb flavour. If you like, the confit can be made well a
I have had a long association with chocolate blancmange: I've always wanted it desperately, but never been able to make it successfully. I've been down the cornflour and milk or cream route – with cocoa or melted chocolate – and when we worked on the
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