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!

 
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Potatoes Boulangeres with RosemaryServes 6

Potatoes Boulangeres with Rosemary

Oven-baked potatoes with rosemary will be a great partner for any roast or grilled meats...and 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.

 
 
Puree of Potato and Celeriac with GarlicServes 8

Puree of Potato and Celeriac with Garlic

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.

 
 
Iced Christmas Pudding with Glace FruitsServes 8

Iced Christmas Pudding with Glace Fruits

Christmas pud with a difference: rum and coconut ice cream, with rum-soaked fruit...what could make a more delectable change from the traditional steamed version at the end of a rich meal?

 
 
Smoked Haddock with Creme Fraiche, Chive and Butter SauceServes 2

Smoked Haddock with Creme Fraiche, Chive and Butter Sauce

It's hard to believe how good this quick and easy recipe is - the combination of flavours is quite superb. Enjoy it for lunch or supper served wtih buttery spinach.

 
 
Shaun Hill’s Sauteed Scallops with Lentil SauceServes 6 as a starter

Shaun Hill’s Sauteed Scallops with Lentil Sauce

As Delia says, this recipe is unanimously agreed within food circles, to be the best lentil recipe in existence. Why not give it a try and see what you think?

 
 
Watercress and Buttermilk VichyssoiseServes 8

Watercress and Buttermilk Vichyssoise

A chilled soup goes down just as well in winter as it does in the summer

 
 
Plum and Almond Buttermilk CobblerServes 6

Plum and Almond Buttermilk Cobbler

This recipe is a wonderful way to ring the changes from the ubiquitous plum crumble in late summer when plums are at their peak. Serve this with cream or ice cream for real indulgence.

 
 
Potted Cromer CrabServes 6 as a first course or 2-3 for lunch

Potted Cromer Crab

Potted meats and fish were originally invented to eke out fresh foods but in fact there's something so glorious about potted crab (which must come from Cromer!) that it's worth giving it top billing as a great meal in its own right.

 
 
Individual Queen of PuddingsServes 6

Individual Queen of Puddings

You can, of course, make this in one large baking dish but the puddings look really pretty presented in individual dishes, particularly when entertaining.

 
 
Stuffed Pork Tenderloin with Fresh HerbsServes 4

Stuffed Pork Tenderloin with Fresh Herbs

A no-fuss way to cook and serve roast pork, stuffed with vibrant fresh herbs for a pairing made in paradise.

 
 
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