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!
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.
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?
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.
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?
A chilled soup goes down just as well in winter as it does in the summer
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 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.
You can, of course, make this in one large baking dish but the puddings look really pretty presented in individual dishes, particularly when entertaining.
A no-fuss way to cook and serve roast pork, stuffed with vibrant fresh herbs for a pairing made in paradise.
Using cheaper beef rather than fillet steak makes this a much more economical dish - yet it doesn't suffer anything in the process and is still the most fantastic recipe.
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