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French
Ooh la la! Delia's pulled out all the stops with a terrific selection of the very best of French cuisine, from steaks and salades to snacks such as Croque Monsieur.
Serves 6A Very Chocolatey Mousse
So easy and loved by everyone who eats it: isn't it time to revisit this classic French dessert?
Serves 4-6Boeuf Bourguignon
This may seem like a retro recipe, but in fact Boeuf Bourguignon has never really gone away: classic, hearty, wintry and totally irresistible, it just can't be beaten on a cold day.
Serves 4Braised Steak au Poivre in Red Wine
While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted to braising – which is far easier for entertaining and tastes every bit as good. I like to serve
Serves 4Chicken Baked with 30 Cloves of Garlic
This recipe really does involve cooking chicken with 30 cloves of garlic. If you've never tried it give it a go - the slow cooking breaks down the garlic's strong flavour, making it sweet and mellow.
Serves 2-3Ragout of Lamb
Neck of lamb is less expensive than many other cuts and, because of the bones, always gives the maximum amount of flavour. This, I think, is an excellent summer casserole.
Serves 8Confit of Duck with Port and Sour Cherry Sauce
This is perfect for New Year's Eve or any other celebration meal as you prepare it well in advance then, on the night, simply put it into the oven to heat through. The sour cherry sauce is sensational!
Serves 6French Onion Soup
A truly comforting winter warmer, this classic French soup has stood the test of time and remains one of the most popular recipes on the site.
Serves 6Chicken Liver Pate with Brandy, with Sweet-and-Sour Red Onion Salad
So easy to make, this lovely pate will soon become a firm favourite. The salad is a revelation too!
Serves 10-12Coarse Country Pate
If you long to eat some of the rough country pâté available all over France, but in short supply here, why not make some? You won't believe how blissfully easy it is, and using a processor instead of buying the meat ready-minced makes it even coarser
Serves 8Smoked Mackerel Pate with Ricotta
Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the processor, then one little whiz and it's made! It also has an utterly sublime flavour – brilliant! Serve with hot toasted wholemeal bread.
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