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 4Boeuf Bourguignon Easy
No fiddly browning of the meat here: just throw it all into a casserole and three hours later you'll be swooning at the wonderful aromas that escape from this classic stew.
Serves 6-8Autumn Lamb Braised in Beaujolais
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.
Serves 4Braised Pork with Prunes
A wonderful winter warmer, which uses pork, apples, juniper and potatoes to mouthwatering effect!
Serves 4-6Braised Steak in Madeira with Five Kinds of Mushrooms
This recipe, which uses thick braising steak, is really a very moveable feast.
Serves 1Braised Steak au Poivre
This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little work involved. The flavour is superb!
Serves 6Apricot Galettes with Amaretto
Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.
Serves 8 as a first courseAsparagus Feuilletés
When a maître d' in a smart restaurant, full of flourish and foreign inflections, is pushing the fresh 'asparagoose', there is only one question to be asked: is it English? Because English asparagus is without any doubt the best in the world. I once
Serves 4-6Boeuf Bourguignon
If you learnt to cook in the1960s, as I did, you will remember those precursors of our modern brasseries, which were called bistros – candles in Chianti bottles, menus on blackboards, wine in carafes, everything amazing value and very popular. Dishes
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 4Braised Lamb with Flageolet Beans
Neck fillet of lamb provides very sweet meat that responds perfectly to long, slow cooking and if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb the sweet flavours of the lamb.
