Contrary to popular belief, pork is actually one of the leanest meats you can buy and it's endlessly versatile too, from chops to casseroles, kebabs to pates, not forgetting sausages...
Serve the pasta on really hot deep plates with some extra grated Pecorino Romano
A hearty soup drawn from the rustic traditions of French cooking: vary the vegetables according to season and whatever you have to hand. All you need to serve it is plenty of crusty bread.
Just add toast, pickles or chutney for a real taste of France, ideal for those who don't like liver.
The addition of gherkins to the sauce adds crunch and a certain piquancy to this recipe, cutting through the richness of the gammon. A very impressive supper dish and special enough for entertaining.
Meatballs are popular with just about everyone, especially when they're as light and flavourful as these! Serve them with noodles for Eastern European authenticity.
This gorgeous stuffing recipe is proof that some of the old ones are the best! If you don't like peeling chestnuts, look out for vacuum-packed ones for speed and ease.
Goose is a rich meat, so needs acidity to cut through this - which is why this lovely apple and cranberry stuffing and glaze are such a success! A wonderful alternative to turkey at Christmas!
Funny, isn't it, how a bit of lateral thinking can often result in something ingenious? Here Delia has applied the classic carbonara ingredients of cream, bacon and cheese to a risotto...with superb results!
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.
When you've got hardly any time to prepare lunch or supper, this one is ideal: simply eggs, peppers, cheese, tomatoes and chorizo cooked in a shallow gratin dish.
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