The months between summer and Christmas yield some fantastic ingredients such as root veg, mushrooms, figs and game. Delia's recipes make the most of autumnal highlights.
I have had a long association with chocolate blancmange: I've always wanted it desperately, but never been able to make it successfully. I've been down the cornflour and milk or cream route – with cocoa or melted chocolate – and when we worked on the
It's no surprise that this lovely French classic has stood the test of time: perfect for a supper party or Sunday lunch. Try to make it the day before so the full flavours can develop.
This deliciously light and subtle soup is incredibly easy and quick to make. However it does need some fresh British cucumbers and not the rather tasteless imported ones.
A great Gallic classic, this is a wonderful one-pot recipe for chicken - and the wine and stock keep it beautifully moist and full of flavour.
This is my version of the famous Venetian dish (Fegato alla Veneziana), rich but meltingly light. In summer, for a change, the whole thing works brilliantly with lambs' liver and either way it's very good served with buttered spinach and...
I love serving this, one of my most favourite soups. First, it has an extremely rich, beautiful colour, almost saffron I would say. And second, people can never quite guess what it is.
Tilapia - also known as St Peter's fish - hails from the Caribbean, hence Delia's tropical and exotic salsa accompaniment. Serve one fish per person.
Chicken pieces simmered with chickpeas, peppers and olives in a saffron-flavoured rice with coriander and lemons – hope you like it.
A glass of something warm and spicy goes very well with warmed mince pies during the party season - even though we no longer seem to greet guests rubbing frosty fingers and shaking snow off their boots!
I've suggested two ways of cooking this delicious, spicy main meal: you can either cook it in the traditional way in a slow oven, or (if you want to cut down on gas or electricity) it can be done on top of the stove by using a little more liquid.
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