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.
Home-made chocolates make a luxurious gift and can be stashed away in the freezer if you want to make them ahead. You can use rum or brandy instead of whiskey if you prefer.
Fish and spinach go remarkably well together and nowhere better than in this luscious supper dish, full of creamy cheese sauce, herbs and fish topped with Parmesan breadcrumbs.
So easy to make and so satisfying to eat: these mini muffins are truly sensational and will go down well with just about everyone!
Rib-sticking stuff - but not to be underestimated on a cold January day. In fact, it's well overdue for a revival... Serve with lashings of custard.
Trout are amazingly good value and make a wonderful supper dish in the spring and summer months. Here Delia has combined the fish with butter, creme fraiche and chives for an unforgettable fishy treat.
Using crab in these rosti is a brilliant idea as the richness of the crab meat is offset by the potato and the crispy result is totally irresistible. Serve them with Delia's Pickled Limes.
Tastes of Mauritius: an Indian Ocean variation on the brandy snap, filled with ice cream then topped with bananas in rum. A great dessert for any time of year that will elicit plenty of approval from all who eat it!
There's something of the English breakfast going on here, with a French version of scrambled eggs coupled with Bayonne ham, although you could use bacon. A tasty breakfast, brunch, lunch or supper dish!
This wonderfully impressive recipe would make a great way to end a supper party... just add cream and toasted almonds to decorate for the final flourish!
Delia describes this as her favourite vegetarian dish - and it's so versatile we just know you'll make it again and again with whatever vegetables are available.
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