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.
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.
Bought tortelloni is jazzed up with the addition of leeks and Gorgonzola, to create a handsome and filling supper dish - perfect for vegetarians.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
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