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Autumn
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.
Serves 2Entrecote Steak with Creme Fraiche and Cracked Pepper Sauce
Looking for a really fantastic recipe for a special occasion? Look no further - this wonderful steak recipe ticks all the boxes and is easy yet totally luxurious.
Serves 6Creme brulee
The availability of a cook's blow torch has made it much easier to create a crunchy topping for this favourite dessert, but if you don't have one, just make caramel instead, pour it over and leave it to set.
Serves 2Entrecote Hongroise
If you've been looking for a quick and easy sauce to make with steak, this has to be it...
Serves 6Chocolate Creme Brulees
The ubiquitious creme brulee is given a welcome twist in this recipe with the addition of chocolate, making it even more of a treat! And Delia has found a brilliant cheat method for the caramel topping...
Serves 8-10Buche de Noel (Chocolate Chestnut Log)
Light and lovely, this chocolate chestnut log would make a great centrepiece at a Christmas party.
Serves 2Smoked Haddock with Creme Fraiche, Chive and Butter Sauce
It's hard to believe how good this quick and easy recipe is - the combination of flavours is quite superb. Enjoy it for lunch or supper served wtih buttery spinach.
Serves 6Warm Chocolate Rum Souffles with Chocolate Sauce
Light and lovely, these beautiful little souffles have the added attraction of being less likely to collapse than a standard version. Hand round chocolate sauce and cream for even more luxury (not to mention calories!)
Serves 4Twice-baked Goats' Cheese Souffles with Chives and Balsamic Vinaigrette
Soufflés can be a bit tricky to get right, but if you're worried about them, these twice-baked versions are ideal as they combine all the fluffy loveliness of a soufflé with eminent good behaviour. Make them ahead or even freeze them if you prefer.
Serves 6Twice-baked Roquefort Souffles
Baking a soufflé twice removes any anxiety over it collapsing before you serve it...and Roquefort is a dream ingredient, combining beautifully with the eggs.
Serves 8 as a starterSpinach and Ricotta Souffles with Anchovy Sauce
Spinach and ricotta are a classic combination in cooking - adding an anchovy sauce is truly inspirational, as it provides a salty element that sets the recipe off to a tee.
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