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.
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.
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.
Children and adults alike will love these cakes - perfect for a mid-morning snack or in a lunchbox.
The peppery, delicate leaves of watercress lend themselves well to chilled soup, a refreshing starter or lunch dish on a hot day.
An Italian classic, this wonderful recipe would work really well as part of a summer buffet.
Proof that the best recipes are often the easiest to prepare, this is a wonderful way to enjoy peppers in late summer when they're in season.
This recipe is a wonderful way to ring the changes from the ubiquitous plum crumble in late summer when plums are at their peak. Serve this with cream or ice cream for real indulgence.
Potted meats and fish were originally invented to eke out fresh foods but in fact there's something so glorious about potted crab (which must come from Cromer!) that it's worth giving it top billing as a great meal in its own right.
You can, of course, make this in one large baking dish but the puddings look really pretty presented in individual dishes, particularly when entertaining.
A classic ratatouille is wonderful, but if you roast the vegetables it takes it to another dimension and retains all the vegetables' flavour and texture.
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