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.
This demands the reddest, ripest tomatoes, so is a good one for autumn eating - and even winter, as long as you can find tomatoes with plenty of flavour. One of the most popular recipes on the site, and it's easy to see why!
In this recipe a huff paste is used to seal the pot, thus ensuring that the guinea fowl is as juicy and succulent as possible. The garlic cooks to a soft mellow flavour for a really beautiful dish.
Pumpkin and other squashes make excellent soup in the autumn...you could even try serving this in the hollowed-out pumpkin shell for visual appeal, perfect for Halloween!
Venison sausages are special enough to serve at a dinner party especially when braised with herbs, mushrooms and red wine, then served with plenty of creamy mash.
Good news for those who prefer not to eat veal: although this Italian classic should be made with veal, Delia has found that it works just as well with pork escalopes. Enjoy!
Teriyaki sauce may sound exotic but it's well worth trying: simply a mixture of soy, mirin, sake, sugar, ginger and garlic, these ingredients are used to marinate the steak, producing a tender, flavourful result.
Plenty of autumnal or wintry flavour here, as juniper, red cabbage, partridge and garlic meld into one simply brilliant pot roast. Add jacket potatoes or mash!
Cooking steak and kidney as a casserole with dumplings - rather than the more usual pie or suet pudding - makes the dish lighter. Serve it with plenty of seasonal vegetables.
Guinea fowl is packed with flavour - and this makes a great alternative to the more usual coq au vin, a French classic.
A wonderful one-pot winter warmer, originally devised by Delia in 1978 - proof that the very best recipes are timeless!
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Have you looked at the Delia Online Cookery School