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.
You can use trout, sole or plaice for this gorgeous dish: light and luxurious, it's actually dead easy to make and takes no time at all for a recipe that's full of Thai flavours.
My family have a definite weakness for rissoles. We don't eat great quantities of meat, but we do have a joint at the weekends and that means lots of lovely leftover bits to make rissoles the next day.
With all the flavours of Christmas this sorbet is a very special dessert with which to finish a festive meal...
Delia discovered this wonderful, hearty spicy soup in a charity cookbook. As she says, it really hits the spot on a cold day...
These are so superior to any hot cross buns you can buy, so get baking and make a batch! Hot cross buns seem to be around all year these days, so make Easter special by making your own.
If you are a coffee fan, this is the coffee dessert – the best ever! It is based on an old-fashioned recipe for honeycomb mould, which sometimes separates into layers but sadly often doesn't.
I have had a long association with chocolate blancmange: I've always wanted it desperately, but never been able to make it successfully. I've been down the cornflour and milk or cream route – with cocoa or melted chocolate – and when we worked on the
It's no surprise that this lovely French classic has stood the test of time: perfect for a supper party or Sunday lunch. Try to make it the day before so the full flavours can develop.
This deliciously light and subtle soup is incredibly easy and quick to make. However it does need some fresh British cucumbers and not the rather tasteless imported ones.
A great Gallic classic, this is a wonderful one-pot recipe for chicken - and the wine and stock keep it beautifully moist and full of flavour.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com