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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 2Globe Artichokes with Shallot Vinaigrette
Sometimes the simplest recipes are the best and this is a good example: artichokes dipped into shallot vinaigrette for a real taste of early summer.
Serves 10-12Lasagne al Forno
Time and again this classic Italian recipe appears in our top 10 of the most cooked recipes on the site. As Delia says, there are many imitations of this gorgeous dish but this is the real deal. Serve with a crisp salad.
Serves 2Celery and Stilton au Gratin
This excellent recipe is a treat for vegetarians and meat eaters, and features a totally successful culinary marriage: celery and Stilton, plus a few other ingredients besides.
Serves 6Classic Crepes Suzette
These were all the rage in the 1960s - the sort of thing a waiter would flambe in front of guests in a kind of floor show. It's a shame they've fallen out of favour and deserve to be back in fashion - a lovely citrus and pancake dessert.
Serves 4Sausages with Puy Lentils
This is a classic combination in France, where both sausages and lentils are used extensively in regional country cooking. Use good-quality sausages and the very best - Puy - lentils for a hearty wintry supper.
Makes about 14Christmas Easy: Party Cheese Twists
A great way to use up leftover ready-rolled puff pastry, these moreish cheese straws are made in minutes and will go down a storm at a drinks party!
Serves 4Red Onion and Goats’ Cheese Tart
An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
Serves 4 as a starterScallops Veronique
There's more than a hint of French influence in this superb seafood recipe - just the thing for a luxurious starter or main course when you really want to push the boat out!
Serves 4-6Pheasant Roasted in Butter Muslin
During the pheasant season it's well worth making the most of this traditional game bird. Roasting it in muslin is a great way of preventing it from drying out, keeping the flavourful meat full of succulence.
Serves 4Pot-roasted Pheasant with Port and Chestnuts
A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.
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