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 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.
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.
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!
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.
A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.
Glazing parsnips with mustard and maple syrup gives them a whole new dimension… wonderful with any roast meats or poultry or as a vegetarian dish.
With its explosion of colour and flavours, a spicy mix of Caribbean spices, coconut milk, beef and vegetables brings this vivid, tasty dish to life!
Give plain cabbage the four-start treatment in this tasty recipe that would go particularly well, says Delia, with bangers and mash.
Winter carrots can lack flavour and appeal, but if you add coriander seeds and slightly caramelise them in the oven, they seem to take on a new lease of life.
This lovely caramelised fennel would go brilliantly with any fish, meat or chicken but maybe, due to the inclusion of cider and cider vinegar, particularly well with pork.
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