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.
Mmmm…apple fans will swoon over this fabulous trifle, with its Calvados-soaked trifle sponges, apple puree and custard layer, with mascarpone and almonds on top.
Inspired by one of Delia's favourite Italian classics - and a mystery trip to Venice - this recipe is a great way to cook liver or, indeed, fillet steak if you really want to push the boat out for a special occasion.
Instead of making individual muffins, this recipe makes one large cake (or you could do small ones if you prefer). Although this one is made with apple, you could equally use plums or apricots in the summer.
These little scones are packed with Mediterranean flavours and are just the thing spread with butter at teatime. Alternatively, enjoy them with soup or other lunchtime foods.
This classic yeasty, fruity tea bread is traditional in Wales. During her Welsh childhood, Delia remembers it being spread with lots of butter at teatime. Easy and cheap to make, it keeps well and is a real treat.
This brilliantly tasty supper dish for two takes only about 20 minutes to make, so is the perfect solution for a weekday supper when time is of the essence!
What could be a more classic teatime treat than scones fresh from the oven, served with lashings of clotted cream and intensely flavoured raspberry butter. Baking doesn't get any better than this!
Marinate some chicken drumsticks, then coat them in a crunchy mixture of pistachios, spices and herbs - perfect for barbecues, outdoor eating and picnics, and bound to be a hit with any children who need feeding.
Using ready-cooked chicken speeds up this already easy dish, making it a real winner for weekday supper. Coconut milk can be heavy in calories, so dieters may like to know that you can now buy half-fat coconut milk instead.
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
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