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.
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.
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.
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.
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.
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.
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