Beef, chicken, pork, sausages, lamb - even vegetables - all lend themselves brilliantly to casseroling, which also offers the advantage of being able to use cheap cuts of meat for slow-cooked succulence.
There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft. This recipe can be doubled
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 is my version of the famous Venetian dish (Fegato alla Veneziana), rich but meltingly light. In summer, for a change, the whole thing works brilliantly with lambs' liver and either way it's very good served with buttered spinach and...
This is a recipe for summer when English lambs’ liver is plentiful.
Serve this lovely supper dish with rice or noodles and enjoy the sweet spiciness of the paprika with soured cream and vegetables.
A lovely baked Indian chicken recipe, all this needs is some pilau rice and mango chutney for a warming midweek supper. Make sure you allow a few hours for the chicken to marinate before cooking.
Printed in the 70's, Delia's book Frugal Food didn't have many pictures. However the recipes are still as good today as they were then, so we have included some on the site with generic photographs.
Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
This is more or less the same as steak au poivre but quite a bit cheaper and – if you like liver – every bit as good.
This just goes to show you can make something really special with ordinary minced beef. The recipe comes from Africa, but seems to me to have an interesting mixture of European and Oriental overtones.
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