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.
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.
This lovely traditional hotpot is comfort food at its best. Its name dates from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races.
I think a Stroganoff made with lambs' kidneys is even nicer than one made with fillet steak.
Pork kidneys soaked overnight have a much milder flavour and, as they're fairly reasonably priced, it's worth going to the trouble.
A wonderful traditional stew, slowly cooked so that all the flavours develop into a whole that's quite irresistible. All you need with it is crusty bread to mop up the juices.
Surely one of the nation's most popular family supper dishes, chilli con carne is a spicy treat, especially if you make Delia's version, with lime, coriander and black beans.
This may seem like a retro recipe, but in fact Boeuf Bourguignon has never really gone away: classic, hearty, wintry and totally irresistible, it just can't be beaten on a cold day.
Canned baked beans definitely have their culinary place but if you want to eat the real deal, this frugal recipe is in a totally different league - a really nutritious dish.
Using smoked pimentón from southern Spain gives this goulash authenticity and a wonderful smoky, spicy flavour: one of Delia's favourite casseroles.
This is delightfully simple as everything goes into one pot, no accompaniments are needed, and it provides a complete menu for two people. It is also very good with flageolet or borlotti beans.
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Have you looked at the Delia Online Cookery School