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 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.
Get our your candles in Chianti bottles and step back to the 1960's with Delia's classic Boeuf Bourguignon.
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.
A great recipe to make ahead, this one makes the best use of older birds which respond beautifully to braising with, in this case, a lovely rich Madeira sauce.
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