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.
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.
Borlotti beans and pancetta give this lovely hearty dish plenty of Italian flavour - just what you need at the end of a busy day!
While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted to braising – which is far easier for entertaining and tastes every bit as good. I like to serve
Cheap and readily available, wood pigeon is a game bird that's well worth discovering...and Delia's scrumptious apple and shallot confit makes it even more special. Serve the confit with other game birds too.
Neck of lamb is less expensive than many other cuts and, because of the bones, always gives the maximum amount of flavour. This, I think, is an excellent summer casserole.
This lovely, warming supper dish is packed with flavour and plenty of Spanish influence although, as Delia has discovered, you can now buy perfectly good chorizo produced in this country too!
Rich, luscious and full of flavour, this recipe works just as well with fillet steak, for those who prefer not to eat liver. Having said that, liver is cheap and nutritious and is ideal for this recipe.
In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer. But, like other once-hackneyed 1960s' recipes, I think it's now been negl
Irish Stew is one of the best casserole dishes in the entire world. If you top it with dumplings, then bake it in the oven so that they turn crusty and crunchy, you will have a heavenly banquet on your plate.
This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too
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Have you looked at the Delia Online Cookery School