Casserole

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.

 
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Braised Sausages with Borlotti Beans, Rosemary and SageServes 2-3

Braised Sausages with Borlotti Beans, Rosemary and Sage

Borlotti beans and pancetta give this lovely hearty dish plenty of Italian flavour - just what you need at the end of a busy day!

 
 
Braised Steak au Poivre in Red WineServes 4

Braised Steak au Poivre in Red Wine

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

 
 
Braised Wood Pigeon with Cider Apple Sauce and a Confit of Apples and ShallotsServes 4-6

Braised Wood Pigeon with Cider Apple Sauce and a Confit of Apples and Shallots

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.

 
 
Ragout of LambServes 2-3

Ragout of Lamb

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.

 
 
Chorizo and white bean pepper potServes 2-3

Chorizo and white bean pepper pot

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!

 
 
Lamb's liver stroganoffServes 2

Lamb's liver stroganoff

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.

 
 
Beef in Designer BeerServes 4-6

Beef in Designer Beer

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.

 
 
A Bit of the Irish Stew with Crusted DumplingsServes 4-6

A Bit of the Irish Stew with Crusted Dumplings

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.

 
 
RatatouilleServes 4

Ratatouille

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

 
 
Slow Braised Belly Pork with Bacon, Apples & CiderServes 6

Slow Braised Belly Pork with Bacon, Apples & Cider

Pork, apples and cider meld beautifully in this wonderful slow-cooked recipe that will go down a treat on a chilly day...

 
 
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