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These were all the rage in the 1960s - the sort of thing a waiter would flambe in front of guests in a kind of floor show. It's a shame they've fallen out of favour and deserve to be back in fashion - a lovely citrus and pancake dessert.
There's more than a hint of French influence in this superb seafood recipe - just the thing for a luxurious starter or main course when you really want to push the boat out!
Pork, apples, walnuts and herbs feature in this wonderful stuffing recipe, given to Delia by an American family at a Thanksgiving dinner. The pork and apples add moistness, helping the turkey to remain succulent.
During the pheasant season it's well worth making the most of this traditional game bird. Roasting it in muslin is a great way of preventing it from drying out, keeping the flavourful meat full of succulence.
Well, what can we say? Simply that thousands of you will be feasting on this foolproof turkey recipe on Christmas Day and enjoying compliments from everyone!
Allow four weeks for the flavours of this confit to develop fully… a French classic that would make a good special-occasion dish as, once it's ready, you just need to cook it in the oven for 25 minutes.
Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?
This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.
For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
Chocolate, nuts and brandy find their way into this wonderful Italian Christmas cake from Anna del Conte - so good you could also serve it for dessert.
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