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Serves 6-8Traditional English Custard
There are times when, for speed, bought fresh custard is fine, but when you're cooking a leisurely Sunday lunch make sure you make the real deal to go with your pies and crumbles - it's dead easy once you know how!
Makes 24Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce
These stunning little canapes are heaven on a plate! Cold Yorkshire pudding may not sound that alluring but add rare roast beef and you have the most brilliant combination. A party must!
Serves 6Oven-roasted Winter Vegetables
Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don't leach out into the cooking water - and they're full of flavour and texture. This recipe uses all those wonderful root veg in one go.
Serves 8Purée of Parsnips with Crème Fraîche and Nutmeg
This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.
Makes about one 17½ fl oz (500 ml) preserving jarSpiced Cranberry and Claret Jelly
Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
Serves 2 as main course or 4 as a starterFillets of Sole Véronique
Often made with chicken, Delia believes this delicate recipe deserves a revival… and who could argue with that? A wonderful combination of cream, grapes and vermouth, it perfectly complements fish or chicken.
Serves 8Cumberland Rum Butter
With just three ingredients it's possible to make this classic accompaniment to mince pies, Christmas pudding and other festive finales. But it would also partner pies, crumbles and tarts all year round.
Serves 6-8Traditional Raspberry Trifle
Using fresh raspberries for this luscious trifle makes it even more of a treat, with trifle sponges, raspberry jam and custard adding the other dimensions. You could even use a ready-made custard if short of time.
Makes enough to stuff 1 x 14 lb (6.3 kg) oven-ready bronze free-range turkeyTraditional Pork, Sage and Onion Stuffing
This is a wonderful recipe for stuffing the turkey as the sausagemeat and onion both add moisture to the bird while it's cooking. And sage is the ideal herb with pork, so is the obvious choice here.
Serves 6-8Custard
Who doesn't love custard, especially when it's this creamy, with flecks of real vanilla seed - just the job with any wintry dessert such as a crumble, apple pie or steamed treacle pud.
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