There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
This is Delia's dish of choice when eating in Indian restaurants...try her version for a lovely spicy, rich, oniony beef curry you can easily make at home.
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.
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
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