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...
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.
This wonderful recipe combines the flavour of roast lamb with rosemary and mint - traditional herbs for lamb - plus redcurrants. A truly special way to serve up Sunday lunch...
This recipe really does involve cooking chicken with 30 cloves of garlic. If you've never tried it give it a go - the slow cooking breaks down the garlic's strong flavour, making it sweet and mellow.
One of the very best one-pot recipes in the world, this lovely Mediterranean combination of chicken, rice, olives and peppers is given extra kick with the addition of chorizo and paprika.
Chopsticks at the ready: like all stir-fries, this flavourful recipe is quick and easy to make and is a great way to eke out a piece of steak for two people.
This is unbelievably easy if you buy ready-cooked chicken. Thinking ahead, too, it's also a great recipe for leftover turkey on Boxing Day.
These are little fingers made with cheese and semolina, then baked in the oven with butter. Simple, inexpensive but really good. They _can_ be served with a fresh tomato sauce, but I don't think they need it. I would serve these as a lunch dish with
Prepare the mixture the day beforehand and you'll enjoy lovely gnocchi with crisp edges and fluffy insides. Use vegetarian versions of the cheeses for a meat-free treat packed with flavours of Italy.
Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Serve it with a large bowl of crunchy salad along with some warm pitta bread.
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