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A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
Braising sprouts in wine and adding bacon lifts them to the realm of something really exciting...even those who claim to hate sprouts will enjoy them when cooked like this.
A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.
For Delia, this lovely recipe brings back childhood memories of how her mother used to cook rabbit - simply, on a bed of onions covered with bacon and the stuffing alongside. Time to revive a tradition maybe?
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
This is something a little different to ring the changes whilst we have an abundance of sprouting broccoli. I think it goes very well with most oriental dishes or just by itself with some steamed rice.
The fresh broad bean season seems to be so short, I always feel the need to feast as much as possible when I can, hence this salad. It's good as a first course or to serve alongside other salads in a cold buffet.
This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.
Home-made pitta bread is a million times better than the often doughy tasteless versions on offer in shops, and they're not at all difficult to make.
It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and so on.
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