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The poet Pam Ayres once said, when describing her home-made wholemeal bread, that it was like 'biting into a cornfield', and that's it – the very best description I've ever come across.
Delia's redcurrant jelly is adapted from a 19th-century recipe and is a million miles from the over-processed sweet version all too often found in the shops today. Try it with lamb and cold cuts.
Since starting the How to Cook series I have at last hit on the very best way to get really crisp roast duck. If you've got a Gressingham duck then you'll have lots to eat as well as a really superb flavour. If you like, the confit can be made well a
A glass of something warm and spicy goes very well with warmed mince pies during the party season - even though we no longer seem to greet guests rubbing frosty fingers and shaking snow off their boots!
Red cabbage is wonderfully versatile – you can cook it long and slow and it seems to go on improving, or in the recipe below the opposite: fast cooking to retain some crunchiness and bite. Either way the apples and spices are essential. If you want t
Don't make this if you are on a diet – it's so wonderful that it's impossible to stop eating it. It's also great for a packed lunch or journey because you've got the bread and cheese all in one. It must also be the quickest, easiest home-made bread.
This is so often served in restaurants as a gooey sludge that seems to have hung around too long. But home-made, straight from the oven, it is truly one of the great classics. I know it does seem extravagant to use 5 fl oz (150 ml) cream for 1 lb (45
Was it a happy accident or nature's clever plan, that while English gooseberries are ripe and ready for picking, the elderflower trees are in full blossom, and that the flavours of the two together are superlative? Now that elderflower is concentrate
This is good enough for a meal on its own, and excellent with sausages and jacket potatoes.
The four 'stars' in this case are celeriac, carrot, cabbage and spring onion. The result is a very crunchy fresh-tasting salad that can be made the day before, if you cover it with clingfilm and keep it in the refrigerator until needed.
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Have you looked at the Delia Online Cookery School