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There's something wintry about these lovely light jellies - the cider, dried fruits and cider syllabub all combine to create a great taste sensation, indulgent enough to serve at a special-occasion dinner.
Tomatoes are an intrinsic part of Mediterranean eating and here they are reduced to an intensity that brings out their full sunshine flavour. If you can't find sea bream, this is just as good with sea bass or even cod.
The 'Dijonnaise' bit is, of course, mustard which perfectly complements the pork in this wonderful centrepiece for Sunday lunch - roast pork with a difference!
Slow-cooked shin of veal with tomatoes and wine: a true taste of Italy. Gremolata - garlic, parsley and lemon zest - sprinkled over at the end makes it even better. Serve with rice, preferably risotto.
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
Why not freeze these gorgeous little puds for a very special dessert? Your guests will love the wonderful flavours of this real treat.
This may sound like quite a retro kind of dish, but as Delia says, collar of bacon has great flavour... and if you've never tasted traditional pease pudding you're in for a treat!
Invented at Eton for 4 June celebrations, this easy summery dessert is one of the quickest and most delectable ways to enjoy home-grown strawberries, couple with cream and meringue. Yum!
Chocolate lovers will think they've died and gone to heaven if you serve them this sumptuous souffle. And souffle makers will be pleased to hear that, even if it sinks a little, this dessert will still be fabulous.
The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.
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