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Caramelised Button Sprouts and Shallots with Sherry VinegarServes 8

Caramelised Button Sprouts and Shallots with Sherry Vinegar

You need small, tightly enclosed Brussels sprouts for this recipe, in which they are jazzed up with bacon and sherry vinegar. We defy anyone to turn round and claim not to like sprouts after trying this!

 
 
Caribbean Bananas Baked in Rum served with Rum SyllabubServes 6

Caribbean Bananas Baked in Rum served with Rum Syllabub

Rum-soaked raisins and rum in the syllabub mean that this recipe has an alcoholic kick to it… A really lovely dessert that's easy to make and will go down a treat.

 
 
Oven-roasted Carrots with Garlic and CorianderServes 4

Oven-roasted Carrots with Garlic and Coriander

Winter carrots can lack flavour and appeal, but if you add coriander seeds and slightly caramelise them in the oven, they seem to take on a new lease of life.

 
 
Sauteed Caramelised FennelServes 4-6

Sauteed Caramelised Fennel

This lovely caramelised fennel would go brilliantly with any fish, meat or chicken but maybe, due to the inclusion of cider and cider vinegar, particularly well with pork.

 
 
Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche SauceMakes 24

Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce

These stunning little canapes are heaven on a plate! Cold Yorkshire pudding may not sound that alluring but add rare roast beef and you have the most brilliant combination. A party must!

 
 
Oven-roasted Winter VegetablesServes 6

Oven-roasted Winter Vegetables

Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don't leach out into the cooking water - and they're full of flavour and texture. This recipe uses all those wonderful root veg in one go.

 
 
Purée of Parsnips with Crème Fraîche and NutmegServes 8

Purée of Parsnips with Crème Fraîche and Nutmeg

This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.

 
 
Spiced Cranberry and Claret JellyMakes about one 17½ fl oz (500 ml) preserving jar

Spiced Cranberry and Claret Jelly

Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.

 
 
Fillets of Sole VéroniqueServes 2 as main course or 4 as a starter

Fillets of Sole Véronique

Often made with chicken, Delia believes this delicate recipe deserves a revival… and who could argue with that? A wonderful combination of cream, grapes and vermouth, it perfectly complements fish or chicken.

 
 
Cumberland Rum ButterServes 8

Cumberland Rum Butter

With just three ingredients it's possible to make this classic accompaniment to mince pies, Christmas pudding and other festive finales. But it would also partner pies, crumbles and tarts all year round.

 
 
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