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Serves 6-8Fallen Chocolate Souffle with Armagnac Prunes
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
Serves 4-6Cabbage with Bacon, Apples and Cider
Give plain cabbage the four-start treatment in this tasty recipe that would go particularly well, says Delia, with bangers and mash.
Serves 8Caramelised 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!
Serves 6Caribbean 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.
Serves 4Oven-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.
Serves 4-6Sauteed 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.
Serves 6-8Traditional English Custard
There are times when, for speed, bought fresh custard is fine, but when you're cooking a leisurely Sunday lunch make sure you make the real deal to go with your pies and crumbles - it's dead easy once you know how!
Makes 24Mini 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!
Serves 6Oven-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.
Serves 8Purée 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.
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