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This marvellous recipe exploits that wonderful culinary marriage of pork and beans, here coupled with a creamy spring onion and chive sauce. We defy anyone not to love it!
Pheasant and celery have long been culinary bedfellows and in this beautiful recipe they are joined by light stock, herbs and a creamy sauce, allowing you to make the most of the game season with a very English dish.
Rum-soaked fruit and bananas are combined in filo pastry for this wonderful strudel, which looks hugely impressive when served. Add some vanilla ice cream for a dessert to die for!
A luxurious combination, this one, and easy as pie: an indulgent supper dish for two with the mustard cutting through the richness of the salmon.
Sometimes the simplest recipes are the best and this is a good example: artichokes dipped into shallot vinaigrette for a real taste of early summer.
This excellent recipe is a treat for vegetarians and meat eaters, and features a totally successful culinary marriage: celery and Stilton, plus a few other ingredients besides.
These were all the rage in the 1960s - the sort of thing a waiter would flambe in front of guests in a kind of floor show. It's a shame they've fallen out of favour and deserve to be back in fashion - a lovely citrus and pancake dessert.
There's more than a hint of French influence in this superb seafood recipe - just the thing for a luxurious starter or main course when you really want to push the boat out!
Pork, apples, walnuts and herbs feature in this wonderful stuffing recipe, given to Delia by an American family at a Thanksgiving dinner. The pork and apples add moistness, helping the turkey to remain succulent.
During the pheasant season it's well worth making the most of this traditional game bird. Roasting it in muslin is a great way of preventing it from drying out, keeping the flavourful meat full of succulence.
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