Roasts

As you'd expect, Delia has plenty of lovely roast recipes up her sleeve, allowing you to put together a classic Sunday roast lunch or dinner for family and friends. Take a look at the How to Cook section of the site too, wherre you'll find advice on making the perfect gravy, roast potatoes and classic sauces.  

 
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Crunchy Roast Potatoes with SaffronServes 4

Crunchy Roast Potatoes with Saffron

one of Delia's old favourite recipes for roast potatoes but with a new twist, a flavouring of saffron – not too much, just a hint.

 
 
Roasted Roots with HerbsServes 4

Roasted Roots with Herbs

Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.

 
 
Roast Tenderloin of Pork with Mustard and Crème Fraîche SauceServes 4

Roast Tenderloin of Pork with Mustard and Crème Fraîche Sauce

Make sure the pork you use for this easy, and very quick, recipe is British pork.

 
 
Roast Quail Wrapped in Pancetta and Vine Leaves with Grape ConfitServes 4

Roast Quail Wrapped in Pancetta and Vine Leaves with Grape Confit

Plump little quail are the ultimate in single-serving foods...and very easy to cook and serve (no carving needed!). If you can't find vine leaves, use foil instead.

 
 
Brussels Sprouts in Riesling with BaconServes 8

Brussels Sprouts in Riesling with Bacon

Braising sprouts in wine and adding bacon lifts them to the realm of something really exciting...even those who claim to hate sprouts will enjoy them when cooked like this.

 
 
Roast Pheasant with Chestnut Stuffing and Port and Chestnut SauceServes 4

Roast Pheasant with Chestnut Stuffing and Port and Chestnut Sauce

A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.

 
 
Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley StuffingServes 4

Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley Stuffing

For Delia, this lovely recipe brings back childhood memories of how her mother used to cook rabbit - simply, on a bed of onions covered with bacon and the stuffing alongside. Time to revive a tradition maybe?

 
 
Crisp Roast Duck with a Confit of Sour CherriesServes 4

Crisp Roast Duck with a Confit of Sour Cherries

This is it – the best method of roasting duck I've found to date, and of all the lovely sauces, this one – made with dried sour cherries – is the loveliest.

 
 
English Pot RoastServes 4-6

English Pot Roast

The root vegetables in this seem to absorb the meat flavour, which makes them extra good.

 
 
Roasted Red Peppers Stuffed with FennelServes 4-6 as a first course

Roasted Red Peppers Stuffed with Fennel

These lovely peppers can be made in advance, so are perfect for entertaining as a starter - full of flavour, colour and intense flavours of Italian vegetables.

 
 
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