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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.
Serves 4 (with leftovers for over the Christmas holidays)Roast Collar of Bacon with Blackened Crackling
A wonderful centrepiece for Christmas, you can use a bacon joint or gammon for this recipe - packed with flavour and the best crackling ever!
Serves 4Crunchy Roast Potatoes with Saffron
This is my old favourite recipe for roast potatoes but with a new twist, and that's a flavouring of saffron – not too much, just a hint – and with the added dimension of a deep saffron colour, which makes this look even more irresistible. Classic pla
Serves 4Roasted 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.
Serves 4Roast 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.
Serves 8Perfect Roast Potatoes
If you can, use Desirée potatoes for roasting, or, if not, Romano. Either way, this quantity allows everyone a good helping to go with their roast!
Serves 4Roast 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.
Serves 8Brussels 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.
Serves 4Roast Pheasants 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.
Serves 4Roasted 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?
Serves 2Turkey Escalopes with Caramelised Apples and Cider Vinegar Sauce
This is one of the fastest recipes ever, yet absolutely five star. Because the flavour is so good you can't believe it all happens as quickly as it does. For this reason, make sure you have everything prepared and assembled ahead.
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