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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Pork SaltimboccaServes 2

Pork Saltimbocca

Good news for those who prefer not to eat veal: although this Italian classic should be made with veal, Delia has found that it works just as well with pork escalopes. Enjoy!

 
 
Pork Braised in Cider Vinegar SauceServes 4

Pork Braised in Cider Vinegar Sauce

For Delia, this superb casserole heralds the start of winter eating...and it's a great one for entertaining as it needs no attention as it cooks. Like many casseroles, it's even better if you can make it the day before.

 
 
Traditional Roast Sirloin of BeefServes 8

Traditional Roast Sirloin of Beef

Make sure you source the best possible beef you can for this recipe - it will make all the difference. What could be more enjoyable for a Sunday lunch gathering?

 
 
Pot-roasted Partridges with Red Cabbage, Garlic and JuniperServes 4

Pot-roasted Partridges with Red Cabbage, Garlic and Juniper

Plenty of autumnal or wintry flavour here, as juniper, red cabbage, partridge and garlic meld into one simply brilliant pot roast. Add jacket potatoes or mash!

 
 
Eighteenth-century Chestnut StuffingMakes enough for a 12-14 lb (5.5-6.5 kg) turkey but would actually be okay for any size of bird

Eighteenth-century Chestnut Stuffing

This gorgeous stuffing recipe is proof that some of the old ones are the best! If you don't like peeling chestnuts, look out for vacuum-packed ones for speed and ease.

 
 
Guinea Fowl au VinServes 2

Guinea Fowl au Vin

Guinea fowl is packed with flavour - and this makes a great alternative to the more usual coq au vin, a French classic.

 
 
Roast Stuffed Goose with Prunes in ArmagnacServes 8

Roast Stuffed Goose with Prunes in Armagnac

Until Victorian times, goose was the bird of choice on the Christmas table in Britain, but it was then eclipsed by turkey. Why not revive a tradition with this wonderful recipe?

 
 
Pork with Apples and CalvadosServes 2

Pork with Apples and Calvados

There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft. This recipe can be doubled

 
 
Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and PrunesServes 4

Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and Prunes

Since starting the How to Cook series I have at last hit on the very best way to get really crisp roast duck. If you've got a Gressingham duck then you'll have lots to eat as well as a really superb flavour. If you like, the confit can be made well a

 
 
Roasted Stuffed Apples with Thyme and Parsley

Roasted Stuffed Apples with Thyme and Parsley

This is the perfect accompaniment to Classic Roast Pork with Crackling, as the acidity of the apples offsets the richness of the pork perfectly.

 
 
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