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.
This wonderful recipe combines the flavour of roast lamb with rosemary and mint - traditional herbs for lamb - plus redcurrants. A truly special way to serve up Sunday lunch...
This recipe really does involve cooking chicken with 30 cloves of garlic. If you've never tried it give it a go - the slow cooking breaks down the garlic's strong flavour, making it sweet and mellow.
A true feast is on offer here - perfect for a large Sunday lunch gathering. The pork yields plenty of crackling and the tart flavours of the stuffed roasted apples provide the perfect complement to the meat.
Coat parsnips - or sweet potatoes - with parmesan before roasting to give a lovely crunchy exterior - and the good news is that you can make these a day ahead, or even freeze them.
These tasty succulent lamb chops make the perfect midweek supper - full of flavour and hardly any washing up! Combine them with seasonal wintry root veg for a real treat.
This lovely lamb recipe includes some classic accompaniments - redcurrants, mint and oranges - combined in what Delia describes as the quickest but most beautiful sauce for lamb ever.
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
A feast for four: this easy recipe uses turkey escalopes instead of a whole bird, but still manages to provide a sumptuous Christmas meal with all the traditional flavours.
This Christmas recipe for pork uses the loin, which yields lots of crunchy crackling, roasted with aromatic herbs. It is served with a sweet and sour sauce made with our Spiced Apricot and Orange Chutney simmered with some sweetish white wine such as
This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and freshly snipped chives.
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