Get the sauce right and the whole dish will follow suit: avoid lumpy, floury sauces with Delia's selection of the very best, from classics to more recent finds.
Those who aren't too keen on a traditional rich, dark Christmas pud may find this lighter, spicier version more to their liking.
This lovely steamed pudding is made without sugar - so is ideal for diabetics. The sweet element is provided by the plump raisins, while the sauce adds the finishing touch.
Port, dried cherries, sugar and vinegar combine to make the most wonderful sauce that's perfect with duck and other game.
This sumptuous fish dish tastes a million dollars yet can be assembled and cooked in just 10 minutes - who says special-occasion food demands all day in the kitchen?
For 40 years, the nation has been making this pudding, which tastes even better if you prepare it a few weeks before Christmas then leave it in a cool place to mature. Serve with traditional brandy sauce.
Why not freeze these gorgeous little puds for a very special dessert? Your guests will love the wonderful flavours of this real treat.
This may sound like quite a retro kind of dish, but as Delia says, collar of bacon has great flavour... and if you've never tasted traditional pease pudding you're in for a treat!
This unctuous sauce keeps for a week and so can be called into service for other fish dishes too. Make it with lime and coriander for a more oriental touch. Skate is hugely underrated, easy to cook and well worth the effort.
Delia's delicious take on duck a l'orange brings this retro favourite bang up to date with the sharp, tangy flavour of Seville orange marmalade a great foil for the richness of the duck...
Not for nothing do the French refer to the British as 'les rosbifs' - this superlative roast, with traditional trimmings of Yorkshire pudding and horseradish, sums up the best of our classic dishes.
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