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.
Cheat’s Turkey with Pistachio and Apricot Stuffing and Pancetta and Cranberry, Balsamic and Sage Sauce
This really is Christmas eating without the hassle: Delia turns a turkey crown into a meal of real succulence and flavour, with a gorgeously festive stuffing and a sauce that has all the festive flavours of Christmas.
The citrus, rum and raisin sauce is the perfect foil for the richness of the gammon and the sweet crisp crackling. This would make a superb centrepiece for a hot buffet at Christmas.
This recipe is blissfully easy and all of it can be prepared in advance. In fact, I find it works best if you prepare the purée the day before. Dry white wine can be used instead of Champagne.
This great Sunday lunch recipe for roast lamb can be served with gravy or Rosemary and Onion Sauce, which is also good with lamb chops, or bangers and mash.
Cheap and readily available, wood pigeon is a game bird that's well worth discovering...and Delia's scrumptious apple and shallot confit makes it even more special. Serve the confit with other game birds too.
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 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.
This is perfect for New Year's Eve or any other celebration meal as you prepare it well in advance then, on the night, simply put it into the oven to heat through. The sour cherry sauce is sensational!
Would you believe it? All you do is use a jar of quality mincemeat, plus a few extras and you can rustle up a last-minute Christmas pud in no time at all.
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.
Return to Homepage
Visit the Delia Online Cookery School