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.
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.
Traditional bread sauce is one of the great, classic British sauces, but I think it has suffered from either not being made properly or – worst of all – being made from a mix or packet.
A lovely winter roast with the most fantastic sauce ever - this is bound to become one of your family favourites!
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of...
Yes, it's old-fashioned nursery food, but I sometimes think that things like this need a revival. I love it with baked cod cutlets and creamy mashed potatoes, and it's also excellent with gammon, but most especially I love it with Salmon Fishcakes
Excellent to serve with boiled gammon or a bacon joint
You can serve this with chops, steaks or fish or simply swirl it around some hot cooked vegetables such as carrots, new potatoes, courgettes or cauliflower. You could also stir some into a vegetable soup or a sauce at the last minute.
Hollandaise is one of the greatest classic French sauces, plus Delia's version of Foaming Hollandaise
The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop
As Delia says, this recipe has plenty of imitators but all too often it's disappointing. Not here: rich, meaty, packed with Italian flavour, it does take a long time to cook, but that's the secret of a perfect Bolognese.
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