What should you be cooking this month?

See our selection of Delia's recipes using ingredients in season this month. To find out more about November ingredients and their recipes, click here

 
What should you be cooking this month?
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Autumn Lamb Braised in BeaujolaisServes 6-8

Autumn Lamb Braised in Beaujolais

You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.

 
 
Baked Apple and Almond PuddingServes 4-6

Baked Apple and Almond Pudding

This is just the sort of thing that you hope will be served after a convivial Sunday roast, complete with home-made custard, or cream, of course!

 
 
Puree of Potato and Celeriac with GarlicServes 8

Puree of Potato and Celeriac with Garlic

Celeriac is a winter root vegetable that all cooks should be aware of as it has a wonderful flavour and lends itself beautifully to soups, bakes, gratins and, here, mashed with other ingredients.

 
 
Celery and Stilton au GratinServes 2

Celery and Stilton au Gratin

This excellent recipe is a treat for vegetarians and meat eaters, and features a totally successful culinary marriage: celery and Stilton, plus a few other ingredients besides.

 
 
Iced Chocolate Chestnut Creams with White Chocolate SauceServes 8

Iced Chocolate Chestnut Creams with White Chocolate Sauce

Easy to make, these impressive creams are one way to get ahead at Christmas: make them up to six weeks ahead for hassle-free entertaining.

 
 
Rosti Crab CakesServes 2 as main course or 4 as starter

Rosti Crab Cakes

Using crab in these rosti is a brilliant idea as the richness of the crab meat is offset by the potato and the crispy result is totally irresistible. Serve them with Delia's Pickled Limes.

 
 
Cranberry and Orange One-Crust PiesServes 6

Cranberry and Orange One-Crust Pies

So simple to make and easy to serve.

 
 
Spiced Date and Sesame CrunchiesMakes about 18

Spiced Date and Sesame Crunchies

The original recipe didn’t have sesame seeds, which is an added dimension, and we’re pleased they’re popular with children since they’re so easy to pop into a lunchbox.

 
 
Duck Liver Pâté with ArmagnacServes 6

Duck Liver Pâté with Armagnac

Ring the changes with this sumptuous pate - perfect for Christmas or any other special occasion.

 
 
Roast Goose with Forcemeat and Spiced Cranberry and Apple StuffingServes 6-8

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing

Goose is a rich meat, so needs acidity to cut through this - which is why this lovely apple and cranberry stuffing and glaze are such a success! A wonderful alternative to turkey at Christmas!

 
 
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