What should you be cooking this month?
We're really heading into winter warmer territory now - and comfort food comes high on the list of what we want to eat when it's cold or wet. So be tempted by Delia's casseroles, slow-cooked meat dishes and filling soups, all featuring November's ripest ingredients such as chestnuts, game, root veg and walnuts.
Serves 4Tagliatelle with Gorgonzola and Toasted Walnuts
The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.
Serves 6Slow-cooked Root Vegetable Soup
Something happens to vegetables when they're cooked very slowly for a long time: their flavour becomes mellow but at the same time more intense, and your kitchen is filled with aromas of goodness. This soup is also completely fat-free.
Serves 4Pot-roasted Partridges with Red Cabbage, Garlic and Juniper
Plenty of autumnal or wintry flavour here, as juniper, red cabbage, partridge and garlic meld into one simply brilliant pot roast. Add jacket potatoes or mash!
Serves 4Polish Beetroot Soup
Beetroot is either loved or hated – mostly the latter I suspect, because in this country people have a surfeit of it doused in strong vinegar. But its lovers know of its earthy charm and delicious but distinctive flavour. It makes wonderful soup, and
Serves 4Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce
A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.
