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 December ingredients and their recipes, click here

 
What should you be cooking this month?
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Caramelised Apple FlanServes 4-6

Caramelised Apple Flan

This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.

 
 
Pickled Beetroot with ShallotsMakes an 18 fl oz (500 ml) jar

Pickled Beetroot with Shallots

Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.

 
 
Caramelised Button Sprouts and Shallots with Sherry VinegarServes 8

Caramelised Button Sprouts and Shallots with Sherry Vinegar

You need small, tightly enclosed Brussels sprouts for this recipe, in which they are jazzed up with bacon and sherry vinegar. We defy anyone to turn round and claim not to like sprouts after trying this!

 
 
Four Star SlawServes 10

Four Star Slaw

The four 'stars' in this case are celeriac, carrot, cabbage and spring onion. The result is a very crunchy fresh-tasting coleslaw that can be made the day before, if you cover it with clingfilm and keep it in the refrigerator until needed.

 
 
Poached Pheasant with CeleryServes 2

Poached Pheasant with Celery

Pheasant and celery have long been culinary bedfellows and in this beautiful recipe they are joined by light stock, herbs and a creamy sauce, allowing you to make the most of the game season with a very English dish.

 
 
Venison Steaks with Cranberry Cumberland SauceServes 2

Venison Steaks with Cranberry Cumberland Sauce

This has a real special occasion feel to it, which is why it would be ideal for Valentine's Day: the sauce is made with cranberries instead of the more usual redcurrants, which gives an appealing texture and tartness.

 
 
Sticky Prune and Date Cake

Sticky Prune and Date Cake

An unequivocal winner! Dark, sticky, very moist, keeps like a dream, has always been hugely popular with everyone who makes it.

 
 
Roast Goose with Pork, Sage and Pear Stuffing with a Confit of PearsServes 6-8

Roast Goose with Pork, Sage and Pear Stuffing with a Confit of Pears

Pears and goose complement each other very well, which is why there are pears in the stuffing as well as an accompaniment. Goose deserves a wider audience so this would be a great alternative to turkey at Christmas.

 
 
Thai Bean Salad with Pink Grapefruit and GrapesServes 4, or 6 as a starter

Thai Bean Salad with Pink Grapefruit and Grapes

In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.

 
 
Shepherd's Pie with Cheese-crusted LeeksServes 4

Shepherd's Pie with Cheese-crusted Leeks

Shepherd's pie was traditionally a good way of using up leftovers, but there's nothing second best about this wonderful traditional winter warmer, made even better with Delia's addition of a cheese and leek crust.

 
 
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