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
The absence of high street fishmongers nowadays always poses problems, so it's important to point out that this recipe can be made using all frozen shellfish and any variety of white fish.
A feast for four: this easy recipe uses turkey escalopes instead of a whole bird, but still manages to provide a sumptuous Christmas meal with all the traditional flavours.
Cornish pasties often have too much pastry and not enough filling. Make one big pie insead, which is also a lot quicker than making individual pasties
This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
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!
It's hard to believe how good this quick and easy recipe is - the combination of flavours is quite superb. Enjoy it for lunch or supper served wtih buttery spinach.
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces. So here, in all its forme
Potted meats and fish were originally invented to eke out fresh foods but in fact there's something so glorious about potted crab (which must come from Cromer!) that it's worth giving it top billing as a great meal in its own right.
Stollen fits the bill in so many different ways... Warm through to serve at breakfast, toasts well if not eaten when its fresh and it freezes beautifully.
This lovely traditional Christmas pudding is a good bet for those who don't like the richness of a traditional plum pudding, yet still want the elements of it - steaming, apples, raisins - in their Christmas Day dessert.
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