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Leg of Lamb Baked in Foil with Butter and Herbs with Redcurrant, Orange and...
This is a very old but well-loved recipe – baking lamb in foil keeps it very moist and juicy and allows the flavours of the herbs to really permeate the meat.I've included a sauce recipe, too – the...
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Spring Sauce for Lamb
I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavour of the lamb. But the following sauce - which my grandmother always served with lamb - is...
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Yorkshire Pudding for 4
Yorkshire Pudding was originally served as a first course, to temper the appetite and make the meat go further.But crisply-made Yorkshire Pud is now - and with every reason - something of a delicacy....
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Yorkshire Pudding for 6
For a smaller Yorkshire Pudding batter to serve 4, Click Here.You can now watch how to make Yorkshire Pudding in our Cookery School 'Batters' video lesson below.This recipe is adapted from Delia...
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Traditional Pork, Sage and Onion Stuffing
I firmly believe that the whole idea of stuffing a large bird like a turkey is to help counteract the drying-out process during the cooking.Pork sausagemeat is an ideal ingredient for this because the...
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Traditional Roast Turkey with Pork, Sage and Onion Stuffing
Cooking a turkey for the first time at Christmas, when in-laws and other guests are probably milling around, can be quite a traumatic experience.I think the secret of success is to give the turkey a...
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Beef Stock
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...
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All-in-One Baked Vegetables
The one thing cheats don’t want to be doing on Christmas morning is running backwards and forwards to the kitchen to see if the vegetables are done.This recipe allows you to sit down and sip your...
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Chicken with Roasted Lemons, Red Onion, Thyme and Garlic
Something lovely happens to lemons when they're roasted - they lose some of their sharp edge and taste more mellow.This recipe is from The Delia Collection: ChickenServes 4Sunday roast, British,...
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Pot-roasted Venison with Shrewsbury Sauce
As the title suggests, this is a warming, fragrant and very inviting supper dish that will do wonders to cheer up the long winter nights.Serve it with clouds of fluffy mashed potato which will absorb...
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Guinea Fowl Baked with Thirty Cloves of Garlic
Before you cry off this one, remember that garlic, simmered gently for 1¼ hours, mellows deliciously, losing much of its pungency.I have to admit it's probably not the thing to eat before a first date,...
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Pot-roasted Guinea Fowl with Calvados, Cream and Apples
There are some lovely plump, free-range guinea fowl around at Christmas and this would be a splendid celebration lunch or supper for two or three.If you don’t have Calvados, use brandy (but as Calvados...
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Roast Ribs of Traditional Beef with Yorkshire Pudding and Horseradish, Creme...
I still think the roast beef of old England, served with meaty gravy, crisp Yorkshire Pudding and crunchy roast potatoes (see below the recipe) is not only one of the world's greatest meals, it is...
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Roast Loin of Pork with Honey and Ginger, with a Puree of Apples and Ginger
In order to ensure you get really crisp crackling, dry the pork rind thoroughly when you get it home and place it uncovered in the fridge to allow the rind to dry out as much as possible.When making...
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Roast Chicken with Grape and Herb Stuffing
This is good for a family Sunday lunch in summer with fresh shelled broad beans and buttered new potatoes.This recipe is from The Delia Collection: ChickenServes 4Sunday roast, Chicken,...
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Crunchy Roast Potatoes with Saffron
This is my old favourite recipe for roast potatoes but with a new twist, and that's a flavouring of saffron – not too much, just a hint – and with the added dimension of a deep saffron colour, which...
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Oven-roasted Winter Vegetables
This is always going to be an easy option if you're entertaining, as all the vegetables get cooked without any attention.One thing I have found invaluable, too, is being able to prepare them well...
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Roast Collar of Bacon with Blackened Crackling
This is what I always traditionally cook on Christmas Eve because not only is it exquisite served hot or cold with all its crunchy crackling and my favourite English sauce, it also sees us through the...
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Roast Pork with Roasted Stuffed Apples with Thyme and Parsley
Buy the pork a couple of days before you need to cook it, remove any plastic wrap, put it on a plate immediately and dry it as thoroughly as possible with absorbent kitchen paper.After that, leave it...
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Roast Gammon with Blackened Crackling with Citrus, Rum and Raisin Sauce
Gammon is now much easier to cook than it used to be.Modern curing methods have eliminated the need for pre-soaking, which makes it a perfect joint for roasting. If you leave the skin on, score it and...
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