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Oven-baked Lamb Chops with Onion and Rosemary Sauce
This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made.We like to serve this at home with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and...
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Pepper-Crusted Fillet of Beef with Roasted Balsamic Onions and Thyme
This is one of the easiest ways I know to serve four people something special very quickly and very easily.If you have a first course and a pud, there is enough for six. It goes really well with...
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Leg of Lamb Baked with Butter and Herbs with Redcurrant, Orange and Mint Sauce
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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Parsnips with a Mustard and Maple Glaze
This is a good combination of flavours, and a nice alternative to plain roast parsnips.This recipe is from Delia's Christmas Easy Magazine 2003Serves 4-6British, Sunday roast, Autumn, Christmas:...
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Loin of Pork Dijonnaise
This has a lovely golden crust and the crackling is cooked separately to go with it.Pat the skin of the pork with kitchen paper and place the meat, uncovered, on a plate in the fridge for the skin to...
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Roast Quail Wrapped in Pancetta and Vine Leaves with Grape Confit
I am a self-confessed quail convert, having shunned them for years as being undersized and fiddly.I was wrong. They are plump and meaty and, because they are self-contained, they are one of the easiest...
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Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley Stuffing
This is how I remember my mother cooking rabbit: roasted on a bed of onions covered with crisp bacon, and rows of savoury stuffing cooked alongside.I have added Madeira to the sauce, but you could use...
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Cheese and Parsnip Roulade with Sage and Onion Stuffing
This recipe is in specific response to the letter I received from a vegetarian who asked if I could devise something that had stuffing, sauce and all the trimmings – so that he could feel as...
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Roast Goose with Pork, Sage and Pear Stuffing with a Confit of Pears
If your family doesn't want a turkey that goes on and on after Christmas, then I suggest you serve a goose for Christmas lunchIt has all the evocative aroma and flavour of the season but tends to...
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Turkey Roulades with Pork, Sage and Onion Stuffing
This recipe is for those who want to enjoy all the traditional flavours of Christmas without having to go through the whole turkey-cooking marathon.Serve with bread sauce and cranberry sauce if you...
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Perfect Roast Potatoes
The amounts here are not vital because it depends on who's greedy and who is on a diet and so on, but I find that 8 oz (225 g) per person is enough – yielding three each and a few extras for inevitable...
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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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Braised Lamb with Flageolet Beans
Though neck fillet of lamb is quite an economical cut, it provides very sweet meat that responds perfectly to long, slow cooking.And if you add pre-soaked dried green flageolets to cook alongside it...
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Turkey Roulades with Pork, Sage and Onion Stuffing
This recipe is for those who want to enjoy all the traditional flavours of Christmas without having to go through the whole turkey-cooking marathon.Serve with bread sauce and cranberry sauce if you...
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Roast Pheasant with Chestnut Stuffing and Port and Chestnut Sauce
Those of us who lament the loss of real free-range flavour need look no further than pheasant, one of the finest flavoured game birds.Chestnuts, which have a great affinity with pheasant, thankfully...
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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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Leg of Lamb Baked with Butter and Herbs with Redcurrant, Orange and Mint Sauce
This has proved one of the most popular recipes in the Cookery Course over the years, and the Redcurrant, Orange and Mint Sauce is a must to serve with it.Serves 6-8Easter: Main course recipes, Sunday...
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Glazed Smoked Loin of Pork with Cumberland Sauce
Smoked Pork Loin is a very uncomplicated joint – no bones, no skin etc.And when it’s glazed with sugar, studded with cloves and served with this authentic-tasting cheats' Cumberland Sauce from Tiptree...
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Brussels Sprouts in Riesling with Bacon
In Alsace cabbage is often braised in Riesling, a wine that also has an affinity with Brussels sprouts.If you can get tiny button sprouts for this so much the better, but in any event they should be...
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Oven-roasted Potatoes with Garlic and Rosemary
Oven-roasted Potatoes with Garlic and Rosemary: In the dish on the rightIn keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that.They're easy too – they...
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