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Reduction Gravy
You can now watch how to make a Reduction Gravy in our Cookery School video lesson - Perfect Gravy below.This recipe is from the Delia Online Cookery SchoolGravy, sauces and stock, Savoury, Roasts,...
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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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Roast Leg of Lamb with Shrewsbury Sauce
This is one of my favourite ways of cooking lamb, particularly in winter – plainly roasted with lots of basting to keep it juicy and succulent, then incorporating all the meat juices and crusty bits...
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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 Chicken with Grape and Herb Stuffing
Here’s a nice roast chicken recipe for serving in summer. All it needs is some buttered new potatoes and fresh garden peas to accompany it and some chilled white wine.This recipe first appeared in The...
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Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
This recipe for roast lamb can be served with gravy or Rosemary and Onion Sauce, which is also good with lamb chops, or served with bangers and mash.This recipe is from Delia's Complete How To...
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Baked Leg of Lamb with Rosemary, with Redcurrant and Mint Sauce
Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later...
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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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Lamb Chops with Roasted Vegetables
Everyone who loves meat loves lamb chops.They're quick, easy, but never fail to please and the clever part of this recipe is that you can cook them with the vegetables all at the same time.This recipe...
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Roast Stuffed Goose with Prunes in Armagnac
There was a time when goose, rather than turkey, was the traditional family treat at Christmas. In the past few years it has come back into its own and supplies are now plentiful during the Christmas...
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Pot-roasted Guinea Fowl with Calvados, Cream & 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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Guinea Fowl au Vin
This is more or less my long-loved recipe for Coq au Vin, but made with guinea fowl.As guinea fowl is smaller than chicken, one bird will feed only two people – but what a feast!This recipe first...
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Roast Chicken with Lemon and Thyme
What I love about this recipe is the fast cooking, which turns the chicken crisp and golden on the outside and juicy and succulent within. The added bonus is roasting the potatoes and onions in...
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Pork Saltimbocca
This classic Italian recipe should be made with veal, but we find it tastes even nicer made with pork escalopes. Sometimes you can buy them ready prepared but, if you can't, it's very simple to prepare...
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Baked Leg of Lamb with Rosemary, with Redcurrant and Mint Sauce
Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later...
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Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing
The sharpness and freshness of both the cranberries and apple make an excellent accompaniment to roast goose as they balance the richness of the meat. Also, giving the goose a cranberry glaze makes it...
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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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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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Roast Leg of Lamb with Shrewsbury Sauce
This is one of my favourite ways of cooking lamb, particularly in winter – plainly roasted with lots of basting to keep it juicy and succulent, then incorporating all the meat juices and crusty bits...
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