This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races.
This simple one-pan dinner of roasted chicken, shallots, and cherry tomatoes gets a French upgrade with a splash of Pernod, an anise-flavored liqueur....
Author: Shira Bocar
Because older birds are not tender enough to be roasted, they are excellent slowly braised and tenderised in a beautiful sauce. The advantage of a little...
It has to be said that roasting meat does require a little attention, with basting and so on. But the great thing about a pot-roast is that it feeds the...
If you learnt to cook in the 1960s, as I did, you will remember those precursors of our modern brasseries, which were called bistros - candles in Chianti...
While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted...
This is a famous Italian casserole: shin of veal cooked in white wine with tomatoes. Try to buy the pieces of shin about 2 inches (5 cm) thick.
This is an easy recipe that packs in bags of flavour. You'll be coming back to it again and again. For best results, use the highest quality sausages you...
Author: delicious. magazine
This is nice served with some well buttered noodles or some nutty brown basmati rice and a crisp green salad with a sharp, lemony dressing, or instead,...
This recipe comes from our former Executive Chef, Lucy Crabb, at the football club, and it's been served both at large banquets and in the restaurant to...
A Year in My Kitchen was a series of recipes Delia wrote for the website, each week she would share a recipe she had made and eaten at home. Here is her...
This is my version of the famous poule au pot associated with Henri IV of France, whose ambition was that every family in his kingdom might be able to...
This recipe is weekend stuff. You assemble the ingredients, whack them into a cooking pot, then leave them in the oven while you go and do other things:...
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...
The good old-fashioned family stew - meat and vegetables simmering gently and slowly together, and in this slowness, releasing precious juices that mingle...
This recipe makes an excellent change from turkey (if there are not too many of you for Christmas lunch). It is certainly easier and quicker to prepare,...
A deliciously warming and moreish stew, made with butter beans and chorizo. It's surprisingly low in calories but packed with flavour. For something similar,...
Author: delicious. magazine
You can use any beans in this recipe, but borlotti are the best of all. The smokiness of the pancetta is also important, but if you can't get it, use smoked...
I've subtitled this recipe 'Kate and Sidney make a comeback', after the Cockney slang version of this world-famous recipe. It's certainly time for a revival...
This recipe provides all the flavour and eating experience of a steak and kidney pie without going to the bother of actually making a pie. If you think...
This is a good recipe for using up overripe tomatoes that are too soft for a salad.
How something so simple can taste so good may be difficult to understand, but it does! NOTE: This recipe is from the book Delia's How to Cheat at Cooking,...
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,...
This lovely recipe from The Oriental's Cookery School in Bangkok has been slightly adjusted to accommodate Western ingredients without, I think, losing...
If you can get hold of a wild rabbit for this, so much the better.
This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will...
As Creole cooking only ever uses green peppers (and the colour's nice), I've included a fresh pepper here. Otherwise, the equivalent amount from a jar...
Perfect for when time is short, this vegetarian one-pot is crying out to have big chunks of baguette dipped in it.
Author: delicious. magazine