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...
This is a good recipe for using up overripe tomatoes that are too soft for a salad.
This is my version of a famous French classic with the addition of crisp potatoes on top, rather like a hotpot.
This is delightfully simple as everything goes into one pot, no accompaniments are needed, and it provides a complete menu for two people. It is also very...
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...
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 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.
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...
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:...
Braised sausages seem to have turned up many times in my books over the years, and because I love them so much, here is yet another version - a lovely,...
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.
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...
If you love the delicious combination of steak and kidney but aren't too keen on suet pastry, then this recipe is for you because instead of pastry it...
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 recipe is a bit of a movable feast. Some like it hot as they say, but some don't. I have taken the medium route here, so add a bit more or a bit less...
The good old-fashioned family stew - meat and vegetables simmering gently and slowly together, and in this slowness, releasing precious juices that mingle...
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...