You could use topside or silverside for this, but rolled brisket has the best flavour of all.
I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.
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 elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled.
Oven-roasted Potatoes with Garlic and Rosemary: In the dish on the right In keeping with the principle that outdoor eating needs to be gutsy, these little...
These are a bit like spare ribs but without the bones - lovely and meaty and juicy. I like to serve them with brown rice
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger...
This cool, light and subtle soup is incredibly easy and quick to make. However it does need some fresh summer cucumbers in season for the best flavour...
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...
Made with the first young Jersey Royal potatoes, or some well-flavoured mainland variety such as Pentland Javelin, these are so good you could eat a plateful...
Aligot: top image. I first ate this mashed potato with cheese in southwest France, in the Tarn region, and it was, quite simply, the best mashed potato...
Rhubarb is never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious addition, see recipe below....
This butter (seen in the ramekin) is excellent with the Mincemeat and Apple Jalousie. See related recipe below.
We often joke in our house about how, when the Christmas book was first published, the shops sold out of cranberries and for ages the press annoyingly...
This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella...
This famous French classic has always been a favourite of mine and I love to serve it with the grapes well chilled, which beautifully complements the warm...
This is the basic method for making sauté potatoes, but if you prefer them plain, simply leave the onion out. The secret of really crisp sauté potatoes...
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has...
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...
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
This recipe was served to me at The Aspall Cyder House in Suffolk, near where I live, about 30 years ago. They gave me this recipe and I'm still making...
This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor - which makes it one of the fastest baked fruit desserts...
Since this recipe was given to me many years ago by the proprietor of the Sign of the Angel in Lacock, it has become really popular with readers, as I...
Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like - crushed chopped rosemary leaves, sage leaves...
This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good. Its history is colourful too. It was first discovered...
The way I cook a salmon is extremely slowly, wrapped in foil in the oven. I cannot recommend this method highly enough. With skin and bones, head and tail...
This really is one of the most luxurious and delicate soups imaginable. It is very easy to prepare and cook, but perfect for a special occasion. Crisp,...
The one thing we have profoundly to thank French classic cookery for is the creation of steak au poivre. Good, beefy steak, fragrant peppercorns and red...
With our apple storer now replenished, we decided on a variation on the traditional baked apple using maple syrup and pecan nuts. The key to this recipe...
I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I attempted a low-fat...
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 delightful combination of flavours makes a very attractive first course. I love to serve the peppers on a faded antique plate that I have, which shows...
This traditional English recipe is fragrant, soft, moist, wobbly beneath, and toasted and crunchy on top. I would go the whole hog and serve it with some...
I have to thank Larkin Warren, a wonderful American chef, for her original recipe, which I have adapted. It is quite simply one of the most brilliant hot...
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...
Apart from tasting superb this is particularly pretty to look at. I like to serve it as a first course, but with a salad and some good bread it would make...
The sharp acidity of the orange in this cake combines beautifully with the sweetness of the Greek mountain honey. Because the cake is soaked in syrup,...
Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. Feel...
This is a helpful recipe for gardeners whose summer crop of vegetables threatens to overwhelm them. If you like, you can serve this soup cold in chilled...
This classic potato dish is, quite rightly, seen as the perfect partner to roasts, casseroles, sausages and braised dishes.
After 40 years of recipe writing about other more elegant ways of serving duck I have now returned to this, the original recipe. If you think halfway to...
This combination of fresh, ripe peaches, and the luscious flavour of Marsala wine make a supremely good summer dessert that has the added advantage of...
Pancakes make brilliant cannelloni - lighter, I think, than pasta. The cannelloni can also be served as a starter in individual heatproof gratin dishes...
The absence of high street fishmongers nowadays always poses problems, so it's important to point out that this recipe can be made using all frozen shellfish...
These are exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.
Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Serve...
This is certainly one of the best ways to cook lamb in the autumn or winter months - slowly braising it under a tent of foil keeps it beautifully moist...
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,...