You could use topside or silverside for this, but rolled brisket has the best flavour of all.
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...
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
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 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 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.
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...
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...
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
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...
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 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:...
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,...
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...
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...
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 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...
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...
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...
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...
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,...
If you can get hold of a wild rabbit for this, so much the better.