This is a perfect recipe for entertaining and wouldn't need anything to go with it other than a simple green salad. The fish can be varied according to what's available as long as you have 2¼ lb (1 kg)...
I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.
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 version rather reluctantly, not believing it was...
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 rich sauce. However, if you prefer you could add...
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 imaginable.
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 Chinese this is what it's like, moist flesh, lots...
This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.
This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans
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.
These are simplicity itself and the filling comes from the supermarket. The croustades are made in mini tartlet tins, which are available in trays of 12; what they are essentially are croutons made into...
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 bowls in really hot weather. Either way, it's a...
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 great acclaim. A rocket and chicory salad is a good...
This butter (seen in the ramekin) is excellent with the Mincemeat and Apple Jalousie. See related recipe below.
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 all by themselves!
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, golden croutons are lovely sprinkled over the top...
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 puddings ever invented. It's so simple but so good...
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 know from their many letters.
If the winter weather is getting you down or you're feeling grey or sad, I'm certain a steamed treacle sponge will put you right in no time at all. It takes moments to prepare, will steam away happily...
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 and any variety of white fish. However, what...
This recipe is a Greek classic, but the little hint of Italy I've added in the shape of ricotta cheese makes the very best moussaka topping I've tasted. Also, roasting the aubergines is much less tiresome...
This recipe, invented by my good friend Lin Cooper, started life under the grill, but now, in my attempt to more or less eliminate the grill, I'm happy to say that it cooks very happily and easily in a...
Pancakes make brilliant cannelloni - lighter, I think, than pasta. The cannelloni can also be served as a starter in individual heatproof gratin dishes with two pancakes per person, in which case bake...
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 a spicy theme.
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.
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 a lovely supper dish for two people. Vegetarians...
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 of overkill, so I like to use it only where it's...
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 or thyme can be used, or a mixture of herbs, and...
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 simmer happily unattended, and there's very little...
These are exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.
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 free to make the soup the day before and reheat...
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: relax, go back to sleep, read the papers, watch...
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 of all.
This classic potato dish is, quite rightly, seen as the perfect partner to roasts, casseroles, sausages and braised dishes.
Since I've been writing recipes, this is one I've found to be most popular with everyone who makes it.
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 off their outstanding colour. The dish needs...
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 referred to me as the Cranberry Queen. So, for old...
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 it with a large bowl of crunchy salad along with...
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...
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 by Elizabeth David and published in her splendid...
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 potatoes are just that. They're easy too - they...
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless - the combination of bananas, cream and toffee...
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 clouds of fluffy mashed potato which will absorb...
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 chilled, untreated Jersey cream.
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, comforting, warm, winter supper dish that needs copious...
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 and really seems to develop its full flavour. Adding...
This is dark, rich and luscious and needs lots of fluffy mashed potato to absorb all the exquisite sauce. It's perfect, too, for entertaining as it braises slowly in the oven so you can forget all about...
There isn't a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, I think, the nicest I've come across. For lovers of strong...
I've got a thing about fish cakes: if they appear on a restaurant menu I always order them - and I'm frequently trying to dream up new variations. This one is a real winner. You can make it with any fish;...
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 is the long, slow, very gentle cooking which helps...