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. The combination creates a saucy, aromatic entrée...
Author: Shira Bocar
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 can find.
Author: delicious. magazine
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 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...
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 to braising - which is far easier for entertaining...
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, see this stew idea with pancetta, chorizo and...
Author: delicious. magazine
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 age is, of course, a lot more flavour, so this...
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 bottles, menus on blackboards, wine in carafes,...
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 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...
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...
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 bacon.
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, serve with green tagliatelle tossed in butter with...
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, which was published in 2008; therefore you may...
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 you don't like dumplings, think again. These are...
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...
The good old-fashioned family stew - meat and vegetables simmering gently and slowly together, and in this slowness, releasing precious juices that mingle to provide intense yet mellow flavours and the...
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 of roasted peppers can be used without detracting...
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 because it has been shamefully neglected and...
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 afford to eat this dish every Sunday. I'm really pleased...
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, on a plate in the fridge for the skin to...
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 same number of people but leaves you in peace until...
This is a good recipe for using up overripe tomatoes that are too soft for a salad.
If you can get hold of a wild rabbit for this, so much the better.