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Luxury Fish Pie with Rosti Caper Topping

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)...

Moussaka with Roasted Aubergines and Ricotta

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...

Oven roasted Ratatouille

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

Fillets of Sole Véronique

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...

Roast Lamb with Garlic and Rosemary, and Rosemary and Onion Sauce

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.

Luxury Seafood Pie with a Parmesan Crust

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...

Little Croustades Filled with Gravadlax and Soured Cream

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...

Venison Braised in Guinness and Port with Pickled Walnuts

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...

Low fat Moist Carrot Cake

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...

Vegetarian Moussaka with Ricotta Topping

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...

Salmon in Champagne Sauce

I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.

Bread and Butter Pudding

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.

A Very Chocolatey Mousse

This was the chocolate recipe of the 1960s, but it has now, sadly, been eclipsed by other eras and their equally fashionable recipes. So time for a revival, I think, because it's certainly one of the simplest...

Ossobuco

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.

Pot roasted Venison with Shrewsbury Sauce

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...

Colcannon Potatoes

Another supremely good version of mashed potato, this is based on the Irish recipe for Colcannon potatoes, which was originally served in a fluffy pile with a sort of well in the centre that was filled...

Seafood Lasagne

It is always useful to have a recipe made up of ingredients you can have standing by in your store cupboard and freezer. Seafood Lasagne fits the bill for when you are very busy, or want to make something...

Spanish Chicken with Butter Beans, Chorizo and Tomatoes

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...

Potatoes Boulangères with Sage

This classic potato dish is, quite rightly, seen as the perfect partner to roasts, casseroles, sausages and braised dishes.

Fresh Peaches Baked in Marsala with Mascarpone Cream

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 being made well in advance. Mascarpone cream cheese...

Fast roast Chicken with Lemon and Tarragon

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...

Chicken Salad with Tarragon and Grapes

This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.

Cumberland Rum or Brandy Butter

This butter (seen in the ramekin) is excellent with the Mincemeat and Apple Jalousie. See related recipe below.

Scallop Cream Soup

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...

Baked Apple and Almond Pudding

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.

Tiramisu

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...

Steamed Treacle Sponge Pudding

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...

Veal Milanese

There is a little trattoria that Michael and I go to in Waterloo called La Barca and whenever I go, I always have this dish, served with a portion of Spaghetti with Ragù. I absolutely love this combination...

Oven roasted Potatoes with Garlic and Rosemary

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...

Spanish Pork Stew with Potatoes and Chorizo

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...

Chocolate Bread and Butter Pudding

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...

Old English Summer Soup

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...

Chilled Yoghurt and Cucumber Soup with Mint

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.

Lazy Summer Soup

Serve in ice-cold bowls, which will be wonderfully refreshing if the weather is hot. Please note: Delia's how To Cheat at Cooking was written in 2008, however many supermarkets stopped sellling their ingredients...

Sauté Potatoes Lyonnaise

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 is, first of all, to use olive oil and, secondly,...

Cranberry Queen of Puddings

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...

Gooseberry Yoghurt Fool

I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt,...

Roast Duck with Cherry Sauce

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...

Italian Stuffed Aubergines

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...

Thai Fish Cakes with Cucumber Dipping Sauce

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.

English Gooseberry Cobbler

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.

Celeriac and Chestnut Soup with Celeriac Crisps

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...

Roasted Monkfish with Romesco Sauce

This recipe was given to me by Clare Hunter, a very talented person who used to cook for private dinner parties on an old Thames sailing barge. The pungent, nutty romesco sauce makes a perfect partner...

Banoffee Cheesecake with Toffee Pecan Sauce

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...

Pancake Cannelloni with Spinach and Four Cheeses

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...

Piedmont Roasted Peppers

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...

Pork Sausages Braised in Cider with Apples and Juniper

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...

Loin of Pork Dijonnaise

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...

Foil baked Whole Fresh Salmon with Green Herb Mayonnaise

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 intact there is not only a captured concentration...