A seasonal recipe from Delia Smith’s ” Winter Collection”.
Cranberry Chutney (1 litre)
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Tag Archives: Delia Smith
Liver with Onions and Marsala (2)
This is from Delia Smith’s ” Summer Collection”.
Lamb Baked with Rosemary (6)
An old favourite from Delia Smith’s ” Summer Collection”.
Apple and Cider Salad with Camembert Dressing (2-6)
A recipe from Delia Smith’s ” Winter Collection” which will serve 2 as a light lunch, accompanied perhaps with some new potatoes, or 6 as a starter.
Cranberry and Orange Relish (8)
A seasonal recipe from ” Delia Smith’s Christmas”.
Simple Stroganoff (4)
This version of beef stroganoff is from Delia Smith’s ” Complete Cookery Course”. It uses chuck steak which needs a longer cooking time than the recipe i have posted for Beef Stroganoff. Serve with plain boiled rice and a green salad.
Curried Parsnip and Apple Soup (6)
This is from Delia Smith’s ” Winter Collection”.
Skate with Tartare Sauce (2)
This is from Delia Smith’s ” How to Cook: Book 2″.
Pumpkin Soup with Melting Cheese (6)
A favourite recipe for autumn from Delia Smith’s ” winter Collection”.
Parsnip, Parmesan and Sage Bread (4-6)
This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.
Goats Cheese, Onion and Potato Bread (4-6)
Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .
Celeriac and Lancashire Cheese Bread (6)
An easy bread from ” Delia’s How to Cook: Book Three”. It is crusty on the outside and soft and squidgy within, best served still warm with soup . Leftovers are good toasted too.
Chicken with Lime and Coconut (2)
Another simple and quick recipe from ” Delia’s How to Cook: Book Two”.
Chicken Kebabs with Gremolata (2)
A quick and easy recipe from ” Delia’s How to Cook; Book Two” to be served with rice or salad, or both.
Duck with Sour Cherry Confit(4)
This is from ” Delia’s How to Cook; Book Two” and is a great way of roasting duck. The duck does need to be as dry as possible so buy it 24 hours in advance, remove and discard the giblets then dry with kitchen paper. Leave on a plate in the fridge uncovered overnight, At the same time put the cherries to soak overnight in the red wine,