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Find a recipe for every occasion
Chicken tikka masala
This is a celebration of Britain’s favourite takeaway dish. You’d be hard-pushed to find a better supper for a Saturday or Sunday evening.
Crispy duck
Crispy duck is one of those irresistible Chinese delicacies – you’ll find it on almost every Chinese restaurant in the UK – and you’ll be surprised how easy it is to make at home.
Steak
Jason Atherton, former executive chef of Gordon Ramsay's Maze Grill, shares his secrets on how to cook the perfect sirloin steak to make it into a magnificent meal.
Terrine
This is a recipe that can be dressed up or down for any occasion. Ham hock terrine or jambon persillé (parsley ham) can be made into an elegant layered terrine fit for a king’s table, or simply set in a rustic bowl.
Gammon
A gammon isn't just for Christmas although Christmas isn't complete without one. This wonderfully succulent joint of meat makes a great alternative to a roast. A definite crowd pleaser.
Panettone
Panettone conjures up aromas of vanilla, citrus peel and perfumed candied fruit. This rich, golden, jewel-studded loaf is sublime eaten warm or cold – it’s light and buttery, with a meltingly moist interior.
Carrot cake
The delicious. food team went through a rigorous process of in-depth testing in our kitchens to create a carrot cake recipe that’s nigh-on perfection. And here it is – the recipe and a step-by-step guide.
Harissa
This Moroccan chilli paste is very popular now, and is used to add flavour and kick to tagines and stews, and as a condiment. There are several brands but none as good as your own.
Tomato chutney
Whether it’s green or red, a good tomato chutney is magical with fresh bread and a hunk of cheese. This sweet-sour chutney allows you to enjoy the flavour of the British tom right through winter.
Salad dressings
Creating a good salad dressing is a complex business: which oil to use for which salad, and what kind of vinegar? Our guide will smooth things out.
Christmas
Whether you want get ahead, cook the best turkey in Christendom, or make mouthwatering mince pies, these tips and techniques will take the stress out of Christmas.
Biryani
Biryani is an aromatic oven-baked, pilau-style Indian dish with meat or vegetables. It requires overnight marinating to achieve its wonderful flavour but it’s well worth it.
Skinning peppers
Peppers are wonderfully versatile, whether raw in a salad or cooked in a dish, but searing them and removing their skins takes them to another level – the flesh becomes soft and charred with a slight smoky flavour.
Turkey
We've got the answers to all your turkey dilemmas this Christmas - whether it's boning the bird or how best to stuff it, we'll show you how.
Compote
Around autumn, make the most of the ripe, soft fruits that abound at this time of year by preserving them as gorgeous compotes.
Roast tomatoes
Knock up a batch of intensely flavoursome roasted tomato sauce and use it to produce a variety of dishes.
Pasta by Giorgio
"When you make fresh egg pasta at home, you have the satisfaction of knowing all the ingredients that went into it.”
Bread
Nothing beats homemade bread, and it’s a lot easier to make than you might think. Master the basic white loaf, then try the easy flavoured breads. Before you know it, you'll be giving Delia a run for her money!
Christmas cake
Once you’ve made your Christmas cake, it’s time for the fun bit. You don’t need to be an icing expert but, with our tricks, everyone will think you are...
Roulade
Crowd-pleasing, indulgent and easy to make, roulades may be retro but they’ll never go out of fashion. Try a chocolate version and three tempting variations.
BBQ
Don’t be afraid of your barbecue – just follow our easy dos and don’ts, be sensible, and go in for the grill!
Preserves
Fill your shopping basket with the last of the season’s plentiful glut of rich, ripe tomatoes and preserve them for a taste of summer sunshine throughout the year.
Sweet things
Decorate your Christmas treats with poinsettia flowers and your Christmas tree with home-made candy canes. Here's how.
Sushi
Sushi is more fashionable than ever, and makes a great starter or canapé. With Japanese ingredients now easily available, you can impress friends by making your own.
Chutney
Commercially produced jars of ‘English-style’ chutney have been known to put people off for life, but a proper homemade chutney will have you hooked (and never fails to impress). Check out this step-by-step guide.
Grouse
If you are lucky enough to have a butcher who stocks game birds, you will no doubt know that grouse is in season from 12 August, known as the Glorious 12th. The price of prepared grouse tends to be lower in September.
More BBQ tips
Consign chaotic back-garden grilling to history with these fail-safe tips from Tim and Nigel, the two grill-meisters behind Blistering Barbecues, a select outdoor catering company.
Thai
Don’t be afraid to try your hand at Thai cooking. With this simple guide, you’ll soon be wowing loved ones with authentic-tasting dishes.
Jam
You don’t need any special culinary skills for this: making jam is a wonderful task and a relatively simple process.
Beans
When you’re watching your spending, dried beans and pulses make perfect sense. Here's tips and recipes on how to make the best use of these storecupboard staples.
Gravadlax
Learn how to make home-made gravadlax. This Scandinavian classic isn’t just for Christmas. It can be prepared ahead and served on rye bread, in salads, tarts and pasta dishes for outdoor entertaining or a light lunch.
Cheese for a party
From creating a cheeseboard to serving stilton, from choosing which colour wine to drink to lifesaving tips for warm whites, we have the advice you need to effortlessly impress your guests.
Casserole
A good casserole recipe is invaluable, especially when you can easily transform it into a French dinner party classic, a spicy chilli and a fragrant Indian curry.
Demystifying fish
The head chef of the Hix Oyster & Fish House in Lyme Regis demystifies piscine cuisine by sharing some tried and tested methods for cooking fish.
Pâté
This rich pork pâté recipe is a cinch to make and cooks in a Kilner jar, which looks good and is easy to serve. The result is a meaty texture with a fairly coarse consistency, enhanced by the addition of nuts.
Flaming the pud
When it comes to setting fire to your Christmas day finale, the Christmas pud, you'll want to be certain your rare cognac is doing the business. A few simple tips from delicious. are all you'll need.
Tagine
Central to North African cuisine, tagines are easy to make but use ingredients that may be unfamiliar to you. Our simple guide unlocks the mystery of this Moroccan classic.
Gravy
No roast dinner is perfect without a jug of glossy, velvety gravy. Here’s how to make superb gravy – even if you’re a veggie!
Soufflés
Soufflés can strike fear into the most accomplished cook, but follow our step-by-step guide and once you know the rules, they’ll rise to the occasion every time.
Squid
Tom Norrington-Davies teaches us not to fear cephalopods – it is not a dirty word (it's just a hard one to pronounce).
Choux pastry
If you’re afraid of making choux pastry – the classic buns used for profiteroles and éclairs – don't be; it's simple.
Chocolate tips
Have no fear, delicious. is here to dish out chocolate advice. Here are some golden rules.
Crab
Whether you can visit the harbour for the new season’s crab catch, or you rely on your local fishmonger, don't be afraid to crack into these crustaceans yourself – learn how to remove crab meat then try some divine crab recipes.
Marmalade
Making marmalade is a pure joy and brings with it that warm feeling of having several jars sitting in the larder to see you through the year. As well as giving a luxurious start to the day, it’s as cheap as chips to make.
White sauce
Step-by-step we'll show you how to master culinary techniques, such as perfecting a white sauce. Knowing how to create quick creamy sauces is a godsend for regular cooks.
Mayonnaise
Learn how to make velvety home-made mayonnaise. It's simple and quick to make, and is vastly superior to most shop-bought stuff. Follow our method for perfect results every time.
Hollandaise
Hollandaise sauce is a great trick to have up your sleeve. The ingredients are likely to be loitering in your fridge and store cupboard.
Mexican
Here's our definitive guide to the best chilli con carne, chicken fajitas, chipotle lamb, and essentials for a fiesta, including a divine Margarita recipe. Plus our quick guide to chillies and Mexican ingredients.
Danish pastries
Follow our step-by-step guide to mastering the art of how to make Danish pastries – they’re well worth the effort. As you bite into the warm, butter-rich dough, crisp with almonds or melting with vanilla custard, you’ll thank us.
Egg custard
Otherwise known as creme anglaise or 'posh custard'...
Ice cream
Nothing says summer more than melting scoops of ice cream, so learn to make a batch of classic vanilla, and once you’ve got the knack, adapt the recipe by swirling in luxurious flavourings.
Granola
Bring out your inner earth mother by whipping up a batch of wholesome granola. Many ready-made versions are high in fat and sugar, but a few simple tweaks make ours a healthier but no less special breakfast.
Pancakes
Once you learn the basic rules, you’ll be able to create perfect wafer-thin crepes every time.
Swiss roll
Swiss roll is an ingenious cake: it has the ‘ah’ factor yet it’s simply a light-as-air sponge rolled up with jam. Less is more here, and it requires just four everyday ingredients – caster sugar, plain flour, eggs and jam.
Vegetable cakes
Carrot cake is such a popular recipe we thought we’d give you the ultimate version, plus more moist and moreish cakes – all using garden vegetables. Don't knock them until you've tried them.
Fish stew
We love the way Mitch Tonks of FishWorks – and restaurateur of the charming seafood restaurant, The Seahorse, in Dartmouth – makes fish stew.
Herbs
Debbie Major, wing woman to Rick Stein and regular delicious. food writer, explains how to keep herbs fresh. Plus we share some of our favourite herb recipes.
Poultry
What do the words on the label mean? Go to the chiller cabinet in any supermarket, and you’ll be faced with an array of descriptive words on chicken packaging. But some phrases can give a misleading impression of the conditions a bird has been kept in. Here's how to decipher the words on the packaging.
Roast chicken
These foolproof tips from Silvana Franco will help you make your roast chicken look and taste truly beautiful.
Meat stock
Why make your own stock? Well, there are three good reasons: it’s better than anything you can buy; it won’t contain salt (shop-bought stocks often contain too much); and it’s simple to make.
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