Traditional Yorkshire Pudding

Equipment and preparation: You will need a solid roasting tin measuring 28x23cm/11x9in.

Ingredients

175g/6oz plain flour
2 eggs
175ml/6fl oz milk (whole or semi-skimmed)
110ml/4fl oz water
2 tbsp beef dripping
salt and freshly milled black pepper

Preparation method

Pre-heat the oven to 220C/425F/Gas 7.
Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to  give the flour a good airing as it goes down into the bowl. Now, with the back of a tablespoon, make  a well in the centre of the flour and break the eggs into it. Add the salt and pepper.
  
Now measure the milk and water into a measuring jug. Then begin to whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated.When the mixture becomes stiff simply add the milk and water mixture gradually, keeping the whisk going. Stop and   scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured  that batter left to stand is better, I have found no foundation for this - so just make it whenever is  convenient.
 
To cook the Yorkshire pudding, remove the meat from the oven (or if it's not ready place it on a  lower shelf) and turn the oven up to the above temperature. Spoon two tablespoons of beef fat into the roasting tin and allow it to pre-heat in the oven. When the oven is up to temperature remove the  tin, using an oven glove, and place it over direct heat (turned to medium). Then, when the fat begins  to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a  high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.Serve it cut into squares presto pronto.

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Pesto Mash

Delia Smith shows you how to make perfect mash in a step-by-step recipe.

Ingredients
For the basic recipe
450g/1lb potatoes (Désirée or King Edward)
50g/2oz butter
For the pesto mash
1x120g tub fresh pesto sauce
salt and freshly milled black pepper

Preparation method
Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.
When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then add the pesto and a seasoning of salt and pepper. Using an electric hand whisk, start whisking at a slow speed to break up the potatoes, then increase the speed to fast and whip them up to a smooth purée.
Now return the saucepan to a low heat and use a wooden spoon to turn the potatoes round until they become hot - about 1 minute - season, and now they're ready to serve.
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Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette

Equipment and preparation: You will need a spring-form cake tin, 23cm/9in in diameter.

Ingredients
For the base
110g/4oz white breadcrumbs
50g/2oz Pecorino Romano, finely grated (or parmesan)
25g/1oz butter, melted
freshly ground black pepper
For the filling
3 eggs, beaten
225g/8oz medium fat curd cheese
110g/4oz fromage frais
175g/6oz Roquefort
1 tbsp chives, snipped
4 spring onions, finely diced
salt and freshly ground black pepper (to taste)
For the pears in balsamic vinaigrette
4 pears, firm but ripe
1 clove garlic, peeled
1 tsp sea salt
1 tsp mustard powder
1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
freshly ground black pepper

Preparation method
Preheat the oven to 190C/375F/Gas 5. First of all make the base of the cheesecake by mixing the breadcrumbs and Pecorino Romano cheese together, then pour in the butter, adding a good grinding of pepper.
Press the crumb mixture firmly down all over the base of the tin, then bake in the preheated oven for 10-15 minutes. (This time will vary slightly, so it does need careful watching - the aim is for the base to be crisp and toasted. If it is undercooked it does not have the lovely crunchy texture so necessary to the finished cheesecake.) Then remove it from the oven and turn the heat down to 180C/350F/Gas 4.
Now make the filling. First beat together the eggs and curd cheese in a bowl, then stir in the fromage frais and seasoning. After that crumble the Roquefort fairly coarsely and stir it in, together with the chives. Pour the mixture into the tin and scatter the diced spring onion over the top, then place it on the high shelf of the oven and bake for 30-40 minutes or until the centre feels springy to the touch. Allow the cheesecake to cool and settle for about 20 minutes before serving cut into slices.
The pears in balsamic vinaigrette can be prepared up to two hours before serving. Thinly pare off the skins of the pears using a potato peeler and being careful to leave the stalks intact. Now lay each pear on its side with the stalk flat on a board, then take a very sharp knife and make an incision through the tip of the stalk. Turn the pear the right way up and gently cut it in half, first sliding the knife through the stalk and then through the pear.
Now remove the central core of each half, then, with the pear core side downwards, slice it thinly but leave the slices joined at the top. Press gently and the slices will fan out.
Make up the vinaigrette by crushing the clove of garlic and sea salt together with a pestle and mortar until it becomes a creamy paste. Now add the mustard and several grinds of black pepper. Work these into the garlic, then, using a small whisk, add the balsamic vinegar and then the oil - whisking all the time to amalgamate. Serve one pear half with each portion of the cheesecake, with a little of the vinaigrette spooned over.
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Red onion Tarte Tatin

Delia Smith wows with a savoury version of the classic French tarte tatin. Just leave it to work its magic in the oven.

Ingredients
1.15kg/2½lb red onions
25g/1oz butter
1 tsp caster sugar
6 thyme sprigs
1 tbsp fresh thyme, chopped
1 tbsp balsamic vinegar
salt and freshly ground black pepper
For the pastry
75g/3oz plain flour
50g/2oz plain wholemeal flour
50g/2oz soft butter
25g/1oz cheddar cheese
1 tsp fresh thyme leaves, chopped
2-3 tbsp cold water

Preparation method
Preheat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet as well.
Begin by preparing the onions, which should have their outer papery skins removed and then be cut in half lengthways from stem to root. After that, place the pan over a medium heat and, as soon as it's hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the base of the pan, cut side down. As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions.
When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in the vinegar. Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes. After that, cover the pan with foil and place it on the baking sheet on the shelf just above the centre of the oven and leave it there for the onions to cook for 50-60 minutes.
While the onions are cooking, make the pastry and this, if you like, can be done by mixing all the ingredients in a processor. When the mixture resembles fine crumbs, gradually add enough cold water - about 2-3 tbsp - to make a soft dough. Then pop the dough into the fridge in a polythene bag for 30 minutes to rest.
As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then, protecting your hands well, remove the pan from the oven and place it back on to the hob, increasing the oven temperature to 200C/400F/Gas 6. Then turn on the heat under the pan containing the onions to medium, as what you now need to do is reduce all the lovely buttery onion juices - this will probably take about 10 minutes, but do watch them carefully so that they do not burn. By this time you'll be left with very little syrupy liquid at the base of the pan.
While that's all happening, roll out the pastry to a circle about 25cm/10in in diameter, then - again being careful to protect your hands - turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden.
When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the plate on top of the pan, then turn it upside down, give it a good shake and hey presto - Red Onion Tarte Tatin! If for any reason some of the onions are still in the pan, fear not: all you need to do is lift them off with a palate knife and replace them into their own space in the tart. I think it's nice to serve this tart just warm with a few shavings of Parmesan sprinkled over.
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A soufflé Omelette With Three Cheeses and Chives

You will need a medium solid-based frying pan with a base diameter of 7 inches (18 cm).

Ingredients
3 large eggs
1 oz (25 g) mature cheddar, finely grated
1 oz (25 g) parmesan (Parmigiano Reggiano), finely grated
1 oz (25 g) gruyère, finely grated
1 heaped tablespoon finely snipped chives
½ oz (10 g) butter
salt and freshly milled black pepper

Preparation method
Preheat the grill to its highest setting forminutes and have a warm plate ready.
First separate the eggs - yolks into a small bowl and whites into a squeaky-clean large bowl; it helps if you separate the whites singly into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest. Now beat the egg yolks with a fork, seasoning well with salt and pepper. Next put the pan on to a low heat to warm through.
While that's happening, whisk the egg whites with either an electric hand whisk or a balloon whisk, until they form soft peaks. Next add the butter to the pan and turn the heat up. Then, using a large metal spoon, quickly fold the egg yolks into the egg whites, adding the cheddar, half the parmesan and the chives at the same time.
Then, when the butter is foaming, pile the whole lot into the pan and give it a good hefty shake to even it out. Now let the omelette cook for 1 minute exactly. Then slide a palette knife round the edges to loosen it, sprinkle the grated gruyhre all over the surface and whack the omelette under the grill, about 4 inches (10 cm) from the heat. Let it cook for 1 more minute, until the cheese is melted and tinged golden. Next, remove the pan from the heat, then slide the palette knife round the edge again. Take the pan to the warmed plate, then ease one half of the omelette over the other and tilt the whole lot out on to the plate. Scatter the rest of the parmesan all over and serve immediately.
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Eggs en Cocotte with Morel or Porcini Mushrooms

Equipment: You will also need four ramekins with a base diameter of 3 inches (7.5 cm), 1½ inches (4 cm) deep, well buttered, and a baking tin measuring 11 x 8 inches (28 x 20 cm), 2 inches (5 cm) deep.

Ingredients
4 large, very fresh eggs
½ oz (10 g) dried morels or porcini
3 shallots, peeled and finely chopped
4 oz (110 g) dark-gilled flat mushrooms, roughly chopped
¼ whole nutmeg, grated
1 oz (25 g) butter
salt and freshly milled black pepper
3 rounded tablespoons crème fraîche , half-fat crème fraîche or Greek yoghurt

Preparation method
Start by soaking the morels or porcini about 30 minutes ahead of time. Place them in a bowl with 5 fl oz (150 ml) boiling water and leave them aside to soak. After that, strain them in a sieve and squeeze them to get rid of any surplus water. (You can reserve the soaking water, which can be frozen and is great for soups and sauces.) Set aside 4 pieces of the morels or porcini and put the rest in a food processor, along with the shallots, flat mushrooms, nutmeg and salt and freshly milled black pepper. Process until finely chopped.
Heat the butter in a small saucepan. When it starts to foam, add the chopped mushroom mixture and, keeping the heat low, let it cook very gently, without a lid, for 25-30 minutes; the idea is that any excess liquid will evaporate and leave a lovely, dark, concentrated mixture.
All this can be prepared in advance, but when you're ready to cook the eggs, start by pre-heating the oven to gas mark 4, 350°F (180°C) and boil a kettle. Gently re-heat the mixture and, stirring in 1 rounded tablespoon of the crème fraîche or yoghurt, divide it between the ramekins, making a small indentation where the egg will be placed. Now break an egg into each one and season. Stir the rest of the crème fraîche or yoghurt around to loosen it, divide between the dishes, then spread it gently over the eggs using the back of the spoon or a small palette knife.
Heat the butter in a small saucepan. When it starts to foam, add the chopped mushroom mixture and, keeping the heat low, let it cook very gently, without a lid, for 25-30 minutes; the idea is that any excess liquid will evaporate and leave a lovely, dark, concentrated mixture.
All this can be prepared in advance, but when you're ready to cook the eggs, start by pre-heating the oven to gas mark 4, 350°F (180°C) and boil a kettle. Gently re-heat the mixture and, stirring in 1 rounded tablespoon of the crème fraîche or yoghurt, divide it between the ramekins, making a small indentation where the egg will be placed. Now break an egg into each one and season. Stir the rest of the crème fraîche or yoghurt around to loosen it, divide between the dishes, then spread it gently over the eggs using the back of the spoon or a small palette knife.
Place a piece of the reserved morels or porcini on top of each ramekin, then place the ramekins in the baking tin, pop the tin on the centre shelf of the oven and add enough boiling water to the tin to come halfway up the sides of the dishes. Now let the eggs bake for 15 minutes if you like them soft and runny, or 18 minutes if you like them more set. Either way, bear in mind that they go on cooking in the dishes as they leave the oven and reach the table. These are lovely served with slices of wholemeal bread and butter.

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Canadian Buttermilk Pancakes with Maple Syrup

Canada is where this profoundly unique syrup made from the sap of maple trees is made, and these are the pancakes that a certain Madame Lafond made for me when I was in Quebec; delightfully easy but tasting so light and fluffy.

Ingredients
4fl oz/120ml buttermilk
5oz/150g plain flour
½ level tsp baking powder
pinch of salt
3 large eggs, beaten
about 1-2oz/25-50g lard
To serve
lots of pure maple syrup and crème fraîche

Preparation method
First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.
Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.
They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.
Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.
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