Delia Smith's Winter Collection: 150 Recipes For Winter by Delia Smith

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    • Categories: Stocks; Winter; Vegetarian
    • Ingredients: onions; celery; carrots; bay leaves; black peppercorns; parsley
    • Categories: Stocks; Winter
    • Ingredients: onions; chicken giblets; celery; carrots; bay leaves; black peppercorns; parsley
    • Categories: Winter
    • Ingredients: Parmesan cheese; sandwich bread
    • Categories: Soups; Appetizers / starters; Winter; Vegetarian
    • Ingredients: chickpeas; coriander seeds; cumin seeds; red chiles; turmeric; coriander leaves; crème fraîche; green chiles
    • Categories: Soups; Main course; Winter; Vegetarian
    • Ingredients: milk; pumpkins; groundnut oil; vegetable stock; nutmeg; Gruyère cheese; crème fraîche; parsley; croûtons
    • Accompaniments: Croûtons
    • Categories: Soups; Appetizers / starters; Winter; Polish
    • Ingredients: pork belly; carrots; bay leaves; parsley; beetroots; sour cream
    • Accompaniments: Croûtons
    • Categories: Soups; Appetizers / starters; Winter; Vegetarian
    • Ingredients: parsnips; groundnut oil; stock; apples; coriander seeds; cumin seeds; green cardamom pods; turmeric; ground ginger
    • Accompaniments: Parsnip crisps
  • show
    • Categories: Soups; Main course; Winter
    • Ingredients: black beans; pancetta; carrots; swede; cumin seeds; Tabasco sauce; coriander leaves; chicken stock; crème fraîche; limes; tomatoes; red onions; green chiles
    • Accompaniments: Black bean salsa
    • Categories: Dips, spreads & salsas; Winter; Vegetarian
    • Ingredients: black beans; tomatoes; red onions; green chiles; coriander leaves; limes
    • Accompaniments: Black bean soup with black bean salsa
    • Categories: Soups; Main course; Winter
    • Ingredients: milk; smoked haddock; bay leaves; quail eggs; parsley
    • Categories: Soups; Main course; Winter; Italian
    • Ingredients: shallots; pancetta; cannellini beans; celery; parsley; thyme; rosemary; bay leaves; chicken stock
    • Categories: Soups; Main course; Winter; Middle Eastern
    • Ingredients: lamb legs; coriander seeds; cumin seeds; ground allspice; chile powder; tomato purée; green chiles; lamb stock; chickpeas; couscous; parsley; mint; pita bread
    • Categories: Soups; Main course; Winter; French
    • Ingredients: onions; beef stock; dry white wine; Cognac; baguette bread; croûtons; Gruyère cheese
    • Categories: Appetizers / starters; Winter; Italian
    • Ingredients: shallots; San Daniele ham; pecorino Romano cheese; thyme; balsamic vinegar
    • Categories: Pies, tarts & pastries; Appetizers / starters; Winter; Vegetarian
    • Ingredients: Parmesan cheese; dried porcini mushrooms; red onions; chestnut mushrooms; field mushrooms; parsley; eggs
    • Categories: Pasta, doughs & sauces; Main course; Winter
    • Ingredients: eggs; spaghetti pasta; pancetta; pecorino Romano cheese; crème fraîche
    • Categories: Salads; Main course; Winter; Vegetarian
    • Ingredients: Puy lentils; walnuts; bay leaves; red onions; thyme; dry mustard; balsamic vinegar; walnut oil; rocket; goat cheese
    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Russian
    • Ingredients: buckwheat flour; easy-blend yeast; crème fraîche; smoked salmon; dill
    • Categories: Appetizers / starters; Winter; Vegetarian
    • Ingredients: Camembert cheese; carrots; celery; mace; bay leaves; black peppercorns; breadcrumbs; parsley
    • Accompaniments: Fresh date and apple chutney
  • show
    • Categories: Salads; Appetizers / starters; Winter; Vegetarian
    • Ingredients: cos lettuce; apples; rocket; crème fraîche; hard apple cider; croûtons; Camembert cheese

Notes about this book

  • Jillwill on May 24, 2011

    The black bean soup with salsa is to die for!

Notes about Recipes in this book

  • Meatballs in goulash sauce

    • wester on September 21, 2014

      Uninspired goulash sauce - why do so many people think you can make goulash without caraway? The suggestion of noodles with butter and poppy seeds was nice though.

    • BrownsEatWell on October 18, 2020

      Scales up for parties really well, personal choice make it a little hotter as all recipes of this type of sauce taste best the next day but don’t add sour cream. Family favourite.

  • Chunky marmalade bread and butter pudding

    • RosieB on August 21, 2017

      This was easy and delicious. I had just made a batch of Seville orange marmalade so this recipe was perfect. Lots of nice crunchy buts, nice soft custard and the candied peel was a great addition. There is no doubt about Delia. An old cook book but lots of great recipes.

  • Steamed treacle sponge pudding

    • adrienneyoung on December 08, 2021

      A wonderful deepest-winter, darkest-night dessert. Simple, warming. With cream, it’s like a big hug in a bowl.

  • Tiramisu

    • FJT on May 01, 2021

      I made a few minor changes just because of what I had in the cupboard: Cointreau instead of rum and salted caramel chocolate instead of plain chocolate. I also omitted the cocoa powder as it didn't seem necessary. This was easy to assemble and delicious. I would happily make again once we've worked off all the calories!

    • sharifah on January 02, 2012

      Best tiramisu recipe ever! No other tiramisu recipe beats this one, even better than most Italian restaurants

  • Luxury fish pie with rösti caper topping

    • FJT on April 13, 2021

      After reading Foodycat’s comments I skipped the rösti topping and opted for mash with chopped capers. I don’t think my potatoes would have worked for rösti anyway! Nice pie.

    • Foodycat on July 09, 2014

      The roesti topping didn't work for me at all.

  • Prawn cocktail 2000

    • sharifah on August 25, 2013

      This was nice. I didn't use the home made mayonnaise in the previous recipe to make this dish, I used Hellman's mayonnaise mixed up with the dressing ingredients until it tasted right and the consistency looked OK. I would make this again.

  • Home-made mayonnaise

    • sharifah on August 25, 2013

      What a disaster. I made this first time with a food processor, despite Delia saying use an electric hand whisk. I didn't think it would matter....but the mayonnaise ended up looking like yellow oily water, so it went down the sink. Annoyed with the failure, I did it again, exactly as Delia said with an electric hand whisk....and it curdled. But Delia said don't worry...add another egg yolk, and use your curdled mixture again and it would put itself right. Nope!! It didn't. And the second batch went down the sink too! I couldn't get this recipe to work.

    • Crumbles on January 19, 2023

      Patience is a virtue and after a few failed attempts and several years I was determined to crack this. And I did! Once I had the knack and followed the method to the letter it all came together beautifully. I realised it was my own fault for not being very very patient for the first minute. Since this revelation, I now make my own mayo once a fortnight. My friends look at me sideways with that strange expression as if to say 'why is she getting so excited about a salad dressing'. Only those who know and understand and also make their own get this. Joy of joys!

  • Hot cross buns

    • veronicafrance on April 07, 2012

      Why is this recipe in Delia's winter book? Heaven knows. Anyway, my results were good; I'd make two changes next time: 1. Make the dough a little softer, either by adding more water or substituting some plain flour for part of the bread flour, so that the buns rise better; it was a little too firm and hence took longer than advertised to rise. 2. Use almond paste for the crosses. The flour and water paste Delia uses comes out terribly tough, bordering on inedible.

  • Blinis with smoked salmon, crème fraîche and dill

    • veronicafrance on January 02, 2014

      This is my go-to recipe for blinis -- it's very good, although you do need to plan ahead. However, it makes a lot, and they reheat and freeze really well wrapped in foil. You can eat them for breakfast with salted butter/honey too.

  • Pepper-crusted monkfish with red pepper relish

    • veronicafrance on February 09, 2013

      This was OK, but the red pepper relish was nothing special. Romesco sauce would have been better.

  • Vegetarian moussaka with ricotta topping

    • veronicafrance on December 05, 2011

      I'm not completely vegetarian, but I prefer this to moussaka made with lamb; it's just as substantial and comforting, but much less greasy. It's quite a lot of work, but I always make two dishes and freeze one uncooked.

    • Hellyloves2cook on August 31, 2012

      One word- delicious!, My mother made this for me years ago and it has now become a much used recipe in my house.

  • Pesto mash

    • veronicafrance on February 09, 2013

      Not bad, if you want a change from plain mash. It's a good option for mashing potatoes without a masher :)

  • An authentic ragù Bolognese

    • j_h on April 05, 2015

      You can leave the chicken livers out if they're not your thing - but they do add an extra depth. I've made it with and without the chicken livers, and although not a big offal fan, I prefer this with.

    • Jesmondgirl on March 15, 2022

      I whizz the liver in a processor before cooking it so it is not discernible but adds depth to the flavour.

    • cook_fresco on October 04, 2021

      I've also made both ways and much prefer without chicken livers! I use more bacon instead. This is my go to bolognese recipe in the colder months: delicious and never lasts long. Very rich and more-ish. Careful not to scorch it in the oven: check after 2 1/2 hours, stir, 3 hours total is usually enough.

  • Marinated cucumber and sesame salad

    • KarinaFrancis on January 11, 2015

      This was just OK, I didn't like the sake in the dressing so I added more mirin. I will stick with Fushia Dunlop when it comes to Asian cucumber salads.

  • Apple sponge puddings with mincemeat topping and real custard

    • danibattle on November 12, 2017

      One of my fave recipes to use up that little bit of mincemeat in the jar

  • Broccoli soufflé with three cheeses

    • danibattle on February 14, 2021

      One of my favorite recipes as it's infinitely adaptable

  • Libyan soup with couscous

    • Carol.Furness on July 19, 2014

      I love this soup. Very tasty. A meal in a bowl.

  • Fallen chocolate soufflé with Armagnac prunes and crème fraîche sauce

    • Foodycat on August 26, 2018

      Worth splurging on armagnac for.

  • Venison sausages braised in red wine

    • Botanybird on October 01, 2020

      Excellent recipe! Very tasty and satisfying. Great with mash.

    • Shepherdabi on February 23, 2021

      As it was Lent we replaced wine with rich beef stock pot. Used dried porcini mushrooms and added the soaking liquor. And added dried green lentils rather than having mashed potatoes for more fibre and less fat. Worked well.

  • Braised steak in Madeira with five kinds of mushrooms

    • Pamsy on December 03, 2022

      I only used chestnut mushrooms but otherwise followed the recipe. Really enjoyable served with mash and sauteed kale. Takes 3 hours in the oven, but you're free to do other things.

  • Venison steaks with cranberry Cumberland sauce

    • Pamsy on June 20, 2019

      Easy, quick and tasty recipe. Used redcurrant jelly instead of cranberry and wholegrain mustard instead of powder. No shallot so used medium onion and blitzed in the food processor. Make the sauce in advance and then it only takes minutes to cook the steaks.

  • Chocolate bread and butter pudding

    • BasicStock on March 26, 2017

      A fantastic recipe. The bottom is silky and custardy, the top crunchy. Great for chocolate lovers and great for entertaining as you let it sit in the fridge for 48 hours before baking.

  • Braised steak au poivre in red wine

    • angrygreycat on January 14, 2023

      Really lovely Pot roast type recipe. I would use more black pepper next time to give more of the au poivre flavor (or maybe my peppercorns were not that strong?) Will make again.

  • Pork stroganoff with three mustards

    • angrygreycat on January 27, 2023

      I loved the idea of this but the pork was bit tough? Maybe it was the pork or maybe it was me not really sure. I would perhaps try it again.

    • ellwell on November 19, 2022

      This was really good. My husband wants me to put it in the “keeper” file. I think he was happy I am not making Asian or Middle-eastern food tonight. The sauce was finger-licking good, and we ate past the pain like good food athletes. I’m pretty sure my dry mustard was past its prime, so I added a tad of hot sauce to pump up the flavor. It benefits from a lot of added salt and pepper. Give it a try!

  • Parmesan-coated fish with walnut romesco sauce

    • Clog on March 07, 2023

      I made this with haddock. Don't skimp on the romesco sauce. It looked and tasted like nothing until it was on the plate and being eaten. The combination of flavour between the fish and the sauce was heavenly. The leftover sauce matured very nicely as the ingredients had a chance to combine more, suggesting it is well worth making the sauce in advance.

  • Hung Shao pork with stir-fry greens

    • Clog on November 06, 2023

      I'm not sure how heavily this is adapted for British tastes and available ingredients at the time the book was published - some time ago - even though she says it's based on a dish Ken Hom cooked for her. Still, it's Delia: tasty and reliable.

  • Sautéed caramelized fennel

    • ellwell on November 19, 2022

      This is a delicious side. It ends up have a sort of apple-y flavor profile. It would be good with poultry. It tastes light and complex and would be good served with a sophisticated meal.

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  • ISBN 10 0563364777
  • ISBN 13 9780563364771
  • Linked ISBNs
  • Published Oct 05 1995
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

Delia Smith is a British phenomenon--her books have sold millions of copies, her BBC specials have endeared her to thousands of viewers, and her name is as recognizable as Julia Child's. She is the master of sophisticated home cooking, and, as her millions of fans have come to expect, Delia Smith's Winter Collection is written to reassure the least experienced cooks while offering inspiration to the more adventurous. Her recipes are inventive and elegant yet utterly trustworthy and easy to follow. Once they are shared here in the United States, her name will surely become synonymous with the pleasures of a warm house on a winter's night, comfortable rooms aglow with firelight, and the unmistakable smells of home.

This delectable Winter Collection is a joyful celebration of the season, rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food. With fragrances and flavors from all over the world, these recipes are guaranteed to bring a little sun into your kitchen and add an elegant flair to winter's cozy foods: Bread and Butter Pudding with the tang of Seville oranges and Oven-Baked Wild Mushroom Risotto brimming with the rich tastes of Italy. As always, Smith shows us new and simple methods to release the fullest flavors, whether it's by oven roasting to concentrate the essence of a dish, or by a unique blending of ingredients to transform even the simplest creations, such as Black Bean Chili with Avocado Salsa, Warm Lentil Salad with Walnuts and Goat Cheese, or Roasted Fish Topped with Sun-Dried Tomato Tapanade. She shares such classic selections as Red Onion Tarte Tatin and Autumn Lamb Braised in Beaujolais. She shows her originality with Beef in Designer Beer, Libyan Soup with Couscous, and Grilled Autumn Fruits with Sabayon Cider Sauce. And, finally, she enchants us with an array of truly indulgent desserts, such as Fallen Chocolate Soufflé with Armagnac Prunes and Crème Fraiche Sauce, and Apple Crèpes with Calvados.

The recipes in Delia Smith's Winter Collection combine the most flavorful ingredients with brilliant techniques for easy preparation and mouth-watering photographs to guide you. Delia Smith is a charming and experienced companion, and, with her at your side, winter in your kitchen will never be the same.

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