This week we were delving into Delia Smith’s “The Complete Cookery Course”. This is the version of the book that my dad bought my mum in 1984 and it is well and truly battered and loved. There are notes and inserts of paper for menus and commentary on things that worked and things that didn’t. We started with what is a real childhood memory for me: Braised Steak and Onions in Stout. My mum used to cook this regularly and it is an absolute classic comfort food. Mum always used to make it with Mackesson stout – a milk stout that is a little sweeter than guiness. Sadly our online shop didn’t have it so we used a stout from the Magic Rock brewery – a brewery in my home town. We paired it with mashed potatoes and Delia’s Swede with Bacon – kind of a mashed swede with lardons. This whole combo was wonderful. The sweetness of the swede with the salty smokey bacon accompanying the rich steak and gravy. A true classic and deservedly so.

Next up was Halibut with Bacon. The combination of the delicate halibut and the salty bacon was divine. Although not an obvious combination I do think this was particularly winning. Nice one Delia.

Finally, we ended the week with Chicken Paprika. This dish was a symphony of flavors, with the warmth of the paprika enveloping the succulent chicken. It was the perfect way to end our culinary journey with Delia Smith’s “The Complete Cookery Course”.