After a lovely family visit to her restaurant at the Norwich City Football ground, we felt we had to honour her contribution to the world of cooking. She had left a signed birthday card for Dad and after that he was as happy as Larry!  This recipe comes from Delias Vegetarian collection which can be found on her website. It's full of other delicious seasonal recipes that just want to make you stay at home and cook. Apologies to all Ipswich supporters but really there's no competition - is there?

Winter Vegetable Pie with a Parmesan Crust

8 oz (225g) each of butternut squash, celeriac, sweet potato and carrots -  cut into small cubes

8 oz sliced leeks

Freshly grated nutmeg

4 oz (110g) Gruyere or Emmental cheese – grated

1 egg beaten – to glaze

Salt

For the pastry

1 oz (25g) finely grated Parmesan

4 oz plain flour

Pinch salt

1 oz vegetable fat

1 oz softened butter

For the sauce

1.5 oz (50g) butter

1 medium onion, peeled and finely chopped

1.5 oz plain flour

1 pint (570ml) milk

Freshly grated nutmeg

1 tablespoon wholegrain mustard

2 oz Gruyere or Emmental cheese – grated

1 oz Parmesan, grated

1 dessertspoon each of finely chopped rosemary and thyme

Salt and freshly ground pepper.

Method

First of all place the butternut squash, celeriac, carrots and leeks in a steamer (the sweet potato is added later on). Pour in some boiling water from the kettle, add the freshly grated nutmeg and some salt, then cover and steam the vegetables for 10 minutes. Now add the chunks of sweet potato and steam for another 10 minutes, or until the thickest parts of the root vegetables feel tender when tested with a skewer. Then tip all the vegetables into a large bowl and allow them to cool.

Meanwhile, make the sauce and the pastry. For the sauce, melt the butter in a smallish saucepan and add the onion. When you've stirred it so that it's nice and buttery, let it cook on the lowest possible heat for about 20 minutes. It's important not to let it colour, so give it a stir from time to time. Now, using a wooden spoon, stir in the flour until smooth, then add the milk a little at a time, switching to a balloon whisk and whisking well after each addition. Now season the sauce with nutmeg and salt and pepper, to taste, and let it barely simmer for 5 minutes. After that, stir in the grain mustard, the cheeses and the herbs. Then leave to cool.

To make the pastry, first sift the flour with a pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the parmesan and then sprinkle in some cold water - about 1 tablespoon. Start to mix the pastry with a knife and then finish off with your hands, adding more drops of water until you have a smooth dough that will leave the bowl clean. Then pop the pastry into a polythene bag and let it rest in the fridge for 30 minutes.

When you are ready to cook the pie, preheat the oven to gas mark 7, 425°F (220°C). Carefully mix the steamed vegetables with the sauce and pile half of the mixture into a pie dish. Now sprinkle half of the Gruyere (or other cheese) from the filling ingredients over the top and then repeat with the remaining mixture and cheese. Next, roll the pastry out into a circle on a surface lightly dusted with a little extra flour, and as you roll, give it quarter turns to keep the round shape. Next, cut a 12 inch (30 cm) circle out of this pastry. Roll out the leftover trimmings and cut a ½ in (1 cm) strip to go around the edge of the dish.

Now dampen the edge of the dish with water and place the strip of pastry around the rim, pressing down well. Dampen the top of this strip and then transfer the circle of pastry, rolling it over the rolling pin, to the dish and press it lightly and firmly over the edges to seal. Next, using the blunt edge of a knife, knock up the edges, then flute them using your thumb to push out and your forefinger to pull in again. Then make a hole in the centre of the pastry lid to let the steam out, and brush the surface with beaten egg. Now place the dish on the baking sheet and bake it for 25-30 minutes on the centre shelf of the oven, or until the pie is bubbling hot and the pastry is golden brown and crusty.

Whether you approve or not the Wetherspoons Brand is making its' mark here in Suffolk. The controversial new one due to open in the beautiful Corn Exchange in Bury and the Willow Tree,  just opened in Stowmarket, specialise in budget food and drinks at remarkably low prices. I went to see for myself how Stow was getting on. It was packed on a Friday lunchtime - families with babies in pushchairs, office workers and lone drinkers. My daughter went to the bar and ordered two cokes. A male customer stopped her and asked if if she was on her lunch break, pulled a hip flask of rum from his pocket and offered her a shot in her coke!

I tried the Sweet Chilli Noodles.  Described on the menu as egg noodles tossed in a sweet chilli sauce with red peppers, spring onion, choy sum, bamboo shoots and carrots.  £3.30 for 356 calories.  What arrived was something called Yuk Yuk Yuk   so I saved those calories for another day.

From the London Ice Sculpture Festival at Canary Wharf, and there was lots of food too including jerk chicken wraps, curry, a cheese stall and huge meringues.

Thrifty nose to tail eating – well those of us who are from the farming community have been at it for years, but now everyone is doing it. More of us will be eating offal and the bony cuts of meat in pearl barley stuffed casseroles in 2012. Look out for lamb belly, hearts, tails, tongues and gizzards. Last year Waitrose announced that it was to expand its range to offer lamb heart, lamb and veal sweetbreads and veal tail, and pigs’ ears and ox cheeks are already appearing in restaurants everywhere. Now I have moved one of my local restaurants is called Brawn (there are lots of local restaurants - it's London - even the cinema is a recommended place to eat) and currently has braised lamb belly with bitter leaves, trotters and beans, and home-made pork scratching on the menu.

Eastern European food – shops are already appearing all over East Anglia and we have one in Bury. I’ve tried the flavoured beers and bought a very nice piece of smoked bacon. Look out for Polish, Hungarian and Russian dishes. We will be making more preserves and pickles just like they do and we already have sourdough bread.

Barbecue-ing  – Jamie Oliver has had a mixed response to Barbecoa – the menu has burgers, ribs and a very heavy barbecue sauce that isn’t as nice as my own home-made one. If you don’t know how to make barbecue sauce you need to learn it fast. Freshly made burgers in good bread stuffed with loads of salad and home-made pickles are IN whatever time of the year it is.

Sharing tapas style portions – goodbye three course meal, we are ordering five things and sharing them. This way, restaurants can make their portions a bit smaller, we don’t get so full and can still have a starter, main course and dessert – but between us. We used to just order two starters but now it’s official – it’s ok to share.

Casual dining – white cloths are going, counters are coming. We still want good service but without the formal dining. We don’t mind sitting at a large table with someone we don’t know and a great salt-beef sandwich from a van is fine.

Salted caramel, and churros with hot chocolate sauce – if you haven’t tasted either of these yet you should find or make some now.  The recipe for the caramel sauce (and printed labels so you can give it to all your friends) is here. Yes, she's a mom not a mum but I love the pictures - if you like Nigella she's got a food-porn version.