Breton butter biscuits (sablés bretons or galettes bretonnes) are Breton shortbread so delicate it melts in the mouth. These Breton butter cookies are easy to make and very satisfying.
Bridge rolls or finger rolls are fluffy and soft, rich and almost brioche-like. Fresh yeast, full milk, eggs and butter make them into the loveliest mini dinner rolls.
Simple brine for juicy festive turkey, advice on roasting times and a recipe for the best gravy - that's all I want for Christmas.
Buttery and barely sweet brioche, home baked breakfast fit for a king. Paper-thin glossy crust and the softest, meltiest crumb hiding inside, waiting only for a lick of good jam.
Fluffy and rich brioche rolls made with Japanese milk starter, tangzhong, proved overnight for rich flavour. Well suited for fine dinner and for a bacon butty.
Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. And new beans need just 5 minutes to cook!
Broccoli frittata starts on the hob and finishes in the oven. With cheese and a little crème fraiche in the egg mix it’s fluffy and very satisfying.
Crispy smoked bacon with a mustard and brown sugar glaze. Talk about moreish – this glazed bacon makes the most moreish nibble in the world.
Bucatini pasta with creamy Alfredo sauce, peas and spinach. Bucatini is thick spaghetti-like pasta shape and it goes well with Alfredo sauce, a sprinkling of Parrmesan and a handful of peas..
Bulgogi, Korean marinated grilled beef wrapped in a lettuce leaf. This is the ultimate fast food: wholesome and no-carb and no-salt! And a fusion version: instead of loading the grilled meat into lettuce leaves, pack them into pitas, top with lettuce and sauce and you can have an Asian/Middle Eastern experience.
Burger wellingtons with mushrooms and shallots wrapped in puff pastry, an easy version of beef Wellington. It’s a fancy dish for dummies, it’s your Valentine’s Day dinner this year.
Burnt white chocolate blondie with cherries and pistachios, fudgy squares of bliss. I simply pity everyone who will never try one of these.
Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy. A dish fit for a king and it’s ready in half an hour.
Butter Stollen, German Christmas bread, at its most indulgent. Two kinds of Stollen in one recipe: packed with fruit and almonds, and swirled with smooth nut filling.
Buttermilk fried pork fillet cutlets seasoned with mustard and marjoram. Pork tenderloin brined in buttermilk and shallow fried in cornmeal coating.
Five-spice butternut squash in cheesy custard is precisely the treatment the squash needs to be a great dish. No surprise, it’s a recipe from Ottolenghi.
Cabbage lasagne, a vegetarian dish of pasta layered with a filling of lightly cooked cabbage with tomatoes. Surprisingly flavourful and delicious!
Cabbage with bacon, tomatoes and mushrooms is a delicious main dish, served with plain pasta or potatoes. It can also be a hearty side dish, to go with fish or chicken.
Camembert en croute: baked Camembert wrapped in homemade shortcrust pastry. A divine cheese parcel in cornmeal shortcrust with Cheddar and thyme. Who doesn't love baked cheese?
Caramelised courgettes with basil and garlic: is it a sauce, a condiment, a side dish? All of those and more.
Caramelised fennel slices sautéed in a pan with maple syrup and white balsamic vinegar. The best way of cooking fennel, it makes an exquisite side dish, or a lovely starter served with a chunk of crusty bread.
Caramelised leek and Cheddar tart on shortcrust pastry, homemade or shop bought, is a fabulous, easy dish, as good to serve warm as it is cold.
Caraway and parmesan pain de mie - soft crusted sandwich loaf with fantastic flavour. Pain de mie means a soft crust loaf, ideal for sandwiches, and it’s traditionally baked in a loaf tin closed with a lid.
Carbonara pasta bake, with bacon, Pecorino and egg yolks. No cream added and only a little cheese make the dish a little skinnier but just as delicious.
Carrot cake, simple and easy but unconventionally filled with apricot jam and decorated with chocolate ganache. Classic carrot cake with a zing!
Cassoulet - the ultimate comfort dish, with duck and pork. Pork belly provided the fat, a little bacon a little smokiness; and I sprinkled breadcrumbs over the casserole as well as the serving bowls.
Sharing steak cooked in the oven on a cast iron pan, served with Roquefort butter. I can’t quite work out what makes this cooking method so effective but it is that.
Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.
Vegetarian Wellington, with mushroom and spinach layer around baked celeriac centre. Easy to make ahead, even easier to make it vegan: just use vegan pastry and skip the butter.
Fresh chanterelles sautéed in a little butter, piled on thick slices of toasted bread, make lunch, starter or a snack fit for gods. Scottish or French chanterelles, sunny yellow wild mushrooms, are autumn’s best.
Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.
Best beer and Cheddar bread rolls, and this recipe is truly easy. Turning water into wine? Naah, beer into bread! That bottle of ale no one is keen on can be put to good use.
Cheddar and spring onion torpedo rolls. So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days.
Cheese and mushroom omelette is a quick and easy breakfast or lunch dish. Beat the eggs well and work quickly for a perfectly fluffy omelette.
The best cheese biscuits with flaky, shortcrust pastry made from scratch, swirled around copious quantity of grated cheese. Much better with cream cheese pastry than puff pastry and not nearly as greasy.
The best cheese fondue, smooth as velvet and comforting as a blanket. This tastes absolutely fantastic. And so it should – it’s Heston’s recipe from the book ‘Heston Blumenthal at home’.
Crispy cheesy chicken nuggets triple coated with yoghurt, cheese and cornmeal are a treat not just for kids.
Sweetcorn tart with cheese topping on a crusty, cheesy base of pizza dough. Vegetarian and gorgeous, for lunch or dinner. Shop bough dough is OKAY.
Cherry and marzipan cake: a simple buttermilk cake batter with glace cherries and a layer of homemade marzipan. Result: stunning. Just try. And don’t you DARE use shop bought marzipan!
Cherry cream dacquoise is an exquisite cake which is far easier to make than you’d think. Almond meringue dacquoise layers filled with fresh cream and homemade candied cherries – and you can make ahead and freeze the dacquoise.
Chicken Fiorentina, or petto di pollo alla fiorentina. Chicken Florentine style, with creamy spinach sauce, is an easy and incredibly tasty dish, ready in minutes.
Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.
Chicken and mushroom pie with cheddar and thyme homemade crust. I think I’ve achieved almost perfection here, below, with my cheddar thyme pastry packed with chicken and porcini mix cooked from scratch.
Chicken and prawn paella, an absolutely foolproof recipe. For best results use paella rice, Bomba or Calasparra and an ordinary large frying pan.
Chicken chow mein takeaway style with crispy noodles: 'chow mein' means 'fried noodles'. With stir fried chicken and a salty touch of smoked ham, it's actually much better than takeaway.
Easy chicken Creole with chicken breast chunks and homemade Creole seasoning; best served with rice or plain tortilla chips.
Chicken enchiladas with green tomato salsa verde. The salsa can be shop-bought, very well, but if you have some green tomatoes – one easy thing to grow in England – you can try from scratch.
Crispy chicken Milanese with tarragon flavour, traditionally served with just a rocket salad. Marinate the chicken in buttermilk before coating in breadcrumbs, that’s the secret to extra crisp crust and succulent meat.
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