Recipe collections

Cote de boeuf is a rib-eye steak on the bone, also known as tomahawk steak. This is a simple recipe for a sparingly seasoned, seared and roasted cote de boeuf, ideal for sharing.

Courgette and spinach tian with garlic, pine nuts and cheese. Make a note of the courgette treatment – that’s how this boring vegetable needs to be handled. Squeeze the living daylights out of it and it might just be vaguely tasty.

Savoury sourdough couronne bread, crusty French round bread made from San Francisco-style sourdough. Sourdough starter sponge in the evening, crown shaped bread early next afternoon!

Couscous with asparagus chunks, toasted pistachio nuts and fresh herbs, it’s a warm salad of perfectly matching ingredients.

Cranberry and walnut bread made with fresh or frozen cranberries, chopped walnuts and orange juice and zest, it has intense flavour, gorgeous cranberry tang and crunchy sugar topping.

Thick and flavoursome cranberry butter is like cranberry sauce on steroids and it can be used as jam, jelly or confiture too. There's no dairy in fruit butters!

Sticky cranberry gingerbread cake with molasses and maple syrup. Easy to make, sweet, spicy and tart, it's just perfect for the festive season.

Creamy chicken with mushrooms and leeks; one pan dish great with pasta. Tender chicken pieces cooked in creamy sauce, with caramelised leeks and mushrooms.

Creamy mushrooms, lovely on toast, on pasta or as a side dish, paired with steak. An easy recipe for velvety creamy and garlicky shiitake mushrooms.

Oven baked creamy orzo pasta with wild chanterelle mushroom topping is a wonderful vegetarian main course or a luxurious side for Italian chicken or veal.

Crème fraiche pound cake flavoured with vanilla, baked in two mini loaf tins. Simply adorable – with crème fraiche icing too.

Crispy fried chicken with a spicy rub, extra crunchy in coating of cornmeal and panko breadcrumbs. It’s interesting how words can change the taste of food. An astonishingly awful lot of people react negatively not as much to the taste of a dish but to its name.

Crispy ginger beef noodle stir fry with pickled radish is Tom Kerridge’s take on a takeaway-style ginger beef and it’s amazing. Skip noodles for a low carb version.

Crispy pork mince, kidney beans and Romaine lettuce salad with mixed toasted seeds. Caramelised pork crumbs are the best thing since crispy bacon!

Crispy fried minced pork with noodles or called 'ants climbing a tree' in Sichuan cuisine. Traditionally glass vermicelli, my recipe is for egg noodles, so the poor ants have more traction!

Crispy rice with chorizo and mushrooms blasted under the grill for super-crunchy breadcrumb and Parmesan topping. A dish based on the paella theme but ten times easier.

Crispy popping chickpeas and roasted red peppers, spiced with chilli flakes and fennel seeds, with butter or olive oil in the vegan version. It’s your new favourite dish!

Crispy tobacco onions, very easy, very tasty, they beat onion rings anytime. Why are they called tobacco onions? It's because of their colour and curly appearance.

Tomato rice with crispy cheese topping can be made with leftover rice. Spiced up with tomato and chilli, flashed under the grill, ready in 40 minutes even boiled from scratch.

The best homemade crunchy, crispy biscuits that melt in the mouth or when dunked in your tea. Made to taste like Fox’s Crunch and Creams, these are much better.

Crunchy puff pastry bites sprinkled with cinnamon sugar – an irresistible way of using puff pastry offcuts.

Crushed broad beans with garlic, mint and dill are a perfect summery side dish, and the best use of the larger, mature, late season beans.

How to cook and serve new potatoes? Lightly crushed, dressed with garlic, mint and dill with some chopped olives. The best new potatoes are Jersey Royal of course, but pick your own local ones if Jerseys are not available.

The best crusty Italian white bread made with a slow fermenting biga, Italian starter dough, following a recipe by Ottolenghi.

Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.

Cupcakes or muffins? Too elaborate to be called muffins, these are buttery cupcakes with crushed blueberries. Use fresh or frozen fruit for these lemon blueberry cupcakes, they will be delicious with either.

Cured duck breast meat, tonnes of umami flavour produced over three days with just salt and sugar. Homemade prosciutto, and it’s lean and healthy if you discard the skin.

Cured salmon, homemade gravlax, flavoured with fennel, caraway and lemon zest. Three minutes work, four days wait and you have an astonishing party starter or a sandwich filling. Good value too, obviously.

Dabo - traditional Ethiopian honey and milk bread. To make the Ethiopian yemarina yewotet dabo, which means honey and milk bread, beat the honey with the egg, salt and spices.

Date and nut squares, with chunks of Medjool dates and a mix of almonds, pecans and pistachio in rich, chewy batter. There’s a reason why these are called ‘food for gods’.

Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!

Date porridge is naturally sweet, prepared the night before and cooked within minutes into chunky, nutritious and kick-ass breakfast.

Easy deli style homemade rye bread leavened with yeast: it is perfectly possible to make deli style bread without a sourdough starter. Great for sandwiches and excellent for toasting.

Devil’s food cake with hazelnut praline and mascarpone cream is unbelievably good. Just the recipe for the next birthday occasion.

Easy dirty rice with minced pork and homemade Creole seasoning, a bomb of flavours and a healthy main course ready in about 40 minutes.

Dome cake made with genoise sponge filled with raspberry mousse and buttercream, for a very special occasion. You don't need a special tin - it's shaped in a bowl after baking.

Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert.

Doughnut cake, an old fashioned Bundt cake that tastes just like a giant doughnut. It's buttery and covered in crunchy sugar coating, but healthier than oil-fried doughnuts since it's baked in the oven.

Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.

Easy chocolate brownie, intense and fudgy but unbelievably quick to make. My best to date recipe for brownie is quite intricate, with beating eggs to a fluff and then folding and folding.

Fancy making Danish pastries without the fuss of laminating dough with butter? This is a revelationary shortcut to making Danish pastry the easy way, plus recipe for homemade apple and raspberry fillings.

Ebi fry, Japanese style breaded and deep fried shrimp with tonkatsu sauce. Ebi-furai can fortuitously be pronounced ‘ebi fry’ and that’s what it is: shrimp fry. It’s not katsu - I’ve spent some time around various websites featuring katsu, tonkatsu and such, only to find that there is no ebi katsu.

Fennel and gorgonzola fettucine - I love pasta. I could eat pasta every day, if it only didn’t contain carbs. Since it does (hell, what other reason it tastes so good?), it’s an occasional treat.

Fennel and spinach lasagne rolls, a pasta bake with salty feta mixed into mild fennel, and creamy spinach sauce as a background to the rolled up, stuffed lasagne sheets.

Fennel and Taleggio cheese pie with savoury crust made from scratch, this is an easy and excellent vegetarian comfort dish recipe.

Feta cheese, roasted grapes and crunchy walnuts are the perfect combination of juicy, sweet, crunchy and salty. It's a fantastic autumnal salad, to serve for lunch or as a starter.

Fideua, Spanish pasta dish with fish and seafood, is cooked exactly like paella: in an enormous pan, only with short vermicelli pasta replacing rice.

Filipino beef tapa with brown rice, sweet and sharp marinated beef strips, stir fried and served as part of a breakfast dish of tapsilog.