Recipe collections

Chocolate hot cross buns with sticky glaze and white chocolate crosses are messy to eat, difficult to toast and absolutely irresistible this Easter! Flavoured with cocoa and of course the 'hot' spice mix, with a crunch of cacao nibs.

The easiest chocolate mousse dessert, whipped ganache flavoured with Grand Marnier. I’m offering the grownup version here: darkest chocolate, Grand Marnier; but it’s made just as well with milk chocolate and no alcohol, or even white chocolate (skip sugar in both cases).

Chorizo and sweetcorn filo pastry pie with a cheesy layer of ricotta and cheddar mix is a delicious weekend family brunch dish or a dinner party centrepiece.

Traditional Christmas fruitcake, my family recipe going back three generations. Polish Christmas keks, teacake or fruitcake, is lighter and more delicate than its English counterpart, though its name is derived from English Christmas cake.

Dutch gingerbread biscuits, speculaasbrokken, thick and chunky. They are the easiest Christmas cookies, baked in a large slab decorated with almonds.

Chunky ratatouille with chicken, a carnivore's twist on Provencal classic. It's the perfect protein+fibre combo, made in one pot and baked in the oven.

Chunky salmon burgers with capers, mint and dill, are best served with chilli yoghurt dip. The bun is optional.

Chunky vegetable lasagne, with peppers, courgettes and tomatoes. Coated with creamy white sauce with mozzarella layer, it will cook to a bubbling, gorgeous perfection.

Cinnamon buns prettily shaped into twisty knots, in the style of Swedish kanelbullar: not too sweet, fragrant with cardamom and cinnamon and absolutely irresistible.

Cinnamon and raisin buns rolled up from challah dough are not too sweet and perfect for breakfast. Assemble, freeze and get in the oven the night before for a breakfast treat!

Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?

Cinnamon twist star bread, inspired by kanelbullar, Swedish cinnamon buns. A giant kanelbulle twisted into a star bread shape, with cinnamon, apple and chocolate fillings. It tastes as good as pretty it looks!

Classic Caesar with chicken, bacon, Parmesan croutons and anchovy dressing. Anyway – nice and not too anchovy dressing, best ever croutons, meaty fresh lettuce and good quality roast chicken.

Clotted cream is thickened cream made by long and slow heating double cream in a shallow dish. And you can easily make it at home!

Coconut angel food cake, with a zesty touch of lime flavour. Angel food cake base, whipped coconut cream filling and toasted coconut flakes to decorate.

Colomba di Pasqua, Easter Dove is the traditional Italian cake baked for Easter in cases shaped like a dove. A gorgeous, almond studded and orange flavoured colomba is perfect for Easter Sunday.

Compound butter in three flavours: herb lemon butter perfect for steak, chilli crisp butter to transform cooked vegetables and chive butter, dreamy on baked potatoes.

Jumbo pasta shells, conchiglioni, stuffed with ground beef and baked with mozzarella and parmesan. There are only so many things you can do with minced meat; and depending on whereabouts you are, the flavourings, additions and textures will change subject to available produce.

Conchiglioni, jumbo pasta shells, filled with ricotta and walnuts and baked in tomato sauce. Vegetarian filling of three cheeses with herbs and a walnut crunch take a little time to prepare but the result is worth every second.

Corn on the cob with tahini butter: steamed to perfection in the microwave, slathered with tahini butter, the easiest and the tastiest ear of sweetcorn you’ll ever have tried!

Corn ribs from the oven, with homemade dukkah, just like the ones served at Ottolenghi’s Rovi. It’s totally a snack du moment – and de toujours, I hope.

Fresh corn, bacon and avocado salad with crumbled feta and furikake seasoning, on a bed of iceberg lettuce: one of the best main course salads ever.

Cornmeal shortbread with lemon flavour, meltingly tender and gluten free. Cut your favourite cookie shapes, bake till barely coloured and dip in your tea for a classic dunking experience!

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.

Crab salad with spring onions and radishes, served in lettuce leaf boats garnished with avocado slices. That's an elegant starter or a tasty sandwich filling.

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.

Creamed Swiss chard cooked over low heat has incredible depth of flavour and velvety texture. And it’s still marvellously nutritious!

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 fettuccine with roasted mushrooms, delightfully easy and amazingly tasty. Cooked down cream makes sauce and oven roasted mushroom slices are stirred into the pasta.

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.

Creamy Savoy cabbage is quick, easy and deliciously nutritious, made with crème fraiche for a lighter flavour and seasoned with caraway and fresh dill.

Homemade Easter creme eggs with filling made from buttery icing. Just like Cadbury's mini creme eggs, with white and yellow filling, made from milk chocolate melted into egg moulds.

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

Crispy chorizo potatoes, slices of leftover cooked new potatoes crispened in flavourful chorizo fat, that’s the best way to use up yesterday’s boiled potatoes.

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.