Striped pattern berry cake with buckwheat and almond flour. This is lovely, the sooner served after leaving the oven, the better, as with time the berries start to leach juice a bit and the thing looks much messier.
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.
Bulgur wheat pilaf with red peppers and raisins: cooked like rice pilaf but refreshingly different; looks like couscous but it’s more nutritious; whole grain of cereal but not slimy like barley. That’s my perfect grain!
Bulgur wheat salad with spicy chorizo and vibrant green runner beans. Lunch or dinner, just add a dollop of yoghurt, fresh mint and dill for perfect Middle Eastern – Spanish fusion.
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.
Fish poached in herby butter, a fantastic way to cook it. The fish is lovely, flaky and slimy, in a good way, not easy to overcook it and it has a lovely buttery flavour. Delishh
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.
Traditional Canadian butter tarts with raisins and maple syrup filling. Of all the contradictory recipes out there, butter tarts, the traditional Canadian treat, are the most confusing. You’d think there’s nothing to it: little pastry cases filled with butter and sugar mixture.
Simple buttered spinach sauteed with thinly sliced garlic. My favourite way of preparing spinach is the simplest: wilted, buttered and then buttered again. It must be fresh, picked off stems, young and tender leaves only. It’s so, so good I can have it on its own, and every other day.
Buttermilk fried pork fillet cutlets seasoned with mustard and marjoram. Pork tenderloin brined in buttermilk and shallow fried in cornmeal coating.
Breakfast American-style buttermilk pancakes, with optional blueberries. I’ve been having a buttermilk week. It started off with these pancakes, proceeded to simply exquisite fried chicken marinated overnight in buttermilk; via salad dressing with lots of dill and garlic and finishing with buttermilk island cake.
Light and moist scones with buttermilk and raisin, cut into triangles. You can replace buttermilk with yoghurt – but I’d strongly encourage giving a go as it makes for a nice crust and very moist crumb. These are a bit more cakey than the ordinary scones.
Vietnamese cabbage and prawn salad with nuoc mam dressing, layered on baked brown rice. The best salad bowls are a/ Asian and b/ contain cabbage.
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.
Calamari rings pan-fried with chorizo and spring onions. Squid is a cinch to cook, it just needs a gutsy flavour to go with it - like chorizo. My view is this is a match made in heaven.
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 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.
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.
Carne asada, a Mexican dish of marinated, grilled and thinly sliced beef. The fact is, marinade cooks things. It imparts flavour all right but we sometimes forget that’s not its only role – it tenderises tougher cuts.
Carrot cake, simple and easy but unconventionally filled with apricot jam and decorated with chocolate ganache. Classic carrot cake with a zing!
Tom Kerridge’s carrot cake energy balls are no-bake, no sugar, no nonsense bites made from goodness itself. Sweet with no added sugar, satisfyingly filling and easier to make than mud cakes.
Carrot cupcakes with orange buttercream frosting. Best cupcakes ever – adopted for Halloween because carrot cake mix is a/ comforting, b/ easy to make with kids...
Carrot and ginger cake, two of the best cake flavours together, with cream cheese frosting on top. Easy to make like all carrot cakes but the end result is stunning.
Carrot cake with a fancy twist - with oranges and pistachios, flavoured with tahini and pomegranate molasses, with cream cheese frosting. Posh carrot cake. Fancy carrot cake. Use your regular recipe 364 days a year but make THIS once for a special occasion.
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.
Roasted cauliflower parmigiana, cauliflower slices, parmesan and mozzarella layered with simple tomato sauce. A good veggie dish which actually tastes much better than you’d think.
Celeriac gratin - thinly sliced celeriac baked in cream, garlic and Gruyère cheese sauce. Adding cheesy sauce to most veg transforms them into something delishhh so celeriac gratin will work even for people not that keen on the knobbly brute.
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.
Oven roasted celeriac steak with sweet potato chips, vegetarian bliss with no meat substitutes in sight. And it’s made vegan with a simple tweak. Who needs Quorn?
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.
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.
Crunchy cheese and black pepper biscuits shaped like buttons. Crisp, peppery, with a hint of garlic. Only the button element arguably redundant, especially that it’s damn difficult to make these biscuits perfectly round and stay round whilst baking. I found the recipe in Short and Sweet by Dan Lepard.
An omelette is such a lovely dish and can take on such different forms that it’s easy to forget it’s just egg. Spinach omelette. Ham and cheese. Just cheese. Chorizo and beans. Throw in some peppers and potatoes and you have a tortilla.
Cheese biscuits or cheese straws made from Rugelach pastry rolled up with copious quantity of grated cheese. Lethal. Devastating. Deadly little things if you’re watching your weight. You can’t have just one.
Cheese bites made with rugelach pastry, with grated cheddar. Rugelach is the pastry base and it’s the easiest and nicest pastry in the world – just three ingredients, kneaded together by hand or in a mixer in no time at all and can be used in all kinds of products.
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.
Sweet potato tray bake with a lively topping of peppers, tomatoes, bacon and cheese. A one tray dish ready in under an hour.
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!
Sweet triple cherry buns - with jam, dried and glace cherries. The dough is gorgeous. My grandmother used to make this type of dough, stretch it, focaccia style, into the bottom of a large baking tray, then put fresh soft fruit on top and cover the lot in crumble.
Buttery cornmeal muffins with glace cherries, gluten free but wholly satisfying. Crunchy around the edges, and the jewelled glace cherries intersperse the rich yellow cornmeal crumb.
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.
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