Courgette loaf cake or what to do with courgette glut. Let’s be honest here: this is no Great Bake Off contest entry. It’s fairly bland, similarly to the vegetable; will benefit from vanilla, cinnamon, nutmeg, almond essence, lemon zest and whatever other flavourings you can think of.
Raw courgette ribbons marinated with lemon and tossed with raisins, almonds, pistachios and nori flakes – a gorgeous courgette salad made without spiralizer but just a vegetable peeler.
Couscous salad with chicken and red peppers - lovely salad. As with most salads, the ingredients may vary – depending on your fancy and the contents of the fridge. I like to add some kind of cooked, warm vegetables.
Crab salad with spring onions and radishes, served with acocado slices - the classic. The alpha male approach to crab is to grab a live crustacean and plunge it into boiling water, claws waving.
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.
Cranberry gingerbread cake, sweet and tart, spiced and festive. Totally perfect for those freaks like me who detest Christmas pudding and fruit cake.
Cranberry ketchup is a sweet, sour and salty condiment with a festive tang, excellent with roast meats instead of the usual cranberry sauce. Tomato ketchup is what springs to mind these days but it wasn’t always so - fish as above, mushroom in 18th century and even walnuts here and there.
Simple and easy cranberry sauce to serve with your turkey. It can be made well ahead of time as it stores well in the fridge. If you prefer it a little tarter, reduce the amount of sugar.
Jerusalem artichokes cooked in cream with garlic and tarragon, then baked au gratin style. This dish is supposed to be made with potatoes: sliced thinly, accompanied with herbs and garlic, a bit of onion, a bit of leek and – wait for this – cooked in cream. Literally. Boiled in copious quantity of double cream. Decadent or what?
Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.
One pan creamy chicken with leeks and mushrooms. Chicken template. Chicken archetype. Basically, you can chuck in any vegetables and seasoning you like or think will go with chicken and cream (which is just about EVERYTHING)...
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.
Another way to cook cabbage: crispy and caramelised. Brown cooked cabbage, Swedish style, simply fried down and baked, this method turns the vegetable into the perfect side dish.
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 and spicy roasted chickpeas with grilled peppers, a wholesome vegetarian lunch or dinner as chickpeas are an excellent source of protein and fibre.
Crispy tobacco onions - they had me at first bite. There weren’t too many bites to follow because the Former Onion Hater took care of most of the bowl. They go best with steak, chops and burgers – but you might just polish them on their own given a chance...
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.
Croissants made with overnight proving dough laminated with butter. If you’re lucky enough to be living in France you get them from your boulangerie, but actually there's nothing like the homemade thing in terms of flavour. Is it difficult?
Croquants aux amandes, French almond cookies. To be honest, I’m not entirely sure if these cookies should be crunchy or gooey. ‘Croquant’ suggests the former, meaning precisely that, but I found the ones baked a bit less nicer.
Crunchy, melting in the mouth biscuits, a bit like Fox’s Crunch and Creams only better. Crunchy is good when it melts in your mouth and tastes of butter and sugar - which is basically what the biscuit is made of.
Crunchy cabbage salad with chopped gherkins and vinaigrette dressing. Raw shredded cabbage is better than the best lettuce, and this salad recipe is the absolute go-to garnish for tacos, gyros, summer rolls and all dishes that want for a bit of crunchy flavoursome greenery.
New potatoes, lightly crushed to release the flavour, with sour, spicy and herby topping. Just boil them until tender, serve with plenty of butter and some dill – a must, marriage made in heaven. Tarragon or mint as an alternative.
Cupcakes with smashed blueberries and lemon zest. Whatever you call these, and I decided in the end to rechristen them ‘cupcakes’, they are damn nice.
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.
Curried mussels with saffron and ginger, steamed in light creamy sauce. No, I still don’t like curries. One of the very few dishes that revolt me, out there with mushy peas, kale, barley and any veiny, tendony, gelatinous meat.
Danish bagel wheels, savoury pastry pinwheels with sesame, poppy and almonds. A savoury twist on raisin wheels, these pastries are made the easy way: the laminating process, usually so troublesome, is shortened here by maturing the dough in the fridge for a couple of days.
Danish pastries with jam and raisin wheels - brushed with lemon icing. Just about the best thing ever – laminated dough. On average I bet people don’t realise that it’s actually simple bread dough enriched with butter.
Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!
Shortbread bars with date, orange and cinnamon filling. Sadly - this won't be about All Bar One, speed dating or trendy wine places. Shame, I know, but then I don't know much about speed dating, in fact haven't dated much at all recently.
Dome cake made with genoise sponge filled with raspberry mousse and buttercream. A lot of faff, admittedly, but it definitely delivers the ‘wow’ factor.
Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert.
An old fashioned Bundt cake that tastes just like a giant doughnut. It smells like a homely doughnut not a Dunkin’, which is a good thing.
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.
Easy Danish dough, homemade apple and raspberry filling. So what you are supposed to do is simply mix the butter a bit with yeasty flour and some liquid, leave it in the fridge and then roll out once or twice.
Easy kouign amann, butter pastry from Brittany. My recipe is a cheat’s kouign amann, easier to make and not quite as calorific as the traditional Breton pastry
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.
Posh restaurant-style muffins with blueberries and tender, moist crumb. This is a recipe out of Professional Chef. It’s good, it’s cheffy, the muffins stay fresh several days and they are not really muffins but more cakey things that you see in fancy restaurants for petit fours.
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 orange salad. The best thing about raw fennel is that it’s really a wonderful and versatile background for endless variants. I’ve used orange but any other large citrus fruit will do nicely. Ah well, you can even skip the citrus and just dress it with lemon juice...
Savoury tart with fennel and taleggio filling; a vegetarian version of a classic British pie. My offering to vegetarians who like pies, this is actually better the next day at room temperature, if there’s any left.
Fermented red cabbage with chillies and ginger, Europe’s answer to kimchi. Red cabbage sauerkraut is made exactly like the white but it’s vibrant and a bit more crunchy.
Feta saganaki with caramelised figs. Saganaki is a Greek dish of anything cooked and served in a small skillet, cheese saganaki the most popular.
Feta cheese, roasted grapes and crunchy walnuts is a perfect combination of juicy, sweet, crunchy and salty. I roast grapes like I like to roast summer berries when so plentiful they get a little tired: sprinkled with very little sugar and blasted with big brief heat.
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