Classic plain English scones, light and fluffy. Cream tea is an afternoon meal, not necessarily taken in the afternoon and not always incorporating tea.
Homemade clotted cream, thickened cream made by long and slow heating double/heavy cream in a shallow dish. The first time I made it, we had people staying for the weekend. We all went out for food, or I cooked, and at one or two occasions
Super easy coconut loaf made with shredded coconut. This must be the quickest cake in the world. I wish I could say it is also the finest but the two things rarely go hand in hand.
Coconut porridge, dairy free, with toasted coconut chips. Porridge is an excellent thing to have for breakfast but I’m suspicious whether it aids weight loss as it is often alleged.
Cod and crisp, herby potato bake. This is awesome – deconstructed fish and chips without the need for vats of boiling oil, batter or the all-permeating smell.
Cold brewed delicious coffee for a smooth iced drink. Cold brewing works, the coffee is tasty and slightly less bitter than hot-brewed; it’s damn refreshing on a hot day and it miles healthier than any iced concoction bought from Starbucks or Costa.
Homemade coleslaw recipe with lightly fermented vegetables. This is Tom Kerridge's coleslaw recipe with light and healthy yoghurt and lemon dressing.
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.
Slow roasted tomato confit. It brings out the flavour hidden deep when it comes to those plasticky looking imported fruits. It’s a slow job – the longer the better. They should still retain their shape but become very soft and quite a bit darker in colour.
Soft cookies made with condensed milk, with added chocolate chips and cranberries. These things are truly disgustingly nice (there should be a Disgustingly Nice category on Fiend, don’t you think?), unbelievably easy to make and keep, if you let them.
Savoury muffins with sweetcorn and bacon, with plain flour and polenta in the mix. A little bit like old fashioned corn fritters except baked into muffin shapes. The recipe comes from Dan Lepard’s ‘Short and Sweet’.
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.
Courgette fritters in tomato and paprika cornmeal crust. Why is it such a thing about courgettes every summer? Magazines, blogs and weekend supplements fall over themselves to supply novel ways of utilising courgettes:
Zucchini parmigiana becomes here zucchini alla pecorino – let’s stick to courgette gratin, shall we? I like courgette but do agree it needs some oomph to make it less bland and it must borrow flavour from elsewhere – tomato sauce for instance.
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.
Crème fraiche pound cake flavoured with vanilla, baked in two mini loaf tins. Simply adorable – with crème fraiche icing too.
Another way to cook cabbage: crispy and caramelised. Brown cabbage Swedish style is 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 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.
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?
Recipe for croquants aux amandes, French almond cookies. ‘Croquant’ means ‘crunchy’ and these biscuits are wonderfully brittle, softening a little though as they keep. Hazelnut croquants are just as lovely.
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.
Crunchy puff pastry bites sprinkled with cinnamon sugar – an irresistible way of using puff pastry offcuts.
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.
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