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Chicken yu xiang, chicken breast pieces cooked in Sichuan ‘fragrant fish’ sauce which has seafood only in the name. With addition of dried cranberries for the sweetness and almonds for crunch.
Chicken and melon salad with feta and avocado. Roasted sliced chicken breast is lovely paired with fresh melon, salty feta, filo crumbs and a few seeds.
Easy slow cooked chilli con carne with minced beef, cannellini and kidney beans, ancho chillies and a pinch of cocoa powder. Happiness is a warm tortilla!
Chilli con corn – vegetarian sweetcorn chilli with beans goes well with tortillas, baked potatoes or nachos. Corn on the cob cooked with classic chilli flavours – the fresher ears of corn, the better!
Crab butter with Thai chilli flavour, fantastic on toast or fresh bread. Chili crab butter is easy to make and can be served as a dip or sandwich spread.
Chinese flower shaped bread rolls, baked in the oven, are buttery and spiced with za’atar and chives instead of traditional spring onions. Just so I can have them for breakfast!
Chocolate and glace cherry cake; my deconstructed black forest gateau. Cherries mixed into the batter, cream served on the side, it’s a mere hint of the black forest cake.
Traditional recipe for chocolate covered lebkuchen or gingerbreads. Chocolate coated and with jam filling, they are soft and indulgent. And the fun of dipping cookies in melted chocolate is the spirit of Christmas!
Chocolate genoise sponge cake with raspberry flavoured buttercream and whipped chocolate ganache frosting is the perfect birthday, holiday or any celebration cake.
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.
Double chocolate muffins, wonderfully gooey in the centre and a doddle to make. These little things will surely be firm favourites with whoever you make them for, builders or not. Incredibly easy to make it must be said - you needn’t even take care not to overmix like usually with muffins.
Chocolate whoopie pies with marshmallow frosting. The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.
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.
A different take on a Christmas pudding, with carrots and dates, baked instead of steamed. A cross between a carrot and date cake, a lighter sticky toffee pudding, baked not steamed, sauce still served – this is the one to try.
Christmas Stollen with homemade marzipan. Stollen tastes absolutely divine when still warm from the oven but it keeps very well. The German Christmas bread symbolised baby Jesus swaddled in clothing
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 pieces, a perfect wholesome and easy one-pot meat-and-veg dish braised in the oven. And it’s just as nice on the following day!
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.
Ciabatta bread - a terror to make but delicious. The end product tasted great though, definitely authentic, even though it looked like nothing at all. Excellent toasted. Delishhh hot-pressed into a panino. It is a ‘panino’, mind – you only ever order a single one, don’t you? Well, it’s a ‘panino’ in singular, ‘panini’ what the place has on offer, plural.
Wholemeal cider bread with chunks of apples. They allegedly came up with this bread in Normandy but I think anyone could do it: just have a drop of cider (or calvados) and decide you’ll chuck all those apples into the bread do, for a prank.
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 swirl marble cake: a recipe for an easy pound cake with cocoa and cinnamon added to one portion of the batter. It can be baked in a loaf, bundt or a round tin but the lemon glaze is a must.
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.
Classic plain English scones, light and fluffy. Cream tea is an afternoon meal, not necessarily taken in the afternoon and not always incorporating tea.
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!
Crusty and airy ciabatta loaves. Why ‘coccodrillo’? Oh please - don’t these loaves look just like gnarly little crocodiles?
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.
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.
Homemade coleslaw recipe with lightly fermented vegetables. This is Tom Kerridge's coleslaw recipe with light and healthy yoghurt and lemon dressing.
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.
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.
Condensed milk cookies, the recipe from Nestle is easy and simple. These cookies have white chocolate chips and dried cranberries added in, the best combination.
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’.
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 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.
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.