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Sticky cranberry gingerbread cake with molasses and maple syrup. Easy to make, sweet, spicy and tart, it's just perfect for the festive season.
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.
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.
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.
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.
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 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 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 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.
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.
The best homemade crunchy, crispy biscuits that melt in the mouth or when dunked in your tea. Made to taste like Fox’s Crunch and Creams, these are much better.
Crushed broad beans with garlic, mint and dill are a perfect summery side dish, and the best use of the larger, mature, late season beans.
How to cook and serve new potatoes? Lightly crushed, dressed with garlic, mint and dill with some chopped olives. The best new potatoes are Jersey Royal of course, but pick your own local ones if Jerseys are not available.
The best crusty Italian white bread made with a slow fermenting biga, Italian starter dough, following a recipe by Ottolenghi.
Fresh cucumbers with cumin tahini dressing, sprinkled with extra sesame seeds are crunchy, juicy and wonderfully refreshing.
Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.
Cupcakes or muffins? Too elaborate to be called muffins, these are buttery cupcakes with crushed blueberries. Use fresh or frozen fruit for these lemon blueberry cupcakes, they will be delicious with either.
Homemade gravadlax, salmon cured in the fridge with salt and sugar, flavoured with fennel, caraway and lemon zest. Three minutes of work, four days wait and you have an astonishing party starter or a sandwich filling.
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.
Dabo - traditional Ethiopian honey and milk bread. To make the Ethiopian yemarina yewotet dabo, which means honey and milk bread, beat the honey with the egg, salt and spices.
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 nut squares, with chunks of Medjool dates and a mix of almonds, pecans and pistachio in rich, chewy batter. There’s a reason why these are called ‘food for gods’.
Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!
Date porridge is naturally sweet, prepared the night before and cooked within minutes into chunky, nutritious and kick-ass breakfast.
Date shortbread bars, shortcrust slices sandwiched with date, cinnamon and orange filling. Good shortcrust pastry with naturally sweet filling is great for a treat.
Deli bread - slices beautifully, moist and flavoursome thanks to the addition of onions and mashed potatoes. This is a perfect loaf for salt beef or pastrami sandwiches. Chop up some gherkin on top and mazel tov!
Easy deli style homemade rye bread leavened with yeast: it is perfectly possible to make deli style bread without a sourdough starter. Great for sandwiches and excellent for toasting.
Devil’s food cake with hazelnut praline and mascarpone cream is unbelievably good. Just the recipe for the next birthday occasion.
Easy dirty rice with minced pork and homemade Creole seasoning, a bomb of flavours and a healthy main course ready in about 40 minutes.
Doughnut cake, an old fashioned Bundt cake that tastes just like a giant doughnut. It's buttery and covered in crunchy sugar coating, but healthier than oil-fried doughnuts since it's baked in the oven.
Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.
Bunettone is panettone hot cross buns, the best of Italian and English Easter traditions combined in one marvellous bake. Easter panettone, Italian hot cross buns, that's what my bunettone are.
Classic shortbread biscuits sprinkled with sugar. This shortbread is made the easiest way: with melted butter, mixed with a spoon. And it's the best shortbread recipe!
Fancy making Danish pastries without the fuss of laminating dough with butter? This is a revelationary shortcut to making Danish pastry the easy way, plus recipe for homemade apple and raspberry fillings.
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.
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 spinach lasagne rolls, a pasta bake with salty feta mixed into mild fennel, and creamy spinach sauce as a background to the rolled up, stuffed lasagne sheets.
Fennel and Taleggio cheese pie with savoury crust made from scratch, this is an easy and excellent vegetarian comfort dish recipe.
Fermented buckwheat bread: the most natural and the healthiest loaf possible, with a great flavour, and wholly gluten free.
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.