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Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?
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.
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!
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.
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.
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.
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.
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:
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.
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.
Thick and flavoursome cranberry butter is like cranberry sauce on steroids and it can be used as jam, jelly or confiture too. There's no dairy in fruit butters!
Sticky cranberry gingerbread cake with molasses and maple syrup. Easy to make, sweet, spicy and tart, it's just perfect for the festive season.
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.
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.
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.
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.
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.