Braised pork shoulder with chilies, Mexican style. The result is epic: tasty, juicy and so tender it falls apart when you look at it. Serve it sliced as if it was a roast, like below; for an ultimate pulled pork taco experience shred it with two forks when hot and toss in the strained sauce.
Bramble jelly, seedless jam made from wild blackberries. Bramble picking would be the nicest and the most rewarding type of foraging – they are plentiful and in plain view, unlike mushrooms
Sea bream baked in a herby salt crust. WARNING: there will be mess. You might end up with the kitchen covered in salt chipping merrily off the crust while trying to chisel in. You may well be serving scraps of fish gone cold.
Christmas turkey - wonderfully moist, brined for 36 hours, worth every minute of the effort. Some other points worth bearing in mind: don’t cover it. It will steam instead of roasting. But by all means pour some liquid into the tray so it cooks in slightly moist environment.
Broccoli and Stilton soup, the easiest and tastiest - and no blender needed. Blended soup is my pet hate, worse than mushy peas or smoothies (though mind: purée - justified; milkshake - okay).
Broccoli cheese spiced up with anchovies and Cayenne pepper, an excellent alternative to cauliflower cheese.
Fresh raw broccoli salad marinated in oriental dressing. Broccoli has come a long way since being served to twelve year old me in the shape of whole boiled head, tasteless and mushy.
A simple vegetarian dish of brown rice with mushrooms. Brown rice with brown mushrooms is not going to win me any photographic awards, that’s for sure. There’s no denying the fact that it’s brown - completely and utterly.
Crispy smoked bacon with a mustard and brown sugar glaze. Talk about moreish – this glazed bacon makes the most moreish nibble in the world.
The ultimate brownie - the best you've ever eaten, with milk and white chocolate chunks, just to be extra indulgent. I do understand chocoholics and this is specially for them. Good old fashioned brownie. Hits the right spot without fail.
Crispy roasted brussels sprouts and blanched sprout tops with almonds. They need to be salted and peppered about twice as much as an amount you think sensible.
Brussels sprouts cooked with fennel and caraway seeds and coated in crushed walnuts, parmesan and breadcrumbs. For a vegetarian option of course leave out the bacon. The fennel and caraway seeds add flavour.
Bucatini pasta with creamy Alfredo sauce and a handful of peas and spinach. I’m offering the ‘new’ classic with cream and all, rest assured, and have added a bit of greenery to it: pasta with spinach is irresistible.
Striped pattern berry cake with buckwheat and almond flour. This is lovely, the sooner served after leaving the oven, the better, as with time the berries start to leach juice a bit and the thing looks much messier.
Bulgogi, Korean marinated grilled beef wrapped in a lettuce leaf. This is the ultimate fast food: wholesome and no-carb and no-salt! And a fusion version: instead of loading the grilled meat into lettuce leaves, pack them into pitas, top with lettuce and sauce and you can have an Asian/Middle Eastern experience.
Bulgur wheat pilaf with red peppers and raisins: cooked like rice pilaf but refreshingly different; looks like couscous but it’s more nutritious; whole grain of cereal but not slimy like barley. That’s my perfect grain!
Bulgur wheat salad with spicy chorizo and vibrant green runner beans. Lunch or dinner, just add a dollop of yoghurt, fresh mint and dill for perfect Middle Eastern – Spanish fusion.
Burnt white chocolate blondie with cherries and pistachios, fudgy squares of bliss. I simply pity everyone who will never try one of these.
Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy. A dish fit for a king and it’s ready in half an hour.
Fish poached in herby butter, a fantastic way to cook it. The fish is lovely, flaky and slimy, in a good way, not easy to overcook it and it has a lovely buttery flavour. Delishh
Simple buttered spinach sauteed with thinly sliced garlic. My favourite way of preparing spinach is the simplest: wilted, buttered and then buttered again. It must be fresh, picked off stems, young and tender leaves only. It’s so, so good I can have it on its own, and every other day.
Buttermilk brined pork tenderloin fried in cornmeal and herb coating. Pork tenderloin or fillet mignon is supposed to be the easiest meat cut to cook.
Calamari rings pan-fried with chorizo and spring onions. Squid is a cinch to cook, it just needs a gutsy flavour to go with it - like chorizo. My view is this is a match made in heaven.
Baked Camembert parcel in cornmeal shortcrust with Cheddar and thyme. It is so tasty, pastry made from scratch and all, that if you don’t try it once in your life, you won’t know you’ve lived. T
Carne asada, a Mexican dish of marinated, grilled and thinly sliced beef. The fact is, marinade cooks things. It imparts flavour all right but we sometimes forget that’s not its only role – it tenderises tougher cuts.
Carrot cake with a fancy twist - with oranges and pistachios, flavoured with tahini and pomegranate molasses, with cream cheese frosting. Posh carrot cake. Fancy carrot cake. Use your regular recipe 364 days a year but make THIS once for a special occasion.
Cassoulet - the ultimate comfort dish, with duck and pork. Pork belly provided the fat, a little bacon a little smokiness; and I sprinkled breadcrumbs over the casserole as well as the serving bowls.
Sharing steak cooked in the oven on a cast iron pan, served with Roquefort butter. I can’t quite work out what makes this cooking method so effective but it is that.
Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.
Roasted cauliflower parmigiana, cauliflower slices, parmesan and mozzarella layered with simple tomato sauce. A good veggie dish which actually tastes much better than you’d think.
Celeriac gratin - thinly sliced celeriac baked in cream, garlic and Gruyère cheese sauce. Adding cheesy sauce to most veg transforms them into something delishhh so celeriac gratin will work even for people not that keen on the knobbly brute.
Oven roasted celeriac steak with sweet potato chips, vegetarian bliss with no meat substitutes in sight. And it’s made vegan with a simple tweak. Who needs Quorn?
Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.
Cheddar and spring onion torpedo rolls. So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days.
An omelette is such a lovely dish and can take on such different forms that it’s easy to forget it’s just egg. Spinach omelette. Ham and cheese. Just cheese. Chorizo and beans. Throw in some peppers and potatoes and you have a tortilla.
Cheese biscuits or cheese straws made from Rugelach pastry rolled up with copious quantity of grated cheese. Lethal. Devastating. Deadly little things if you’re watching your weight. You can’t have just one.
Cheese bites made with rugelach pastry, with grated cheddar. Rugelach is the pastry base and it’s the easiest and nicest pastry in the world – just three ingredients, kneaded together by hand or in a mixer in no time at all and can be used in all kinds of products.
The best cheese fondue, smooth as velvet and comforting as a blanket. This tastes absolutely fantastic. And so it should – it’s Heston’s recipe from the book ‘Heston Blumenthal at home’.
Indulgent cherry jam with preserved chunks of cherries. The best thing about eating cherries is spitting out the pips, right ahead, no matter where.
Tasty Christmas stuffing made with minced pork, chestnuts and porcini mushrooms. ‘Stuffing’ – such a misnomer. You should NOT stuff the turkey. It will cook better and quicker all alone, with perhaps just an onion or an apple in the cavity.
Chicken alla Fiorentina with fresh spinach and creamy sauce. I know - it should all be cooked in separate dishes, the chicken cut in escalopes, spinach just tossed with butter, and the sauce should not mix with it. But isn’t life too short to wash three different pans when you can wash just one?
Chicken and mushroom pie with cheddar and thyme homemade crust. I think I’ve achieved almost perfection here, below, with my cheddar thyme pastry packed with chicken and porcini mix cooked from scratch.
My take on chicken Caesar salad has chicken fried in breadcrumbs and the best dressing. Purists and critics might comment that it’s a Chicken Nugget Salad, not Caesar. So be it. Damn tasty. Might be a hit with kids if you stick to that name.
Chicken chow mein takeaway style, with crispy noodles. What can I say? I adore noodles. I could live on noodles, be it wheat or rice, udon or glass. As long as they are dressed with some decent sauce, a few shreds of pak choi or beansprouts, I’m theirs until the bottom of the bowl.
Chicken enchiladas with green tomato salsa verde. The salsa can be shop-bought, very well, but if you have some green tomatoes – one easy thing to grow in England – you can try from scratch.
Fresh green salad with sliced chicken, melon and avocado, with feta, seeds and filo crumble. The right combination is the whole secret to a salad: tomatoes and soft cheese, feta and cucumbers, walnuts and apple, anchovies and Parmesan.
Chicken parcel stuffed with mozzarella, basil and garlic wrapped and baked in parchment paper. For the record, one portion is about 575cal. For masochists, 275 without the mozarrella.
Chicken rarebit inspired by Welsh rarebit is chicken fillet with mozzarella and mushroom topping. An incredible chicken melt super easy to prepare.
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