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.
Crispy chicken Milanese with tarragon flavour, traditionally served with just a rocket salad. Marinate the chicken in buttermilk before coating in breadcrumbs, that’s the secret to extra crisp crust and succulent meat.
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.
Oven baked chicken rice pilaf is an easy dinner: a one pot casserole ready in total of forty-five minutes. Chicken never lets you down, right?
Chicken saltimbocca - thin escalopes of chicken fillet layered with sage leaves, parmesan and prosciutto ham. Saltimbocca means ‘jump in the mouth’ and it does. Classically made with veal escalopes hammered down thin.
Chicken and red peppers tagine with raisins and barberries. This is an adjusted recipe: do not be tempted to add more liquid unless you peeked in (well done, you) and saw it becoming too dry.
Chicken and vegetable tray bake – it’s good for a weeknight dinner and impressive enough for easy entertaining. Only one pan to wash up!
Chicken thighs stuffed with chorizo and garlic, cooked under a skillet. The classic version of this performance features a brick – a London brick ideally, handmade and used widely for (you’d never guess) building houses in the first half of the 20th century.
Tinned chickpeas dry roasted in a pan, with pancetta, a red pepper and Parmesan shavings. Chickpeas are actually a tasty snack, not difficult to make. They just need a bit of oomph – raid your spice cupboard and anything red or yellow will do.
Slow cooked chili con carne with beef and red and white beans. This is one hell of a contentious dish. First off, the name is wrong: purists call it just chili. Second, the provenience.
Crab butter with Thai chilli flavour, fantastic spread on toast or fresh bread. Chili crab butter is easy to make and can be served as a dip or sandwich spread.
The best chocolate cake with tart apricot jam filling and chocolate ganache layers. Rich and fudgy gateau, not very difficult to make. Your next birthday cake?
Biscuits with milk and white chocolate chip chunks. These are very nice biscuits – Dan Lepard’s recipe from Baking with Passion – but cookies they ain’t. A bit too austere, not quite the whacking amount of sugars as in the classic cookies, a bit too much flour and they don’t spread.
Chocolate covered lebkuchen filled with jam. Lebkuchen or gingerbread cookies are rather indulgent spiced honey cookies and I’ve taken the indulgence to the next level here – by filling them with jam and dipping them in chocolate.
Crack or crinkle cookies, deliciously soft and chocolatey, wrapped in cracked icing sugar coating. These biscuits are fairly easy to make, although the eggs need to be beaten to almost a genoise volume.
Chocolate genoise cake with layer of raspberry buttercream and whipped chocolate ganache frosting. I can wholeheartedly recommend that combination for a birthday or a non-birthday cake. It can be prepared in stages.
The easiest chocolate mousse dessert, whipped ganache flavoured with Grand Marnier. I’m offering the grownup version here: darkest chocolate, Grand Marnier; but it’s made just as well with milk chocolate and no alcohol, or even white chocolate (skip sugar in both cases).
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 cake with passion fruit buttercream is more than just a cake; it's the perfect celebration gateau. For when you want to eat the cake, not just look at it.
Chocolate loaf cake with crunchy streusel; not too sweet, not too sickly, just right. With a large mug of milky coffee it will go down a treat even at half past seven in the morning.
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.
Easy chocolate cake with yoghurt, honey and shaved chocolate. The batter is ready in about three minutes and the cake is almost healthy – not much fat and not much sugar.
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.
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.
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.
Coleslaw made from slightly fermented cabbage with yoghurt and lemon dressing. Fermentation is crucial – everyone now sings the praise of fermented foods and kimchi seems to rule the world, so take time, all of 10 minutes of it, and leave your cabbage salted until it wilts.
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.
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’.
Côte de bœuf seasoned with dry mustard, seared in a pan and roasted in the oven. Côte de bœuf is basically an enormous rib-eye steak with the bone in.
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 courgette wheat and rye bread with Parmesan, it is perfectly good for slicing, buttering, and turning into ham sandwiches.
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.
Courgette sandwich loaf - tasty, sliceable and excellent when toasted. This is a twist on my onions-and-mash deli bread, a lovely loaf in itself albeit really quite oniony.
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 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?
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