Buttery Bread Ring with Mushroom Stew
A soft yeast-raised bread ring built from butter-brushed strips of dough, served with a simple mushroom stew in its centre.
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Cabbage Parcels with Mutton, Ham and Rice
Tender cabbage leaves wrapped around cooked mutton, ham and rice, baked with butter and lemon until hot throughout.
Cabbage and Pak Choi Pasta
Cabbage, pak choi and onion are cooked with chilli. Bean sprouts are heated thoroughly before pasta and white wine vinegar are folded into the pan.
Cabbage and Prawns with Potato
Potato, cabbage and tofu simmer with onion and soy sauce. Prawns are cooked in the pan near the end and chives finish the dish.
Cabbage and Salmon Rice
Salmon and cabbage cook with onion and sake. Brown rice and edamame are folded in, with lime wedges served alongside.
Cabbage and Sweetcorn with Snapper
Potato, cabbage and sweetcorn simmer with coconut milk and onion. Snapper cooks gently in the pan near the end, with lime wedges served alongside.
Cacciucco with Tomato and Vinegar
Mixed fish cooked in strained tomato and vinegar juices, served separately from bread soaked in the cooking liquor.
Calf's Liver Lyonnaise
Sautéed calf’s liver with browned onions and a broth-and-vinegar pan sauce.
Calf's Liver Meunière
Thin slices of calf’s liver with lightly browned butter, white wine vinegar and parsley.
Calf's Liver Minute
Thin slices of calf’s liver fried in lard and finished with lemon juice and parsley.
Calf's Liver with Broiled Bacon
Six thin grilled veal-liver slices seasoned in oil, each served with one broiled bacon slice.
Calves’ Feet Lyonnaise
Gently boiled calf’s feet with a tomato, demi-glace and browned Spanish-onion sauce.
Calves’ Tails, Berlin Style
Calves’ tails in a lightly thickened, vegetable-infused broth with Rhine wine.
Cannellini Pasta with Couscous and Capers
Cannellini beans, tomato and capers simmer with garlic and onion. Pasta, couscous and mint are folded through the sauce.
Cannellini and Leek Pasta
Leek, parsnip and onion soften with Dijon mustard before cooked cannellini beans, pasta and brown rice are folded through. Chives finish the dish.
Capon Galantine with Truffle and Pistachio
A boned capon filled with fine meat stuffing, alternating meat strips, black truffle and pistachios, poached in cloth and chilled under a light weight.
Capon Gently Poached in a Natural Casing
A capon wrapped in thin prosciutto and gently poached inside a vented natural casing, then chilled and served with its own juices.
Capon Stuffed with Chestnuts
A whole roast capon with chestnut, ham and chicken-liver stuffing, finished with its strained pan juices and watercress.
Capon au Gros Sel
Whole capon poached with larding-pork wrap and vegetables, served without the pork wrap.
Carrot and Lamb Pasta
Lamb and carrot simmer with tomato, onion, cumin and paprika. Pasta is folded through before a brief rest.
Caviar Omelette Tiflis
A folded omelette with milk and Osietra sturgeon caviar mixed into the eggs before cooking.
Caviar and Shallot Omelet
A folded cream-enriched omelet with warm shallot, parsley, lemon and a small spoonful of caviar at its centre.
Celeriac and Lentils with Potato
Celeriac, potato and onion simmer with cider and black pepper until tender. Cooked lentils and brown rice are heated through, then cheddar is folded in.
Cerealine-Style Griddle Cakes
Twelve small wheat-flour griddle cakes, served with maple syrup.