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.
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Cannellini and Fennel Soup
Cannellini beans and artichoke hearts are warmed in a fennel, onion and oregano broth. Balsamic vinegar is added before a brief rest.
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.
Cappelletti di Romagna in Brodo
Little hat-shaped egg pasta filled with ricotta, capon and Parmesan, served in capon broth.
Caramelised Almond Custard Ring
A cold custard ring made with finely ground almond brittle, milk and egg yolks.
Caramelised Almond and Egg-White Pudding
A cold moulded pudding of powdered almond brittle folded into whipped egg whites and set in a water bath.
Cardoon Sformato
Small tender cardoon pieces cooked in butter and milk, bound with eggs, Parmesan and white sauce, then gently set and served hot.
Cardoons with Cream and White Sauce
Tender cardoons cooked in butter and cream, lightly bound with white sauce and finished with Parmesan off the heat.
Cardoons with Eggs in a Baking Pan
Short cardoon pieces lightly floured and browned in oil before beaten eggs are poured around them and gently set.
Carrot and Chickpea Soup with Prawns
Carrot and chickpeas simmer with onion and paprika. Prawns cook in the broth near the end, then mint is stirred in.
Carrot and Fennel Salad with Tomato
Grated carrot, fennel, tomato, lettuce and cucumber are dressed with coriander and saffron vinaigrette.
Carrot and Lamb Pasta
Lamb and carrot simmer with tomato, onion, cumin and paprika. Pasta is folded through before a brief rest.
Carrot and Pak Choi Salad
Carrot, pak choi and cabbage are combined with radish and parsley. Cilantro and chilli are included during assembly, with dressing spooned around the serving plate.
Carrots and Peas Française
Small sliced carrots braised with peas, butter and parsley.
Cashew and Raisin Dessert Bites
Cashews and raisins give texture to honey-sweetened oat squares. Quick-cooking oats rest in the egg mixture, baking powder is mixed with the flour, and the small portions are fully baked before serving.
Cashews and Potato with Ginger
Roasted potato and aubergine are seasoned with cumin and finished with toasted cashews. Serve over ginger yogurt with a light breadcrumb topping and baked filo crisps.
Cashews and Rice with Coriander Yogurt
Toasted cashews and cooked rice are folded with tomato and a gently simmered coconut sauce seasoned with coriander. Serve with natural yogurt and baked filo crisps.
Castagnaccio: Chestnut-Flour Cake with Pine Nuts
A simple chestnut-flour and water cake with whole pine nuts and olive oil, with the walnut, raisin, rosemary and fried-batter variations explained separately.
Castagnole with Butter and Anise
Anise-flavoured fried dough made with separated eggs, butter and a little sugar, kneaded and shaped into small balls.
Caul-Wrapped Pork Liver for Freezing
Seasoned pork liver parcels cooked in caul fat and packed with lard for chilled or frozen storage, then reheated to serve.
Cauliflower Polonaise
Whole boiled cauliflower with buttery golden breadcrumbs.
Cauliflower Salad
One cooled cauliflower head tossed with four light tablespoons No863 dressing.