Charred Lamb and Feta with Paprika
Pan-seared lamb and warm chickpeas are seasoned with paprika and folded with feta and sesame oil. Serve with natural yogurt and baguette toasts.
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Charred Pak Choi and Mushrooms with Lemongrass
Seared pak choi and mushrooms are cooked with ginger, red onion and a strained lemongrass infusion until the pan is dry. Spoon onto baked filo bases with yogurt and diced mango; the lemongrass stalks are removed before serving.
Charred Spinach and Artichoke with Paprika
Pan-charred spinach, artichoke hearts and prawns are combined with softened red onion, garlic and paprika. Serve on baguette toasts spread with natural yogurt.
Cheddar and Bell Pepper Salad
Cheddar, bell pepper and sweetcorn are layered on a platter with rocket, parsley and rosemary. An olive oil and red wine vinegar dressing is spooned over the salad before a brief rest.
Cheddar and Celeriac with Parsley Yogurt
Roasted potato and celeriac are topped with melted cheddar and spooned into golden baked filo cups. Parsley yogurt finishes the small portions.
Cheddar and Sweetcorn Rice Salad
Chilled brown rice, cheddar, sweetcorn and bell pepper are dressed with Dijon mustard, olive oil and red wine vinegar, then arranged over lettuce.
Cherry Sauce
Candied-cherry currant-jelly syrup with maraschino and kirsch.
Cherry and Chestnut Mini Cakes
Stoned cherries, tender chestnut pieces and almonds are folded into a milk-and-cocoa batter. The raw chestnuts are cooked separately first, then the round mini cakes are baked and cooled.
Cherry and Lemon Dessert Bites
Stoned cherries and peeled lemon and orange flesh are baked into small dessert squares. Baking powder is mixed with the flour, and the egg-containing batter is cooked fully before cooling.
Cherry and Peach Cocoa Cake
Cherries and peach pieces fill a moist cocoa cake made with natural yoghurt. The fruits are stoned and finely diced, then the baked mixture rests in its tin and may be served warm.
Cherry, Pear and Oat Cake Bites
Golden oat and almond cake squares with pitted cherries, diced pear and vanilla. Makes sixteen bites, two per serving.
Cherry, Rye and Almond Pudding
A light baked cherry pudding made with rye breadcrumbs, whipped egg whites and finely chopped almonds.
Chestnut Gelato
A simple chestnut-and-milk gelato served as a frozen mould.
Chestnut Souffle
A warm chestnut and milk souffle, lightened with beaten egg whites and flavoured with maraschino and vanilla.
Chestnut Timbales
Chestnut Timbales
Chestnut and Berry Cocoa Squares
A buttery cocoa cake holds cooked chestnuts and red berries. Brewed coffee moistens the batter before it is baked as a slab and cut into small squares.
Chestnut and Blueberry Cake
Blueberries, chestnuts and pistachios are baked with rolled oats and vanilla. The chestnuts start raw and are simmered until tender; the shallow oat cake is rested before the ten portions are cut.
Chestnut and Chocolate Ring with Whipped Cream
Sweet cooked chestnuts and chocolate pressed into fine strands in a loose ring around a centre of whipped cream.
Chestnut and Orange Yogurt Cake
A tender orange and lemon yogurt cake dotted with soft cooked chestnuts, baked in a square dish and served in six generous portions.
Chestnut, Strawberry and Mocha Cake Bites
Cocoa cake squares contain cooked chestnut pieces and strawberries, with a measured addition of brewed coffee for a gentle mocha flavour.
Chestnut-Flour Ring Pudding with Cream
A very cold chestnut-flour and chocolate ring pudding containing almonds, pistachios and candied citron, filled with vanilla whipped cream.
Chicken Braised with Fresh Sausages
Whole chicken gently braised with softened onion, prosciutto and whole fresh sausages, with plenty of savoury pan juices.
Chicken Broth
Clear chicken-bone broth with vegetables, strained into six cups.
Chicken Cacciatora with Red Wine and Onion
Chicken browned with softened onion, finished with Sangiovese and a little tomato sauce.