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Cabbage noodle casserole
 Crinkly, crisp shreds of savoy cabbage give a lively flavour, colour and texture to this casserole, which is moistened by a smooth yoghurt sauce flavoured with white wine and caraway and celery seeds. |
 Cabbage noodle casserole |
Cabbage Slaw with Date and Apple
Three types of cabbage are shredded together for serving raw, so that the maximum amount of vitamin C is retained in this cheerful salad. |
 Cabbage Slaw with Date and Apple |
Cabbage with Cream and Stilton
 Savoy, the king of cabbages, with a rich dressing of cream and hot Stilton, makes a dish that goes well with roast lamb. |
 Cabbage with Cream and Stilton |
Cabbage, Potato and Sausage Soup
This version of a Portuguese soup, caldo verde, features the traditional potato and shredded cabbage, boosted with the delicious flavours of garlic, dill, smoky chorizo sausage and olive oil. |
 Cabbage, Potato and Sausage Soup |
Cachumbar Cachumbar is a salad relish most commonly served with Indian curries. There are many versions; this one will leave your mouth feeling cool and fresh after a spicy meal. |
 Cachumbar |
Calabrian rabbit
Like all lean meats with no fat to moisten them, rabbit is best cooked with plenty of liquid. The sweet thyme gives its aroma to the meat. |
 Calabrian rabbit |
Californian seafood stew
Tomatoes and wine, spiked with chilli powder and herbs, produce a rich broth in which fruits of the sea are poached to make a vivid, savoury stew. |
 Californian seafood stew |
Caramel Rice Mould
Chilled pears with hot chocolate sauce is an impressive looking dessert. |
Caraway Bread Sticks
Ideal to nibble with drinks, these can be made with all sorts of other seeds - try cumin seeds, poppy seeds or celery seeds. |
 Caraway Bread Sticks |
Caraway Knots
These egg-glazed caraway knots are put into boiling water to make them rise. |
 Caraway Knots |
Caribbean Chicken Kebabs
 These kebabs have a rich, sunshine Caribbean flavour and the marinade keeps them moist without the need for oil. |
 Caribbean Chicken Kebabs |
Caribbean Cocktail
Cooked Chicken, Grapefruit, Pineapple, Celery and Cherries make for a really Special Starter. |
 Caribbean Cocktail |
Caribbean lime chicken
It is the rich rum-based marinade, sharpened by the bite of fresh lime, that gives this spicy chicken dish its distinctly Caribbean flavour. |
 Caribbean lime chicken |
Carnival Fish Kebabs
Use thick fillets of firm white fish, such as gurnard, rock salmon, coley or cod (in the US halibut, swordfish or tuna). Thick fillets are needed to cut 1 inch cubes. A bed of boiled rice coloured with turmeric, or sweet corn topped with crumbled crispy bacon, goes well with this colourful dish. Serve the kebabs garnished with wedges of lemon. |
Carrot and cilantro Soup (Chef's recipe)
Nearly all root vegetables make excellent soups as they puree well and have an earthy flavour which complements the sharper flavours of herbs and spices. Carrots are particularly versatile, and this simple soup is elegant in both flavour and app |
 Carrot and cilantro Soup (Chef's recipe) |
Carrot and rice terrine
Plump, firm brown rice, chewy, aromatic wild rice and tender, sweet carrots combine in a terrine enriched with walnuts and the savour of mature cheese. |
 Carrot and rice terrine |
Carrot Cake
It is an old 18th century idea to use a cheap readily-available vegetable, instead of expensive dried fruit. |
 Carrot Cake |
Carrots and peppers in onion sauce
Carrots may be served crisp with crunchy strips of pepper in a sharp onion and yoghurt sauce, or slightly softer with a luscious spicy glaze. |
 Carrots and peppers in onion sauce |
Casserole of Pheasant
Casserole of pheasant is cooked in red wine sauce with mushrooms. |
 Casserole of Pheasant |
Cauliflower and Walnut Cream Soup
Even though there's no cream added to this soup, the cauliflower gives it a delicious, rich, creamy texture. |
 Cauliflower and Walnut Cream Soup |
Cauliflower in red pepper sauce
 Red peppers blended to a smooth sauce tinge lightly steamed cauliflower a deep amber and flavour the crisp florets with smoky sweetness. |
 Cauliflower in red pepper sauce |
Celery and Apple
Celery is at its best in the crisp, cold days of winter when there is also a good selection of apples available. |
 Celery and Apple |
Celery and Pepper Relish
An attractive feature of this celery and pepper relish is that the celery sticks are left almost whole. Eat it with brown wholewheat bread and cheese for lunch. |
 Celery and Pepper Relish |
Celery and Stilton Soup
Ladle the soup into warmed bowls. Break the bacon into bite-sized pieces and scatter over the soup to serve. |
Celery and Walnut Soup
This unusual soup is fairly inexpensive to make; walnuts and celery are both fairly strongly flavoured, so only small amounts are needed. |
Celery with Anchovies
This anchovy sauce lends French elegance to crisp celery stalks; a widely-available vegetable is turned into a quick starter. |
 Celery with Anchovies |
Champ
This, traditional Irish dish is an attractive variation of mashed potatoes. |
Chateaubriand with Bearnaise Sauce
Chateaubriand is a lean and tender cut of beef from the thick centre of the fillet that is pounded to give it its characteristic shape. This portion is usually served for two people and would be perfect for a romantic Christmas meal for two. |
 Chateaubriand with Bearnaise Sauce |
Cheddar Cod
Cheddar cod is a simple dish of cod steaks with a bubbling cheese topping. |
Cheese Aigrettes
These fluffy little aigrettes can be served as a first course for 6. With a spicy tomato sauce they will make a light lunch for 4. |
 Cheese Aigrettes |
Cheese and Chutney Toasties
Quick cheese on toast can be made quite memorable with a few tasty additions. Serve these scrumptious toasties with a simple lettuce and cherry tomato salad. |
 Cheese and Chutney Toasties |
Cheese and onion bread
A light-textured loaf flavoured with onion, cheese, mustard and oregano is given a crisp, savoury crust with a sprinkling of Parmesan. |
 Cheese and onion bread |
Cheese and potato pie
The concentrated flavours of Gruyere and scallions make a piquant contrast to the gentle taste of fresh ricotta in this warming pie. |
 Cheese and potato pie |
Cheese and Sherry Pate
Fresh herbs and sweet sherry flavour two strong cheeses in a creamy paste that can serve as a starter or cheese course. |
 Cheese and Sherry Pate |
Cheese and Spinach Flan
This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party. |
 Cheese and Spinach Flan |
Cheese And Spinach Flan #2
This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party. |
 Cheese And Spinach Flan #2 |
Cheese and vegetable pudding
Layers of whole wheat bread triangles and a brilliantly coloured medley of crunchy chopped vegetables give body to this savoury cheese custard. |
 Cheese and vegetable pudding |
Cheese rarebit
The most traditional of British ingredients — English mustard, Worcestershire sauce and Cheddar cheese — melt and sizzle over toast to create this simple snack. |
Cheese salad in pitta bread
Peppery radishes and crisp carrots combine with Cheddar in a filling for pitta bread; alfalfa sprouts add a crunchy finishing touch. |
 Cheese salad in pitta bread |
Cheese, Rice and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rice and Vegetable Strudel |
Cheese, Rlce and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rlce and Vegetable Strudel |
Cheeselets
These crispy cheese biscuits are irresistible, and will disappear in moments. |
 Cheeselets |
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