Entries starting with C:
| Caerphilly - Welsh cheese in the vein of Lancashire or Wensleydale, but less crumbly and more buttery | Calamari - Calamari are a Mediterranean dish of deep fried squid rings More... | |
| Calvados - A strong spirit or brandy made by distilling fermented apples or cider, hailing from Normandy in northern Frnace | Camembert - A soft, round cows milk cheese from France | |
| Capers - The unopened buds of a Mediterranean plant resembling a rose bush, usually preserved by salting or pickling | Carnaroli Rice - A kind of risotto rice grown on the plains of the Po in northern Italy | |
| Carpaccio - Carpaccio : best beef fillet sliced thinly and served uncooked More... | Ceviche - French dish of (usually) fish marinaded raw in an acidic liquid, or alcohol, which chemically 'cooks' the fish | |
| Champagne - A sparkling wine produced in northern France, considered by many to be the finest available | Charlotte - A waxy variety of potato, usually harvested as new potatoes. Good in salads and roasted | |
| Cheese - Food made from the results of curdling milk by the introduction of rennet or other acidic substance | Chervil - Chervil is one of the French fines herbes More... | |
| Chiffonade - A method of finely slicing herbs by rolling the leaves into tight cylinders before chopping | Chinois - A very fine seive, usually conical in shape | |
| Chivers Delight - A fairly rare dessert apple developed in the 1920s by a member of the jam-making company from which it takes its name. | Chorizo - Chorizo is a cured sausage of Spanish origin, highly flavoured with paprika More... | |
| Choucroute - The French version of pickled cabbage or sauerkraut, popular in the parts of France bordering Germany and Switzerland | Cilantro - A fragrant eastern herb also known as coriander | |
| Cobnut - A type of hazelnut mainly grown in Kent, cobnuts have a very short season but can be preserved for use through the winter | Cold Smoked - Referring to foods which have been preserved by smoking in cool smoke rather than directly over burning sawdust, cold smoked meat or fish needs cooking before consumption | |
| Coley - An environmentally sound alternative to cod or haddock More... | Conchiglie - A shell-shaped kind of pasta | |
| Coriander - Coriander is a herb and spice that is widely used in eastern cooking More... | Cornish Sardines - Cornish sardines are, in fact, pilchards More... | |
| Court Bouillon - A stock used in classical French cooking to add flavour when poaching fish or seafood | Cowslip - Cowslip flowers are used to make wine and in salads More... | |
| Crayfish - British Native crayfish are under threat from the American Signal crayfish More... | Cromer Crab - Cromer, in Norfolk, is famous for its crabs More... | |
| Cucina Povera - Italian term for peasant-style cooking, favouring thrift and flavour over sophistication and technique | Cumberland Sausage - Cumberland Sausage : spicey, coiled sausage made in the English county of Cumbria More... | |
| Curing or Cured - Cured meat or fish is preserved by salting or smoking More... | Curly Kale - Curly Kale is a member of the brassica family along with cabbage, cauliflower etc More... |
