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| Abbot's Dream Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
| Acorn and Hazelnut Pap | Ancient | Traditional | Breads, Cakes and Pastries | Ancient |
| Acorn Flour Waffles | British | Modern | Snacks | Miscellaneous |
| Acorn Tortillas | American | Modern | Breads, Cakes and Pastries | Miscellaneous |
| Afternoon Coffee | Liqueur Coffee | Traditional | Cocktails | Miscellaneous |
| Amaretto Hazelnut Macaroon Cheesecake | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Apple, Avocado and Cobnut Salad | American | Modern | Starters | Miscellaneous |
| Autumnal Bara Brith (Bara Brith Hydref) | Welsh | Traditional | Breads, Cakes and Pastries | Cymraeg |
| Beetroot and Lamb's Lettuce Salad | France | Traditional | Starters | Miscellaneous |
| Blackberry and Yoghurt Ice Cream | British | Traditional | Dessert | Miscellaneous |
| Blue Lagoon Cake (Torta Plava Laguna) | Slovenia | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Brie with Cobnuts and Honey | British | Traditional | Starters | Miscellaneous |
| Buttered Cobnuts | British | Traditional | Snacks | Miscellaneous |
| Cajun Praline Pecan Fudge | Cajun | Traditional | Snacks | Miscellaneous |
| Carpaccio of Beef with Jerusalem Artichokes and Cobnuts | British | Modern | Starters | Miscellaneous |
| Carrot Cake Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
| Celeriac Soup with Cobnuts | British | Traditional | Sauces and Jams | Miscellaneous |
| Celtic Pork and Apple Stew | Ancient | Traditional | Main Course | Ancient |
| Chanterelle and Cobnut Soup | French | Traditional | Starters | Miscellaneous |
| Chilled Fruit Soup (Koshaf) | Egypt | Traditional | Dessert | Miscellaneous |
| Chocolate Raspberry Brownies | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Christmas Crumble | British | Modern | Dessert | Miscellaneous |
| Cobnut & Plum Pavlova | British | Modern | Dessert | Miscellaneous |
| Cobnut and Fairy Ring Mushroom Quiche | British | Modern | Snacks | Miscellaneous |
| Cobnut Broth | France | Traditional | Starters | Miscellaneous |
| Cobnut Brownies | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Cobnut Butter Cookies with Dried Rose Hips | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Cobnut Fairy Cakes | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Cobnut Gantois | French | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Cobnut Nut Butter | British | Traditional | Sauces and Jams | Miscellaneous |
| Cobnut Pesto | British | Traditional | Sauces and Jams | Miscellaneous |
| Cobnut Stuffing | British | Traditional | Sauces and Jams | Miscellaneous |
| Cobnut Stuffing for Goose | British | Traditional | Sauces and Jams | Miscellaneous |
| Cobnut, Wild Mushroom and Chestnut Stir Fry | Fusion | Modern | Vegetarian | Miscellaneous |
| Cocoa Cobnuts | British | Traditional | Snacks | Miscellaneous |
| Cod with Orange and Cobnuts | British | Traditional | Dessert | Miscellaneous |
| Couscous Breakfast (Farka) | Tunisia | Traditional | Snacks | Miscellaneous |
| Cream, Fruit and Honey | Ancient | Traditional | Dessert | Ancient |
| Damson and Cobnut Mincemeat | British | Traditional | Sauces and Jams | Miscellaneous |
| Drum Cake II (Dobos Torte II) | Hungary | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Dukkah | Egyptian | Traditional | Spice Blend | Miscellaneous |
| Gâteau Cendrillon | France | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Goose with Apples | British | Traditional | Meat | Miscellaneous |
| Gratin of Mango with Coconut (Gratin de mangue à la noix de coco) | France | Traditional | Dessert | Miscellaneous |
| Hazelnut Biscuits (Haselnussmakronen) | Germany | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Hazelnut Clusters | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Hazelnut Crescent Biscuits (Haselnuss Halbmonde) | Germany | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Hazelnut Crescents | Turkmenistan | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Hazelnut Flour Waffles | British | Modern | Snacks | Miscellaneous |
| Hazelnut Halva | Fusion | Modern | Snacks | Miscellaneous |
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.