Nigella Express

Nigella Lawson · Nigella Express

This is an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur makes it Italian in the extreme. The crumbled amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments, this is something you can pull out any time you want to end a dinner party with aplomb.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just happened, one day, because of what I had in the kitchen, to bring the two together. Consider it an ovine reworking of those hot and sour beef salads of south east Asia. Redcurrant jelly stands in for the sweetness of jaggery or palm sugar and I use rice vinegar (always to hand in my store cupboard) instead of lime juice. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

White chocolate morsels can be used in place of the butterscotch ones and my children seem to love both with equal fervour, though I

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is unlike anything else: the texture is soft set, so you know it

Nigella Lawson · Nigella Express

I feel, in the interests of fair trading, I should probably name this Blackberry Soggy, since what is so more-ish about it is its butter-fudgy topping. But since "crisp" is what these kinds of non-crumble pies are known as, I

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

I am addicted to these, and so is everyone I give them to. Although they

Nigella Lawson · Nigella Express

This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.

Nigella Lawson · Nigella Express

I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler. And you should know that in Italian markets, storeholders regularly sell peeled and prepared vegetables bagged up to make their customers

Nigella Lawson · Nigella Express

Although this started off as a Christmas-time recipe, I have found that I cook it pretty much year round: the sweet squash is tangily countered by the blue cheese and the nuts bring gorgeous crunch, though the gentler rubble of toasted pine nuts can be happily substituted.

Nigella Lawson · Nigella Express

If ever you

Nigella Lawson · Nigella Express

I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night

Nigella Lawson · Nigella Express

This is a reworking of my grandmother

Nigella Lawson · Nigella Express

This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other. I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.

Nigella Lawson · Nigella Express

Make a vat of this, and supply nothing other than fruit afterwards or, at most, a little palate-tickling sorbet.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and — best of all — irresistibly scrumptious! Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe. And, if you feel like it, when cherries are in season, strew the top with a couple of handfuls of beautiful fruit.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is one of those fast and easy suppers that makes you — and whoever else is eating it — purr with delight. You don

Nigella Lawson · Nigella Express

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when, as here, you know you

Nigella Lawson · Nigella Express

This is not quite a stir-fry, though I do cook it in my wok. The chickpeas get soused with the sherry and infused with cumin, and the tangle of deep green peppery rocket wilts leggily in the pan.

Nigella Lawson · Nigella Express

First, let me say that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. But this is child

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is my version of after dinner mints. These don

Nigella Lawson · Nigella Express

This is the ultimate ice cream sundae. Obviously, if you

Nigella Lawson · Nigella Express

This is a cross between Pears Belle Helene and Eve

Nigella Lawson · Nigella Express

I am willing to believe that a confectioner wouldn

Nigella Lawson · Nigella Express

When you eat this cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

The pomegranate juice mentioned here is out of a bottle, but if you

Nigella Lawson · Nigella Express

This is the perfect supper on those days when a knife and fork seem like just too much work. It

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

If you want to have something hot to pass around on a tray, then cocktail sausages are what you

Nigella Lawson · Nigella Express

Now that I can find good, fresh tubs of crab meat at the supermarket I can really rely on this as a table-and-tummy filler when I don

Nigella Lawson · Nigella Express

This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Like many good brunch recipes, this is also just the ticket for an early evening supper, the sort you eat in your dressing gown before sophisticated adults feel it is entirely proper to dine. The joy of this is that you make up the mustardy ham and gruyere sandwiches and cover with beaten eggs the night before, and just let them sit in the fridge melding into one savoury, gooey pudding overnight. The next morning goes as follows: oven on, egg-and-bread dish in; brunch effortlessly served.

Nigella Lawson · Nigella Express

This is one of those salads I love to have around to pick at from the fridge or tub up to take with me for brightening food on the move. It

Nigella Lawson · Nigella Express

If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 500ml / 2 cups. But if using frozen — which is how I make this 99% of the time, and why it is a great storecupboard standby — I find it easier to use a cappuccino cup, or similar, and measure out 1 ½ cups of each frozen green veg rather than weigh it. This is what to cook when you find out mid-afternoon that you

Nigella Lawson · Nigella Express

My weaknesses are mainly savoury — think salt and vinegar crisps or cheese and biscuits — but there are times when only a doughnut will do. This craving can get desperate late at night when the shops are shut, and even if they weren

Nigella Lawson · Nigella Express

This recipe uses bottled fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

When I was a child, steak houses always had something called minute steak - as in minnit - on the menu, economically attractive portions that needed a mere 60 seconds to cook through. In our house they were pronounced mynewt steaks, as if in baffled disappointment at the meagreness of the meat provided. It

Nigella Lawson · Nigella Express

However much people have eaten, there is always, I

Nigella Lawson · Nigella Express

There is a wonderful poetry to the name of this pudding which, thankfully, once eaten could never be forgotten. It

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Of course, I

Nigella Lawson · Nigella Express

I do adore a trifle, enjoying the quiet ceremony of building the layers in advance quite as much as each luscious spoonful later. A good trifle doesn’t require a great deal of technique, but it does need time. So some long years ago, I came up with a quick version which I call a Plate Trifle, as its construction requires no more than a plate which you line with slices of sponge cake splashed up with booze, topped first with whipped cream, then fruit. It’s open to any number of iterations, and is a wonderful way of using up stale cake. However, I’ve stipulated shop-bought cake in the ingredients as this started life as a last-minute, no-time-to-cook trifle; obviously, feel free to bake your own cake if you prefer. The warming ginger wine and the acerbic but fragrant passionfruit are an exquisite combination, but this is the very antithesis of a precision-led recipe. In other words, let this assembly-job of a pud suit what you have in your drinks cupboard and kitchen! And bear in mind that, unlike with a traditional trifle, a plate trifle is very well suited to a modest number of eaters. And this recipe halves like a dream. Conversely, I must tell you that as simple it may be, it is also fabulously rich, so when you do need to feed a crowd, this always makes the most stress-free of treaty puds.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

The glitz is provided by their utter fantabulousness and the scattering of honeycomb over the top.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Goujons have fallen from grace, but it is hard to work out why. The crunch of the breadcrumb casing, the tender, yielding softness of the white fish within: this is a fish finger taken to the highest level. If you can find the Japanese seasoned breadcrumbs, panko, then get them: they create an almost feathery but crunchy casing. The traditional accompaniment is a sauce tartare, but my favourite sauce is a dill mayonnaise, with perhaps some cornichons heaped on a plate nearby. Consider these a fabulously quick starter when you

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This weekend breakfast favourite can, frankly, be eaten at any time of the day with equal relish and has also in its favour that children (who in my experience would probably eat anything if it had pesto in it) love it. This is entirely proper, of course, given that — very obviously — the recipe is inspired by Dr Seuss.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

By grilled cheese, of course, I mean a grilled cheese sandwich — a toastie in fact — and I add the slaw, both because I love it and because, that way, I don

Nigella Lawson · Nigella Express

These are great for a gathering, for all that they can be a bit messy to eat! While they

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. It is also the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer: no one can resist a bit of hokey pokey I

Nigella Lawson · Nigella Express

A warming, welcoming pud full of seasonal spice that can be thrown together in a matter of minutes. Truly a pudding to give thanks for. As for the eggnog cream, by all means add a grating of nutmeg if you would like — I don

Nigella Lawson · Nigella Express

I find this a real life-saver. I make a container full of this and then I just have to whisk in egg, milk and melted butter whenever I need a breakfast

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This looks and tastes as if it were incredibly hard work and yet involves no more than a bit of stirring.

Nigella Lawson · Nigella Express

When you haven

Nigella Lawson · Nigella Express

An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

I find fresh horseradish easy to come by these days but, if you don

Nigella Lawson · Nigella Express

Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit safely in the freezer until required. Sprinkle it over your fruit of choice as it is, and cook from frozen. Sounds easy, doesn

Nigella Lawson · Nigella Express

No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful that you just want to gnaw every morsel right off the bone. And I can

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is one of my proudest creations and, I suppose, a good example of a recipe that isn

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

The really great thing is that you feel you are doing your child some good at the same time as giving him or her a treat.

Nigella Lawson · Nigella Express

This is the shortcut version: no cheese sauce, but a gorgeously huge amount of cheese, bound with egg and evaporated milk. Yum. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Express

A fragrant, juicy mango is a joy in itself, that I don’t dispute. But I have an alternative plan: cut up your lusciously ripe mango, toss it in a syrup flavoured with sharp lime and dark rum, add a scoop each of good, shop-bought vanilla ice cream and mango sorbet to a couple of bowls, tumble over the glistening, golden cubes — adding some finely chopped candied stem ginger, should any be to hand — and scatter some toasted coconut over the top. A mango split is one of the easiest desserts I can think of, and it always feels like a special treat. If you wish to make this without the alcohol, then simply replace the rum with water when making the syrup. And you could certainly add a little fresh ginger, finely minced, to the pan at the same time, should you not have a jar of stem ginger lying about the place. Finally, should you want to use a tub of ready-cubed mango for this, I certainly won’t stop you! And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Express

The recipe title says it all. You need no more than a few minutes to load up a couple of freezer bags (I wash mine and re-use them) with ribs and chicken, oils and unguents and then, after a day or so

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

I buy organic beef mini meatballs from the supermarket, which makes this extremely easy to put together, and there

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is the perfect recipe for using leftover chicken or turkey at any time. A jicama is sometimes known as a Mexican potato, though that

Nigella Lawson · Nigella Express

This is not the first of my Mexican hot chocolates, but I feel it will be my last. You can melt chunks of chocolate (as I have in previous versions) into hot milk, but I love the particular richness and thickness you get from good Continental hot chocolate powders. Plus, I add Kahlua, so there is really no need to consider anything else. The whipped cream on top is not essential unless you decide to serve this in lieu of pudding — and — coffee, which I can

Nigella Lawson · Nigella Express

This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside, but I love it just as it is. It also happens to be one of the greatest hangover cures around. You know, I

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is child

Nigella Lawson · Nigella Express

These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced up and made into sandwiches with your sauce of choice or, indeed, the whole concatenation of condiments. I sometimes add lingonberry sauce to the mix too. Throw in a gherkin and some pickles and this is lunch nirvana. Don

Nigella Lawson · Nigella Express

This must be the fastest way there is to create a culinary sensation. You do scarcely a thing — just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar — and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp. If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don

Nigella Lawson · Nigella Express

You may have come across Sunblush Tomatoes in delis; these are my homespun version. I halve cherry tomatoes, sprinkle them with herbs, a little salt and a pinch of sugar and drizzle over oil, put in a hot oven which I turn off immediately, leaving the tomatoes to cook in the residual heat overnight, hence “moonblush”. The taste of even disappointing tomatoes becomes, transformed this way, bright and intense. Think very essence of tomato. Eat in salads, alongside cheese, in pasta or however you wish.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

For some reason, this lesser-known cousin of moules mariniere has gone out of fashion. That

Nigella Lawson · Nigella Express

There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata — or gremolada — is the traditional flavouring spritz given to ossobuco, and is a sprinkly mixture of grated lemon zest, garlic and parsley. Mine, here, is an exuberant, madcap version, full of fire and flavour and vibrant against the milky white of the mozzarella. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked just enough time to take away any pinkness but ensure tenderness within, and is gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the juices, and to act as a fantastically quicktime potato, substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you

Nigella Lawson · Nigella Express

I beg you to keep the wherewithal for this fantastic instant snack-cum-supper in your storecupboard. It

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Despite the title, this recipe doesn

Nigella Lawson · Nigella Express

This super easy no churn ice cream recipe from Nigella Lawson features just fresh pomegranates, lime, icing sugar and cream.

Nigella Lawson · Nigella Express

This is a cinch to make, and easy-easy-easy to eat. If you want to serve it in glasses with rims dipped in sugar and salt, by all means do. But it is so good that, even as someone who is not a committed ice cream eater and no kind of drinker, I find I can spoon it straight into my mouth from the container it

Nigella Lawson · Nigella Express

This delicate pink ice cream tastes like fragrant, sherbety heaven.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Let joy be unconfined. This is one of the most irresistible puddings I think I have ever made, and I did it by no more than some fruitful scimmaging about my cupboards. I long for it almost constantly, and it is not good that it is so easy to make, not good at all. If you don

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

There is not a type of French toast I don

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

While you can make it with pesto from a jar, the difference when you use the "fresh" stuff in a tub that you can find in chiller cabinets in the supermarkets is astonishing. I think soup tastes better made in a blender rather than a food processor, and it

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is an old favourite — chicken cooked "the hunter

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Just thinking of these makes me salivate: these toasted sandwiches have the perfect more-ish mixture between thin crisp crust and gooey yielding middle. What

Nigella Lawson · Nigella Express

Strange though it might sound, this is another of my supper-standbys. I keep the frozen squid in the deep freeze, taking it out in the morning at breakfast to let it thaw in time for the evening

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

When I am feeling fragile and in need of cosiness and comfort, my favourite supper is a helping of minced meat with some grated cheese on top, eaten by greedy, grateful spoonful out of a cereal bowl. I have dispensed with much of usual, necessary chopping: I use cubes of pancetta and a little caramelized onion out of a jar. This is everything you could hope for, sweetly salving and as undemanding to make as it is rewarding to eat. If you can’t get hold of caramelized onions, there’s nothing to stop you cooking an onion in some butter or olive oil very slowly so that they caramelize — similarly, you can dispense with the garlic oil and simply grate or mince a garlic clove or two over the cooked onions — but of course it will then no longer be the rapid ragù of the title.

Nigella Lawson · Nigella Express

This hummus can be dolloped onto crostini or toast, or eaten as a dip. And it even serves as a rather intriguing, brilliantly hued sauce for plain grilled meats.

Nigella Lawson · Nigella Express

This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can

Nigella Lawson · Nigella Express

A vibrant salad recipe from Nigella Lawson. From her book Nigella Express, this dish mixes sweets figs and salty Serrano ham with generous shavings of Manchego.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

There is a good amount of meat in this and I bung in a can of cannellini beans rather than going to the, admittedly not really demanding, lengths of cooking and draining some noodles and throwing them in. Curiously, it works. But then, food that can be eaten out of a bowl, with a spoon, always offers succour. If you can’t get wok or stir fry oil, you can use vegetable oil plus a little grated garlic and fresh ginger.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

If ever there were questions raised about the need for Rich Tea biscuits, then Rocky Road would be all the answer required. A doddle to make, and easily transportable, a batch of these has saved me often when I have to go somewhere with a sweet treat in hand. Bear in mind that rocky road — which indeed used to be known as chocolate refrigerator cake, and often still is — does need to set in the fridge for a good few hours or overnight.

Nigella Lawson · Nigella Express

I feel better just contemplating this. You get the comfort of a syrup pudding steamed for many, many hours in 30 minutes. And you do practically nothing to make it: roll out half a packet of good shop-bought pastry, ooze golden syrup over it, roll it up like a swiss roll and bung it in a dish, throwing over some milk before putting it in the oven. You can eat it with either cream or ice cream: whatever, it is perfect Sunday lunch pudding, though there is a good case for making it any day of the week.

Nigella Lawson · Nigella Express

Although I have called this incredible blue cheese and avocado dip roquamole, I actually make it with St Agur rather than Roquefort. But do feel free to use any blue cheese you want, of course, bearing in mind that the creamier it is, the easier it will be to blend with the avocado. Furthermore, you don

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray. I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would. Since the tomatoes we get mostly don

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Using chorizo - the sausages, not the salami - to ooze its paprika-hot orange oil over the sweet, white scallops.

Nigella Lawson · Nigella Express

These are really a starter, but I certainly wouldn

Nigella Lawson · Nigella Express

This makes for a very quick, warming and yet elegant supper. A fennel salad before or after would be lovely, but you need no more with it than just some bread for dunking.

Nigella Lawson · Nigella Express

I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

It is often decreed that the only ingredients (other than eggs of course) proper to a Spanish omelette are onions and potatoes, but I like a touch of red from some chopped peppers. I am sorry if this offends — and not only the Spanish — but you could speed this up by using some drained, canned new potatoes instead of cooking real ones. This is easy enough to make, but you do need to get it done in advance as the hottest you want to eat this is room temperature.

Nigella Lawson · Nigella Express

I always make a large vat of these since they

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is one of my most regular standbys, and the speediest. You just heat up some smoked haddock in a frying pan/skillet with some water and aromatics, then get a couple of cans or a jar of beans, heat them up with a little oil, flake the fish through the beans and, finally, scatter over some parsley and, should you have some to hand, chives. As simple as this is, you could indeed simplify further, using just water alone to poach the smoked haddock, making sure you season well with pepper as you gently mix the dish together.

Nigella Lawson · Nigella Express

This pâté takes the merest moment to make and yet it is a wonderful start to a meal or, indeed, a whole meal in itself. I don

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese too.

Nigella Lawson · Nigella Express

The method is this: instead of marinating the meat before cooking, you marinate it after; it really does keep it extraordinarily tender.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

The tortilla chips I use here are those crisp, crunchy, corn-gritty triangles that I never need an excuse to eat, but if you are in search of one yourself, I heartily recommend this soup. Mind you, even without the cheesy chilli-flecked tortilla topping, this is a winner. When I plan to make this, I tend to take a big pack of frozen corn out of the deep freeze at breakfast time, in readiness for a super-quick, fantastically soothing, mellow-yellow and very pleasing supper that night. Use whatever cheese you like; mostly I go for Cheddar since I always have some in the fridge, but I am happy about using up other bits and pieces. If children are eating, it

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Along with chocolate, there is much comfort to be gleaned from reading cookbooks. This recipe combines two loves by being chocolatey to the point of madness and having revealed itself to me after a cosy, snuggled-down read of Elinor Klivans

Nigella Lawson · Nigella Express

This has always been the Italian antipasto, and though you are more likely to come across it as the traditional combination of tonno and cannellini, I love the flecked terracotta of borlotti beans, giving you the colours of Tuscany on a plate. This makes a simple, speedy supper for two; all I

Nigella Lawson · Nigella Express

I have never really thought of myself as a person who could wrap, fold or fiddle about with food or felt that way inclined. But you know, when you get into it, it

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

This is a garlicky, lemony, ultra-fabulous, utterly addictive bean mash. For US cup measures, use the toggle at the top of the ingredients list.

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express