Recipes

Nigella Lawson · Nigella Express

Nigella Lawson · How To Be A Domestic Goddess

There is no reason on earth why this, adapted from the Magnolia Bakery Cookbook, has to be a birthday cake, but since the first two times I made it were for my sister-in-law

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Fleshy green asparagus, as fresh as you can; sweet new season’s baby potatoes; juicy, pepper-hot radishes: this simple but sensational salad is made just by steaming the potatoes, roasting the asparagus, halving the radishes, tossing everything together gently with some tarragon, before dressing them lightly but fragrantly in a herb-thick buttermilk vinaigrette. This is a paean to Springtime in edible form, and I can’t stop making it. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Bites

As with all stews, this is even better made in advance and reheated; for me, this only makes things easier.

Nigella Lawson

Nigella Lawson

Nigella Lawson

There is slightly more stock in this reworking of the How To Eat original, but it remains a real favourite supper for one greedy person, or a pair of more modest eaters.

Nigella Lawson

Nigella Lawson

Nigella Lawson

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn’t overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it’s all exotic promise; a fraction too much and we’re in bubblebath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don’t have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

This recipe is such a favourite of mine, and so I’m particularly happy to share it with you here. It’s one of those simple stalwarts I rustle up for supper when I want something substantial but uplifting at the same time. While it might be straightforward to make, it is rewardingly complex in flavour: the allspice added to the apple juice in the pan when you deglaze it brings comforting warmth, and the sharp tangle of sauerkraut – itself a refreshing contrast to the rich meat – is also aromatically tempered by caraway seeds and a tiny pinch of ground cloves. I urge you, once you’ve drained the sauerkraut, not to throw away the sour brine but to drink it: there’s so much goodness in that ferment-tangy liquid. I adore it, I must say, though it is fierce! I drink it just as it is, but it does really offer itself up as a Pickleback, which involves drinking a shot of Bourbon (though I don’t see why you couldn’t use any spirit you wanted) followed by a shot of brine. That should put hairs on your chest!

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer

Nigella Lawson

Nigella Lawson

Nigella Lawson