Recipes

Nigella Lawson

I have been making this delicate, fragrant cake for over two decades now, and it never disappoints. It’s not showy — the only adornment is a light dusting of icing sugar — but it doesn’t need to shout: the proof of et cetera, et cetera; this is a cake that underpromises but overdelivers. I love this mostly as a cake for pudding (though there is nothing wrong at all with a slice with a cup of tea) when I also serve it with raspberries, or whatever fruit is on hand, depending on the season. Don’t panic about the fact that no raising agent is used: the cake doesn’t need it. Though I have made a small recent adjustment to the recipe: you will note that I have given an option of replacing the regular flour with rice flour. I did this in order to make the cake gluten-free for a friend of mine, and I have (even though I am on excellent terms with gluten myself) rather got into the habit of baking it this way. So I happily give you the choice.

Nigella Lawson

Generally speaking, the best gravies are made by deglazing a joint’s cooking juices in the roasting tin, but, with a brined bird, the liquid it gives off is just too salty; you can’t use more than 2–3 tablespoonfuls. You could, of course, simply drain off the excess, but given the stress of Christmas Day, making the gravy in a saucepan is a better route: you avoid the smoking you can get from a roasting tin on the hob; and you can make it all ahead — the stovetop will be quite busy enough as it is.

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

As far as I

Nigella Lawson

Nigella Lawson

Shamil Thakrar · Dishoom: From Bombay with Love

Optimum mid-morning sustenance. Delectable snacking is an easy mix, shape and bake away. Slightly sweet, slightly savoury.

Shamil Thakrar · Dishoom: From Bombay with Love

Pineapple, sweet potato and padrón peppers are charred, limed, dusted and sparked to life.

Shamil Thakrar · Dishoom: From Bombay with Love

Sweet, extravagant and fun; a glass full of malai kulfi, vermicelli, rose syrup and sweet basil seeds.

Shamil Thakrar · Dishoom: From Bombay with Love

Ayesha Erkin shares yet another first-class date recipe to savour during Ramadan and after.

Shamil Thakrar · Dishoom: From Bombay with Love

A satisfyingly spicy Irani bakery favourite.

Chef Arun · Dishoom

Juicy kingfish steaks are marinated until ruby red, then cooked oh-so tenderly in a sauce rich with spices and tangy with tamarind.

Shamil Thakrar · Dishoom: From Bombay with Love

Like the popular fruity-yoghurty Indian drink, with boozier consequences.

Cockney Sikh · Dishoom

Hearty, humble potatoes are mashed and spiced to perfection, kneaded into a pillowy dough, then cooked atop a hot tawa until they sizzle and steam.

Sindhu Vee · Dishoom

Simple, filling arhar daal is given a twist with gloriously green raw mango. Tart and ticklish on the tongue and deeply delicious in the belly.

Savannah · Dishoom

A core breakfast staple from Savannah's upbringing – makes two rotis per person, each containing a quilt of seasoned egg omelette, with nicely spiced cabbage tucked inside. Most simple, comforting and readily adaptable. Enjoy morning, noon and night, whenever hunger strikes.

Firangi · Dishoom

Rich and warming saag gosht, brightened with seasonal cavolo nero, and slipped into humble risotto. Befitting of celebrations.

Chef Salim · Dishoom

Very moreish crisp and crunchy spiced snacks for daubing with chutney and pairing with steaming ‘chai-walla’ chai.

Sumayya Usmani · Dishoom

Choicest chicken and tangy tomatoes sing with blistered green chillies, fragrant black pepper and a flourish of fresh ginger. Most gratifying.

Sana Siddiqui · Dishoom

Fill bowls and bellies with jammy-yolked eggs and softest baby potatoes. A deliciously moreish curry for deep nostalgia and comfort.