Recipes

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer

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 Lawson · How To Be A Domestic Goddess

I feel that if I’m talking about Welsh Cakes, I should really introduce them first by their proper, Welsh name, Picau ar y maen, which simply means “cakes on the stone”, and the stone being the flat griddle they are traditionally cooked on. I use a rather more modern smooth (and lightweight) griddle for mine, but a thick-bottomed frying pan or skillet is just as good. These little cakes hold a special place in my heart: they came into my life along with one Heulwen Williams a quarter of a century ago; she made me her grandmother’s version, and then let me have the recipe for my second book. All I’ve changed really from that recipe is the flour. The original recipe stipulated self-raising flour, whereas I prefer to use plain/ all-purpose flour and add the baking powder as below. Feel free to use self-raising flour if you prefer.  But perhaps I’m getting ahead of myself. For those who’ve never eaten them, I should perhaps give a brief explanation of what they are, and I can best describe them as a cross between shortbread biscuits/cookies and pancakes — of course, they are pancakes of a sort — or a flat disc of fruited scone. They are modest and unfancy, and one of the best accompaniments to an afternoon cup of tea I can think of. I know some people apparently eat them spread with butter and jam, but I’ve only ever come across them or eaten them simply sprinkled with sugar.  It is possible to make them gluten free, though you do need to eat them fast, as they taste good only when still warm from the griddle pan; once cold they are too dry and rather sawdusty. And for the gf option I do recommend sticking to self-raising flour, as for some reason the gluten free flour I get has xanthan gum (which helps make up for the lack of gluten) only in the self-raising version. Still, they are inevitably more fragile to cook, so take extra care on turning them.

Nigella Lawson · Nigella Bites

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Summer

As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a regular feature of your table. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Bites

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is: the tomatoes almost ooze into a dressing in the oven, and the cauliflower softens, but not soggily. And this is also very, very good cold, so if you have some left over, it makes a fabulous packed lunch, or provides instant gratification on those days you have to eat fridgeside, with your coat still on, you’re so hungry.

Nigella Lawson · Nigella Bites

You do need to serve this lamb salad warm rather than cold (a bit of fat provides flavoursome lubrication at anything above room temperature; once cold we

Nigella Lawson

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

When I was a judge on MasterChef Australia in 2016, Chloe Bowles, one of the contestants, came up with a batch of quite magnificent gluten-free blondies, and very kindly gave me the recipe; I wasn

Nigella Lawson

Nigella Lawson

I was watching an American TV show recently and missed a lot of the plot, as I was distracted by the amount of waffle-eating going on. I tried to prevent myself getting a waffle iron; I’d made that mistake once before. Reader, I didn’t succeed. But I vowed that this time I wouldn’t use it once then consign it to a cupboard under the stairs, and I’ve been as good as my word and have turned into something of a weekend waffler. How long you cook the waffles for, as well as how many you make, will depend on the waffle iron you’re using. Mine is a sturdy, non-stick stove-top Belgian waffle iron, which takes 250ml / 1 cup of batter per batch; if you’re operating a different machine, follow the directions for quantities and cooking times that come with it. I advise you to preheat your oven to 120°C/100°C Fan/200°F before you start so that you can pop the waffles on a wire rack over a baking sheet as you make them, to keep them warm. This also helps to give them a lovely crisp crust.

Nigella Lawson

I am always drawn towards Scandinavian food, no doubt in part because of childhood summers spent in Norway. And this recipe, adapted from one by Andreas Viestadt, the Norwegian author of Kitchen of Light, is one of my favourite special suppers, and it

Nigella Lawson · Nigella Summer

One of the loveliest puddings, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, intense, amber-coloured holy wine, with a few almond-studded biscuits to dunk in. The idea for this comes purely from that: the ice cream is further deepened by the addition of treacly muscovado sugar, and the wine in it keeps it voluptuously velvety, even after being frozen. You don

Nigella Lawson

Nigella Lawson