Recipes

Nigella Lawson

Nigella Lawson

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 Lawson

Many of you might have noticed this recipe has had a name-change: somewhat lazily, and definitely erroneously, I’ve always called it “Mexican Lasagne”; I’m far happier with its new name, Tortilla Lasagne. Admittedly, there might well be those who take issue with the word “lasagne” here. Still, this is a lasagne-type pile-up and in place of pasta layers, there are soft tortillas and in between them a riotous assembly of tomato, red pepper, onion, chilli, corn and cheese. I advise you to put a baking sheet in the oven as you preheat to catch any drips that might fall later. And talking of later, one of the joys of this is that it reheats, by the slice, so wonderfully on the days that follow. So do think about cooking this even when you don

Nigella Lawson

Nigella Lawson

Balance is everything in cooking: here, the acid brightness of the tomatoes is met with the sweetness of peas and the rich creaminess of the coconut rice, itself pricked with the sharpness of lime and its carrara-whiteness punctuated by the gritty blackness of the nigella seeds (not there just to satisfy culinary egomania).

Nigella Lawson

Nigella Lawson

Nigella Lawson

An excellent sop for excess alcohol, this is as good for a late supper as it is for breakfast. I like to have a bottle of Worcestershire sauce (already essential in the hash) on the table alongside, but no one would argue with you if you chose to shake a few drops of Tabasco over it while you eat.

Nigella Lawson · Nigella Summer

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Buying the fondue set was my first mistake... Please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

I mean no disrespect to Andy’s Fairfield Granola in the slightest when I say that this slightly plainer version is the granola I make and eat and savour the most these days. It has no dried fruit in it, and is markedly less sweet than many. In other words, what it’s not is the sort of granola that’s like confectionery through the back door — and very much the better for it as far as I’m concerned! And while it might be plain, it has an elegant luxuriousness that makes it a real treat. I like this best with almond milk (which I’ve decanted into the old glass bottle here) but proper milk will obviously do, and it’s lovely with yogurt and berries, too. And I am more than happy just to eat it by grabbed handfuls straight from the jar!

Nigella Lawson

This beauty is the newest addition to my rhubarb repertoire and I couldn’t be more excited about it. It is splendidly celebratory, but not dauntingly difficult. You need a bit of elbow grease and a blow torch, but making it feels more like play than work to me; I can’t tell you how much I enjoy teasing out the snowy spikes of marshmallow-meringue and then scorching them. (And I thank Stella Parks, whose enthralling ‘Bravetart: Iconic American Desserts’ provided the original inspiration for the marshmallow icing.) You do need to be prepared to whisk the whites until truly thick, but I give timings below and it’s not as if I’m asking you to whisk them, at this stage, by hand. The yolks are used to make two tender and celestially light sponges, and the rhubarb that goes between them provides its emphatic tang. I also think lemon curd and sharp raspberries would make a wonderful filling, but that’s for another day. For now, I simply can’t stop making this. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Some say, challenging more generally accepted ideas about the provenance, that tiramisu was invented in a casa chiusa (a house of ill repute) to give the working girls a pick-me-up, as the name (tira-mi-su) suggests. Whatever its inception, this one reverts to the original formulation - although in dinkier format. This is not because I am a huge fan of the cute — you know that — but because it means you have a tiramisu worth making for fewer people (you don

Nigella Lawson

Nigella Lawson

I love thyme and sprinkle it wantonly in my cooking, but I wanted a cake that relied on it as a leading ingredient, not merely as a decorative flourish. Besides, with a rosemary loaf cake under my belt, I had no doubt that it would work. And it does. Don’t be alarmed at the amount of thyme in the cake batter, as it doesn’t overwhelm. It charms. I’ve specified buttermilk in the ingredients list, but you can use runny plain yogurt in its stead. Or, easier still, make your own buttermilk — my fallback position — by adding 1 tablespoon of lemon juice (since you will have lemons to hand for this recipe; otherwise you can use white wine vinegar or cider vinegar instead) to 250ml/1 cup semi-skimmed milk and letting it stand for 20 minutes before you need it, stirring before use. Now, a cautionary word: even when the cake looks bronzed and ready, you need to make sure that it’s cooked through around the funnel. Otherwise, not only will it be the devil to unmould, but you will also find the cake disappointingly undercooked (however brown it looks on the surface) once you slice into it. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Summer

You can take the girl out of the eighties, but you can

Nigella Lawson

Nigella Lawson