Recipes

Nigella Lawson

This is a very laissez-faire recipe all round, actually: when I cooked it for the photo shoot I forgot to put the vegetables in and it was still heavenly.

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Express

Nigella Lawson

I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer cooking will make more evaporate. The retro sauce is super comforting both for its speed and its fragrant creaminess.

Nigella Lawson

Nigella Lawson

This is a quick-time version of the classic French poulet a l

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson

I have the estimable Claudia Roden to thank for introducing me to this, and my gratitude is immeasurable. It is such a crucial part of my life. And it’s very simple: you roast a chicken, and then tear off the meat and golden skin and toss through a pile of tagliatelle along with sultanas, pinenuts, rosemary and parsley.

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Bites

Nigella Lawson

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 Lawson

Nigella Lawson

The American tradition of cooking sweet potatoes with marshmallows is a bit of a leap for the European reader. But it always pays to keep an open mind. I find myself strangely compelled by the luscious, syrupy purée, just tangy enough with lime to find a workable partnership with the white dots of marshmallow, tortoiseshelled by the heat of the oven.

Nigella Lawson

Given the choice between a crisp, curled-up taco-boat and the softshell wrap approach, I go for the latter every time. I don’t wish to be too dictatorial about how you eat these tacos, but my advice is this: line a warm corn tortilla with shredded lettuce, top with both sweet potato and gherkin wedges, dollop on avocado sauce then spoon some tomato and pear relish over the top. Fold together as best you can and don’t eat in front of anyone you’re not comfortable with. And by the way, the sweet potato wedges, just as they are, make a generous serving for two.

Nigella Lawson