Recipes

Nigella Lawson · Nigella Express

Nigella Lawson · How To Be A Domestic Goddess

I know a steamed pudding sounds stodgy, but I cannot tell you how glorious this is: light beyond words, feathery textured and comfortingly, not cloyingly, sweet. This is predicated on two things. You have to eat it up entirely while it’s warm (no hardship), as it will get heavy on cooling. And it needs to be balanced with custard or cream. There is also a good argument for vanilla ice cream.

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Express

The method is this: instead of marinating the meat before cooking, you marinate it after; it really does keep it extraordinarily tender.

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

I often double the quantities for the meat filling, then freeze half, so I

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go; the pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light. By all means use good shop-bought mincemeat if you want, but I

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

I have always been emphatically anti-tomato when it comes to seafood sauces, liking my spaghetti alle vongole and any similarly conceived dish strictly in bianco. I don

Nigella Lawson · Nigella Summer

This makes a wonderful starter to a full-blown summer dinner party, but I love it, with nothing before or after.

Nigella Lawson

Nigella Lawson

This is a sleight of hand, or a trick of equipment rather than an act of brilliance. True, the cake does look incredibly complicated and seasonally impressive as it comes to the table, but that is all down to the shape of the tin. It’s an expense to get a tin that can’t be used all year round, but it really is a beautifully Christmassy creation, and a doddle to make. For the “spruced up” of the cake refers to the Pine Forest bundt tin I bake it in; at other times of the year, I call this Eggy Vanilla Cake and cook it in a 2.5-litre (same size as this one) non-festive bundt tin, as you can now, too. And the thing is, it doesn’t need just to be brought out as a festive flourish for a supper party, but can be satisfyingly baked and left to preside grandly over the kitchen, commanding anyone to have a slice, damply plain, or toasted, by way of a seasonal treat. To turn this into Spruced-Up Spice Cake, even more seasonal and just as good — though with less appeal to children — halve the vanilla and add 2 teaspoons each of ground cinnamon and ginger and a half teaspoon of ground cloves. Please read the Additional Information section at the end of the recipe before proceeding. And do make sure all ingredients are at room temperature before you start.

Nigella Lawson

This is really a tweaking of a fairly traditional rabbit recipe. The chicken is easier to come by in a supermarket, though, and more likely to please generally. You can leave the skin on or off the thighs, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier, or indeed — at the other end of the spectrum — a whole chicken, portioned.

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

This is one of those thick, wintry soups made spiky and fresh with chilli, ginger and lime. It has the hit of a hot and sour soup, but the nubbliness of the split peas gives those clear, piercing flavours an unfamiliar edge, while adding cosiness at the same time.

Nigella Lawson

This is a fabulous sidedish with a plain roast or piece of meat or fish, but is good enough to be relished alone, even for those who are not vegetarian. I tend to buy spinach in 250g / ½ lb bags, and find the easiest way to go is to wilt two bags at a time. Wash the spinach and then sit it in a large pan just with the water that clings to the leaves after you

Nigella Lawson · How To Be A Domestic Goddess