Recipes

Nigella Lawson

Nigella Lawson

My version of pasta alla puttanesca has had a slight name change. And yes, I realise that it’s not really necessary to translate the title, as this store cupboard standby of pasta with anchovies, olives, capers, garlic, chilli flakes and tinned tomatoes is widely enough known, but humour me: Slattern’s Spaghetti it now is! Although you will often see its Italian name explained as meaning “whore’s pasta” in English, the general consensus seems to be, however, that this is the sort of dish cooked by slatterns who don’t go to market to get their ingredients fresh, but are happy to use stuff out of cans and jars. Whatever you call it, it is as flavoursome to eat as it is easy to cook. Do add more fire, in the form of chilli flakes if you wish, though I should warn that even if the first mouthful doesn

Nigella Lawson

Originally, this cake was made for Mothering Sunday, but it has for a long, long time been an essential Easter confection, the marzipan balls on top representing the apostles: eleven in total as, for understandable reasons, Judas is persona non grata. I make this a very light fruit cake, totally different in taste and texture from the damp, dark offerings of Christmas.

Nigella Lawson · Nigella Summer

Nigella Lawson

I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson

Nigella Lawson

Nigella Lawson

Take a deep breathe, relax your jaw, get ready to roll your Rs in exuberant Italian fashion and say joyfully with me ‘Sgroppino’! It’s a word, pronounced ‘zgrrrroppeeno’, that I delight in saying, although my pleasure is not purely linguistic, for it is a heavenly concoction, unlike anything else. For all that, it is ridiculously simple, requiring only three ingredients: lemon sorbet, vodka and Prosecco. The quality of the lemon sorbet is actually rather more important than the quality of the vodka and Prosecco: if you use one pumped with additives it can deleteriously affect the Sgroppino

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Express

I always make a large vat of these since they

Nigella Lawson

Nigella Lawson

Nigella Lawson

Now, there are those who like their Anzac biscuits crisp, and those — like me — who like them on the chewier side (I also like mine made with sprouted oats). To accommodate both tastes, I have cooked those you see in the picture in 3 different ways. On the left, the crispest biscuit, cooked with regular oats, for 12 minutes; in the middle, biscuits made with sprouted oats and cooked for 12 minutes; and on the right, my biscuits of choice, using sprouted oats and cooked for 10 minutes. However, don’t get hung up on the sprouted oat issue. A far more decisive factor is the cooking time. Those with hotter ovens than me may find the range closer to 8–10 minutes than 10–12.

Nigella Lawson