Recipes

Nigella Lawson

Nigella Lawson · Nigella Bites

My templefood days do not consist of fey picking: this is gratifyingly substantial. In order to enjoy it you don

Nigella Lawson · Nigella Bites

Nigella Lawson

Nigella Lawson · Nigella Bites

Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of the Raj, and brought back home, became an eggy, golden pile of rice punctuated with slabby chunks of smoked haddock. When I was a child it remained as a comforting brunch dish, still part of the homely repertoire of the normal British cook. Here, I

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Bites

Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that

Nigella Lawson · Nigella Express

Nigella Lawson

This is a regular lunch or supper at casa mia, as anyone who follows me on social media will recognise. And it

Nigella Lawson

I wouldn’t be able to tell you how many suppers are built around a bowl of rice in my house. But then, I have a rice cooker (and am forever extolling its benefits) which rather issues an open invitation to such meals. And while I never actually cook sushi rice often, I adore its comforting stickiness and the way it offers itself up so sweetly to sharpness and heat and even — when the simplest of sauces feels like too much — nothing but the intense saltiness of soy sauce. This, however, is a proper meal, though easy enough to throw together, and is as sumptuous as it is simple: the salmon only just cooked, so that it is still soft and coral-coloured (though do cook it for longer if you wish); the sauce full of fire and sharpness, the perfect foil to the sweet rice and rich fish. If it helps, you can make up the sauce a day ahead and leave it covered in the fridge, though do remember to take it out in time for it to come to room temperature. And it’s easy enough to make without a rice cooker, I assure you. For each cup of rice (which should weigh 200g) you need a cup and a quarter of water. So, for the 400g of rice below, proceed as follows: rinse the rice well, drain it and tip it into a saucepan that comes with a very tightly fitting lid. Pour over two and a half cups or 625ml cold water and bring to the boil over high heat. Immediately clamp on a lid, turn the pan heat down to the very lowest it will go, and leave to cook for 15 minutes, by which time the water should be completely absorbed and the rice cooked. Turn off the heat, but leave the pan on the hob. Remove the lid, cover the pan with a clean tea towel, clamp the lid back on top, and leave to steam for 10 minutes. And it will sit happily like that for a good half an hour. Please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Express

Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray. I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would. Since the tomatoes we get mostly don

Nigella Lawson

Nigella Lawson

Nigella Lawson

Like all old favourites, this changes pretty well every time I cook it. Sometimes I use the sake, both in the marinade and the fluid sauce later; sometimes I use Marsala or sherry. And there is no reason not to use wasabi paste for the English mustard, either. And chicken or duck breasts work in place of the steak, too. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson · Nigella Summer

Call me Scheherazade, but I

Nigella Lawson

Nigella Lawson

Nigella Lawson

I regard this orzotto — think risotto but made with barley,

Nigella Lawson

Nigella Lawson

This is my favourite French toast recipe of all time, and yet I don’t make it nearly enough. It came into my life some years back when I had a small bit of old-fashioned sandwich loaf that needed using up and, indeed, went on to suggest it in my introduction to the recipe in Cook, Eat, Repeat. But the thing is, it

Nigella Lawson

Nigella Lawson