Recipes

Nigella Lawson

Nigella Lawson

Nigella Lawson

This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have a group of friends coming round, as not only are these little discs perfect with drinks, but either dough or biscuits can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.

Nigella Lawson

While obviously a contender for weekend brunch, this savoury take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly. Pappardelle, those egg-rich, wide ribbons, are my favourite here, but do choose any pasta you want. And if you can find a bit of fresh mint to add as you serve, then go for it. If you don

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Summer

Nigella Lawson

Nigella Lawson

Nigella Lawson

This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch, a hint of nubbliness, to this meltingly gorgeous concoction.

Nigella Lawson

Panzanella, which sounds as though it should be the name of the beautiful heroine in a ballet or a fairy tale, is the word for a damp and tomatoey bread salad from Italy. Not only is it a good way of using bread past its bouncy best, but it is also a jubilant end for a handful of tomatoes so old they

Nigella Lawson

Nigella Lawson

Nigella Lawson

I have written a recipe for panettone stuffing before: the sweet seasonal fruit bread was cubed, toasted and mixed with Italian sausage; this is very different, not least because I see it not as an accompaniment to the turkey but to be served, at parties or over drinks, in small squares, like savoury brownies. As ever, feel free to substitute the plainer pandoro if you wish, though I do think the rich fruitiness is part of this unconventional canapé’s charm.

Nigella Lawson

Nigella Lawson

While I was tempted to call this Italian Toast, rather than the almost tactless Panettone French Toast, I felt the latter title had the benefit of conveying to you exactly what this is. You can certainly make it with plainer golden pandoro, but it may also be useful to know that should you have made, or be making, the Italian Christmas Pudding Cake, the amount of panettone specified below is pretty much what you’ll have leftover if you started with a 1kg/2¼lb panettone. Besides, the panettone with its spicy studding of sweet fruits does make this feel like a fully festive breakfast. Dried and candied fruit phobes should obviously take the pandoro path. If you cook these, as I do, for 1 minute a side, the egg will be soft inside, so some eaters may want them cooked longer. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

Nigella Lawson

I’ve been cooking Sameen Rushdie’s Panchphoran Aloo — as these are properly called — ever since her wonderful book, Indian Cookery, was first published in 1988 and, indeed, I wrote about them in my first book, How to Eat, published 10 years after. In other words, they’re a constant in my life, and once you make them, you will see why. I’m afraid I mostly cook them not in the context of an actual Indian meal, but to accompany fried eggs for brunch at weekends, or to give pep to leftovers in the week or whenever; they’re also a must for my Christmas cold cuts, though we don’t need to think about that right now! You can buy this particular mix of whole spices — panchphoran — ready mixed, though I just rummage through my very messy spice drawer gathering what I need, as I just wouldn’t let myself be without the wherewithal to make this on a greedy whim.

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Of course you can make a thoroughly chocolate bread-and-butter pudding, either by adding melted chocolate or cocoa to the eggy custard, or simply by using a sliced-up chocolate loaf. But if you ask me, you

Nigella Lawson

There is something about the tender viscosity and deep, rich flavour of slow-cooked oxtail that makes it, for me, the dream stew. I know its fattiness is not for everyone, but I love the way it feels as if I’ve put on beef lip gloss after eating a big bowl or two of it. And talking of fat, I favour beef dripping to cook it in, but if you need to use oil, nothing will go wrong. I should add that the cooking times below can be regarded as a minimum. Last time I made this, after I had reheated it, I had to (for a reason too boring to go into) leave it in the oven for a further four hours (turned down to 150°C/130°C fan/300°F) and it was wonderful. And you could happily extend the initial cooking time as well. Mashed potato is traditional with oxtail stew, and I wouldn’t offer a dissenting voice. But rice (I like basmati) works as well. And I know I’m not supposed to recommend a second reheat (see note), but if at the end I have a little oxtail and more juice left, I pull the meat off the bone, shred it, add orzo pasta and reheat until the pasta is soft, and most of the gleaming chestnut liquid is absorbed. Sprinkle with parsley, and eat with a spoon. But I don’t wish to taunt you, as this is so good, you may well have no leftovers to play with anyway. Make sure you do buy milk stout — not the more widely-known and more bitter regular stout. And please read the Additional Information section at the end of the recipe before proceeding.