Recipes

Nigella Lawson

While there is nothing to stop you from using this rich oxtail stew, flavoured with vermouth or port, clementine or orange, thyme and allspice, and cooked for so long the meat falls in tender shreds, as a sauce for pasta, in my house we generally eat it on toast. And it

Nigella Lawson

Nigella Lawson

A proper chicken shawarma — the spiced meat cooked on a spit, then stuffed with pickles, sauces, tomato and other salads into a flat bread wrap — is truly right up top on the God Tier of sandwiches. This, my improper version, is another proposition, but headily delicious in its own right. I marinate the chicken with lemon, garlic, oil and all the right spices but, for an easy meal at home, I cook it in the oven. I do serve it with pitta or other flatbreads, along with a divine sauce made simply by mixing together yogurt, tahini and more garlic, adding a sprinkle of pomegranate seeds if I have some. As you can see, I serve the chicken on a mound of shredded iceberg, and you could easily put a bowl of sliced tomatoes out on the table too and, if it took your fancy, another of pink-pickled onions (you can see the method for this in step 1 of the fish finger bhorta). Of course, you

Nigella Lawson

Nigella Lawson

This is really an old-fashioned bread and butter pudding with a fragrant flourish. You can get ready-sliced long brioche loaves, which makes life simpler, but if you need to get out a bread knife yourself, just try to slice thinly. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Express

There is not a type of French toast I don

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Bites

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Simple though it is to make, its flavour is deep, complex and utterly compelling.

Nigella Lawson

I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, and sausages are cooked alongside the pieces in one big pan. I started off with English butcher

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

I first ate this at Ali Baba, an Egyptian restaurant in London that the great Claudia Roden took me to about 30 years ago, and have loved it ever since; it found its way into my second book, and I

Nigella Lawson

Nigella Lawson

This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Summer

This tomato salad is all you need for a summer starter. What I do is sit the tomatoes in the sun, uncut, on a flat plate or two, for an hour before I want to make the salad: it takes any chill off them and makes them taste somehow more tomatoey. Any leftover salad cream can be stored in the fridge in an old jam jar; indeed you may find you want to make double the amount below, so well will it go down.

Nigella Lawson

While the everyday bread on my table is generally Jim Lahey

Nigella Lawson

This is, for me, the quintessential chocolate cake: melting, luscious and mood-enhancingly good. A food technologist would explain this in terms of "mouthfeel" but I don

Nigella Lawson

Nigella Lawson · Nigella Express