Recipes

Nigella Lawson

Nigella Lawson

This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect winter warmer. I should probably change its name, as it is Moroccan-inspired rather than a faithful interpretation of a Moroccan dish, though it certainly draws on that exquisite cuisine. Yes, there is quite a bit of peeling and chopping involved, but that

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Express

You may have come across Sunblush Tomatoes in delis; these are my homespun version. I halve cherry tomatoes, sprinkle them with herbs, a little salt and a pinch of sugar and drizzle over oil, put in a hot oven which I turn off immediately, leaving the tomatoes to cook in the residual heat overnight, hence “moonblush”. The taste of even disappointing tomatoes becomes, transformed this way, bright and intense. Think very essence of tomato. Eat in salads, alongside cheese, in pasta or however you wish.

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

I am fully expecting a phone call from the 1980s asking for its menu back, but in my defence this is simple, superfast (to prepare) and sensational (to eat, which is what counts) and I am not suggesting you serve it with kiwi fruit discs or a raspberry vinaigrette. What I do is to slice the cooked monkfish thickly, so it holds its shape, and arrange these chunky medallions (I am keeping period here) on a platter, or couple of plates, lined with rubied radicchio leaves: they make for exquisite bite-sized wraps.

Nigella Lawson

I know this sounds spooky — to those of us reared on semolina pudding at school, even those among us who have affection for the memory — but this is more wonderful than you could imagine. It

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Express

This must be the fastest way there is to create a culinary sensation. You do scarcely a thing — just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar — and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp. If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don

Nigella Lawson · Nigella Summer

There is something intensely summery - leafy, fresh, spicily aromatic - about these peaches.

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Summer

Nigella Lawson · How To Be A Domestic Goddess

These may be mini pavlovas, but there

Nigella Lawson · Nigella Express

These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced up and made into sandwiches with your sauce of choice or, indeed, the whole concatenation of condiments. I sometimes add lingonberry sauce to the mix too. Throw in a gherkin and some pickles and this is lunch nirvana. Don

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

I’ve made these doughnuts small, chiefly because it is much easier to fry them like this. When they’re normal size — and we all know what normal size is for a doughnut, one of the most heavenly creations to have been put on this earth — I find it hard to get the centre cooked before the outside burns.