Recipes

Nigella Lawson

Nigella Lawson

This is another recipe inspired by my Thai travels — see Thai Noodles with Cinnamon and Prawns — and I have cooked it many, many times since. It is essentially a beef and potato stew, with all the comfort that this implies, but the rich mellow flavours bring a vibrancy not immediately conveyed by that description. A massaman curry is a relatively mild curry, so don’t feel that the amount of paste I use will blow you away. I do feel strongly, though, that unless you use authentic Thai pastes, you will not get a curry that truly delivers on flavour. And do note that it is at its very best made, for the most part, ahead of time. I like to cook it up to the point where the potatoes go in a day or two in advance, adding them on reheating. For US cup measures, use the toggle at the top of the ingredients list.

Nigella Lawson

Nigella Lawson · Nigella Bites

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Bites

Feel free to add ingredients: grated ginger is good, as is chopped fresh mint or, indeed, dried. You can eat this, flat on the plate, with a knife and fork, or roll it up inside a chapatti that you

Nigella Lawson

I love a plain cake. There is something uniquely soothing about the simple, sweet comfort it offers. And there

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

I’ve never met a cream bun I don’t like, but Maritozzi (pronounced, give or take, ‘marry tottsy’) are a particular favourite. They are a joy to the eye – these bulging, glossy buns, filled with slightly sweetened whipped cream, forming a stripe down the middle – and even more of a joy to taste. Although you can see them in Italian bakeries all year round these days, they are in fact a traditional Roman Easter offering, and it is in this guise that I bring them to your attention now. These maritozzi are smaller than you might see at an Italian bakery these days: enticing as they look, they are pretty much impossible to eat, and it’s hard to keep the balance of bun and cream. These babies, I feel, get it just right! My method is reassuringly low effort: as far as kneading is concerned, all that’s required is three 10-second kneads at 10 minute intervals. Even if you’ve never baked with yeast before, you’ll find this all a breeze.

Nigella Lawson · Nigella Summer

This is wonderful: light and refreshing and very, very easy to put together. It does, however, need to be cooked, if that

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson

Nigella Lawson

I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated at Christmas, I’ve remodelled slightly, adding intensity of sweetness to the already sweet parsnips, not with honey but with maple syrup. And actually, this is more than a change, it’s an improvement: there is more ambiguity about the maple syrup, it’s a sweetness less cloying.