Recipes

Nigella Lawson

I love this dal-inspired combination of earthy lentils, sour tamarind and sweet dates. It

Nigella Lawson

In Italy, sausages and lentils are a traditional New Year

Nigella Lawson

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

Nigella Lawson

This is one of those recipes that is easier to follow than to write: that

Nigella Lawson · Nigella Summer

Nigella Lawson

This cake has a miraculous texture — almost like a super-aerated fluffy pancake — and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. For all that it is a tripartite affair, it is ridiculously easy to make: the perfect pudding when friends come round for supper. And did I mention that it is vegan? Don’t shake the tin of coconut milk, as it’s best to get as much of the thick creamy part as possible. However, please don’t worry too much about it: the better-quality cans of coconut milk tend to be thicker anyway. But you are not allowed even to think about using light coconut milk.

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson · Nigella Bites

This is comfort food on so many levels. For one, risotto has to be one of the most comforting things to eat ever. What

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Summer

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

Nigella Lawson

Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. So naturally, a lemon pavlova made perfect sense. You will note there are a lot of flaked almonds required: that is because they are the topping of the pav and not mere decoration; the crunch they offer is essential. I make this with a jar of shop-bought lemon curd, but obviously I wouldn’t stop you from making your own. Should you want, you can adapt my Passionfruit Curd recipe, omitting the passionfruit and adding the finely grated zest and juice of 2 unwaxed lemons to the butter at the melting stage.

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I

Nigella Lawson

There was a time, years ago, when this was on my table pretty much whenever I had friends over for a lazy Saturday lunch. And I love it still. It’s simple and undemanding to make, and can equally offer summer sprightliness or winter comfort, and in summer you might certainly consider scattering over basil on serving, along with the parsley. The sauce itself (rather like the eggs in a carbonara) is not actually cooked, but warmed through as it’s tossed fragrantly with the hot pasta. I find when cooking such an amount of pasta (though bear in mind that this recipe halves easily enough), it is always a good idea to put the pan on to boil quite a bit before you think you need to. Once it’s come to the boil, you can switch off, cover the pan, and know that you are almost ready to go. And finally, may I suggest that with the two egg whites you have left over, you make a batch of Forgotten Cookies within two days, if the egg whites are kept covered in the fridge... And please read the Additional Information section at the end of the recipe before proceeding.