Recipes

Nigella Lawson

Nigella Lawson

Stop what you’re doing: I bring you important news. Lamb ribs, almost unknown in Britain, are one of the most delicious ways of eating lamb, and certainly the least expensive. Not that they taste bargain-basement: everyone who’s eaten these has said they’re the best spare ribs they’ve ever had. I like to keep the flavour of the meat to the fore, so don’t coat them in a glaze, but give them the scantest covering before they go into the oven. And while it might seem unnecessary to use oil, it does help the spices to stick and the ribs to crisp; anyway, so much of the fat drips off into the pan under the rack. Even so, they are, without question, a fatty cut, but for those of us who love the flavour and the lip-smacking stickiness that this gives, it’s a bonus, not a warning. If you’re a lean-cut kind of a person, these are not for you. Commiserations.

Nigella Lawson · Nigella Summer

Think hamburger, Middle-Eastern style. And if this isn

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

These are rather like Eastern Mediterranean meatballs in sausage form, though you can come across them as fat burger-like patties, too. As loose-packed sausages, they’re formed around skewers and turned over an open flame. Since I rarely use a barbecue, but just stare at it being rained on in the garden, I simply fry them in a pan. And much as I like the long lollipop approach, I can’t make a skewer fit in the frying pan, so sausages — albeit highly seasoned and juicy sausages — it is. I don’t wish to be too prescriptive as to how you should eat them, but I roughly chop some tomatoes and parsley and mix them together in a bowl, to be brought to the table along with some shredded iceberg lettuce and an eye-poppingly intense garlic sauce. Eat them, hot-dog-style, wrapped in warm flatbread. For US cup measures, use the toggle at the top of the ingredients list.

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Summer

Nigella Lawson

If you put halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinating time). Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness, without spitting, later. It

Nigella Lawson · Nigella Express

No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful that you just want to gnaw every morsel right off the bone. And I can

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson

Keema is a fantastically hangover-salving dish of spicy (usually lamb) mince; this version uses minced turkey and, more significantly, its heat is provided by the gochujang, the Korean chilli paste that I keep on hand to pep up a jaded palate or a pallid-flavoured ingredient. Being minced does not generally do turkey many favours, but the aromatic richness of the paste makes it sing. Supper

Nigella Lawson

Never has a quick meal tasted so spectacular. Yes, you do need to hunt down this fabulous flavoured paste — think chilli with a sweet and smoky hit of almost liquorice intensity — but once you have it, the culinary kingdom is yours. In lieu of it, I suppose you could use any chilli paste you like, to taste, but I could never allow myself to run out of my exuberantly coloured gochujang — also stamped "Hot Pepper Paste (Chal)" — and so can’t report from experience. In fact, I am always ready to slide down the pole and have this at a moment’s notice: the spring onions are in the fridge; the squid is in the deep-freeze; everything else is to hand; and if I don’t have any baby corn, I am more than happy to add whatever vegetable I do have.

Nigella Lawson · Nigella Summer

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer

This tamarind-tangy curry makes for a perfect dinner on a hot night; light enough not to knock you out, but spiced enough to prompt a heat-drowsy appetite. And it is such gloriously easy food to make. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

Nigella Lawson

This is a strange hybrid of a recipe: kedgeree cooked as if it were a risotto, that is to say Anglo-Indian influence, Italian method. I admit, however, that Italians may look askance at this recipe: after all, it calls on spices entirely alien to the Italian kitchen. But it

Nigella Lawson

There is something so of-the-moment about this recipe, which is odd since it comes from a book published 20 years ago. I seem to remember also that I did a lot of wistful complaining in How To Eat about how unfashionable kale had become. I had virtually been brought up on it. I certainly never would have foretold its hipster blossoming. I don’t use fresh chorizo sausages here, but generally I buy the dry-cured ones (not salami) that come in a ring or hoop, weighing around 200g / 8 ounces, and cut them in half. As for the egg-poaching, I’m going to give you my method here, and you can use or ignore it as you wish: crack a large cold egg into a cup, add a teaspoon of lemon juice (or ½ teaspoon of cider vinegar or white wine vinegar) over the white; bring water to a delicate bubble (not boiling or anywhere near) and then slip in the egg, leaving behind the watery white that has collected in the bottom of the cup. Leave the water on low, or even switch it off, and cook the egg for about 5 minutes (for a runny yolk (though check at 4) and remove gently with a slotted spoon.

Nigella Lawson

Nigella Lawson

This chilli sauce is big — big flavour, big kick, big reward. The name, however, derives from the fact that the recipe was given to me by my brother-in-law, Jim, Jimbo to me, but often known teasingly as Jumbo due to his compact size. I cannot have enough of this. I love it with prawns, with cold chicken, with chips, with everything.