Recipes

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

This is for those days or evenings when you want to usher a little something out of the kitchen that makes you thrill at the sheer pleasure you

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Express

Nigella Lawson · Nigella Express

Nigella Lawson

My very earliest kitchen memories are of making proper mayonnaise by hand under my mother’s strict instructions; making it any other way has always felt sacrilegious. Besides, the result always seemed to have more in common with mayonnaise out of a jar, so why not stick with that or make the real stuff? And then I came across J. Kenji López-Alt’s method for blender mayonnaise, and everything changed. It’s a true kitchen blessing: the one-minute mayo with the texture you can normally only get by very slowly drip-dripping oil into egg yolks and whisking by hand. I immediately adopted it to make what has become the house mayonnaise, bright with saffron and brazen with garlic. For optimal eating pleasure, leave this in the fridge overnight before giving a good stir and dolloping it onto everything. And follow the method to the letter! Keep covered in the fridge for no more than a week. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

This magnificent addition to my eating life comes courtesy of Yasmin Othman (who has brought much deliciousness my way over the years) and I glow with gratitude every time I eat it. This — called masak lemak telur in Malaysian — is very far removed from the egg curries I remember from my early youth, and would much prefer to forget. What we have here are eggs poached in a rich, aromatic, turmeric-tinted, tamarind-sharp, coconutty sauce or soup. This has definite heat, but not eye-wateringly so. If you’d like it a bit milder, do not pierce the three whole finger chillies. And if you’d like it a lot milder, then you could de-seed the finger chilli that goes in the paste, and dispense with the whole ones in the soup. But even if, like me, you love fiery food, I don’t advise eating the whole chillies. I won’t stop you, but you have been warned.

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Whenever I hear someone say “I can’t be bothered to cook for myself” a deep sorrow descends upon me. It’s one of the most important things you can do; failing to accord yourself the care you give to others is nothing short of tragic. I insist on deliciousness daily, and not just when I have company. It’s quite the most relaxing way to cook, and being able to rustle up something special, simple and speedy for yourself when you’re in need of food that comforts is key to a contented existence. So it’s about time I let you into a secret: my trusty recipe (hence the “go-to”of the title) for a failsafe and fierily uplifting storecupboard solo supper. I always have the ingredients to hand, and suggest you do, too. Chief of these ingredients is gochujang, the magic Korean fermented pepper paste, which I’ve mentioned before as it’s a lifesaver in the kitchen, bringing depth, heat and a rich savouriness to anything it

Nigella Lawson · Nigella Express

Nigella Lawson

I make this gratin, for preference, with the so-called freshly made kind of gnocchi that can be found in the chill cabinet of the supermarket. They come (or do near me) in packets of 400g but, if you find them in packets of 500g, simply use two of those instead. I have even used three 400g-packets of gnocchi with the same amount of sauce without trouble. As for the sauce: I mix the mascarpone and milk in a bowl first — otherwise I risk spraying my stove with everything — but if you

Nigella Lawson

Nigella Lawson

I am a woman of my word, and I promised a gluten-free banana bread. Here, finally, it is. I took my time with it, because I wanted to get it right. I’m not interested in anything that is ‘good for gluten-free’: it has to offer universal delight. And I’m happy to say, this does. The crumb is tender and light — the Greek yogurt helps here, and also counters the sweetness of the banana with its tang — and the nubbliness of the walnuts and rich goo of the chopped chocolate make it a gorgeous treat. I can’t stop eating it. I’ve said to chop both walnuts and chocolate roughly: although you will of course get some shards and rubble, I keep most pieces chunky enough to make their presence proudly felt in each sumptuous bite. If you wish, you can easily halve everything and bake this in a 1lb loaf tin. I don’t find it takes appreciably less time to cook.

Nigella Lawson

As you can see by looking at my Gluten-free Cakes my way of tackling gluten-free-baking is simply to exclude flour altogether but, inspired by