Recipes

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Express

Of course, I

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · How To Be A Domestic Goddess

I should come clean about my interest in the traditions of the Epiphany: it also happens to be my birthday, and I am more than ready to follow French tradition by eating this. The galette itself is simple: puff pastry covering a disc of damp frangipane, hidden within which is a china bean or charm; the person who gets this charm becomes king for the day and is crowned with the gold-paper crown which comes automatically with the cake as sold in French pâtisseries. Obviously you could make your own puff pastry but I generally use shop-bought puff pastry, though you

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Bites

No one’s saying you have to make fresh pasta, but once you try, you’ll soon see that it’s not so difficult. I had a pasta machine for years before I was brave enough to use it; for some reason I thought it would be a performance. But I tried and it isn’t, and I rather like the mood of peaceful concentration the activity ushers forth. And it’s a great way of playing in the kitchen with children: they love turning the handle, which is actually a help, not often the case when the children are cooking with you. Quantities are easy so long as you remember you need 1 egg per 100g of 00 flour (now available at most supermarkets), and that, on average, one ‘egg’ of pasta, as it were, feeds two generously. I often make these Meatballs to go on top, which might appall Italians — pasta with meatballs being thought of as an American abomination in much of Italy — but the golden tagliatelle are a treat enough just with butter and freshly grated Parmesan.

Nigella Lawson

Until I was in my mid-thirties, the only horseradish sauce I knew was the one that came out of jar. And while there is certainly nothing wrong with jarred horseradish sauce, the fresh stuff is just a world apart. And it’s even better when it’s crammed with finely chopped chives. I came across the combination in a wonderful Arabella Boxer recipe, as I wrote about in How To Eat, and this is a slight rejig of it. I have specified a whole horseradish root here even though you need grate only 5cm/2 inches (to start off with at least). Should you happen to have a bit of horseradish root knocking about the place, you don’t have to go out and buy (or pick) another one, but you do need enough left on it to be able to have something to grab onto while you grate. And you may well want to grate in more horseradish than I’ve specified; I like this best really strong, and grate more in with abandon. Please don’t think that this sauce’s only use is as an accompaniment to roast beef, heavenly though that is. It’s as wonderful with roast pork or smoked (and, indeed, fresh) mackerel, and I absolutely adore it in a baked potato or with beetroot. And I have lately started eating it as a dip, with blue corn chips, and it is out of this world. Actually, a dollop of this is a great way of zhuzzing up many vegetables, especially roast butternut or sweet potato, and you could easily use oat-milk crème fraiche to create a vegan version. Finally, I don’t think this is worth doing with ready-grated fresh horseradish (not that it’s very easy to find, anyway). If you can’t get a fresh horseradish root, stick to bottled. You do have quite a lot of sauce here, but I always find everyone eats so much more than you’d think. Besides, despite its many delicious applications, I do feel that the recipe has to yield enough for a proper roast beef lunch!

Nigella Lawson · Nigella Summer

Nigella Lawson · How To Be A Domestic Goddess

I’ve been making this gingerbread since the turn of the century — it was one of my go-to recipes for the countless bake sales at my children’s schools when they were little — and my love for it never fades. The lemon icing is hardly conventional, but its bright sourness is a wonderful foil for the deep, dark spiciness of the cake. This is the gingerbread (minus said icing) I advise you to use for the Advocaat and Ginger Cake should you not want to go the shop-bought route, and when I use it in this capacity, I tend to use the 2 teaspoons of ground ginger rather than the teaspoon of freshly grated ginger-root, though you could certainly use either — or both, indeed. And while I cut it into slabs when serving it iced, if you’re using it to layer up in the cake, make 3 cuts down with the gingerbread in landscape, as it were, so that you have 4 equal sized little loaves, and then cut each loaf into 12 slices. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

Nigella Lawson