Recipes

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson · Nigella Summer

Think Bellini — that Venetian cocktail of prosecco and white peach purée — only with liquidised strawberries in place of the peaches. It’s the taste of lyrical, wide-skied, blossom-scented summer, hence my naming of it. In actual fact, it’s more properly known as a Rossini, but I choose the artist over the composer here! When strawberries are in season, ripe and juicy, you shouldn

Nigella Lawson · Nigella Express

There is a wonderful poetry to the name of this pudding which, thankfully, once eaten could never be forgotten. It

Nigella Lawson

These little cookies — described by one friend as tasting like a cookie within a cookie — are really a mixture between a meringue and a cookie. Hence they

Nigella Lawson

Nigella Lawson

Nigella Lawson

There is something about a flourless chocolate cake that makes it so divinely easy to eat. And, when you have friends round, it

Nigella Lawson · Nigella Express

However much people have eaten, there is always, I

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer

Nigella Lawson

Nigella Lawson · Nigella Express

When I was a child, steak houses always had something called minute steak - as in minnit - on the menu, economically attractive portions that needed a mere 60 seconds to cook through. In our house they were pronounced mynewt steaks, as if in baffled disappointment at the meagreness of the meat provided. It

Nigella Lawson

Nigella Lawson · Nigella Express

Nigella Lawson

While I make no claim that these be tacos quite as you might eat them in Mexico, I can confidently assure you that they have their own, undeniable charm: soft corn tortillas (and one day I plan to start making them myself, rather than getting them out of a packet), warmed in the oven, piled up with spiced and baked fish, quick-pickled onions, fiery mayonnaise, lime-spritzed avocado, corn relish and shredded lettuce. If you think of it in time, the onions will be even better steeped in lime juice (or use red wine vinegar, if you prefer) several hours ahead, or indeed the night before, but it’s fine enough just to get them submerged about half an hour before you start the rest of the recipe. For US cup measures, use the toggle at the top of the ingredients list.

Nigella Lawson

If you’d asked me any time up until recently whether I’d ever thought I’d bring out a book with a fish finger recipe in it, I’d have been fairly certain the answer would be no. Thank goodness we live and learn. Not that I have anything against fish fingers — a fish finger sandwich is right up there on my list of most-savoured comfort foods — but I hadn’t thought they were the stuff of recipes. And then I learnt about the Bird’s Eye Bhorta on the journalist Ash Sarkar’s Twitter feed, and everything changed for me. As it will for you if you try this. Onions are cooked until soft, with garlic, ginger and chillies, dolloped with mustard, and with crisp edged fish fingers mashed into the pan at the end, with coriander, spinach and lime. It is my absolute go-to when the need for vibrant sustenance and delicious comfort hits.

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson