Recipes

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer

This is so simple — scarcely a recipe really — but so good. Unless you get figs straight from the tree they sometimes need the blistering heat of an oven or grill to bring out all their honeyed sweetness. This is the pudding to end a slow-grazing, long-picking dinner eaten outside on a warm, balmy night. If you haven

Nigella Lawson

I often give homemade chutneys to Italian friends when I visit, as I’m proud of our traditional recipes and know that an English chutney can pair magnificently with an Italian cheese. Italians themselves are not averse to a condiment or two of their own, either. But I love bringing the two strands of our differing cultures together — and this fig and olive chutney is a marriage made in paradiso. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson

The fact that this is quick to make is far from its only charm: I return to it, again and again, in one guise or other when I feel a bit of a midweek feast is called for. The rich earthiness of the black beans is such a gorgeous contrast with the sweet onions, the bright tomatoes, and the fierce, salty rasp of the feta. Talking of which, if you need this to be vegan rather than vegetarian, you could replace the feta with olives (or, indeed, a feta-style plant-based cheese). And if you have half an orange about the place, you can, of course, use that in place of the clementine. Similarly, do feel free to use other beans or chick peas in place of the canned black beans I’ve used here.

Nigella Lawson

Since feta is the main ingredient here, it really does make a difference if you can get hold of chunky fresh feta from a deli or a Middle-Eastern store, but this still works with good-quality feta in packages. A bowl of baby spinach salad on the side is, along with puffy — rather than crisp — Turkish flatbread (or side), my favourite accompaniment. Steeping the onions in vinegar — and old trick of mine, which many of you may recognise — not only takes away the acrid rasp of raw onion, but also turns the red strips to a lambent crimson or, further, a positive puce if left to steep long enough. Two hours is optimum: longer is even better, and it does keep. If time is short, 20 minutes should be enough, in which case double the amount of vinegar, letting the onion drown rather than bathe in it.

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

I know a lot of people are hesitant about cooking fish, and I do understand why, but this, my friends, is the recipe to allay your anxieties and free you from fear. Your fissues will be a thing of the past. Because, here, the fish is cooked only very briefly in the aromatic sauce and then left to stand for a couple of minutes or so in the pan but off the heat, it stays succulent and tender. And I very often make the sauce up ahead of time — it should be fine in the fridge for up to 5 days, and in the freezer for up to 3 months — which means all you need do is heat up the sauce (and I add 60ml/ quarter cup of water on reheating) and add the fish at the last minute, which can be very useful when you have people over. Still, the tomato sauce itself — fragrant with mace, ginger and turmeric, and thickened and deepened with sweet potato — shouldn

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · Nigella Express

This recipe uses bottled fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson

Nigella Lawson