Recipes

Nigella Lawson

Nigella Lawson

Think of this as a cheese toastie, only without the bread.

Nigella Lawson · Nigella Express

This is one of those salads I love to have around to pick at from the fridge or tub up to take with me for brightening food on the move. It

Nigella Lawson

Nigella Lawson

I could have called these Cornflake-Crunchy Chicken Cutlets as the crisp coating is provided not by breadcrumbs, but by cornflakes. This is particularly handy if you want a gluten-free crunch, though do check the cornflake packet to be sure. You can buy chicken escalopes already beaten, but otherwise just buy a couple of chicken breasts and, one at a time, place them on a chopping board lined with clingfilm, cover the chicken with another layer of clingfilm and bash the living daylights out of them with a rolling pin. This is a gratifying way to de-stress at the end of a long day.

Nigella Lawson

Nigella Lawson · Nigella Summer

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Express

Like many good brunch recipes, this is also just the ticket for an early evening supper, the sort you eat in your dressing gown before sophisticated adults feel it is entirely proper to dine. The joy of this is that you make up the mustardy ham and gruyere sandwiches and cover with beaten eggs the night before, and just let them sit in the fridge melding into one savoury, gooey pudding overnight. The next morning goes as follows: oven on, egg-and-bread dish in; brunch effortlessly served.

Nigella Lawson

Nigella Lawson

I have Hettie Potter to thank for these, and for so much else. I suppose they are a mixture of roast and baked potatoes: the tops crisp and cook to a beautiful gold, but you still have the fluffiness underneath. If you want the skins to be crunchy, then pour a little olive oil into your hand and rub this onto the skins before you bake.

Nigella Lawson

Nigella Lawson · Nigella Summer

The joy of these, particularly, is that they are wonderful eaten cold as well, their pink juiciness trapped within their eggy parmesan coating. If you don

Nigella Lawson · Nigella Express

Nigella Lawson

Nigella Lawson

I’m no good at playing favourites, but this is certainly the salad I make the most on a regular basis and, every time I eat it, I am reminded afresh of how good a salad can be. I suppose that stands to reason: I wouldn’t make it so often unless it hit the spot so perfectly for me in the first place. Yes, it’s just a simple side salad, but simple is what I want in a salad and, besides, I relish its crispness, its briny tang and herbal leafiness. If you love capers as much as I do, then I can’t imagine you wouldn’t feel the same way. I often add dill along with the parsley and, indeed, sometimes instead of it, and you should really feel free to use whichever herbs you fancy here. Ditto with the choice of lettuce: I go for Dolce Romana, which tastes like a cross between cos (ie Romaine) and iceberg, but there is no law that says you have to, as well; Romaine hearts, or a whole Romaine, work splendidly here, too. And if your lettuces don’t feel very lively, leave the leaves in a bowl of iced water for 10-20 minutes before draining and drying them, then tearing them into pieces. One last thing: if the Moscatel vinegar I stipulate below eludes you, then use any sweetish vinegar you have, though I do need to tell you that Moscatel vinegar, with its deep honeyed grapiness, when mixed with the sprightly sharpness of apple cider vinegar, is the key to a simply superior salad!

Nigella Lawson

Nigella Lawson · Nigella Express

This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they

Nigella Lawson

Nigella Lawson

Nigella Lawson

Although thick, fluffy American pancakes seem to predominate in my house, I couldn

Nigella Lawson

Nigella Lawson · Nigella Bites

The first thing you should know about creme brulee is that it

Nigella Lawson

I love a sugar-cookie, as they’re easy to make, roll out forgivingly and keep their form very precisely as they bake. This makes them perfect for shaped cutters, and these here are creepy only for the shapes in question. A mixed set of Halloween cutters normally includes ghosts, witches, pumpkins and possibly bats, though you don’t need to buy a set especially; instead, cut out cookies with a round cutter and apply white royal icing (I buy instant) and use a tube of black decorating icing, such as Wilton’s, to draw on a spooky spider’s web. Similarly, if you go down the Halloween cutter route but don’t have time (or the food colouring pastes) to make the witch’s hat black, the pumpkin orange and so forth, simply coat all cookies with white icing again, and just scatter over some seasonal sprinkles. Instant Royal Icing can be tricky to find in the US, in which case you can make your own Royal Icing by mixing 2½ cups confectioners