Recipes

Nigella Lawson · Nigella Summer

Nigella Lawson

Coconut shrimp is an American delicacy, and so I prefer to retain native terminology. I don

Nigella Lawson · How To Be A Domestic Goddess

These are a very English kind of macaroon, the sort you always used to see displayed in bakers

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer

Nigella Lawson

Nigella Lawson · Nigella Express

If you want to have something hot to pass around on a tray, then cocktail sausages are what you

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson · Nigella Express

Nigella Lawson

This, an adaption of Claudia Roden

Nigella Lawson

Nigella Lawson

Seafood, pork and sherry: three ingredients, one fantastic but simple Spanish-inspired meal. I adore the plain sweetness of some steamed baby new potatoes alongside — each small, pebbly potato to be pronged by a fork and dipped into the headily aromatic liquid — but am happy, too, with nothing more than some bread to tear off and dunk into the rich juices.

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

This is just a more poetic and old-fashioned name for honeycomb – ‘cinder’ presumably referring to the splintered texture made by the whoosh of air introduced by the bicarb.

Nigella Lawson

Most of the time I refer to this as my Cider and 5-Spice Gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead (although anyone is free to boost the amount of ginger at will). But, actually, the tender crumb has the lightness of a cake rather than the damp heaviness (gorgeous though that is) of a gingerbread. Besides, I felt it only proper to accord the magnificently aromatic 5-spice seasoning its star role. I have since found that there are many variants of 5-spice powder out there. While generally I presume on a mixture of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds, I also love the versions that have liquorice and dried mandarin peel. But what I’ve found is that all types work, even the one or two brands that erroneously add garlic: a couple of people (one here, and one in the States) have made it with this version, and both vouch that the garlic is not detectable. Still, when you’re shopping, it’s best to check the ingredients label and go for one without garlic if you can. Either way, this is wonderful enough plain as it is, though I have something of a faiblesse for the gleaming accompaniment of Salted Caramel Sauce.

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

I love a fallen chocolate cake, and have found most everyone else does too. The cakes are so called because they are compact and flourless and, when cooling out of the oven, their rich centres drop and dip a little. It is into this dip, not so dramatic as to be called a crater, that you drop or scatter the sticky nut topping. I serve this with Cointreau Cream, made simply by whisking 250ml double cream until softly whipped, whisking in about 45ml of Cointreau (or Triple sec or Grand Marnier, of course) to taste at the end. Despite the name, this cake is for all-year-round delectation.