Recipes

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson

Nigella Lawson

Nigella Lawson

Packed full of vegetables and phytonutrients, it is undeniably true that this soup is both soothing and bolstering as well as easy and gratifying to eat. Baking the garlic gives a lot of depth while taking away any potential for bitter heat; strangely, the turmeric seems to assuage, if not remove, the school corridors smell of the cooking cauliflower. And the colour, an almost acid gold, is glorious. Written for The Royal Marsden Cancer Cookbook, published by Kyle Books. Photography by Georgia Glynn-Smith.

Nigella Lawson

Nigella Lawson

My suggestion would be to serve this just as it is, but with some pillowy naan warmed up in the oven for dippage as you eat. But if you want to, by all means rustle up some rice or — let me be a middle-class cliche — quinoa. This is, anyway, what you could term a Multi-Culti Curry: it fuses Thai and Indian flavours (and you could indeed use an Indian curry paste in the place of the Thai one here) but with honourable intent, and to most pleasing effect.

Nigella Lawson

I first came across this in a tapas bar in Barcelona about 100 years ago. Rather different than, say, Italian bruschetta, where the tomatoes are chopped and tumbled on toast, Pa amb tomaquet (as this is in Catalan) can be at its simplest, just a piece of toasted country bread, rubbed with garlic and then the cut side of a halved tomato. More familiarly, though, the tomato is pushed through a grater, and the bread merely anointed with this fuzzy mush. I prefer to grate the tomato directly into a little bowl, rather than onto the toast, mince in a clove of garlic, then stir in a little olive oil before proceeding with the toast. But all that matters, really, is that you start off with a properly good, properly ripe and flavoursome tomato. Out of one 150g/6oz tomato, I get ½ cup, that

Nigella Lawson

This has perfectly balanced oomph: the sweetness of the carrots, that particular herbal freshness of fennel, the mellow citrus tang of satsuma (though the zest of half an orange, along with 2 tablespoons of juice, would do) and the aromatic heat of harissa.

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson

Nigella Lawson · Nigella Express

This is a reworking of my grandmother

Nigella Lawson

There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe — I scarcely bother to sear the meat — that feeds a huge tableful of people cosily. And — always music to my ears — it is at its best if cooked ahead, cooled and then refrigerated before being reheated. A final note: it is the shin of beef that makes this stew so sweetly succulent; by all means substitute regular stewing beef, if you must, but it will never cook to the melting softness of shin.

Nigella Lawson

Nigella Lawson · Nigella Summer

These skewer-threaded chunks of pineapple are sprinkled with sugar and blitzed on the barbecue or under the grill.

Nigella Lawson · Nigella Express

I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night

Nigella Lawson · How To Be A Domestic Goddess

Nigella Lawson · Nigella Summer