Nigella recipes

Nigella Lawson served up a tasty creamy garlic and anchovies dressing with toasted walnuts and parsley on Nigella’s Cook, Eat, Repeat. (adsbygoogle = window.adsbygoogle || []).push({}); See recipes…

I have always avoided making chocolate tarts, not out of laziness (I love a bit of pastry-making, in the right mood), but because I have never really felt that the pastry served the chocolate, or was worth the effort here. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. Not that you’d know from the taste. I never lie about how effortless something is to make, but no one will believe me on this one. I think the hit of salt is…

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much…

Take your brunch to the next level with Nigella Lawson's Turkish Eggs, as seen on her BBC2 series, At My Table.

Nigella's tiramisu is an elegantly buff-tinted, creamy-toned variant of the punchy original.

Nigella’s Semolina Pudding is a creamy dessert made with milk, semolina, vanilla sugar, and cinnamon. It is smooth, delicious, and toasty. Nigella Lawson popularized this soothing pudding recipe, hence the name. Enjoy it plain, with honey, or with fruit.

This is what I make for my children’s birthday celebrations, for farewell suppers to send them off before they go away, and for the dinners to welcome them back when they come home again. It’s our family take on a traditional lasagne, though I’m not sure Italians would exactly welcome my deviations from the classical recipe. For one thing, I don’t make my own lasagne sheets; while I have in the past, I now routinely use dried ones out of a packet and, what’s more, I don’t boil them first. In…

When I was young, this old French classic was still — though in a quiet way — very much in vogue. I dare to say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped — let alone minced — the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and…

Five easy recipes for the home cook, from chicken barley to slow-roast five-spice lamb with Chinese pancakes and walnut carrot cake

What's a party without a sausage roll? Especially when it comes to feeding the family at Christmas. Everyone loves these, warm from the oven and smelling of good times... Here I've customized a traditional sausage roll recipe with a festive twist. For US cup measures, use the toggle at the top of the ingredients list.