Simply nigella

My children love this. Actually, I don't know anyone who's eaten it and doesn't. While it's spicy (though you can reduce the heat to taste) and vibrant, it is also cosy and comforting, and blends the familiar with the less traditional in a way that gives me quiet satisfaction. The impetus to use a sweet potato mash for the topping was simply because it was so much easier than peeling and mashing regular potatoes, and they work so well against the spiced meat, especially when tempered with…

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…

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…

A healthier gluten free, sugar free version of her original breakfast bars.

I never thought I would be in raptures about the joyfulness of a – yes – vegan chocolate cake

After a tumultuous few years, Nigella Lawson is back with her new television show 'Simply Nigella'.

Cooking queen, Nigella Lawson, reveals her faults, including how she was once terrified of poaching eggs. The humble chef also said she disliked fancy meals and would happily eat home-cooked dishes forever more.

This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. I have made…

Turkish Eggs, on At My Table, BBC2 #Nigella #AtMyTable

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