Trusted British chef recipes, tested at home
Nigella Lawson recipes from her books and TV shows, cooked at home. Indulgent, unfussy food with real portions and no pretending it takes 10 minutes.
Nigella Lawson’s toasted marshmallow and rhubarb cake is two light golden sponges sandwiched with sharp roasted rhubarb, wrapped in a fluffy marshmallow meringue frosting that’s scorched with a blowtorch. It cuts into 10 slices, from her book Cook, Eat, Repeat. She calls it the newest, most exciting addition to her rhubarb repertoire: splendidly celebratory but …
Nigella Lawson’s mine-all-mine sweet and salty chocolate cookies are deeply chocolatey biscuits sprinkled with sea salt, made in a batch of just two. It’s a mix-by-hand recipe for one, from her book Cook, Eat, Repeat. She created it for the lone-dweller facing the unsatisfactory choice of doing without a freshly baked biscuit or making a …
Nigella Lawson’s gluten-free banana bread is a tender, light loaf made with rice flour and ground almonds, sweetened with very ripe bananas and studded with chunky walnuts and dark chocolate. It cuts into 10 to 12 slices, from her book Cook, Eat, Repeat. She calls it a promise finally kept, and one she took her …
Nigella Lawson’s fish finger bhorta is soft-cooked onions with garlic, ginger and chilli, spiked with mustard, then crisp fish fingers mashed in with spinach, coriander and lime, topped with pink-pickled onions. It’s a comfort-food supper for 2, from her book Cook, Eat, Repeat. She’s the first to admit she never expected to put a fish …
Nigella Lawson’s fear-free fish stew is chunks of firm white fish gently cooked in a spiced tomato and sweet potato sauce, fragrant with mace, ginger, turmeric and cumin. The sauce takes about an hour, the fish only minutes, and it serves 4, from her book Cook, Eat, Repeat. She wrote it, in her words, to …
Nigella Lawson’s crab mac ‘n’ cheese is a luxurious pasta of shell pasta in a smoky Gruyère cheese sauce studded with white and brown crab meat. It’s a rich but delicate dish for 2, from her book Cook, Eat, Repeat. She calls it the most luscious of treats, rich yet somehow delicate, like a cross …
Nigella Lawson’s burnt onion and aubergine dip is a smoky, silky vegan dip of roasted aubergine, scorched onions and caramelised garlic, blitzed with tahini, cumin, smoked paprika, lemon and mint. It makes about 600ml, from her book Cook, Eat, Repeat. It’s the very first recipe in her “A Loving Defence of Brown Food” chapter, and …
Nigella Lawson’s brown butter colcannon is her take on the Irish classic of mashed potato and kale, enriched with a generous amount of butter cooked to a deep, nutty brown. It uses skin-on potatoes, full-fat milk and spring onions, and serves 4 to 6. In Cook, Eat, Repeat (2020) she says every form of mashed …
Nigella Lawson’s black pudding meatballs are beef and black pudding meatballs, herby and lightly spiced, simmered in a rich tomato sauce. It’s a comforting, big-batch dish that serves 4 to 6, from her book Cook, Eat, Repeat. She put them in the book’s “Loving Defence of Brown Food” chapter, and while she thought they’d be …
Nigella Lawson’s beetroot and chickpea dip is a vividly pink dip of home-roasted beetroot blitzed with chickpeas, garlic, tahini and lemon. It’s a five-ingredient, no-cook-once-the-beets-are-roasted dip that makes about 900ml. In Cook, Eat, Repeat (2020) she calls herself a dips-with-drinks devotee, and this is a new regular in her stable. The beetroot turns the chickpeas …