Trusted British chef recipes, tested at home
These Mary Berry drop scones are small, thick Scotch pancakes made from self-raising flour, caster sugar, egg, milk and a little orange zest. And her Classic recipe makes 18 to 24 in about 25 minutes, at roughly 55 calories a scone before toppings. Mary writes that they “were classically made on a solid metal griddle …
Nigella Lawson’s toasty olive oil granola is a less-sweet, fruit-free granola of oats, nuts and seeds baked with extra virgin olive oil, maple syrup and warm spices. It makes enough to fill a 1.5 litre jar, from her book Simply Nigella. It’s the granola she makes and savours most these days. It has no dried …
Nigella Lawson’s Catalan toast is charred rustic bread spread with a fuzzy mush of grated ripe tomato, garlic and olive oil. It makes about 6 pieces, from her book At My Table. She first came across it in a tapas bar in Barcelona “about 100 years ago”. Properly called pa amb tomàquet in Catalan, it’s …
Nigella Lawson’s waffles are light, crisp waffles made from a batter lifted with whisked egg whites, served with maple syrup and berries. The batch makes about 20 small square waffles, from her book At My Table. She confesses she caved and bought a waffle iron after being distracted by all the waffle-eating in an American …
Nigella Lawson’s rum-spiked French toast is slightly stale white bread steeped in a rum, egg and brown sugar custard, fried in butter and doused in a golden-syrup-and-rum syrup. It serves 2, from her book Cook, Eat, Repeat. She calls it her favourite French toast of all time, one she doesn’t make nearly enough. It came …