Trusted British chef recipes, tested at home
Nigella Lawson’s luscious vegan gingerbread is a dark, sticky, deeply spiced tray cake made with golden syrup, black treacle, muscovado and oat milk, with finely chopped prunes standing in for the eggs. It bakes at 170°C for 50 to 55 minutes and cuts into 12 to 18 pieces. She’s openly proud of this one in …
Nigella Lawson’s vegan lemon polenta cake is a flat, syrup-soaked cake built on ground almonds and fine polenta, using light olive oil and almond-soy yogurt where the original had butter and eggs. It bakes at 180°C for about 40 minutes, gives 8 to 12 slices, and is naturally gluten-free. The story behind it, told in …
Nigella Lawson’s New Year doughnuts are Dutch oliebollen, little yeasted dough balls made with a nutmeg-and-lemon-scented batter, fried at 180°C for about 5 minutes until crisp outside and soft within, then dusted with icing sugar. The batter proves for around 1¼ hours. She frames them in Cook, Eat, Repeat (2020) as her way of celebrating …
Nigella Lawson’s fish finger bhorta cooks onions, chilli, ginger and garlic down soft, then folds oven-crisped fish fingers through the pan with English mustard, spinach, lime and coriander. The fish fingers bake at 220°C for 20 to 25 minutes, and it serves two with leftovers. The recipe isn’t hers by invention, and she says so …
Nigella Lawson’s steak with anchovy elixir is rare rump, sliced thin and dribbled with a grey sauce of salt-packed anchovies, garlic, lemon and olive oil. The steak takes three minutes a side, the elixir about ten minutes, and it makes roughly 350ml. She calls it “the very apogee of anchovydom” in Cook, Eat, Repeat (2020), …