Trusted British chef recipes, tested at home
Nigella Lawson’s butternut and sweet potato curry is a rich, vibrant vegan curry of sweet potato and squash simmered in a fresh-blitzed chilli, ginger and turmeric paste with coconut milk and tomatoes. It serves 4 to 6, from her book At My Table. She calls it rambunctiously vibrant, both to look at and to eat: …
Nigella Lawson’s chocolate olive oil mousse is a voluptuously soft, rich dark chocolate mousse made with extra virgin olive oil in place of cream or butter. It’s a five-ingredient, no-cook dessert for 6, from her book At My Table. She first tasted a version at Morito in London, one of her favourite places to eat, …
Nigella Lawson’s butterscotch pots are silky, richly smooth caramel custard puddings made from a smoky home-made butterscotch stirred into a cornflour-and-egg custard, then chilled. They serve 2, from her book At My Table. She traces them to a childhood treat beyond measure, butterscotch Angel Delight, the chemical-tasting packet mousse. As she admits, her fondness for …
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 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 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 …
Jamie Oliver’s lamb meatballs are pepper-studded lamb ovals pan-fried with charred red peppers, served on a lemony tzatziki and mint sauce. It’s a five-ingredient Greek-inspired mezze or starter that serves 4 in 25 minutes. In 5 Ingredients Mediterranean (2023) he ties it to the meatballs he saw all over Thessaloniki. There’s no breadcrumb or egg …
Jamie Oliver’s steamed fish is white fish fillets gently steamed over sweet peppers and leeks, finished with a herby orange dressing. It’s a light, five-ingredient Greek-inspired dish that serves 4 in 32 minutes. In 5 Ingredients Mediterranean (2023) the trick that sets it apart is salting the fish first. You dust the fillets generously with …
Jamie Oliver’s chocolate tiramisù swaps the usual sponge fingers for his flourless chocolate cake, soaked in coffee and Cointreau and topped with a ricotta and mascarpone cream. It serves 16 and takes 42 minutes. In Simply Jamie (2024) he calls it an “evolved tribute” to the classic, and the twist is the base. Instead of …
Jamie Oliver’s punchy prawns are shell-on king prawns pan-fried with garlic, oregano and lemon, served on a bed of green chilli salsa. It’s a 9-minute starter for 2. In Simply Jamie (2024) this is the dish he built his green chilli salsa for. The sweet, garlicky prawns sit on three tablespoons of that jalapeño, mint …