Trusted British chef recipes, tested at home
Nigella Lawson’s apricot almond cake is a moist, fragrant, flourless cake of ground almonds and polenta, scented with cardamom and rosewater and studded with soft dried apricots. It cuts into 8 to 10 slices, from her book Simply Nigella. She calls it her idea of a perfect cake: simple, beautiful, fragrant and beguiling, and invitingly …
Nigella Lawson’s simple salsa is a warm, cooked tomato salsa simmered with red onion, garlic, cumin and plenty of jalapeño. It makes enough for 6 to 8 people to dip into over drinks, from her book Simply Nigella. As far as she’s concerned, you can never go wrong with a simple, spiky salsa and a …
Nigella Lawson’s triple chocolate buckwheat cookies are rich, gluten-free chocolate cookies made with nutty buckwheat flour, cocoa, melted dark chocolate and chocolate chips. The batch makes about 25, from her book Simply Nigella. She calls them a prime example of “procrastibaking”, a term she credits to Aya Reina: she first made them during the Simply …
Nigella Lawson’s sweet potato, ginger and orange soup is a quick, soothing blended soup of baked sweet potato, fresh ginger, orange and a hit of cayenne. It serves 2 to 4, from her book Simply Nigella. She has it regularly for supper and makes life easier by keeping a stash of baked sweet potatoes in …
Nigella Lawson’s cider and 5-spice bundt cake is a dark, aromatic spiced cake made with dry cider, black treacle and Chinese 5-spice, baked into a striking bundt shape. It bakes at 170°C (150°C fan, gas 3) for 45-50 minutes, uses oil rather than butter for a tender crumb, and cuts into 10 to 14 slices. …
Nigella Lawson’s caramelized garlic hummus blitzes chickpeas with tahini, lemon, olive oil and the sweet, soft flesh of a whole roasted garlic bulb into a rich, mellow purée. The garlic roasts at 220°C (gas 7) for 45 minutes, the hummus itself takes minutes in a food processor, and it makes enough for eight people to …
Nigella Lawson’s no-churn matcha ice cream is a three-ingredient frozen dessert made by whisking condensed milk, double cream and green tea powder into a whipped green cream, then freezing overnight. There’s no ice cream maker, no custard and no churning, just a bowl and a whisk, and it sets into a scoopable litre of ice …