Trusted British chef recipes, tested at home
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 …
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 chocolate and tahini banana bread is a dark, dense loaf built on overripe bananas, cocoa, dark chocolate chips and a slug of tahini for earthy depth. It bakes in a 1lb (450g) loaf tin at 170°C (150°C fan) for 45-50 minutes and gives about 10 slices, with sesame seeds scattered over the cracked …