Bara Brith | Nigella's Recipes | Nigella Lawson
I have a particular fondness for Bara Brith, the traditional Welsh fruit-speckled tea bread. My late sister Thomasina lived and worked in Wales, and my first taste of it came courtesy of her next door neighbour, Dai, over 30 years ago. It’s extraordinarily simple to make: you steep dried fruits and treacly sugar in hot tea overnight, then the next …
The home of Nigella online | Nigella Lawson
Nigella's official site packed with recipes, updates, tips, advice, books and products, as well as a host of ways for you to join in.
Tartiflette | Guest Recipes | Nigella's Recipes | Nigella Lawson
Along with raclette and fondue, tartiflette is one of Savoie’s most famous dishes, a gratin of potatoes, onions, bacon and the local Reblochon cheese. Its origins are a little confused. The name undoubtedly derives from the local patois for potato, tartiflâ, and tartiflette was first mentioned in a 1705 book written by the chef Francois Massialot, Le Cuisinier Royal et …
Homemade Scotch Egg | Guest Recipes | Nigella's Recipes | Nigella …
4 whole eggs at room temperature (plus 2 extra, beaten) 500 grams sausagemeat; ½ teaspoon dried mixed herbs; ½ teaspoon garlic powder; 2 tablespoons plain flour
Vegan Christmas Cake | Guest Recipes | Nigella's Recipes | Nigella …
Preheat the oven to 160°C (325°F), Gas Mark 3. Grease a deep 20 cm (8 inch) round cake tin and line with nonstick baking paper. Melt the vegan butter or coconut oil in a saucepan along with the brown sugar, citrus zest and juice and rum or brandy (if using).
Nigella's Recipes | Nigella Lawson
Recipes by Nigella Lawson. Not many cakes are as comforting as a pound cake. It’s simple in both name and appearance, but that’s where its beauty lies.
No-Bake Advocaat and Ginger Cake - Nigella.com
I have a bit of a weakness for this sort of cake, which is essentially an assembly–job number, a construction of alternate layers of a rich, boozy cream and some storebought sponge or other. The thing is, I find layering up — whether it’s lasagna, tiramisù or trifle — both calming and celebratory. It can be done without stress, but while building …
Victoria Sponge | Nigella's Recipes | Nigella Lawson
A Victoria Sponge is one of the simplest cakes there is and quite one of the best. Plain, airy cakes, sandwiched with sweet jam and smooth, whipped cream: it is no wonder that it has been such a favourite through the generations. My version tinkers only a little with the traditional model: I use a mixture of flour and cornflour/cornstarch in the sponge, which creates cakes that are ...
Lamb Kofta with Garlic Sauce | Nigella's Recipes | Nigella Lawson
These are rather like Eastern Mediterranean meatballs in sausage form, though you can come across them as fat burger-like patties, too. As loose-packed sausages, they’re formed around skewers and turned over an open flame. Since I rarely use a barbecue, but just stare at it being rained on in the garden, I simply fry them in a pan. And much as I …
Indonesian-Inspired Chicken Biryani | Nigella's Recipes | Nigella …
Without getting into the vexed complexities of colonial history, there is a reason why Indonesian — or, more correctly, Dutch-Indonesian — food plays such an important part in the cultural life of Amsterdam. Dutch traders went to what is now Indonesia at the end of the 16th century — and stayed on, and from 1816 to 1941 it became a colony …