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Ginger and Walnut Carrot Cake

By Nigella

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Salad For Days by Alice Zaslavsky

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Guest recipe from the archive

Chicory Gratin

By Alexina Anatole

This is a delicious, warming dish that hails from Belgium (and Northern France): bitter chicory are braised, wrapped in salty ham, smothered in a mustard-spiked béchamel sauce and showered in umami-rich grated Gruyère.

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Image of Nigella's Gemelli — Photo by Jonathan Lovekin

This is amazing! Anyone who looks at it and thinks "eww anchovies" should just try it - they melt and disappear into the recipe entirely, just becoming a mouthwatering piquant glaze that coats every single iota of the pasta. It's unbelievably delicious!

By Eadred about Gemelli with Anchovies, Tomatoes and Mascarpone

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