What we're cooking today
QUICK CALAMARI WITH GARLIC MAYONNAISE
Strange though it might sound, this is another of my supper-standbys. I keep the frozen squid in the deep freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal.…
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TOP 5 HOLIDAY RECIPES
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CORSICAN OMELETTE
Bear with me - as telephonists like to say - while I gush for a bit.… Read More
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SPANISH CHICKEN WITH CHORIZO AND POTATOES
Much as I love to have a pan bubbling away on the… Read on
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ITALIAN ROAST CHICKEN WITH PEPPERS…
A roast chicken always feels celebratory; indeed,… Read on
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MEXICAN SCRAMBLED EGGS
This is not only the best way to start the day, but… Read on
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CARIBBEAN CREAMS
This is a reworking of my grandmother's Barbados creams:… Read on
Nigella's Latest Video
MANAGING MANGOES
Wondering how to tackle this tropical treat? Nigella shows you how...
Kitchen Witter
14th July 2014
I am somewhat sunphobic and so when everyone expresses joy at the hot weather, I get a bit panicky. Not that I don't love Summer - nothing lifts the spirits like a clear blue sky - but I enjoy it best in the shade, or the kitchen. When the evenings are long, it feels so much easier to invite people over to eat (and I speak as someone without a garden) and… Read on
Cookalong competition
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The August Cookalong
August's Cookalong is Griddled Aubergines with Feta, Mint and Chilli. You can griddle these aubergines, grill them or just blitz them in the heat of the barbecue.
Kitchen Wisdom
"Keep some white vinegar in your beach bag to put on jelly fish stings "
Posted by JillyB
Kitchen Queries
Fruit For Clementine Cake
Hi there! Sorry for a nutty question, but in the Clementine Cake does the fruit go in as a whole, skins on and all? Or do we boil them for two hours with skins removed? Many Thanks,…? Read on
Cookbook Corner
VEGETABLE LITERACY
Deborah Madison is *the* original Vegetarian foodwriter, inspired and inspiring, and a pioneer in her very green field,… Read on