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by The Royal College of Art. Published by Macdonald Orbis, 1987.

This week's book is an old favourite from my library. While it's fair to say that I've read through it more than I've cooked from it, I do actually cherish these slightly period-piece recipes: it reminds me of the food of my mother's era. The recipe I've chosen for your delectation has a twofold lure for me: I have always adored Devils on Horseback and this version, which adds chicken livers to the usual bacon-wrapped prunes, makes me salivate; but mostly, I love Robert Buhler's illustration. In the interest of total transparency, I must own up that he did a portrait of me when I was 3, and so I have an affection for his work anyway. I don't think the feeling was mutual: indeed, shortly after making my portrait, he became a landscape artist!


Devils On Horseback

Chicken livers or calves' liver



Cayenne pepper

8 large prunes, soaked or cooked

8 rashers streaky bacon, rind removed

8 slices of bread, fried in butter

A few stuffed olives


Cut liver into 8 pieces and fry in butter. Season with salt and a dusting of cayenne. Stone the prunes and stuff them with liver. Wrap each stuffed prune in a bacon rasher; secure with a wooden cocktail stick. Bake for 8 minutes in a hot oven.
To serve, put each 'devil' on a square of fried bread. Garnish with olives stuffed with pimento.