Photo by Nigella
The first thing I want to do, of course, is wish you a very happy new year. We live in troubled times, but I hope that in 2019 we may find moments of peace, joy and pleasure.
I am doing my very best to start off on the right path: I am shortly going to New Zealand and Australia for the Antipodean tour of An Evening with Nigella Lawson (it always feels strange and even a bit creepy referring to myself in the third person like that!) and I much look forward to those big blue skies and extraordinary natural beauty, filled with such uplifting light. And more than that, it brings me such joy to be able to meet readers at the various events I’m doing. And I’m very grateful to be starting the new year this way.
But that’s not the whole plan. For before I go, I’m bringing myself moments of peace, joy and pleasure in the way I know best: pottering about the kitchen, cooking warming bowls of comfortingly wintry food, and sitting around my table with family and friends.
Photo by Jonathan Lovekin
My new year kicks off with a very old family favourite from How to Eat, the Oxtail with Marjoram and Milk Stout. I’d normally make mashed potatoes to go with, but I’m making life easy on myself by cooking a big pan of orzo pasta instead, which I’ll just anoint with a little of the oxtail gravy and a splash of the pasta cooking water, to go in a big bowl alongside. And obviously, frozen peas get a look in, too! But for me they must be slow cooked, and in very little liquid: for a 900g packet of petits pois, I warm 2 tablespoons of olive oil in a big pan, add the little peas, still frozen, then 125ml white wine or dry white vermouth (you could use water), let it bubble up, then I add salt and simmer until soft. Actually, I find it easiest to leave them in a low oven, around 150°C, for an hour or two. And since I’ve cooked the oxtail in advance anyway, I find it easiest to cook the peas ahead too, then all I need to do on the day is reheat both. After that, I’ll make a salad of radicchio, red chicory leaves and finely sliced radishes, and scatter in some pomegranate seeds before making a dressing by shaking together a teaspoon of grain mustard, a tablespoon of clementine juice, 3 tablespoons of extra virgin olive oil and a fat pinch of sea salt flakes. Pudding has a touch of flamboyance about it! I’m getting my blowtorch out and making my gorgeously celebratory Toasted Marshmallow and Rhubarb Cake.
I wish you all a very happy 2019.
