Broccoli and Stilton Soup
I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby. And plea…
View recipeNigella's Favourite Bowlfood Dinner Recipes
Sometimes you just need a dinner you can eat out of a bowl. Here's Nigella's favourite bowlfood recipes.
Butternut and Chick Pea Soup With Bulgur Wheat
This is a comforting, deeply flavoured meal of a soup. I love an Italian minestrone, and I wanted to make a soup that drew on that, but within a different flavour range. So here the sweetness of onion…
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Butternut and Pasta Soup
This is a robust and bolstering soup — I make it for lunch when it’s cold and I want to cook something easy and comforting, but with some distracting chopping involved. If you don't wish to use the dr…
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Butternut and Sweet Potato Soup
Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler. And you should know that in Italian markets, storeholders regularly sell peeled and p…
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Cauliflower, Garlic and Turmeric Soup
Packed full of vegetables and phytonutrients, it is undeniably true that this soup is both soothing and bolstering as well as easy and gratifying to eat. Baking the garlic gives a lot of depth while t…
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Happiness Soup
Forgive the tweeness of the title, but this is a soup of such sunny, mood-enhancing yellowness that it overcomes even the most pervasively innate cynicism. To eat this is to feel cheered; even cooking…
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Pea and Pesto Soup
While you can make it with pesto from a jar, the difference when you use the "fresh" stuff in a tub that you can find in chiller cabinets in the supermarkets is astonishing. I think soup tastes better…
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Soupy Rice with Celeriac and Chestnuts
I think of this rather as an autumnal or wintry version of risi e bisi, Venice’s celebration of spring in the form of a pea risotto that is just this side of a soup. It has a certain elegant calm abou…
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Spinach and Coconut Soup
This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a…
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Split Pea Soup With Chilli, Ginger And Lime
This is one of those thick, wintry soups made spiky and fresh with chilli, ginger and lime. It has the hit of a hot and sour soup, but the nubbliness of the split peas gives those clear, piercing flav…
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Sunday Night Chicken Noodle Soup
There was a time in my life when I had to make myself this every Sunday evening. And then I had to make it in the week, too; though no matter what day I eat it, I always only call it by its Sunday nig…
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Sunshine Soup
There was a British singing outfit in the Seventies called Instant Sunshine and this is it in soup form. The silkiness comes from the peppers which are quickly blitzed in a hot oven, then blended with…
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Sweet Potato, Ginger And Orange Soup
I have this regularly for supper, and I tend to make life easier for myself by always having a stash of baked sweet potatoes in the fridge. If you don't, I advise baking the potatoes the night before,…
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Thai Chicken Noodle Soup
If you've recently roasted a chicken, and have leftovers waiting for you in the fridge, I must steer you towards this recipe. Even if you don't have much chicken left over, you can still make this: a…
View recipeThere aren’t many weeks where we don’t make this soup. Cold weather, warms you up. Hot weather, helps bear the heat. Feeling poorly, picks you up. Stressed out, soothes the soul. Having a great day, just adds to the joy. We love this recipe.
Korean Keema
Keema is a fantastically hangover-salving dish of spicy (usually lamb) mince; this version uses minced turkey and, more significantly, its heat is provided by the gochujang, the Korean chilli paste th…
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Go-To Gochu Pasta
Whenever I hear someone say “I can’t be bothered to cook for myself” a deep sorrow descends upon me. It’s one of the most important things you can do; failing to accord yourself the care you give to o…
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Aromatic Lamb Shank Stew
As with all stews, this is even better made in advance and reheated; for me, this only makes things easier.
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Beef and Beans With Pasta
This comes from the children’s food chapter of How to Eat, but it should certainly not be confined to the Kids’ Menu. It is a de-stressingly easy, fabulous tasting, one-pot meal that provides instant…
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Beef Stew With Anchovies and Thyme
The anchovies really just provide flavourfulness, certainly not fishiness: there is no need to mention their presence if you are feeding people who might take against the idea. This, as with most stew…
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Black Pudding Meatballs
When I included these black pudding meatballs in Cook, Eat, Repeat, I thought they would be a niche choice, but I have been gratifyingly overwhelmed by the number of people who have made and loved the…
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Butternut and Sweet Potato Curry
This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the…
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Butternut Biryani
This is the vegan version of my Indonesian-Inspired Chicken Biryani, although it is splendid enough in its own right. Still, this is how it came to be, though I thought it would be easier for you to h…
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Carbonnade a La Flamande
There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe — I scarcely bother to sear the meat — that feeds a huge…
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Cauliflower And Cashew Nut Curry
My suggestion would be to serve this just as it is, but with some pillowy naan warmed up in the oven for dippage as you eat. But if you want to, by all means rustle up some rice or — let me be a middl…
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Cheddar Cheese Risotto
This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other. I make this on days when I need to escape to the kitche…
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Cheesy Chilli
I can't count how often I find myself stirring a pan with some mince in it. Not that this is anything to apologize for: it's easy, quick and comforting. I could probably measure out my life in chilli…
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Chorizo and Chickpea Stew
This is a real feast of a store-cupboard standby. I do know that chorizo isn’t a kitchen-cupboard item, but it tends to have a long fridge-life, so I always have some to hand just in case. It’s full o…
View recipeThis tastes so awesome!!
Chowder With Southeast Asian Flavours
This is the perfect supper on those days when a knife and fork seem like just too much work. It's instantly comforting but spirited enough to make one feel invigorated rather than stultified by eating…
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Clams With Chorizo
Seafood, pork and sherry: three ingredients, one fantastic but simple Spanish-inspired meal. I adore the plain sweetness of some steamed baby new potatoes alongside — each small, pebbly potato to be p…
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Crab Mac 'n' Cheese
This is the most luscious of treats: rich, to be sure, but somehow delicate at the same time. Smoked paprika and crab (a 50/50 mixture of both white and brown meat) give an almost honeyed depth to the…
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Curry In A Hurry
If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 500ml / 2 cups. But if using fro…
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Drunken Noodles
The general explanation given why Thai drunken noodles are so called is that they have enough chilli in them to shake you out of even the worst hangover. This is my simplified version. I've cut to the…
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Dutch Mussels
The Dutch do love their mussels, honoured there as zwarte goud — black gold — although it’s true that their neighbours the Belgians unfairly get more credit for them. Of course, you don’t need to make…
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Fear-Free Fish Stew
I know a lot of people are hesitant about cooking fish, and I do understand why, but this, my friends, is the recipe to allay your anxieties and free you from fear. Your fissues will be a thing of the…
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Fish Finger Bhorta
If you’d asked me any time up until recently whether I’d ever thought I’d bring out a book with a fish finger recipe in it, I’d have been fairly certain the answer would be no. Thank goodness we live…
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Gemelli with Anchovies, Tomatoes and Mascarpone
Quick, simple and — much as I hate the word — tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomat…
View recipeThis 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!
Gnocchi Gratin
I make this gratin, for preference, with the so-called freshly made kind of gnocchi that can be found in the chill cabinet of the supermarket. They come (or do near me) in packets of 400g but, if you…
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Golden Egg Curry
This magnificent addition to my eating life comes courtesy of Yasmin Othman (who has brought much deliciousness my way over the years) and I glow with gratitude every time I eat it. This — called masa…
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Greek Squid And Orzo
The aniseed flavour that underscores this fabulously-easy baked squid and orzo pasta dish is gentle enough not to frighten away any but hardcore fennelphobes and, even then, I have surprised those who…
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Green Pasta With Blue Cheese
I know this sounds like a Doctor Seuss recipe (only without the elastic scansion) but this is, as the Italians say, sul serio. The green factor is not crucial, but since this came about because I happ…
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Hearty Wholewheat Pasta With Brussels Sprouts, Cheese and Potato
It is not quite normal to feel as joyous as I do when saying the words “Brussels sprouts”, but this recipe does not merely use said much-denigrated ingredient, it also celebrates it. Sprouts are nutty…
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Indian-Spiced Shepherd's Pie
My children love this. Actually, I don't know anyone who's eaten it and doesn't. While it's spicy (though you can reduce the heat to taste) and vibrant, it is also cosy and comforting, and blends the…
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Indonesian-Inspired Chicken Biryani
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 Ams…
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Italian Sausages With Lentils
My mother used English sausages mostly, and those flat, sludgy lentils (Puy lentils weren't so easily available then) but this is at its best made with highly flavoured Italian sausages (I love the on…
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Kedgeree Risotto
This is a strange hybrid of a recipe: kedgeree cooked as if it were a risotto, that is to say Anglo-Indian influence, Italian method. I admit, however, that Italians may look askance at this recipe: a…
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Kerala Fish Curry
This tamarind-tangy curry makes for a perfect dinner on a hot night; light enough not to knock you out, but spiced enough to prompt a heat-drowsy appetite. And it is such gloriously easy food to make.…
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Korean Calamari
Never has a quick meal tasted so spectacular. Yes, you do need to hunt down this fabulous flavoured paste — think chilli with a sweet and smoky hit of almost liquorice intensity — but once you have it…
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Lasagne of Love
This is what I make for my children’s birthday celebrations, for farewell suppers to send them off before they go away, and for the dinners to welcome them back when they come home again. It’s our fam…
View recipeLasagne of love is a suitable name as it is time consuming but well worth it. I have struggled to make a good lasagne for 35 years. At last! Went down very well. Thank you.
Lemon Risotto
This is comfort food on so many levels. For one, risotto has to be one of the most comforting things to eat ever. What's more, although everyone goes on about the finicketiness and crucial fine-tuning…
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Lentils Braised in Red Wine
I've used Beluga lentils here, partly because I love the name, but mostly because I am very keen on these tiny, black spheres which, when slicked with oil, look like caviar. But do use the paler grey-…
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Lentils with Tamarind and Dates
I love this dal-inspired combination of earthy lentils, sour tamarind and sweet dates. It's so full of tang and flavour that you really need eat nothing else with it, save some flatbread or naan, thou…
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Ligurian Pasta with Basil, Beans and Potatoes
My children, when little, wouldn't have cared if all I ever gave them was pasta with some bottled sauce poured over, and I don't deny that's sometimes indeed what they were given; but to please myself…
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Linguine With Chilli, Crab and Watercress
You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Cafe's recipe — by w…
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Linguine With Clams
I know an Italian would be horrified at the notion of using 150g / 5 ounces of pasta for just one person, but I cannot apologise. Nor do I for using linguine in place of the more traditional spaghetti…
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Linguine With Garlic Oil and Pancetta
Three ingredients: one great supper. I admit it's slightly an eccentric way of cooking the pancetta but, on those days when you've been flat out and are exhausted, it does buy you a little slumping-on…
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Linguine With Mushrooms, Lemon, Garlic and Thyme
This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presum…
View recipeSo easy and so delicious! I can't wait to cook it again.
Linguine With Mussels
You might label this shiny black musselled variation of linguine alle vongole, linguine alle cozze, but to be frank, this version is not very Italian-flavoured. It owes something to the French taste f…
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Macaroni Cheese
This is the shortcut version: no cheese sauce, but a gorgeously huge amount of cheese, bound with egg and evaporated milk. Yum. And please read the Additional Information section at the end of the rec…
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Malaysian Red-Cooked Chicken
Yasmin Othman is my patient teacher in the arts of Malaysian cooking, and I am grateful to her. This, properly called ayam masak merah, gets its red colour as much from the fiery chilli paste at its b…
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Massaman Beef Curry
This is another recipe inspired by my Thai travels — see Thai Noodles with Cinnamon and Prawns — and I have cooked it many, many times since. It is essentially a beef and potato stew, with all the com…
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Mauritian Prawn Curry
This is a sprightly curry, fierily orange and warm with cinnamon and nutmeg. Make some plain basmati rice to go with it and you’re done.
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Meatballs
The trick to these meatballs is to keep them small. Don’t actually use a teaspoon, but use about a teaspoon’s amount of mince to roll each ball. If there are children around, so much the better; they…
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Meatballs with Orzo
Orzo pasta is a non-negotiable staple in my kitchen. Simply dressed in butter and salt, and maybe a dusting of nutmeg or grated Parmesan, or indeed both, it often serves at my table as a substitute fo…
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Mellow Meatballs
I buy organic beef mini meatballs from the supermarket, which makes this extremely easy to put together, and there'd be nothing to stop you freezing them and cooking straight from frozen, if that help…
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Minestrone
This glorious vegetable and bean soup can be adapted to use any vegetables you have lying around, more or less — but I prefer not to include tomatoes here. The only drawback is that the soup, after al…
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Minestrone in Minutes
This is child's play to make, and I use the term advisedly, since it is the invention of my then ten-year-old son Bruno (Brunostrone, we call it) and we make versions of it constantly. Use any beans o…
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Moroccan Vegetable Pot and Couscous with Pine Nuts and Dill
This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect winter warmer. I should probably change its name, as it is Moroccan…
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Mouclade
For some reason, this lesser-known cousin of moules mariniere has gone out of fashion. That's to say, I haven't seen it on a menu or eaten it anywhere outside of my kitchen for yonks. And yet it's so…
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Mughlai Chicken
I feel very strongly that you should use the more luscious brown meat, so chicken thighs, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to…
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My Mother's Praised Chicken
This may well be — indeed is — the smell, the taste, the dish that says "family" to me and my siblings, and brings our long-absent mother back to the kitchen and the table with us. This is not merely…
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Noodles With Mushrooms and Mangetouts
This is as simple a stir-fry as you could get, but — in my book — all the better for it. And, of course, you can build on as you wish. While it’s wonderful as is for a side, do add more mushrooms and…
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Nursery Fish Pie
There are certain days when only something soothing and comforting and topped with mash potato will do; on such days, this pie could make you weep with gratitude.
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Oxtail With Milk Stout and Marjoram
There is something about the tender viscosity and deep, rich flavour of slow-cooked oxtail that makes it, for me, the dream stew. I know its fattiness is not for everyone, but I love the way it feels…
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Panchphoran Aloo (Potatoes in Whole Spices)
I’ve been cooking Sameen Rushdie’s Panchphoran Aloo — as these are properly called — ever since her wonderful book, Indian Cookery, was first published in 1988 and, indeed, I wrote about them in my fi…
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Pappardelle With Butternut and Blue Cheese
This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its neces…
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Pappardelle With Lamb Ragu
‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with…
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Pasta E Fagioli
This is that life-saving, thick, pasta-and-bean meal of a soup — pasta fazool — as sung about by Dean Martin in That's Amore. It's just the thing you want to eat when the rain's battering against the…
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Pasta Risotto With Peas and Pancetta
Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference — that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvio…
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Pasta With Ham, Peas and Cream
When my children were younger, this was always one of their favourite teas and is now one of their favourite suppers. It serves 2 or 3 children — double quantities for teenagers and above.
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Poached Chicken With Lardons and Lentils
Sometimes we just need the sort of food that comforts and bolsters and makes us feel safe and protected. This is that food. I'm a great believer in cooking properly when eating alone, and not just out…
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Pollo Alla Cacciatora
This is an old favourite — chicken cooked "the hunter's way" or, rather, "the huntress's way" — which grants a certain amount of culinary licence, although Italians might not agree. My version is trad…
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Pumpkin and Goat's Cheese Lasagne
One of the questions I am asked most often is how do I come up with recipes? The answer is simple: greed. When I'm not eating, I'm thinking about what I might want to eat, and the notion of pumpkin la…
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Quinoa Salad with Walnuts, Radishes and Pomegranate Seeds
I’m slightly embarrassed to admit this (as well I might be) but since quinoa has become such a by-word for clichéd middle class trendy eating fads, I have been somewhat reluctant to print recipes for…
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Rapid Ragù
When I am feeling fragile and in need of cosiness and comfort, my favourite supper is a helping of minced meat with some grated cheese on top, eaten by greedy, grateful spoonful out of a cereal bowl.…
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Red Leicester Cauliflower Cheese
There is a particular bolstering comfort you get from the cosy familiarity of cauliflower blanketed in cheese sauce and blistered in the oven. I must tell you that this brilliant way of preparing the…
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Red Prawn and Mango Curry
This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and t…
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Rib-Sticking Stir-Fry
There is a good amount of meat in this and I bung in a can of cannellini beans rather than going to the, admittedly not really demanding, lengths of cooking and draining some noodles and throwing them…
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Risotto al Ragù
There’s no denying that this recipe involves a bit of fiddle-faddling, but so soothing is the process, so welcoming and enveloping the savoury smells emanating from stove and oven as it cooks, so ambr…
View recipeFirst of all, the bolognese sauce in this recipe is incredible. I cook every day, and have made countless versions, this one is easily the best! Pairing it with a risotto is an inspired move. The finished dish is flavorful, cosy, and impressive to serve. The sauce can be made ahead, which makes this totally doable for guests. This is definitely one to add to your rotation!
Ruby Noodles
It's true that these made their debut in the 'Christmas Comforts' chapter of Cook, Eat, Repeat as a sprightly and sharp antidote to all the rich feasting (and also, it must be admitted, because of the…
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Saffron Orzotto
I regard this orzotto — think risotto but made with barley, 'orzo' being the Italian for barley — as a potato substitute, that's to say as a starchy accompaniment to a roast chicken or ham or bowl of…
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Saffron Scented Chicken Pilaf
Call me Scheherazade, but I'm in my turquoise gauze veil and jewelled slippers for this one. The cinnamon and lemony yoghurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the…
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Salmon Kedgeree with Lime and Coriander
Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of the Raj, and brought back home, became an eggy, golden pile of rice punctuated with slabby chun…
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Seared Salmon With Singapore Noodles
I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it's part of your storecupboard-stash. If you don't want to go in for specialist shopping at all (I l…
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Sesame Peanut Noodles
I always make a large vat of these since they're lovely to pick at in the fridge. Plus, although they're easy to make, you do need quite a few ingredients — and this holds true whether you're making a…
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Sicilian Pasta With Tomatoes, Garlic and Almonds
I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can't find them, simply substitute regulation-size fusilli (or indeed any pasta of…
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Slattern's Spaghetti
My version of pasta alla puttanesca has had a slight name change. And yes, I realise that it’s not really necessary to translate the title, as this store cupboard standby of pasta with anchovies, oliv…
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Slow-Cooker Lamb and Pasta
Admittedly, making a meat sauce and then cooking pasta in it is very un-Italian, but it is dee-lish. Plus, it goes down a treat with children and teenagers and thus makes a great family supper. I love…
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Slow-Cooker Moroccan Chicken Stew
This is a lightly fragranced golden stew that gains more succulence from having the bones of the chicken thighs in as well. The skin gives flavour, too, and both skin and bones are removed on serving…
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Smoked Haddock and Cannellini Beans
This is one of my most regular standbys, and the speediest. You just heat up some smoked haddock in a frying pan/skillet with some water and aromatics, then get a couple of cans or a jar of beans, hea…
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Soba Noodles With Sesame Seeds
I love the Japanese way of eating cold noodles: I just lift a bowl to my face, fork furiously and slurp. If you want to make these part of a meal, then know that they go wonderfully well with salmon:…
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Softly Spiced Mung Beans with Mint and Coriander Yogurt
These tiny, vibrantly khaki — if that's not too strange a concept — beans, thickened with red lentils, make for a dal-like stew that I turn to so often. It's mild and modest, but I love its earthy sim…
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South Indian Vegetable Curry
This is another way of making sure the odd handful of beans or other vegetable fragments can be eaten up when none of them individually can offer a meal in themselves. You can vary the vegetables acco…
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Spaghetti alla Carbonara
This is my favourite — along with all my other favourites. I love the buttery, eggy creaminess of the sauce, saltily-spiked with hot-cubed bacon: it’s comforting, but not in a sofa-bound kind of way.…
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Spaghetti With Chard, Chilli and Anchovies
This is the very first recipe in Cook, Eat, Repeat, and one I return to regularly. There is just something about the contrast between the semolina-sweet spaghetti, minerally chard, and the saline dept…
View recipeThis is a great example of why I love Nigella's cooking style. It has relatively few ingredients yet it is packed with flavour and easy to make. What's not to love! With my Kitchen Garden brimming with chard I have lost count how many times we have had this dish this summer and it is still a huge hit in this house. Thank you.
Spaghetti With Lemon, Garlic and Breadcrumbs
I always relish an opportunity to use up ingredients that are past their best. The thing to do is make breadcrumbs with stale bread whenever it's to hand. Stash the breadcrumbs in airtight bags in the…
View recipeSensational, best pasta sauce I've had.
Spaghetti With Marmite
I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She i…
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Spaghetti With Tuna, Lemon and Rocket
I am (or certainly used to be) one of the few people I know who does not like canned tuna, and so I surprised myself by the fact that I love this instant pasta sauce made with the stuff. Maybe it's th…
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Spiced Bulgur Wheat with Roast Vegetables
This is one of the recipes that is in constant rotation in my house: no matter how often I eat it, I never tire of it. The scorched sweetness of leeks and red peppers, the brightness of tomatoes and p…
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Squid Spaghetti
I have always been emphatically anti-tomato when it comes to seafood sauces, liking my spaghetti alle vongole and any similarly conceived dish strictly in bianco. I don't renounce my previous preferen…
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Strapatsada
This is a Greek recipe — actually, strictly speaking, it's Italian, or of Italian derivation: strapazzare meaning, in the context of eggs, "to scramble". And really that's what this is: eggs scrambled…
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Sweet Potato Macaroni Cheese
I’m just going to say it: this is the best macaroni cheese I’ve ever eaten. I don’t feel it’s boastful to say as much, as the greatness lies not in any brilliance on my part, but in the simple tastes…
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Sweetcorn Chowder With Toasted Tortilla Chips
The tortilla chips I use here are those crisp, crunchy, corn-gritty triangles that I never need an excuse to eat, but if you are in search of one yourself, I heartily recommend this soup. Mind you, ev…
View recipeGreat soup, so tasty and quick. My boys love it for lunch after a cold morning at football, I think it's going to be a weekly staple!
Tagliatelle With Chicken From the Venetian Ghetto
I have the estimable Claudia Roden to thank for introducing me to this, and my gratitude is immeasurable. It is such a crucial part of my life. And it’s very simple: you roast a chicken, and then tear…
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Thai Noodles With Cinnamon And Prawns
I have been alive a long time and, at least when it comes to eating, have spent that time wisely and well. So it's not often that I eat something that tastes so different to anything I've come across…
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Thai Yellow Pumpkin and Seafood Curry
It's a good idea to have something up your sleeve that you can cook quickly, and simply, when you've got friends coming over to supper midweek after work. This is that something. Don't let the length…
View recipeI have made this recipe umpteen times now. And, without fail, the guests ask for the recipe!
Tomato and Fried Bread Hash
An excellent sop for excess alcohol, this is as good for a late supper as it is for breakfast. I like to have a bottle of Worcestershire sauce (already essential in the hash) on the table alongside, b…
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Tomato Curry With Coconut Rice
Balance is everything in cooking: here, the acid brightness of the tomatoes is met with the sweetness of peas and the rich creaminess of the coconut rice, itself pricked with the sharpness of lime and…
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Tuna and Beans
This has always been the Italian antipasto, and though you are more likely to come across it as the traditional combination of tonno and cannellini, I love the flecked terracotta of borlotti beans, gi…
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Turkey and Glass Noodle Salad
I love recipes using up leftovers, and this is a particular favourite because it suddenly goes off on another tangent, so to speak. The zingy South-East Asian flavours certainly give new life to the o…
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Vegan Spag Bol
This is perfect when you need ballast, comfort and cheer. It’s certainly not light, and you may of course use less sauce per pasta (and indeed less pasta, too) than I advise, but I have very much mode…
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