Turkish Eggs
If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, The Providores, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesit…
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Ginger and Walnut Carrot Cake
This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat,…
I’ve tried several carrot cakes recipes including one made in bakery class. Nigella’s recipe trumps all of my past carrot cakes! Love love love the ginger warmth in the cake and icing, the gingery taste is enhanced even further when eaten the following day!By jules_june
Rose and Pepper Pavlova with Passionfruit and Strawberries
The flavours sound so bold here and yet taste so delicate. My maternal grandfather used to eat strawberries with a grinding of black pepper; he insisted it made their berried freshness sing. I prefer…
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…
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
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…
White Chocolate Cheesecake
The white chocolate is only a delicate presence here. It brings a gorgeous, rounded vanilla flavour and helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency. And wh…
Amazing. Just made this for a dinner party with friends and it is a winner. Lovely flavour and much lighter and fuller-flavoured than you might think. Thanks Nigella!By TheMooster
Beef and Aubergine Fatteh
This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toast…
Chocolate Olive Oil Mousse
I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in London. Then — as these things tend to happen — I started finding it ever…
Lemon Tendercake with Blueberry Compote
This cake has a miraculous texture — almost like a super-aerated fluffy pancake — and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk i…
This cake is an absolute delight! It’s light, fresh and a doddle to make! Will definitely make again for the family.By dinnerdonna
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…
Roast Duck with Orange, Soy and Ginger
In How to Eat, I had a method for cooking roast duck that involved poaching them on the stove, letting them cool and then roasting them in a hot oven. It worked, giving tender meat and fantastically c…
Devilled Eggs
I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these — and nor can those I make them for. Yes, they are…
Forgotten Cookies
These little cookies — described by one friend as tasting like a cookie within a cookie — are really a mixture between a meringue and a cookie. Hence they've become known at home, where they're immens…
No-Churn Salted Caramel Bourbon Ice Cream
If I don’t have a tub of this in my deep-freeze, I just don’t feel right about things. I have made many no-churn ice creams in my time, but this is the one I make (and eat) the most. And it’s so very,…
Tried this recipe and wow it is amazing! So easy to make but the taste is fantastic! I can definitely see myself making this a lot in the future!By BakerOfNoms
Sticky Toffee Pudding
There is very little that can compare with the glory of a sticky toffee pudding. My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black…
Sticky. Toffee. Pudding. Three of the greatest words in the English language. This is rich, indulgent and so comforting. The recipe makes a large amount of sauce but the leftovers were fantastic on my morning porridge!By BunnyMayfair
Toasted Marshmallow and Rhubarb Cake
This beauty is the newest addition to my rhubarb repertoire and I couldn’t be more excited about it. It is splendidly celebratory, but not dauntingly difficult. You need a bit of elbow grease and a bl…
Herbed Leg of Lamb
This is relaxingly simple to make: a quick blitz with a stick blender, and you have an upliftingly fragrant, gloriously green paste which you coat the lamb with before roasting and, once cooked, gives…
Pear, Pistachio and Rose Cake
This is a delicately perfumed confection: yes, a cake, but no ordinary cake; the fruit keeps it so tender and damp that it's as if it's been drenched in light, scented syrup. I've been bold with the a…
Gluten-Free Banana Bread
I am a woman of my word, and I promised a gluten-free banana bread. Here, finally, it is. I took my time with it, because I wanted to get it right. I’m not interested in anything that is ‘good for glu…
Asparagus, Radish and New Potato Salad
Fleshy green asparagus, as fresh as you can; sweet new season’s baby potatoes; juicy, pepper-hot radishes: this simple but sensational salad is made just by steaming the potatoes, roasting the asparag…
Apple and Walnut Crumble
In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I…
White Tiramisu
This pudding is always a success: it always works, and everyone always loves it. And I have the great Anna del Conte to thank for it. It is also the recipe that converted me to Tiramisu in the first p…
Kale With Chorizo and Poached Egg
There is something so of-the-moment about this recipe, which is odd since it comes from a book published 20 years ago. I seem to remember also that I did a lot of wistful complaining in How To Eat abo…
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…
Pears Belle Helene
My grandmother used to make these for me when I was a child. But they’re not nursery food and it isn’t just nostalgia that makes me dredge them up. Pears are so rarely edible when raw. When they’re go…
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…
Almond and Orange Blossom Cake
I have been making this delicate, fragrant cake for over two decades now, and it never disappoints. It’s not showy — the only adornment is a light dusting of icing sugar — but it doesn’t need to shout…
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…
Mushroom "Steak" Sandwich
I remember making this on a television programme with Nigel Slater when we were both young (or, at least, relatively so) and it found a very happy home in How to Eat and, enduringly, my kitchen. I can…
This is incredible. I've been making it for years and years now and everyone whose tried it loves it.By romytennis
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…