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…
Vegetarian
Nigella's delicious and healthy vegetarian recipes. From Tomato Curry with coconut rice to a variety of other tasty vegetarian recipes.
Soccermole
In celebration of the World Cup, and as tradition decrees, I suggest by way of a sofa-side snack my Soccermole. This, you won't be surprised to learn, is a version of Guacamole, by way of my proudest…
Griddled Aubergines With Feta, Mint and Chilli
You can griddle these aubergines, grill them or just blitz them in the heat of the barbecue: it's entirely up to you. The point is this: once your slices of aubergine are cooked and cooled, you pile u…
Parmesan Shortbreads
This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) askin…
Green Bean and Lemon Casserole
Strictly speaking, I don't think of this as a casserole, but I know that this is the traditional nomenclature; and, besides, I do sometimes serve the beans in one so it seems silly to quibble.
New Orleans Coleslaw
Despite the title, this recipe doesn't actually come from New Orleans, but is named in honour of the wonderful pecan trees I admired on a visit there eons ago. I've been making this, or a version of i…
I made this coleslaw and I ate half of it before the guests came!By riayala
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…
Maple-Roast Parsnips
I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated at Christmas, I’ve remodelled slightly, adding intensity of sweetness to the alr…
White Bean Mash
This is a garlicky, lemony, ultra-fabulous, utterly addictive bean mash. For US cup measures, use the toggle at the top of the ingredients list.
Breakfast Bruschetta
This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.
Mozzarella In Carrozza
This is Italian food before Tuscan rustic chic. The 'in carrozza' bit means 'in a carriage' and doesn't really explain what this golden-crusted fried mozzarella sandwich is about, just gives an indica…
Courgette Fritters
I know the word fritter conjures up a complex world of deep-frying and dense-eating, but these are light, simple babies — just grated courgettes, mixed with feta, herbs and spring onions, stirred up w…
Peppers With Feta and Almonds
This is really a vegetarian take on that classic combination of charred, peeled peppers and anchovies. This pepper and feta combo, with a rocket (or other green) salad, some griddled aubergines dresse…
Spinach, Avocado and Pumpkin Seed Salad
This is one of my favourite salads: superb with salmon; wonderful alone. If you don't have any pumpkin oil, simply replace both pumpkin and groundnut oils with good extra virgin olive oil.
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…
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…
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…
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…
Baked Ricotta With Grilled Radicchio
If you want to forgo the grilled radicchio alongside, then do and just make a tomato salad to go with it, but the combination, as it stands, is perfect: the heat-wilted radicchio loses some of its bit…
Eggs in Purgatory
You don't actually need to have a hangover to enjoy this for breakfast (or anytime), but there is something about this easy and quick dish of eggs cooked in a fiery tomato sauce that just hits the spo…
Cheese Fondue
I don't suppose this is ever going to win plaudits from the World Health Organisation, but a cheese fondue is surely the stuff of dreams. On the plus side, health-wise, I love it best with radishes, c…
Roquamole
Although I have called this incredible blue cheese and avocado dip roquamole, I actually make it with St Agur rather than Roquefort. But do feel free to use any blue cheese you want, of course, bearin…
This is the best dip ever! Try it and you’ll be hooked for life.By GlennMansfield
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:…
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…
Creamy Potato Gratin
My not entirely orthodox way of turning out this otherwise classic dish of cream-softened potatoes has a lot going for it.
Aaah! I simply loved it. I tried it and it came out to be a huge success..Kudos!By saboohie
Potato, Parsnip and Porcini Gratin
Cooking potatoes for large numbers of people is not always easy. This gratin makes it so, not least because I don’t peel the potatoes (or the parsnips for that matter). Obviously, you don’t need to ma…
Mozzarella With Crazy Gremolata
There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata — or gremolada — is the tradit…
Spinach With Pinenuts and Sultanas
This is a fabulous sidedish with a plain roast or piece of meat or fish, but is good enough to be relished alone, even for those who are not vegetarian. I tend to buy spinach in 250g / ½ lb bags, and…
This dish was beautiful - simple, yet every flavour so satisfying.By Cand_B
Chilli Jam
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover…
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…
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…
Cod With Clams
If you are afraid of tackling fish in general, and of cooking seafood in particular, just reading this recipe will show you how easy it is, but doing it is even better. This is one of those simple but…
Redder Than Red Cranberry Sauce
When I was a child, I don’t think fresh cranberries were ever seen in England. For me, cranberry sauce came out of a jar — and my mother was the sort of person who made her own mayonnaise. Actually, I…
Butternut Squash With Pecans and Blue Cheese
Although this started off as a Christmas-time recipe, I have found that I cook it pretty much year round: the sweet squash is tangily countered by the blue cheese and the nuts bring gorgeous crunch, t…
Sweet Potatoes With Marshmallows
The American tradition of cooking sweet potatoes with marshmallows is a bit of a leap for the European reader. But it always pays to keep an open mind. I find myself strangely compelled by the lusciou…
Cheesy Feet
I have mentioned my cookie-cutter collection elsewhere, and knowing of children's predilection for the grosser things in life, how could I resist — when given a set of foot-shaped cutters by a friend…
Spiced Peaches
I've used bottled peaches, I've used canned peaches, and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches canned in fruit juice rather than syrup. If you can f…
Fig and Olive Chutney
I often give homemade chutneys to Italian friends when I visit, as I’m proud of our traditional recipes and know that an English chutney can pair magnificently with an Italian cheese. Italians themsel…
Jumbo Chilli Sauce
This chilli sauce is big — big flavour, big kick, big reward. The name, however, derives from the fact that the recipe was given to me by my brother-in-law, Jim, Jimbo to me, but often known teasingly…
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…
Penne Alla Vodka
As with all dishes that find their way into a country's repertoire, even oddball ones like this, there are many versions of this recipe: some add chilli flakes, some cubes of bacon: I prefer it with n…
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…
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…
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…
Roast Stuffed Pumpkin With Gingery Tomato Sauce
There is something so magnificent about a whole pumpkin stuffed with jewelled rice, that it doesn’t really need too many side dishes to detract: its starchy interior means you can forgo potatoes or th…
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…
Tortilla Lasagne
Many of you might have noticed this recipe has had a name-change: somewhat lazily, and definitely erroneously, I’ve always called it “Mexican Lasagne”; I’m far happier with its new name, Tortilla Lasa…
Mexican Scrambled Eggs
This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside, but I love it just as it is. It also happe…
Perfect! Feeling slightly fragile this morning and this has perked me up no end!By krmurrell
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…
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…
So easy and so delicious! I can't wait to cook it again.By stephaleexa
Pasta Salad Primavera
This recipe does involve a lot of fiddly preparation, but what it creates is addictive; every mouthful repays the effort a hundredfold. What's more, you can stash it in a Tupperware or similar and lea…
Penne With Aubergine, Tomato, Chilli and Feta
This is in one sense wholly un-Italian, and yet the inspiration for it is the traditional pasta alla Norma, which combines aubergines with ricotta salata. This semi-dry salty cheese is hard to come by…
Yellow Spaghetti
Although this recipe does not itself issue from Italy, the inspiration is entirely Italian. One of my favourite things to eat is a risotto Milanese, sometimes called "risotto giallo" — or yellow risot…
Greek Salad, My Way
A Greek Salad in the summertime is one of those classic dishes that needs no tinkering. And yet, I confess tinkering is just what I have done here. The only substantial alteration I’ve made to the tra…
Egyptian Tomato Salad
I found this salad in a lovely little book — 'a memoir with recipes' — called Apricots on the Nile, by Colette Rossant. And although it sounds a lot of bother blanching and peeling the tomatoes, all i…
Moonblush Tomatoes
You may have come across Sunblush Tomatoes in delis; these are my homespun version. I halve cherry tomatoes, sprinkle them with herbs, a little salt and a pinch of sugar and drizzle over oil, put in a…
Old Fashioned Tomato Salad
This tomato salad is all you need for a summer starter. What I do is sit the tomatoes in the sun, uncut, on a flat plate or two, for an hour before I want to make the salad: it takes any chill off the…
Chickpeas With Rocket and Sherry
This is not quite a stir-fry, though I do cook it in my wok. The chickpeas get soused with the sherry and infused with cumin, and the tangle of deep green peppery rocket wilts leggily in the pan.
Crunchy Salad With Hot and Sour Dressing
This is one of those salads I love to have around to pick at from the fridge or tub up to take with me for brightening food on the move. It's got such powerful flavours and bite, which makes it feel m…
Raw Beetroot, Dill and Mustard Seed Salad
I am convinced that it is when raw that beetroot is at its best, and this recipe offers the most persuasive evidence; I promise you that it is loved even by those who were traumatised by putridly swee…
The Rainbow Room's Carrot and Peanut Salad
This is not the place for in-depth social history, unless you take the view — as I do — that all food is social history, but I do need to provide a bit of provenance. Once upon a time there was Biba,…
Watermelon, Feta and Black Olive Salad
As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of…
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