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I’d probably double this – maybe even triple it to be honest – if I were having dinner for eight people, but that may be because I have ...

by Nigella Lawson


Lamb Shanks with Figs and Honey

There is something pleasingly biblical-sounding about the “with figs and honey.” And it certainly makes the sweet, aromatic stew appropr...

by Nigella Lawson

Comment (1)

Big Pasta with Mushroom, Parsley, Garlic and Thyme

In some ways this is a non-meat-eater’s version of the baked rigatoni above, and it’s certainly true that for a big party I’d serve both...

by Nigella Lawson

Comment (1)

Lentils Braised in Red Wine

I think life is made very much easier if you can get as much stuff as possible done in advance. You can start making these and, once the...

by Nigella Lawson

Comments (2)

Spaghetti Alle Vongole

Long thin strands of semolina-sweet pasta with clams is one of the great suppers of all time. There is one proviso: the sauce must be “i...

by Nigella Lawson

Comments (2)

Caramelized Pineapple with Hot Chocolate Sauce

There’s no other way to put this: these are fruit kebabs. I know how this sounds, but that’s not how they taste. Now that we’ve got that...

by Nigella Lawson



There’s something about the intense, sour fruitiness of this, as well as its beautifully black-speckled, lusciously thick greenness, tha...

by Nigella Lawson


Lavender Trust Cupcakes

There was a fashion, some time ago, for lavender-scented custards and creams. I always resisted it. But I made these a while ago, for au...

by Nigella Lawson


Sea Bass with Saffron, Sherry and Pine Nuts

This is another fabulously easy recipe—and you can be totally relaxed about it. That’s to say, consider it simply a guide: use other fis...

by Nigella Lawson

Comment (1)

Double Squash and Bean Salad

The double component is that both squash and bean elements are twofold: yellow summer squash and green zucchini, cut into batons, oil-dre...

by Nigella Lawson


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