This Buttermilk Roast Chicken recipe makes for a winning dinner any night of the week. Garlic and peppercorns give this dish a dash of spice while maple syrup adds a hint of sweetness that other roast chicken recipes lack. The result is a mouthwateringly juicy roast chicken that cooks quickly and is ideal for the summertime. Make this roast chicken for a cookout or a weeknight dinner for a meal everyone can enjoy. Just don't expect any leftovers when you make this recipe! If you're looking for suggestions for side dishes to make this a full meal, then consider taking a look at Nigella Lawson's recipe for Lemon, Mint and Spinach Salad. As one of our readers pointed out, this recipe is perfect for date night!
If you need a cake that can be shared at almost any time, then this Marble Cake recipe by Nigella Lawson is just what you're looking for. This easy cake recipe uses a number of ingredients that you just might already have on hand. It can be baked and ready to eat in about an hour. You can bake this cake to share with a friend who is in need of comfort. It can also be given a festive look by serving with a scoop of your favorite ice cream. This recipe is perfect for almost any occasion.
Warm spiced cauliflower and chickpea salad with pomegranate seedsThis is one of my favorite suppers, although there's nothing that says y...
I took it into my head one day that I wanted to marinate and cook some chicken with the flavors of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the cut-up bird, and sausages are cooked alongside the pieces in one big pan. I started off with English butchers sausages but this works just as well with Italian sausages (no bread, so good for carb-avoiders) and also, though taking on a different character, with spicy Spanish chorizo. As you can imagine, it is hardly any work, and if you havent got time to give a proper nights marinating in the fridge, then leave everything, bar the sausages, to steep in the roasting pan for a couple of hours or so at room temperature. And even if you leave the sausages in, it wont matter.
This is the perfect drink to have by the pitcherful for summer lunches in the garden easy to make, easier still to drink.
Shake things up in a big way with this recipe for Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds! This recipe by Nigella Lawson uses only seven ingredients and is easy to prepare. Crisp and refreshing, this salad provides a good contrast in flavors that you are sure to love. This salad serves two, so keep this recipe up your sleeve if you want to impress your partner with a special dinner. Although this salad can be served as the main course, it can also work as a side dish.
Light and fragrant, this recipe for Lemon, Mint and Spinach Salad hits all the right notes and is a great way to add a bit more spinach to your menu. If you usually drown your salads in a thick and creamy dressing, then you will be in for a treat with this easy salad recipe! You can serve this salad as part of lunch or dinner, especially as an accompaniment to Nigella Lawson's recipe for One-Pan Sage-and-Onion Chicken and Sausage. This recipe could also work as a savory addition to your next brunch with family and friends.
The trashy cook should not be stoveside too long without a drink in hand. And preferably this drink. You dont have to go overboard with ...
This easy recipe for My Grandmother's Ginger-Jam Bread and Butter Pudding is one that you'll want to make for almost any occasion. The bread pudding recipe is special enough to serve as a dessert for a get-together with friends, and can be made for a quick dessert at home with the family, too. You'll love the use of ginger and custard in this bread pudding recipe.
If you're looking for a side dish that all but sings with flavor, then this recipe for Green Bean and Lemon Casserole is it! This easy side dish recipe includes a generous amount of green beans and also abounds with flavor, providing a light and tangy contrast to any heavy and rich main dish that is on your menu. Using only five ingredients, this casserole is one that you will want up your sleeve the next time you need to make something at the last minute.
You've likely sipped pomegranate juice and incorporated the fruit in salads. But what about incorporating it in ice cream? The No-Churn Pomegranate Ice Cream recipe will be a new and creative way to serve up some pomegranate at your next party. You'll love that this recipe is both easy to make and has only four ingredients! It will also be an elegant and sophisticated addition to any event you have planned on the calendar.
I know the word fritter conjures up a complex world of deep-frying and dense eating, but these are light, simple babiesjust grated zucc...
Ive always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated in this chapter, Ive remodelled slightly, adding intensity of sweetness to the already sweet parsnips, not with honey but with maple syrup. And actually, this is more than a change, its an improvement there is more ambiguity about the maple syrup, its sweetness less cloying.
This is another recipe that you can bring into play as something to eat for people who are standing up milling around, or seated at a ta...
Chicken traybake with bitter orange and fennelI don't think I could say how often I've made this since settling into my new kitchen. Not ...
This is such a favorite fallback of mine, I would never be without the staples I need to make it coconut milk and green curry paste in t...
One of the questions I am asked most often is how do I come up with recipes? The answer is simple greed. When Im not eating, Im thinki...
This draws on the culinary technology of the surprise dessertthat amazing affair by which, on baking, a layer of cake is formed, under w...
It is heartening to know that you can be in a permanent hurry and not spend more than a few minutes at any time anywhere, let alone just ...
This may seem to require an awful lot of mushrooms, but you have to remember how much they cook down what you find difficult to cram in...
This is an incredibly special dessert to be saved for some very meaningful occasions. Much love and time go into the preparation, but a masterpiece of beauty awaits at the end of this process. For this incredible dessert, it is suggested that you use peeled white peaches or nectarines for their significant look that adds to the dessert. Yellow peaches, however, can be used for a Golden Wedding party. With these you can get a desired look of bulging meringue that drips with gold in cases where you remove the blue-black seeds. Shaved coconut can also be a nice touch for special occasions.
If Easters early, and the wind still chill, then this is the sort of lamb youll want for your Easter lunch homey, warming, comforting...
This is nothing more, really, than an Italian-inspired stuffing. This one is light, spicy and spoonable.I go for hot Italian sausages her...
Lamb ribs with nigella and cumin seeds, Stop what you're doing I bring you important news. Lamb ribs, almost unknown in the UK, are one of...
No-churn matcha ice creamI love matcha ice cream, and this version gives me particular pleasure. Yes, it's ridiculously easy to make, whi...
Breakfast banana bread with cardamom and cacao nibsI positively will everyone in the house not to eat the bananas so that they overripen ...
On days when I want the warmth of the hearth rather than the hurly-burly of the city streets I stay in and read cookbooks, and this recip...
Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the cof...
This is another real favorite in my house, and something you can cook when you’re utterly exhausted. I buy vacuum-sealed packages of fre...
Look, I’m not claiming this is the healthiest breakfast in the world, but I think you can let them try their hand at these once in a whi...
Keema just means ground meat but the recipe here is for that fabulous sharp and spiky Indian dish of ground lamb with peas that makes a ...
This is the ideal recipe to start with as it’s a model of good party food – simple to make and can be left to sit around happily. I’d ma...
I think the title says it all. Don’t you?
I agree it might sound odd to start off a wonderful fresh-sounding fruit recipe by suggesting frozen berries, but I do this just because...
Most grown-ups, too, would be ecstatic to be given Ritzy Chicken Nuggets for supper or lunch. When I eat them, this is the salad I make ...
This is just the thing to set children up for a night of marauding through the chilly streets trick-or-treating, or to warm them up once...
I was slightly anxious about including a cheesecake in this section as I’m not sure cheesecake counts as cake, but then a friend pointed...
Anything to do with avocados is necessarily a last-minute affair, but this is the easiest thing to make. You can just fork away distract...
There are few more welcome sights than a big vat of chilli. The cornbread topping is a glorious golden touch, that everyone can crumble ...
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 ...
At this time of year, I think we all find it difficult to keep going between meals. This is the ideal, unnecessary but so gratifying fill...
This must be that gorgeously pink rhubarb that, on being roasted, turns a vivid, rock-candy puce. My feeling is that this is best, for br...
Just as I have never understood the sheer hostility that a turkey can induce in people, nor do I have much time for the antipathy displa...
I have spent more time than is reasonable wondering whether this recipe should actually be called aloo gobi or just cauliflower and pota...
I know it must be irritating for vegetarians to have me commend this by saying it tastes wonderful to meat-eaters too, but that happens ...
This recipe, along with many of the dips and salads here, is a variation on a dish I read about in Najmieh Batmanglij’s New Food of Life...
In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I’ve tried, and I’ve tried, and it’s ...
I had the most wonderful Indian meal a few months back at a small restaurant in London’s Chelsea, called the Painted Heron, and this, or ...
I claim no authenticity for this particular fatoush: I’ve certainly never come across an avocado in a Middle-Eastern recipe, but I love t...
Even people who don’t like fish much love fishcakes, which may be a negative way in to this, but I thought it needed pointing out up fro...
There is something pleasingly biblical-sounding about the “with figs and honey.” And it certainly makes the sweet, aromatic stew appropr...
It’s something of a family joke that, whenever any of my siblings asks what I’m cooking for supper, it’s this. It’s less a recipe than a...
I’ve decided on a hybrid system of nomenclature as you can see. I did think of being purist and giving this sweet, mellow curry its prop...
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...
Please, whatever you do, don’t open a bottle of champagne specifically for this. I mean, not unless you want to, and drink the other hal...
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...
I start with this recipe for the simple reason that it was what I made on the evening following my mother’s funeral. I don’t think anyone...
If you’re making baked potatoes to go with the meat, or indeed some boiled new potatoes, tossed in a little pepper, salt and olive oil at...
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...
I like a very vanillary custard, so use an actual vanilla bean, split, with the little black seeds gritting up the yellow smoothness of t...
I don’t think I could write a book that didn’t include a recipe for trifle somewhere—and this, I tell you, is the trifle to end all trifl...
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...
This started off life as a reworking of Coronation Chicken, that mixture I can’t help liking, against all contemporary culinary strictur...
You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and...
You can fry or broil these eggplant or just blitz them in the heat of the grill: I really don’t care. The point is this: once your slice...
I’m on dangerous ground. Let me admit this straightaway. The recipe I’m about to give you is, purportedly, from Kerala—and have I ever b...
There’s something about the intense, sour fruitiness of this, as well as its beautifully black-speckled, lusciously thick greenness, tha...
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...
This is one of those recipes you just can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you ju...
This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a hu...
As improbable as it might sound, this combination is utterly fantastic, both savory and refreshing at the same time. You can pare it down...
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...
The double component is that both squash and bean elements are twofold: yellow summer squash and green zucchini, cut into batons, oil-dre...
This is such a lovely, fresh and soothing emulsion, that I am happy to keep a pitcher of it, for a solo-supper or between-meal refueling,...
Chilled soups have more going for them than mere retro charm. Temperature-cooling, unfussy, as soothing for the cook as the eater, they ...
This bulgur wheat salad is loosely based on tabbouleh, only using cilantro in place of the parsley, lime in place of the lemon and omitti...
There is a hint of the days-gone-by sweet trolley about this: it’s not as tricksy to make as the arance alia principessa I remember from...
Call me Scheherazade, but I’m in my turquoise gauze veil and jeweled slippers for this one. The cinnamon and lemony yogurt marinade give...
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 ...
One of the loveliest desserts, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, i...
This is surely what angels would eat at their hen night. I suppose it’s the hopeful point of all cooking that the whole is greater than ...
If there seems to be a rather small amount of pasta specified for four people here, it’s not because I’m exercising portion control, but...
These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the s...
This is the first recipe anyone hesitant about baking should try: it’s fabulously easy and fills the kitchen with that aromatic fog whic...
This recipe comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. This one is ...
These are very easy, very good—somehow light and dense at the same time—and I love their dark, glossy elegance. When I made them for the ...
These beauties also make a very good alternative to mince pies. I buy the icing ready-made and dyed (which is why it isn’t a very convin...
I like these as spiced and peppery as German Lebkuchen and decorated only in white and silver or gold. I tend, also, to limit myself to b...
These are a very English kind of macaroon, the sort you always used to see displayed in bakers’ shops alongside the madeleines (those spo...
The only thing chocolatey about these is the white chocolate in the icing: underneath is just golden coffee sponge; I think of this combi...
If I had a New York cheesecake, I had to have a London one, and this is surely it. My paternal grandmother instructed me in the art of ad...
These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what’s more, they’re...
If you’ve ever eaten Reese’s Peanut Butter Cups, you’ll recognize these homespun versions of them. And if you discount melting the chocol...
I've long been fascinated by this American dessert, which isn’t really a scone so much as a tender, buttery sponge with scone-like proper...
This cake isn’t baked in a loaf pan but in a ring mold, preferably a patterned one; and it’s a plain cake only in the sense that it isn’...
This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for this book. We happene...
Look, the name is meant to be a bit of joke, but what I’m talking about is a pita-like bread, glazed golden with beaten egg and sprinkled...
This is the sort of cake that people label “very rich” but then go on to have three slices with languorous ease. Yes, it is rich, but the...
The idea of making a raised-crust pie is a daunting one, I know, but I should tell you that a 15-year-old boy, Nick Blake, came to spend...
I love gelatin molds and one of the wonderful things about them is that they are so simple to make. This has a definite kick and unarguab...
We’re still in the realm of the springform here, but it is, nevertheless, a different sort of pie. Quite simply, it’s a pie for those of ...
I don’t know if I ever ate Madeira cake as a child, but just the sight of this golden-yellow loaf with its long crack down the middle mak...
Pizza rustica is not a pizza in the way that we’ve come to understand it, though anyone who’s spent time in Italy might well have come ac...
More picking food, and ludicrously easy to make. You might think that nuts, untampered with, are perfect picking food as they are, and up...
I love grilled or fried halloumi, that squeaky, salty, polystyrene-textured sheep’s-milk cheese. Not a very seductive way of describing i...
This recipe is from my first book, How to Eat, with some rejigging (just because it’s not in my nature to leave completely alone), and I ...
If you’re going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They ar...
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 m...
I know that for some people nothing feels more restoring than something warm and unchallengingly bland, but when it’s succor and sustenan...
This soup bears the name of one in my earlier book, How to Eat, but is very different in composition. There are fewer ingredients in it a...
Don’t let the word “stew” put you off. Yes, I know it’s crippled with connotations of school-dinner gristle and gluey-gravied mess, but t...
I have a bad Amazon habit. You know the “when the going gets tough, the tough go shopping” line? Well, the not-so-tough get their retail ...
I often make a southern Italian dish of involtini: eggplant, sliced thinly, lightly fried and cooled, and then wrapped around a mixture o...
Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of what could be called the Anglo-I...
This is that life-saving, thick, pasta-and-bean meal of a soup as sung about by Dean Martin in “That’s Amore.” It’s just the thing you wa...
I first made this for a piece I was writing for Vogue on the mood-enhancing properties of carbohydrates, as promoted by such books as—and...
Bloody Mary is the girl for me. A late-morning breakfast, one that oozes into lunch and then into late afternoon, needs liquid accompanim...
Three ingredients: one great supper. I like this greedily mounded in a bowl and taken up to bed to be eaten, or rather shoveled in, in fr...
My mother used English sausages mostly, and those flat, sludgy lentils (Puy lentils weren’t so easily available then), but this is at its...
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 e...
I know that suggesting homemade ice cream for an easy after-work supper makes me sound as if I’m going into deranged-superwoman overdrive...
This is really a vegetarian take on that classic combination of charred, peeled peppers and anchovies. And if it makes little sense in ta...
The virtue of this is that you can cook the lamb overnight, which means all you need to do is shred the meat, dress it and make the salad...
Just because something’s unfamiliar doesn’t mean it’s hard to cook. OK, I understand that when you think “TV dinner,” squid is hardly the...
This was not intended to be the Swedish portion of the book, but it occurred to me after making some gravlax a Christmas or so ago that t...
No one does lamb chops better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point...
Normally, you need to make chocolate mousse a good few hours or, better still, a day, before you want to eat it, so that the egg yolk set...
The Italians have a way of making a special dessert out of unmessed-up simple ingredients. It’s something to do with their touch. I mean ...
I’ve long been tinkering about with a bottle of Baileys, seeing how it could best be called upon in the kitchen, and I think, with this, ...
This is a bit before my time, but I have vague nursery memories of a friend of my grandmother’s making a version of this, which she would...
Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when — as here — you know yo...
This is my idea of an invigorating weekday breakfast, and I make an already easy recipe even more manageable by chopping up the fruit the...
Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I...
This recipe uses many of the same standby ingredients as my chicken curry, but what it makes tastes very different. I buy organic beef mi...
When I was a child, steak houses always had something called minute steak, as in minnit, on the menu, economically attractive portions th...
This has many strings to its bow: It serves as a vegetarian alternative to the Thanksgiving turkey; it gussies up a plate of cold leftove...
I love avocados and I’ve already confessed my faiblesse for processed peas, so it stands to reason that one day I was going to try them t...
I don’t suppose this is ever going to win plaudits from the World Health Organization, but a cheese fondue is surely the stuff of dreams....
I have always loved the Alsatian version of coq au vin and this is it, stunningly streamlined. I replace the onion with leek, buy bacon a...
This is the perfect supper on those days when a knife and fork seem like just too much work. It’s instantly comforting, but is lively eno...
I don’t deny that chopping the fish into such tiny pieces seems perhaps against the express ethos (if I might put it that way), but there...
Of all my reliable standbys, this is one of my speediest. Of course there’s more to it. I’m too greedy to settle for mere efficiency. I f...
Since you never know when you might be in urgent need of a crumble, I make up enough for at least four and let it sit safely in the deep ...
This is one of the easiest suppers to make and somehow, however much I know this, it always surprises me. Not in the cooking, so much as ...
This beautiful green dressing packs a real punch: I love it on watercress and avocado salad and, indeed, on anything that is served with ...
Again, this is good on robust bitter leaves, but acts as a glorious contrast to the soft sweetness of grilled peppers. I keep packages of...
I’ve always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say “c...
This is my idea of perfect dinner-party food: It’s easy to make, not complicated to serve, and looks — and tastes — exquisite. Feel free ...
There is no variation of this dessert I don’t like, and I must have made several in my time. This one uses bottled, proper fresh pomegran...
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 cupboard stash. If y...
However much people have eaten there is always, I’ve noticed, room for a brownie. This is a different kind of a brownie, most definitely ...
This is the ultimate ice cream sundae. Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuf...
Of course I’m tempted to do a ham steak with pineapple, and I wouldn’t begin to stop you, but I really think parsley is the key here. Whe...
If you’ve got an electric mixer — either a handheld one or a freestanding mixer — this is very low effort indeed, but it is a real showst...
This is truly a weekday special: a breakfast that combines food and drink for people who don’t feel they’ve even got time to sit down in ...
This salad takes mere minutes to make, and yet is so enduringly beautiful. I don’t overstate the case; there is something positively pai...
I love this as a vegetable accompaniment but I should tell you it also works very well, at room temperature, with some dressing over it, ...
This is one of my proudest creations, and I suppose a good example of a recipe that isn’t traditionally from Italy, but sits uncontrovers...
In France and Italy, and across much of Europe, seafood is traditionally eaten on Christmas Eve and it is a very good way of embarking on...
This is what I make for people when I want something that needs no thought, no fuss, no effort but will guarantee instant gratification a...
This is as simple and as basic as a recipe could be, and all the better for it. I love the way Italians cook greens with their pasta, and...
This is unlike anything else: The texture is soft set, so that you know it’s not a liquid but it doesn’t have the heft of a solid. And th...
There are few sights as uplifting in the kitchen as a golden, bubbling gratin coming out of the oven. It’s strange to be saying this, but...
I hope I’m making your life easier when I say you should make this well in advance of dinner. This is not just because you need the britt...
These are not even remotely fancy: the "Ritzy" of the title refers to the crackers of the same famous name. I make crumbs out of them, an...
Much as I adore vin chaud, I think there is room to expand the repertoire of warm punch to get a Christmas party started, or to warm the ...
There’s no absolute need to have a cold Christmas ham on a welcome table, but there are few sights more seasonally cheering. I like to ha...
I’ve broached the sweetness issue earlier, but know that this dessert makes converts of even those who claim never to want something swee...
This turkey has recipe, given to me by my friend and agent, Ed Victor, and in charmingly bossy letter form, has been a recurring feature ...
There is something about a big rib of beef sitting proudly on its carving board at the table that makes that table, and those around it, ...
This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go...
I used to be old-school about mincemeat, preferring the sort that is really no more than dried fruits stirred up with some brandy, grated...
This is somewhat of an Anglo-American enterprise. I have taken a pecan pie, and added other nuts, simply because for me, and English Chri...
This title isn’t a boast, but a name to denote provenance. It’s a recipe given to me, at my greedy request, by the cook-and-a-half, Art S...
Salmon, avocado, watercress, and pumpkin seed salad.
