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Bara Brith | Nigella's Recipes | Nigella Lawson
I have a particular fondness for Bara Brith, the traditional Welsh fruit-speckled tea bread. My late sister Thomasina lived and worked in Wales, and my first taste of it came courtesy of her next door neighbour, Dai, over 30 years ago. It’s extraordinarily simple to make: you steep dried fruits and treacly sugar in hot tea overnight, then the next day you simply stir in an egg and some …
Nigella's Recipes | Nigella Lawson
Recipes by Nigella Lawson. Imqarrun il-forn evokes memories of lunch at my grandmother’s. My cousins and I would fight each other over the irresistible crusty edges.
Homemade Scotch Egg | Guest Recipes | Nigella's Recipes | Nigella …
4 whole eggs at room temperature (plus 2 extra, beaten) 500 grams sausagemeat; ½ teaspoon dried mixed herbs; ½ teaspoon garlic powder; 2 tablespoons plain flour
Speculaas Biscuits | Nigella's Recipes | Nigella Lawson
You’re unlikely to get very far in Amsterdam without coming across these festively spiced and beautiful biscuits, and nor would you want to. They are the perfect Christmas cookie. Traditionally — and it’s how bakeries still sell them, though they’re made less and less at home — they’re made by pressing the dough onto carved wooden moulds, which give the biscuits the look of …
Tartiflette | Guest Recipes | Nigella's Recipes | Nigella Lawson
Along with raclette and fondue, tartiflette is one of Savoie’s most famous dishes, a gratin of potatoes, onions, bacon and the local Reblochon cheese. Its origins are a little confused. The name undoubtedly derives from the local patois for potato, tartiflâ, and tartiflette was first mentioned in a 1705 book written by the chef Francois Massialot, Le Cuisinier Royal et …
Victoria Sponge | Nigella's Recipes | Nigella Lawson
A Victoria Sponge is one of the simplest cakes there is and quite one of the best. Plain, airy cakes, sandwiched with sweet jam and smooth, whipped cream: it is no wonder that it has been such a favourite through the generations. My version tinkers only a little with the traditional model: I use a mixture of flour and cornflour/cornstarch in the sponge, which creates cakes that are ...
Lamb Kofta with Garlic Sauce | Nigella's Recipes | Nigella Lawson
These are rather like Eastern Mediterranean meatballs in sausage form, though you can come across them as fat burger-like patties, too. As loose-packed sausages, they’re formed around skewers and turned over an open flame. Since I rarely use a barbecue, but just stare at it being rained on in the garden, I simply fry them in a pan. And much as I like the long lollipop …
Sardine Spaghetti | Nigella's Recipes | Nigella Lawson
200 grams spaghetti; 1 x 15ml tablespoon olive oil; finely grated zest of 1 unwaxed lemon plus 1-2 teaspoons juice; 2 spring onions (finely sliced) 1 large clove garlic (minced)
Lasagne of Love | Nigella's Recipes | Nigella Lawson
Chop the onions, dropping the peeled skin into a saucepan big enough to make the béchamel shortly. I use one 22cm / 9inches in diameter and 9cm / 3½ inches deep.