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Nigella Lawson

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Nigella Lawson Recipes

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Showing 16 - 30 of 32
Old Rag Pie is not the most glamorous name for something which, while being incredibly simple to make, will have you, and anyone who eats it, in raptures. The name is the English translation for the Greek Patsavouropita, created by bakeries as a way of using up old scraps of phyllo pastry: the "old rags" indicated by the title. They'd just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don't need to worry about keeping your phyllo covered as you go, as is normally advised. It doesn't matter if it dries out a little as you make it, indeed this can even be desirable. In Greece, there are two variants, one sweet, one savory, but this version is the brainchild of my friend Alex Andreou (a bona fide--if it's not too rude to go into Latin here--Greek from Mykonos, and the source of other recipes, too) which merges the two, adding honey to salty feta, to create what I can best describe (in taste terms) as a Greek cheesecake. I have made this with a variety of phyllo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen phyllo, which doesn't seem to suffer from the same problems, which is why I stipulate this, below. (The other benefit of using frozen phyllo is that--given that feta has such a long shelf life--you can keep all the ingredients to make this in your freezer, fridge and cupboard without an extra visit to the shops.) However, should you be lucky enough to have access to good-quality, authentic phyllo, then please use fresh. And if you plan to freeze the pie before baking it, then you will definitely have to start with fresh, not frozen phyllo for sure. Since the packets of frozen phyllo come in 270-gram (9.5-ounce) weights, that is what I have used, but another 75 to 100 grams (3 to 4 ounces) or so wouldn't go amiss. So, if you can buy this in bigger packets, or are buying fresh by weight, go ahead, but don't break open a second packet for it. I'm afraid this Patsavouropita does make for an annoyingly difficult tin-washing-up later, but when you eat this, you'll know it's worth it.

Old Rag Pie

Recipe courtesy of Nigella Lawson
If you promise pancakes to an 8-year-old, these are decidedly not the pancakes they will have in mind, though this doesn't mean they aren't for the rest of us. Think of them rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I've made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavor. This leads me to think this could be good with a wee nip of whisky somewhere in the mix and, in deference to the great Hibernian dessert, Cranachan, a dollop of whipped cream. The lack of flour means that they are gluten-free (though because of cross-contamination where they are made, you should look for porridge oats that say as much on the packet, if this is crucial). And while you can use regular full-fat milk, I much prefer oat milk, which richly enhances their flavor, as well as making them dairy-free for those for whom that is a concern. Though in which case, banish all thought of the whipped cream now.

Oat Pancakes with Raspberries and Honey

Recipe courtesy of Nigella Lawson
unknown

Lemon Pavlova

Recipe courtesy of Nigella Lawson
3 Reviews
unknown

Red Cabbage with Pomegranate Juice

Recipe courtesy of Nigella Lawson
6 Reviews

Coq Au Riesling

Recipe courtesy of Nigella Lawson

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson
3 Reviews

Maple Pepper Pecans

Recipe courtesy of Nigella Lawson
This is wonderful on any salad, but particularly good on bitter leaves such as chicory or radicchio. If you can't get rapeseed oil, the dressing will be less golden, but any oil of your choice will do.

Golden Honey Mustard Dressing

Recipe courtesy of Nigella Lawson
13 Reviews
I've never made a secret of my love and respect for a plain, old-fashioned, unreconstructed roast chicken. Why would I? But sometimes it's good to play, and the brandy and bacon here bring flavor (and help the bird bronze up beautifully) but not distraction. It's still what it is. Alongside, I serve the potato and mushroom gratin that follows and a lemony, crunchy green salad, (itals) et c'est tout. (unitals). This is not speedy-speedy in actual cooking time but it's fantastically helpful when you have people for supper since all it requires is about 10 minutes prep, and then you can lay the table, have a drink, put on lipstick while everything cooks happily by itself in a hot oven.

Brandied-Bacony Chicken

Recipe courtesy of Nigella Lawson

Welshcakes

Recipe courtesy of Nigella Lawson
1 Reviews

Cheese, Onion, and Potato Pies

Recipe courtesy of Nigella Lawson
This is a cross between pears belle Helene and Eve's pudding, but that's an irrelevance really. The only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not hard to make sure you always have what you need in the house to make this. And for hot days when baked sponge and sauce seems inappropriate, then bear in mind that tinned (or bottled) pears and chocolate sauce - with or without vanilla ice cream - make a lovely pudding/ dessert on their own. You can make your own chocolate sauce or buy one you like, obviously, but I have a complete storecupoard standby of a sauce which I make by heating together a 170g can/ three quarters of a cup evaporated milk, half a teaspoon instant espresso powder, 150g golden syrup/ half a cup of dark corn syrup and 100g dark chocolate, 70 percent minimum cocoa solids/ 3 1/2 ounces semisweet chocolate. The sponge itself does make a little bit of its own sauce, so if you really don't want to make some separately, just serve with chocolate ice cream. As with any baking, you really do want all ingredients at room temperature before you start.

Chocolate Pear Pudding

Recipe courtesy of Nigella Lawson
22 Reviews
I've saved this to last, and for good reason: it 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 stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I'd eaten so much before even getting the ice creams out of the freezer. Talking of which, obviously you should choose whichever flavors of ice cream you want. Even if you are reduced to just plain old, same old vanilla, you have a party right here. I made a jar of this for a friend to take home for her supper recently. As soon as she'd had it she sent a text saying "Bottle that sauce, make millions". Well maybe, but until then, here's the recipe:

Chocolate Peanut Butter Fudge Sundae

Recipe courtesy of Nigella Lawson
17 Reviews
I have always loved the Alsatian version of coq au vin and this is it in a stunningly streamlined version. I replace the onion with leek, buy lardons ready cubed and buy chicken thighs. The brown meat is always best in a stew. In fact, nearly always best full stop. I don't bother to sear the meat, which really means you need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets then it is probably more helpful to think in terms of boned weight, rather than number of portions: go, here, for about a kilo and a quarter/ two and three quarter pounds.

Coq Au Riesling

Recipe courtesy of Nigella Lawson
26 Reviews
unknown

Cornbread Topped Chili Con Carne

Recipe courtesy of Nigella Lawson
58 Reviews
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