This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its neces...

This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its neces...

If you've recently roasted a chicken, and have leftovers waiting for you in the fridge, I must steer you towards this recipe. Even if you don't have much chicken left over, you can still make this: a ...

If you've recently roasted a chicken, and have leftovers waiting for you in the fridge, I must steer you towards this recipe. Even if you don't have much chicken left over, you can still make this: a ...

Swedish Cinnamon Buns are not radically different from other cinnamon buns (and do see my Norwegian Cinnamon Buns), but they do diverge in one fundamental way: rather than having the fluffiness of, sa...

Swedish Cinnamon Buns are not radically different from other cinnamon buns (and do see my Norwegian Cinnamon Buns), but they do diverge in one fundamental way: rather than having the fluffiness of, sa...

I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, an...

I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, an...

Some say, challenging more generally accepted ideas about the provenance, that tiramisu was invented in a casa chiusa (a house of ill repute) to give the working girls a pick-me-up, as the name (tira-...

Some say, challenging more generally accepted ideas about the provenance, that tiramisu was invented in a casa chiusa (a house of ill repute) to give the working girls a pick-me-up, as the name (tira-...

This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect winter warmer. I should probably change its name, as it is Moroccan...

This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect winter warmer. I should probably change its name, as it is Moroccan...

From sticky pork ribs and chicken to a punchy nuoc cham and an autumnal Old Fashioned, Nigella Lawson reveals how the sweet stuff can transform far more than breakfast

Over the years, I’ve made many different cakes for my children’s birthdays, but for some time now this has been the chosen one, the cake of cakes, elected to celebrate many special occasions, and with...

Over the years, I’ve made many different cakes for my children’s birthdays, but for some time now this has been the chosen one, the cake of cakes, elected to celebrate many special occasions, and with...

Wholemeal pasta holds little charm for me, but I co-exist very amicably with spelt spaghetti. Here it acts as a rather more robust form of soba noodle, which makes perfect sense since the sauce that d...

Wholemeal pasta holds little charm for me, but I co-exist very amicably with spelt spaghetti. Here it acts as a rather more robust form of soba noodle, which makes perfect sense since the sauce that d...

I beg you to keep the wherewithal for this fantastic instant snack-cum-supper in your storecupboard. It's a lifesaver! I've given my topping of preference; feel free to play about and make your own. A...

I beg you to keep the wherewithal for this fantastic instant snack-cum-supper in your storecupboard. It's a lifesaver! I've given my topping of preference; feel free to play about and make your own. A...

In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I ...

In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I ...