Lemony Salmon with Cherry Tomato Couscous

Here is a lovely, snappy, little fish supper that is full of flavor and texture and a jot to make.

heaping 1 cup couscous
3 tsp. kosher salt or 1 1/2 tsp. table salt
1/2 tsp. paprika
1 tbs. grated fresh ginger
1 cup boiling water
1/2 small red onion, chopped (1/4 cup)
zest and juice of 1 lemon
1 tbs. garlic flavored olive oil, plus 1 tsp.
1 pint cherry tomatoes, halved
4 salmon fillets
1/2 cup chopped fresh cilantro


Put the couscous in a heatproof bowl with 2 tsp.of the kosher salt (or 1 tsp. table salt), 1/4 tsp. of the paprika and the ginger. Give everything a stir, then pour in the boiling water. Cover the bowl and leave to one side.

Zest the lemon into a shallow dish large enough to hold the salmon, then stir in the remaining salt, remaining paprika and 1 tbs. of the oil. Add the salmon and turn over in the oily mixture.

Heat a large skillet and cook the salmon for 2-3 minutes per side (or longer, depending on thickness) until just cooked through.

Meanwhile, toss the tomatoes and onions in a bowl with the 1 tsp. of oil and the juice of the lemon. Fluff the couscous with a fork, then stir in the tomato mixture and most of the cilantro. Taste for seasoning.

To serve, spoon some couscous onto a plate, place a salmon fillet alongside and sprinkle with a little more cilantro.

Serves 4

Juicy Beef Skewers with Horseradish Cream

This scrumptious skewers can be served as a entree or as a nibble with drinks.

1 lb. beef rump
1/4 cup olive oil
3 tbs. freshly grated horseradish or prepared hot horseradish sauce
2 tbs. rosemary needles or 1 tsp. dried
1 1/2 tbs. red wine vinegar or balsamic vinegar
2 tbs. Worcestershire sauce
2 tbs. port
1 cup creme fraiche of sour cream
1/2 tsp. Dijon mustard
1/3 tsp. kosher salt
1/4 cup chopped chives

Cut the beef into 1″ squares and put into a resealable bag or large bowl. Add 1 tbs. of the horseradish, the rosemary, vinegar, Worcestershire sauce and port. Combine well and set aside for at least 20 minutes, or chill overnight.

Let the meat come to room temperature if it was chilled. Soak about 10 bamboo skewers in water at the same time, then thread 3 – 4 pieces of meat onto each.

Make the dip by whisking together the creme fraiche or sour cream with the remaining horseradish, mustard, salt and most of the chives. Place in a bowl and sprinkle the remaining chives on top. Set aside.

Heat a grill or griddle and cook the skewers for 2 minutes per side for rare, then remove to a plate. Serve with the horseradish dip.

Coq Au Riesling

As with any stew, this will taste better if made the day before and reheated.

2 tbs. garlic-infused olive oil
1 cup cubed bacon
1 leek, finely sliced
12 skinless chicken thighs
750ml Riesling wine
10 oz. oyster mushrooms, torn into steps (4 cups)
3 bay leaves
2-3 tbs. heavy cream
1-2 tbs. chopped fresh dill

Heat the oil in a heavy casserole or large, wide pan and fry the bacon until crisp. Add the leeks and soften for a few minutes. Tip in the chicken, wine, mushrooms and bay leaves. Season well and bring to a boil. Reduce to a simmer and cook gently for 35-40 minutes. Stir in the cream and sprinkle with the dill to serve.

Serves 6

Spaghetti with Chard, Chili and Anchoves

Although the recipe indicates spaghetti, I only had linguine. Believe me, it was equally as wonderful.

1 bunch rainbow chard
3 tbs. olive oil
8 anchovies fillets (from a jar or tin)
3 fat cloves garlic
1/4 tsp. dried chili flakes
125ml hot water from a recently boiled kettle
7 oz. dried spaghetti
2-3 tbs. freshly grated Parmesan or Pecorino Romano, plus more to serve
drizzle of olive oil, to serve

Strip the leaves from the chard, then roll them and finely slice. Cut the stalks into pieces.

Heat the oil and anchovies in a large pan until the anchovies start to melt in the oil. Take the pan off the heat and grate in the garlic cloves and add the chili flakes. Put the pan back on the heat and turn it up to medium. Tip in the chard stalks and stir well. Add the water, cover and cook 5-7 minutes to soften the stalks.

Meanwhile, bring a large pot of water to a boil, salt it generously and cook the pasta according to the package directions for al dente.

Add the chard leaves to the pan with the stalks, replace the lid and cook for 2-4 minutes to wilt. Turn off the heat and leave until the pasta is cooked.

Use tongs or a pasta fork to transfer the pasta directly from it’s pot to the pan with the chard. (You need to add about 4 tbs. of the cooking water to the sauce and this is an easy way to do that.) Toss everything together well and add the cheese. Spoon into warmed bowls and grate over more cheese, then drizzle with a little olive oil.

Serves 2 heartily

Potato and Mushroom Gratin

These savory potatoes are the perfect to serve alongside almost anything.

1 1/2 lbs. baking potatoes (about 3 average-sized), thinly sliced
1 1/2 cups milk
3 tbs. white wine
salt and pepper to taste
2 tbs. butter
2 tsp. garlic-infused olive oil
8 oz. cremini mushrooms, finely sliced to make 4 cups

Heat the oven to 425°F and butter a shallow baking dish or gratin pan.

Bring the sliced potatoes, milk, white wine and salt and pepper to a boil and simmer until the potatoes are tender.

Melt the butter and olive oil in a skillet over a medium heat and add the mushrooms. Cook, stirring occasionally, until softened, about 3 minutes.

Pour the mushroom and any juices into the potatoes and stir to mix. Pour in the gratin dish and bake for 45 minutes, until the top is crisp.

Serves 4

Luscious Vegan Gingerbread

This is a moist and squidgy treat that is definitely grown up gingerbread. Both fresh ginger and ground ginger add just the right amount of warmth and flavor.

1/2 cup vegetable oil
2/3 cup black treacle or molasses
2/3 cup golden syrup
125g dark muscovado sugar
8 pitted prunes, finely chopped
2″ piece fresh ginger, peeled and finely grated
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground allspice
1/8 tsp. ground cloves
1/4 tsp. ready-ground black pepper
1/4 tsp. fine sea salt
250ml oat milk
300g all-purpose flour
1 tsp. baking soda
2 tbs. warm water
2 tsp. cider vinegar

Heat the oven to 325°F and line a 9″ square tin with parchment paper allowing it to hang over the sides.

In a large saucepan, measure in the oil, treacle or molasses, golden syrup, sugar, prunes, ginger, spices and seasonings. Whisk gently over a low heat to combine. Remove from the heat and stir in the milk, then stir in the flour in 3-4 batches to make a smooth batter.

In a jug bigger than you think you need, dissolve the baking soda in the warm water then add the vinegar. Stir into the batter and spread it in the prepared tin.

Bake for 50-55 minutes or until the top bounces back when you tap it with your finger. Allow to cool in the tin, then wrap in parchment and foil. Leave for a day before serving.

Serves 12-18

Chicken and Cashew Nut Curry

This is a soft and mellow curry that has a gentle warmth rather than a fierce bite.

3 tbs. vegetable oil
2 small onions, finely chopped
3/4″ piece fresh ginger, minced
1 fat garlic clove, minced
2 small green chilis, deseeded and chopped (or 1 small can)
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground coriander
13 3/4 oz. tin unsweetened coconut milk
4 cardamom pods, bruised
2 lbs. boned, skinned chicken, cut into pieces
7 oz. green beans or asparagus, cut into pieces
1/2 cup cashew nuts
small bunch cilantro, chopped

Heat the oil in a wok or a wide saucepan and gently fry the onions until soft. Add the ginger, garlic, turmeric, cumin, coriander, then season with salt and pepper. Cook for a minute or so, then stir in the coconut milk, chicken and cardamom pods. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add the beans or asparagus and cook a further 5 minutes. Stir in the sour cream.

Meanwhile, toast the cashews in a dry skillet until just golden. To serve, spoon the curry into bowl and top with the cashews and cilantro.

Serves 6

No-Fear Fish Stew

This fabulous fish stew is a workout for your spice drawer! Sweet potatoes and orange zest add a lovely sweetness to compliment the tender white fish.

1/4 tsp. ground mace
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/2 tsp. hot smoked paprika
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
2 tbs. olive oil
1 onion, roughly chopped
1 large sweet potato
small bunch of cilantro, stalks finely chopped, leaves roughly chopped
thumb-sized piece fresh ginger, peeled and finely grated
2 fat garlic cloves, peeled and finely grated
1 orange, zest and 1 tbs. juice
1 sweet potato, peeled and diced
2 x 400g tins of chopped tomatoes
1 tbs. tomate paste
1 tsp. sea salt flakes
1 tsp. runny honey or maple syrup
1 1/2 lb. firm water fish, cut into thick large chunks

Measure all the spices in a little bowl and set aside.

Heat the oil in a large, heavy-bottomed casserole that comes with a lid. Add the onions and cook gently until softened, about 20 minutes. Tip in the spices, cilantro stalks, ginger, garlic and the orange zest. Cook for a minute or two, then stir in the sweet potato, chopped tomatoes (fill each can halfway with water, swirl around and add), tomato paste, salt and honey or maple syrup and orange juice.

Bring to a boil, then reduce the heat, clamp on the lid and leave to simmer for 40-45 minutes, or until the sweet potato is completely soft and the sauce has thickened slightly.

Add the fish and bubble for 3-5 minutes without the cover, or until the fish is cooked through. Turn off the heat and leave for 2 minutes longer. Serve with the cilantro leaves sprinkled on top.

Serves 4

Soba Noodles with Sesame Seeds

These cold Japanese noodles go wonderfully well with so many things, especially salmon.

1/3 cup sesame seeds
8 oz. soba noodles
2 tsp. rice vinegar
5 tsp. soy sauce
2 tsp. honey
2 tsp. sesame oil
5 scallions, sliced

Toast the sesame seeds in a dry skillet over a high heat until golden brown, then tip them into a bowl.

Bring a large pot of water to a boil, add salt and cook the noodles for 6 minutes, or according to the package directions. Drain, then plunge into a bowl of ice water to stop them from cooking further. Drain again.

In a bowl, whisk together the vinegar, soy sauce, honey and sesame oil. Toss in the noodles, scallions and sesame seeds. Leave for about 30 minutes for the flavors to develop, then serve.

Serves 4 as a side dish or 2 as a main course

Quick Christmas Cake with Cocoa and Tia Maria

No overnight fruit soaking needed for this luscious and festive fruitcake.

1 1/2 cups chopped soft prunes
1 cup raisins
2 tbs. currants
175ml honey
125ml Tia Maria or similar favorite
zest and juice of 1 orange
1 tsp. mixed spice
2 tbs. good quality cocoa powder
12 1/2 tbs. softened butter
7/8 cup dark brown sugar
3 eggs, beaten
1 1/4 cups all-purpose flour
1/2 cup plus 1 tbs. ground almonds
1/2 tsp. baking powder
1/2 tsp. baking soda

Tip the fruit into a large saucepan and add the honey, Tia Maria, orange zest and juice, mixed spice, cocoa, butter and sugar. Heat gently, then leave to simmer for 10 minutes. Remove from the heat and leave to cool for 30 minutes.

Heat the oven to 300°F and line the bottom of an 8″ springform tin with parchment paper.

Add the eggs to the cooled fruit mixture, then stir in the flour, ground almonds, baking powder and baking soda. Mix well, then spread into the prepared tin. Bake for 2 hours, or until a tester comes out clean. Cover with foil if the top is becoming too brown.

Leave to cool, then remove from the tin and decorate or sprinkle with confectioner’s sugar.

Spiced Bulgur Wheat with Roast Vegetables

This is indeed a treat for a vegetarian or anyone who adores wonderful flavors and textures plus it is a visual feast for the eyes. Enjoy!

For the bulgur wheat:

3 tbs. olive oil
small bunch coriander
2 fat garlic cloves
1 orange
1 tsp. fennel seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1/4 tsp. red chili flakes
1 cup bulgur wheat
1/4 cup red lentils
375ml cold water
1 1/2 tsp. sea salt flakes

For the roast vegetables:

2 large leeks, trimmed and cut into 2″ pieces
2-3 red peppers, deseeded and cut into chunks
1 cup cherry tomatoes
1 tsp. fennel seeds
1 tsp. cumin seeds
1 tsp. sea salt flakes
3 tbs. olive oil
6 radishes, topped and halved

First, make the bulgur wheat. Heat the oil over a low heat in a heavy pan that comes with a tight-fitting lid. Chop the stalks of the coriander and stir into the oil along with the grated zest of the orange and the garlic. Cook for 30 seconds, then turn up the heat to medium-low and stir in the fennel, cumin and coriander seeds, followed by the red chili flakes.

Turn the heat to high and stir in the bulgur wheat and lentils. Make a well in the center and pour in the water and the salt. Bring to a boil, then clamp on the lid, reduce the heat to low and leave to cook gently for 15 minutes. Turn off the heat, cover the pan with a clean tea towel and replace the lid. Leave for 40 minuets or up to 2 hours.

Heat the oven to 400°F. Tip all the ingredients for the roast vegetables along with 2 tbs. of the orange juice and 2 tbs. water into a shallow roasting tin that will fit them all snuggly. Toss everything together well and roast for 30 minutes. Stir in the radishes and roast another 10 minutes.

To serve, fork through the bulgur wheat to fluff it up and scoop it into a large bowl. Fork through a third of the vegetables, then chop the coriander leaves and fork through most the them. Taste for seasoning, then top with the remaining vegetables and coriander.

Snow-Flecked Brownies

The are luscious and meltingly-squidgy squares of heaven.

3 sticks plus 2 tbs. unsalted butter
2 cups semi-sweet or bittersweet chocolate chips
6 eggs
2 cups caster sugar
1 tbs. vanilla extract
1 1/2 cups plus 2 tbs. all-purpose flour
1 tsp. salt
1 1/2 cups white chocolate chips
confectioner’s sugar for dusting

Heat the oven to 350°F. Grease a 9 x 13″ pan and line with parchment paper.

Melt the butter and the semi-sweet or bittersweet chocolate in a large pan over a low heat. Remove from the heat and allow to cool a bit.

Beat the eggs in a bowl with the sugar, then add the vanilla extract. Stir this into the semi-cooled chocolate, followed by the flour and salt. Fold in the white chocolate and spread in the pan.

Bake for 25 minutes. They will be ready when the sides pull away and the middle remains dark and gooey. Leave to cool in the pan, then cut into squares. Dust with confectioner’s sugar to serve.

Festive Fusilli

This unfussy supper comes together in a jot. The recipe calls for “sun blush” tomatoes, which are half way between fresh and dried and come packed in seasoned oil. However, fresh tomatoes can be used as well, if they are nearer to hand.

2 cups sun blush tomatoes
3 tbs. vodka
1 tsp. kosher salt
1 tsp. sugar
1 lb. fusilli or other short pasta
1/2 cup mascarpone cheese
chopped fresh parsley
flaked Parmesan cheese, to serve

Put a large pot of water on to boil.

Chop the tomatoes and put them in a bowl and toss with the vodka, salt and sugar. Leave this to steep while you cook the fusilli.

Salt the pasta water and cook the fusilli according the the package directions. Drain and put it back into the pot with the mascarpone, the tomato mixture and half of the chopped parsley. Mix together well. Pour into a bowl and sprinkle with the remaining parsley and the Parmesan cheese.

Serves 5-6

Cod with Broccolini and Chili

Perfect for a kitchen supper for two, this lovely and light dish is ready in no time.

3 tbs. olive oil
4 anchovy fillets
1 garlic clove, grated
1/4 tsp. red pepper flakes
8 oz. broccolini, trimmed
1/4 cup dry white wine or vermouth
2 cod fillets (approx. 6 oz. each and no more than 1″ thick)
1 fresh red chili, seeded and chopped

Heat the olive oil over a low heat in a large skillet with a lid and add the anchovy fillets. Stir to melt the anchovies into the oil. Add the garlic and red pepper flakes and stir for about 30 seconds before adding the broccolini. Tip in the wine or vermouth and let it bubble, then cover and let the broccolini steam for 7 minutes, until tender-crisp.

Season the cod, then add to the skillet and let it bubble for 3-4 minutes per side, or until just cooked through.

Serve in warmed bowls with the pan juices and topped with red chili.

Serves 2

Radicchio, Chestnut and Blue Cheese Salad with a Citrus, Grain Mustard and Honey Dressing

This wonderful wintery salad is made of bitter leaves and salty cheese tossed with a fantastic dressing. If you are not partial to chestnuts, substitute in toasted walnuts. Serve it with a simple roast chicken and supper is sorted.

For the dressing:

2 tsp. lime juice
2 tsp. orange juice
1 tsp. grain mustard
1 tsp. honey
1 tbs. olive oil
a drop of sesame oil
sea salt flakes

For the salad:

1 large or 2 small radicchio, torn into bite-size pieces
1/2 cup chestnut pieces
1/2 cup fridge-cold blue cheese, crumbled

Put all the dressing ingredients in a small jar and shake well to mix, or whisk together in a bowl or jug.

Put the torn radicchio in to a large bowl. Pour over the dressing, then toss patiently and well. Add the chestnuts and most of the blue cheese and toss again gently but thoroughly. Sprinkle the remaining cheese on top and serve.

Serves 4-6

Chicken with Forty Cloves of Garlic

A French classic that’s been updated to use chicken thighs – quite rightly!!

2 tbs. regular olive oil
8 chicken thighs, skin on and bone in
6 scallions, finely sliced
8-10 sprigs fresh thyme
40 cloves of garlic, unpeeled (apprize. 3-4 heads)
2 tbs. dry white wine or vermouth
1 1/2 tsp. kosher salt
good grinding of black pepper

Heat the oven the 350°F. In a large Dutch oven (one that has a lid and will fit the chicken in one layer), heat the oil and sear the chicken pieces over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.

Once the chicken is seared and resting in the bowl, stir in the scallions and the leaves of a few sprigs of the thyme. Add the garlic cloves, then arrange the chicken pieces on top, skin-side up. Pour in the vermouth and any juices left in the bowl. Sprinkle with the salt and pepper, then add a few more whole thyme sprigs. Cover and cook for 1 1/2 hours.

Serves 4-6

Cranberry and White Chocolate Cookies

These lovely little cookies will delight all ages. The cranberries and white chocolate look like jewels!

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup rolled oats
9 tbs. softened butter
1/3 cup dark brown sugar
1/3 cup plus 1 tbs. caster sugar
1 egg
1 tsp. vanilla extract
1/2 cup dried cranberries
1/3 cup chopped pecans
3/4 cup white chocolate chips

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

In a small bowl, stir together the flour, baking powder, salt and oats. Set aside.

In a large bowl, cream the butter and the sugars until light and fluffy. Beat in the egg and vanilla extract. Tip in the flour mixture and stir to combine, then fold in the cranberries, pecans and white chocolate. Using a 1″ ice cream scoop, drop the dough onto the baking sheets and flatten slightly with a fork. Bake for 15 minutes, until golden around the edges.

Let rest on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Pork Tacos

Nigella used left-over pork for this recipe. Not having any, I recreated it using a pork tenderloin with delicious results.

1 pork tenderloin, cut into bite-size pieces and seasoned
1 tbs. vegetable oil
1 fat clove garlic, crushed
1 large jalapeno pepper, deseeded and minced
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
juice of 1/2 lime
tortillas, to serve
shredded iceberg lettuce, to serve
pickled cabbage, to serve
diced avocado, to serve

Heat the oil in a large skillet and cook the pork until just pink. Stir in the garlic, jalapeño, ground cumin, smoked paprika, lime juice, then let everything bubble for 4-5 minutes.

Serve the pork inside warm tortillas and topped with shredded lettuce, pickled cabbage and diced avocado.

Serves 4

Steak with Anchovy Elixir

This lovely elixir can be served with crudities or cooked potatoes for dipping or drizzled over steak.

20 salt-packed anchovies
3 fat cloves garlic, peeled
2 1/2 tbs. lemon juice
175ml extra-virgin olive oil
125ml cold water

Soak the anchovies in a dish of cold water for 5 minutes. Throw out the water, add fresh water and soak for a further 5 minuets. Rinse each anchovy under running cold water and remove the tails. (Or use oil-packed anchovies that have been well-rinsed.)

Place the anchovies in a small food processor (or into a bowl if using a stick blender) with the remaining ingredients except the steaks. Blitz to a gloomily, fluid sauce. Decant into serving pieces.

Cook the steak to your liking, leave it to rest for 10 minutes, then serve with the elixir.

Serves 4 with steaks or many more as a dip

Croque Monsieur Bake

This savory bake is perfect for brunch because everything is done the night before.

6 slices multi-grain brown bread
1/3 cup dijon mustard
4 oz. Gruyere cheese slices
3 slices ham (3 oz.)
6 eggs
1 tsp. kosher salt ot 1/2 tsp. table salt
1/3 cup whole milk
4 tbs. grated Gruyere cheese
good sprinkling of Worcestershire sauce

Spread the mustard on the bread slices and make sandwiches with the sliced cheese and ham. Cut each in half making two triangles. Squish the sandwiches into a baking dish approx. 10 x 8″.

Beat together the eggs, salt and milk, then pour over the sandwiches. Cover and chill overnight.

Heat the oven to 400°F. Sprinkle the sandwiches with the grated cheese and sprinkle with Worcestershire sauce. Bake for 25 minutes.

Serves 4-6

Bulgar Wheat with Flaked Almonds and Nigella Seed

Nigella often says that if one has an ingredient with the same name, it would be rude not to use it! Here, Nigella seeds pair beautifully with bulgar wheat and it is ideal served with Salmon Scallops with Warm Balsamic Vinaigrette.

1 tbs. olive oil
zest and juice of 1 lemon
1 tsp. dried thyme
1 tsp. coriander seeds
1 1/2 tsp. cumin seeds
2 tsp. Nigella seeds
2 cups bulgar wheat
750 ml cold water
2 tsp. sea salt flakes
2/3 cup flaked almonds, toasted in a dry skillet
small bunch parsley, chopped

Heat the oil in a heavy pot that has a tight-fitting lid. Stir in the lemon zest, thyme, coriander seeds, cumin seeds and Nigella seeds. Stir for 30 seconds, then add the bulgar wheat. Pour in the water and add the salt. Bring to a boil, then clamp on the lid, reduce the heat and simmer gently for 15 minutes. By this time the water should be absorbed and the grains soft.

Turn off the heat, cover the pan with a clean tea towel, replace the lid and leave for 10 minutes. Use a fork to fluff the bulgar wheat and tip into a bowl. Sprinkle with the lemon juice, almonds and parsley.

Salmon Scallops with Warm Balsamic Vinaigrette

The simplicity of this lovely salmon is what makes it perfection and the sweet acidity of the balsamic vinegar is an ideal flavor pairing. It is wonderful with Bulgar Wheat with Flaked Almonds and Nigella seeds.

1 tbs. vegetable oil
8 thin scallops or fillets of salmon
6 tbs. balsamic vinegar
6 tbs. olive oil
small bunch chives, snipped (optional)

Heat a heavy-bottomed, well-seasoned skillet or a good non-stick skillet. Tip in the 1 tbs. of vegetable oil, then add the salmon and cook for about 1-2 minutes on each side, or to your liking. Keep warm with tented foil.

In a small saucepan, heat the vinegar and the 6 tbs. of olive oil until warm. Serve poured over the salmon and sprinkled with chives.

Serves 4-6

Butternut Squash with Blue Cheese and Pecans

The taste of autumn in a lovely side dish.

4 1/2 lbs. butternut squash
3 tbs. olive oil
6 stalks fresh thyme or 1/2 tsp. dried
1 cup pecans
1 cup crumbled Roquefort or other blue cheese

Heat the oven to  425°F. Halve the squash, leaving the skin on, and scoop out the seeds. Cut into roughly 1″ cubes. Transfer to a roasting tin and toss with the oil and a bit of seasoning. Strip 4 of the thyme leaves over (or sprinkle with all of the dried thyme). Roast for 30-45 minutes, or until tender.

Remove to a serving bowl and scatter over the pecans and cheese. Toss everything together and add the last 2 stalks of fresh thyme, torn into small sprigs, to decorate.

Serves 6-8

Chicken Barley

This thick, creamy potage is somewhere between a soup and a stew and absolutely delicious.

3 medium leeks, trimmed and sliced
3 medium carrots, peeled, trimmed and cut into chunky batons
3 medium parsnips, peeled, trimmed and cut into chunky batons
3/4 cup pearl barley
6 bone-in, skin-off chicken thighs
5 cups chicken stock
2 tsp. English mustard
chopped parsley, to serve

Tip the veggies into a large pot the comes with a lid. Add the barley and the chicken. Pour the stock into a jug and stir in the mustard, then pour into the pot. Bring to a boil, then reduce to a simmer, partially cover and cook for 1 hour, stirring it now and then. If it looks dry, add a little boiling water.

After the hour, remove from the heat and remove the chicken thighs. Using two forks, pull the meat off the bones and return it to the pot. Serve in heated bowls topped with chopped parsley.

Serves 4-6

Potato and Onion Hash

This is written to serve 1, but it can easily be increased. The cayenne pepper is the key.

1 small onion, halved and sliced into half moons
1 tbs. olive oil
2 cups all-purpose potatoes, skin-on and cut into 1/2″ dice
1/4 tsp. cayenne pepper
1 egg

Heat the oil in a skillet and add the onion, then cook over a medium heat with a sprinkle of salt until softened. Tip in the potatoes and cayenne pepper, turn the heat down and cook for about 30 minutes, stirring now and then, until the potatoes are tender and beginning to caramelize.

Turn the heat up and push the hash to one side. Crack the egg into the empty half and fry to your liking. Serve the egg over the hash.

Serves 1

Green Pasta with Blue Cheese

Four ingredients for instant comfort food.

8 oz. trottole verde or any curly pasta of choice
4 oz. gorgonzola, crumbled
4 cups baby spinach leaves
3 tbs. chopped, shelled pistachios

Bring a large pot of water to a boil and generously salt it. Cook the pasta according to the package directions for al dente. Reserve a cup of the pasta water and drain.

Return the pasta to the pot along with the gorgonzola and spinach. Put on the lid and leave to sit without heat for 2 minutes. Remove the lid, put the heat on low and stir everything together, adding as much pasta water as you need to thin out the sauce.

Take off the heat, toss in about two-thirds of the pistachios, then divide between 2 warmed bowls. Scatter over the remaining pistachios and a good grinding of black pepper to serve.

Serves 2

Pollo Alla Cacciatora

Usually Chicken Cacciatori is a lengthy affair to make. In this version, Nigella has simplified it without losing any of the slow-cooked, cozy, comfort-food qualities.

1 tsp. garlic-infused olive oil
1/2 cup pancetta cubes
6 scallions, chopped
1 tsp. finely chopped fresh rosemary
1 lb. boneless, skinless chicken thighs, each cut into 4 pieces
1/2 tsp. celery salt
1/2 cup white wine
1 x 14 oz. tin chopped tomatos
2 bay leaves
1/2 tsp. sugar
1 x 14 oz. tin cannellini beans, drained and rinsed
chopped fresh parsley, to serve

Put the oil in a pan with the pancetta, scallions and rosemary. Sauté for a couple of minutes. Add the chicken, stirring well, and the celery salt. Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.

Uncover, and add the beans. Cook for a bit longer, then serve with the parsley sprinkled on top.

Serves 4

Beetroot Orzotto

As beautiful and vibrant to eat as it is to look at!!

1 onion, peeled and chopped
2 cups pearl barley
2 tbs. olive oil
1 tsp. dried thyme
125ml dry vermouth or white wine
4 1/4 cups vegetable broth
3 cups cooked beetroot cubes (not in vinegar)
150ml sour cream, plus more for serving
50g chopped pecans
3 tsp. chopped chives

Gently cook the onions in the oil in a deep, wide saucepan until softened. Stir in the barley and stir for about 2 minutes, then stir in the thyme. Tip in the vermouth and let it bubble up, then add the stock. Bring to a boil, reduce the heat, cover and simmer for 30-40 minutes, or until the barley is tender.

Meanwhile, puree half of the beetroot with half of the sour cream. Stir into the cooked barley along with the remaining cubed beetroot and warm through.

Spoon into a serving bowl and top with the pecans and chives and more sour cream, if using.

Serves 10-16 as part of a feast, or 8-10 if not

Coffee and Walnut Splouge Cookies

This lovely little cookies come together in a jot and are perfect with a cuppa.

1 2/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
14 tbs. butter, softened
1/4 cup sugar
1/4 cup (packed) light brown sugar
2 tbs. instant espresso powder
2 eggs
generous 3/4 cup chopped walnuts

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

Stir together the flour, baking powder and salt. Set aside.

In another bowl, cream together the butter and the sugars, then add the espresso powder and the eggs. Stir in the flour mixture just to incorporate, then stir in the walnuts.

Using a smallish ice cream scoop or two spoons, drops mounds of the batter onto the baking sheets. Bake for 12-14 minutes until golden and just set to the touch. Cool on wire racks then store in an airtight container.

A Riff on a Caesar Salad

The classic salad is deconstructed here – and all the better for it! Top with a fried egg for the ultimate experience!

1 romaine heart
2 tbs. regular olive oil
1 garlic clove, grated or crushed
4 anchovy fillets (the kind packed in oil), finely chopped
zest and juice of 1/2 lemon, plus lemon to serve
Parmesan cheese shavings

Heat the oven to 425°F. Cut the lettuce in half lengthways and lay both halves cut-side up in a baking dish lined with foil. Stir together the oil, garlic and anchovies, then spoon over the lettuce. Place in the oven and cook for 10 minutes. Add the lemon zest and juice, then cook for another 5 minutes.

Transfer to a plate and shave Parmesan on top.

Serves 2

 

Garlicy Roast Potatoes with Oregano and Feta

Inspired by chips served in Melbourne, these splendid spuds will delight you.

2 1/2 lb. potatoes, unpeeled and cut unto 1″ cubes
4 tbs. regular olive oil
6 fat cloves garlic, peeled and minced
2 1/2 tsp. dried oregano
4 oz. feta cheese, crumbled to give 1 cup loosely packed

Heat the oven to 425°F. Tumble the potatoes into a shallow roasting tin, large enough for the potatoes to sit in one layer. Toss in the oil, garlic and oregano. Roast for 50-60 minutes until golden, crisp and cooked through.

Transfer to a serving bowl and toss with most of the feta, then sprinkle the remaining feta on top. If you have any fresh oregano, sprinkle it on top.

Serves 4-6

Chicken with Tarragon Salsa Verde

Let’s be honest here, the chicken is simply the vehicle by which one gets to eat this wonderful and fragrant sauce.

For the chicken:

2 tbs. olive oil
4 chicken breast cutlets or boneless chicken thighs
small bunch fresh tarragon

For the sauce:

leaves from a small bunch fresh parsley (about 1 cup)
leaves from a small bunch fresh tarragon (about 1/4 cup)
1 scallion, green and white part roughly chopped
zest of 1 lemon
juice of 1/2 lemon
1 tsp. kosher or sea salt
1/3 cup olive oil

Heat the oven to 425°F. Pour 1 tbs. of the olive oil into a shallow ovenproof dish in which the chicken will all fit snuggly. Arrange them skin-side up. Tuck 2 sprigs of tarragon around them and sprinkle with salt and pepper. Drizzle the remaining olive oil over the top. Roast for 20-30 minutes, or until cooked through.

Meanwhile, make the sauce. Combine the parsley, tarragon, scallion, zest, juice, salt and half the olive oil. Using a food processor or immersion blender, whizz into a paste. Slowly add the remaining olive oil and blend well. Taste for seasoning.

Once the chicken has cooked, pour any pan juices into the sauce and blend again. Serve the sauce drizzled over the chicken.

Serves 4

 

 

Shrimp with Garlic and Chili Pepper

Sheer simplicity in flavor and preparation! Serve over pasta or rice.

2 tbs. olive oil
1/2 – 1 fresh red chili (according to size and taste), minced
2 garlic cloves, minced
1/2 lb. medium raw shrimp
1/2 cup white wine
1 tbs. chopped fresh parsley

Pour the olive oil in a heavy-bottomed skillet, then add the chili and garlic. Cook over a moderate heat for 2 minutes, stirring all the time. Turn the heat to high and add the  shrimp and stir-fry for another 2 minutes until they just begin to turn pink. Tip in the wine and let it bubble for another minute or so, then season with salt, if necessary and stir through the parsley.

Serves 1

Rhubarb Crumble

Either custard or vanilla ice cream is a must with the luscious pudding.

2 lbs. pink rhubarb, chopped into 1/2″ pieces (approximately 7 1/2 cups)
1/4 cup caster sugar
1 tbs. butter
1 tbs. vanilla extract
1 tbs. cornstarch
For the crumble topping:
1 cup all-purpose flour
1 tsp. baking powder
8 tbs. butter, cold and diced
3 tbs. caster sugar
3 tbs. brown sugar
1/2 tsp. vanilla extract

 

Heat the oven to 375°F and put in a baking sheet to catch any drips that may occur while baking.

Toss the rhubarb into a pan with the sugar, butter, vanilla and cornstarch. Heat for 5 minutes or until the butter has melted and everything is oozed together. Tip this into a pie plate approximately 8 1/2″ in diameter and set aside.

To make the crumble, combine the flour, baking powder and butter in a large bowl. Using the pads of you fingers, run this together until it resembles rough oatmeal. Stir in the sugars and vanilla extract, then sprinkle over the rhubarb, taking care to cover the fruit right to the edges.

Place on the baking sheet in the oven and bake for 35-40 minutes, or until the top is browned and the fruit is bubbly.

Serves 10

Ham Steaks with Parsley

This lovely recipe is perfect for a busy day – it comes together in mere moments, but tastes very sophisticated.

2 tsp. garlic-infused olive oil
2 ham steaks
2 tbs. white wine vinegar
1/4 cup water
lots of freshly ground black pepper
2 tsp. honey
1/4 cup roughly chopped parsley

Heat a largish and add the oil.  Cook the ham steaks for 3 minutes per side, then remove to two warmed dinner plates.

Take the pan off the heat and whisk in the vinegar, water, pepper, honey and most of the parsley. Swirl it around, scrape up any browned bits, then pour over the ham steaks. Sprinkle with the remaining parsley and serve.

Serves 2

 

Tagliata For Two

Pronounced “tallyata”, this sumptuous steak supper is perfect for an at home date night.

2 tbs. extra-virgin olive oil, plus more for oiling
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
scant 1 tsp. kosher salt ot 1/2 tsp. table salt
2 tsp. red wine vinegar
1 New York strip steak
8 oz. cherry or grape tomatoes, halved
fresh oregano sprigs, to serve (optional)
arugula, to serve

In a small dish that the steak will fit in snuggly, combine the 2 tbs. oil, red pepper flakes, dried oregano, salt and vinegar. Set aside.

Heat a grill, griddle or heavy non-stick pan. Brush the steak with a little oil and cook over a hot heat for 2 minutes per side. More if you don’t like your steak rare.

Remove the steak to the dish with the marinade and leave for 2-3 minutes. Remove to a cutting board, then toss and smoosh the tomatoes in the marinade. Slice the steak into thin strips.

Scatter the arugula on a plate, top with the steak strips and tomatoes, then drizzle over any remaining marinade. Add a few leaves of fresh oregano, if using and serve.

Serves 2

Cocktail Sausages

These are not just any cocktail sausages. The sesame oil, honey and soy sauce give them a sweet-savory stickiness that is nearly impossible to resist.

2 1/4 lbs. cocktail sausages (apprize. 75)
1/2 cup honey
2 tbs. sesame oil
2 tbs. soy sauce

Heat the oven to 425°F.

Separate the links if they are joined and arrange in a shallow roasting tin. Whisk together the honey, sesame oil and soy sauce and pour over the sausages, mixing them about well.

Roast for 25-30 minutes, giving them a shuffle half way through.

White Chocolate and Orange Muffins

A joy to make and a joy to eat!

1 2/3 cup all-purpose flour
1/3 cup polenta or fine cornmeal
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup white chocolate chips
6 tbs. vegetable oil
1 egg
3/4 cup whole milk
zest and juice of 1 orange

Heat the oven to 400°F and line 12 muffin tins with paper cases.

In a large bowl, stir together the flour, polenta, sugar, baking powder, baking soda and chocolate chips. In a smaller bowl, combine the oil, egg, milk, orange zest and orange juice. Add this to the dry ingredients and stir just until combined.

Divide between the muffin tins and bake for 20 minutes or until a tester comes out clean. Remove to a wire rack to cool.

Caesar Cleopatra

This is a light and lemony caesar dressing with anchovy. Perfect for summer!

2 romain lettuce hearts or 1 romaine lettuce head
1 egg yolk
2-3 tbs. extra-virgin olive oil
juice of half a smallish lemon
few drops Worcestershire sauce
3 tbs. finely grated Parmesan cheese
half and avocado, spooned into curls
1 cold, cooked chicken breast, cut into fat strips (optional)

Wash the lettuce and tear into large chunks, then scatter on plate. Whisk the egg yolk in a small bowl, then slowly whisk in enough olive oil to make a dressing. Add the lemon juice and Worcestershire sauce. Toss this with the lettuce, sprinkle with 2 tbs. of the Parmesan, then toss again.

Arrange the chicken (if using) a top the lettuce, scatter over the avocado and sprinkle with the remaining cheese. Give it all a good grinding of black pepper and serve.

Serves 1

Pasta with Zucchini

This is homey and comforting pasta that tastes best when eaten out of a large bowl with a large spoon.

8 oz. caserecce or other small, tubular pasta
2 tbs. garlic-infused olive oil
4 scallions, thinly sliced
1 lb. zucchini, diced
1/4 cup dry white wine or vermouth
small bunch fresh parsley, chopped
3 tbs. grated Parmesan cheese, plus more to sprinkle
2 tsp. butter

Put a large pot of water on to boil. Generously salt and cook the pasta according to the package directions.

Put the olive oil and scallions in a heavy pan that comes with a lid and cook, stirring for 1 minute. Add the zucchini and cook for 5 minutes. Stir in the vermouth, 2 tbs. of the chopped parsley and season. Cover, reduce the heat and simmer for 5 minutes by which time the zucchini should be tender.

Before draining the pasta, reserve a cup of the cooking water.

Tip the drained pasta into the pan with the zucchini along with the 3 tbs. Parmesan cheese and 1/4 cup of the pasta cooking water. Toss thoroughly and taste for seasoning. Add more pasta cooking water if needed. Stir in the butter and serve with the remaining parsley sprinted on top and more Parmesan cheese on the side.

Serves 2

Fish with Three-Herb Salsa

This recipe was written to be a medley of salmon, tuna and swordfish. Here is it deliciously adapted for just swordfish.

1/4 cup extra-virgin olive oil
zest of 1/2 lemon and 1 tbs. juice
2 tbs. fresh parsley, chopped
2 tbs. capers, drained but not rinsed
1/2 tsp. dried oregano
1/4 tsp. dried mint
4 smallish swordfish steaks

Make the herb sauce by whisking together the olive oil, lemon zest, lemon juice, capers, oregano and mint. Season and set aside for at least 15 minutes to let the flavors develop.

Fry the swordfish in a little oil or cook on the grill to your liking. Remove to a plate and spoon over some of the sauce. Serve with the remaining sauce on the side.

Serves 4

Warm Potato Salad

What a wonderful divergence from cold potato salad tossed with mayonnaise!

4 1/2 lbs. baby potatoes
4 scallions, finely sliced
1 tbs. garlic-infused olive oil
8 slices bacon, sliced
1-2 tsp. white vinegar
1 tbs. wholegrain mustard

Bring a pan of water to a boil and tip in the potatoes. Cook for 20 minute, or until tender. Drain and put into a large bowl with the scallions.

Heat the oil in the same pan and add the bacon, then cook until crispy. Remove from the pan. Take the pan off the heat and stir in the vinegar and mustard. Tip into the bowl, toss everything together and scatter with the bacon.

Serves 10-12

Crunchy Chicken Cutlets

These deliciously, thin chicken cutlets are coated with cornflakes for a wonderful crunch and are seasoned with a hint of cinnamon and paprika. They are a jot to make and if you cannot find cutlets, simply pound two boneless, skinless chicken breasts to about 1/2″.

2 chicken cutlets or escalopes
1/4 cup Dijon mustard
1 garlic clove, grated or minced
1/2 tsp. ground cinnamon
1 egg
3 cups crushed cornflakes
1 1/2 tsp. paprika
2 tbs. vegetable oil
arugula and cherry tomatoes, to serve

Take the chicken out of the refrigerator so that it is not ice cold when you cook it.

In a shallow dish, combine the mustard and the garlic. Whisk in the cinnamon and egg. Put the chicken in, turn it over and leave to sit while you prepare the crumbs.

In another shallow dish, toss the cornflakes with the paprika and season. Add the chicken and dredge thickly with the crumbs.

Heat the oil in a heavy-based skillet and fry the chicken for 3 minutes per side, or until crisp and cooked through. Arrange the arugula and tomatoes onto a plate and top with the chicken to serve.

Serves 2

 

Seared Mustard-Coated Salmon

Simplicity in fish form, this lovely salmon is a jot to make. The recipe calls for the fish to be cooked on the stovetop, but it works just as well on the grill.

1-2 tbs. olive oil
2 heaping tbs. English mustard powder
2 scant tbs. sugar
6 salmon fillets

Heat 1 tbs. of oil in a skillet. Mix half of the mustard powder with the sugar on a plate and dunk in half of the fillets. Cook over a medium to high heat for about 3 minutes a side, or until browned on the outside, yet still juicy inside. Remove to a warmed plate. Repeat the process with the remaining salmon.

Serves 6

No-Fuss Fruit Tart

Don’t feel obliged to use the fruit as listed in the ingredients – use any that you fancy for this wonderful, easy and crowd-pleasing pud.

3 1/4 cups graham cracker crumbs (27 sheets)
6 tbs. softened butter
16 oz. cream cheese, at room temperature
1 cup lemon curd, at room temperature
1 cups blueberries
1 cup blackberries
1 cup raspberries
2/3 cup red currants or pomegranate seeds
1 – 1 1/2 small strawberries

Combine the cracker crumbs with the softened butter in the food processor to make a sandy rubble. Press into the bottom and up the sides of a deep, loose-bottomed 10″ fluted tart pan. Place in the freezer for 10-15 minutes.

In a clean food processor bowl, combine the cream cheese and lemon curd (or mix by hand) and spread into the bottom of the chilled tart pan, covering the base evenly.

Arrange the fruit gently on top in a decorative manner, leaving some of the strawberries unhulled with their picturesque stalks, if you like.

Place the tart in the fridge, preferably overnight, or for at least 4 hours. It needs to get properly cold to unmold and slice easily.

Serves 8-10

 

Black and Blue Beef

These Korean-flavored steaks are meant to be charred on the outside and rare in the middle. Such a treat!!!

4 x 1 1/2″ rib-eye steaks
5 tbs. soy sauce
2 tbs. sesame oil
3 garlic cloves, minced or crushed
1″ piece ginger, peeled and minced or grated
4 scallions, chopped
2 tsp. sugar
black pepper

Mix everything except the steaks in a shallow dish or resealable plastic bag. Add the steaks and turn over if using s dish or squish them about if using a bag. Leave in the fridge overnight or , if you are pressed for time, at room temperature for an hour.

Grill the steaks on a viciously hot grill or griddle for about 5 minutes per side for rare or longer to your liking. Leave to stand for a few minutes before carving into thin slices.

Nigella recommends eating them mounded on plain steamed rice, stuffed into buns with barbecue or steak sauce or piled on a thin flatbread.

Serves 4

 

Rice Bowl with Ginger, Radish and Avocado

Using short grain brown rice is the key here – it’s nubbly and nutty!

3/4 cup short grain brown rice
1 cup cold water
2″ piece of ginger, peeled
4-6 radishes
1 1/2 tbs. tamari or soy sauce
1 tsp. organic raw apple cider vinegar
1/4 cup mixed seeds, such as pumpkin, sunflower, sesame
3-4 tbs. chopped fresh cilantro
1 small ripe avocado, sliced or in chunks

Put the rice and water in a heavy-based saucepan that has a tight-fitting lid and bring to a boil. Once it’s bubbling, clamp on the lid, turn the heat down to low and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let stand for a further 5 minutes by which time the rice will be cooked, but still nutty, and at the water will be absorbed.

While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips. Cut the radishes into quarters or eights lengthways, depending on their size.

When the rice is cooked, spoon into a mixing bowl and add the tamarin or soy sauce and the apple cider vinegar. Use a fork to combine, then fork in the ginger shavings, radishes and seeds. Fork in most of the cilantro.

Divide between 2 bowls and top with avocado and the remaining cilantro.

Serves 2

Thai Steamed Clams

The robust zing of Thai red curry paste and the delicate sweetness of coconut water combine to make a richly flavored, but light broth in which to steam the tender clams.

2 lbs. clams
2 tsp. Thai red curry paste
1/2 cup coconut water
1 tsp. lime juice
handful of Thai basil leaves or coriander

Tip the clams into a large bowl and cover with cold water. Leave to soak for 15 minutes, then drain and discard any that remain open.

Spoon the curry paste into a wok, then mix in the coconut water and lime juice. Turn on the heat and when the mixture comes to a bubble, tip in the clams and cover with a lid. Cook for 5 minutes, shaking from time to time, until the clams have opened. Discard any that remain closed.

Tip into a large bowl and scatter over the Thai basil leaves or coriander.

Serves 2-4

 

Chicken with Greek Herb Sauce

Simple and healthy, this is certainly a winner!

12 chicken thighs (bone-in, skin on or off)
juice of 1 lemon
4 tbs. regular olive oil
1 tsp. dried oregano
2 cups plain Greek yogurt
1/4 cup chopped scallions or red onion
1 green chili, deseeded and diced
1 clove garlic, crushed
1/2 English cucumber, peeled and diced
3 tbs. each chopped fresh cilantro and mint

Heat the oven to 400°F. Place the chicken (skin-side up is using) in a shallow roasting pan, then pour over the lemon juice and olive oil. Sprinkle with the oregano and season well. Roast the chicken for 45 minutes. Alternatively, toss the chicken with the lemon  juice, oil and seasoning, then grill for 6-7 minutes per side.

Meanwhile, stir together the remaining ingredients to make the sauce.

Transfer the chicken to a platter and serve with the sauce.

Serves 4-6

Maple Chicken and Ribs

Give yourself enough time to marinate this the day before and you will be richly rewarded!

12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves

Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.

Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.

Serves 6-8

Chicken with Garlic Cream Sauce

The title says it all: homey, comforting, easy and fabulous.

1 chicken, spatchcocked or cut into peices
1 tsp. sea salt flakes
2 fat garlic cloves, grated
2 tbs. softened butter
75ml dry white vermouth or wine (or 75ml chicken stock)

For the sauce:
300ml heavy cream
4 fat garlic cloves, grated
good grinding of black pepper
sea salt flakes, to taste
3 tbs. finely chopped flat-leaf parsley
3 tbs. finely chopped chives

Start by making the sauce so that the garlic can infuse the cream. Combine the cream and garlic in a saucepan with the pepper. Bring to a boil, then reduce and bubble for 3 minutes. Set aside.

Put the chicken or chicken pieces in a roasting tin skin-side down. Sprinkle with half of the salt and all of the grated garlic. Rub in gently then leave to sit for 30 minuets.

Heat the oven to 425°F. Turn the chicken over, sprinkle with the remaining salt and pour the vermouth in the bottom of the tin. Roast for approx. 45 minutes until the juices run clear and the skin is golden. Transfer the chicken to either a carving board or heated platter to rest. Add the pan juices to the cream sauce.

While the chicken is resting, bring the sauce back to a boil and add most of the herbs, simmer gently for 5 minutes, keeping an eye on it and stirring it regularly. Taste and add salt to taste. (If the sauce fails to thicken, combine 1 tbs. soft butter with 1 tbs. flour and stir into the sauce.) Transfer to a warm jug.

Cut the chicken into pieces if spatchcocked and place on a heated platter. Top with some of the sauce and the remaining herbs.

Serves 6

Crab Mac ‘N’ Cheese

There are few words to describe this. We are forever indebted to you Nigella!!!

1 cup (packed) grated Gruyere cheese
2 tbs. grated Parmesan cheese
1 1/2 tbs. all-purpose flour
1/4 tsp. ground mace
1/4 tsp. sweet paprika
1/8 tsp. Aleppo pepper or hot paprika, plus more to sprinkle
250 whole milk
1 tsp. tomato paste
2 tbs. butter
1 fat clove garlic, grated
1/2 tsp. Worcestershire sauce
7 oz. conchigilie rigate pasta (or other large shell shape)
100g mixed white and dark crab

Stir together the cheese and set aside. Stir together the flour and spices and set aside. Pour the milk into a jug and stir in the tomato paste, then set aside.

Melt the butter in a smallish, heavy-based saucepan over a lowish heat. Stir in the garlic, then whisk in the flour mixture to make a foaming, orange paste. Take off the heat and gradually whisk in the tomatoey milk until completely smooth. Put back on the heat and cook for 3-5 minutes, then add the Worcestershire sauce. Take off the heat and stir in the cheeses. Cover and leave until the pasta is ready.

Cook the pasta according to package directions in boiling, salted water. Using a spider, ladle the pasta into the sauce and stir to combine. Fold in the crab and serve sprinkled with more Aleppo pepper or hot paprika.

Serves 2

Dark and Sumptuous Chocolate Cake

Although the frosting here is divine, for a less rich, but still wonderful cake, leave off the frosting and dust with powdered sugar.

For the frosting:
1/4 cup cold water
5 tbs. coconut butter (this is not the same as coconut oil)
1/4 cup dark brown sugar
1 1/2 tsp. instant espresso powder
1 1/2 tbs. unsweetened chocolate (minimum 70% cocoa solids), chopped

For the cake:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 1/2 tsp. instant espresso powder
3/4 cup unsweetened cocoa powder
1 1/2 cups dark brown sugar
1 1/2 cup hot water, from a recently boiled kettle
6 tbs. coconut oil
1 1/2 tsp. apple cider vinegar or white wine vinegar

Heat the oven to 350°F, then start with the frosting. Put all the frosting ingredients except the chopped chocolate in a heavy-based saucepan and bring to a boil. Once everything is dissolved, turn off the heat and add the chocolate. Swirl the pan to melt the chocolate, then whisk into a dark, glossy frosting. Set aside to cool.

Line the bottom of a 8″ springform pan with parchment paper. Put the flour, baking soda, espresso powder and cocoa in a bowl and fork to mix. Combine the sugar, hot water, coconut oil and vinegar and stir to melt. Add to the dry ingredients, then pour into the prepared pan. Bake for 35 minutes, or until a tester comes out clean apart from a few crumbs. Transfer to a wire rack and leave to cool in the pan.

Back to the frosting, give it a good stir to check the consistency. It should be runny enough to cover the cake but thick enough to stay mostly on the top. Unmold the cooled cake and place on a serving plate. Pour the frosting over the top. At this point you can decorate the cake with edible rose petals, chopped pistachios, etc.. Leave to stand for 30 minutes before slicing.

Romansco with Rosemary, Garlic, Lemon and Pecorino

Not only is this delicious, it’s most compelling characteristic is that the romanesco look like baby fir trees.

1 head romanesco
1/4 cup extra-virgin olive oil
1 tbs. finely chopped fresh rosemary needles
1 garlic clove
zest and juice of 1 lemon
2-3 tbs. grated Pecorino (or Parmesan) cheese

Fill a large pot with water and put on to boil. Remove the florets from the romanesco and sort by size. Once the water boils, salt it and add the large florets. Cook for 2 minutes, then add the medium sized florets and cook for another 2 minutes. Finally, add the small florets and cook everything for 3-5 minutes, or until tender but still crisp. Drain well and place in a serving boil.

In a small saucepan, heat the olive oil, then add the rosemary and sizzle for a few minutes. Add the garlic and turn off the heat, Add the lemon zest and juice with salt to taste. Pour over the romanesco and top with the grated cheese. Serve either warm or at room temperature.

Serves 4-6