Lemon & Greek Yoghurt Loaf
A simple one-bowl Lemon & Yoghurt Loaf with a deliciously tangy lemon glaze poured over the top. This is an all-time favourite school lunch box recipe... plus it's freezer-friendly too!
Nigella's Flourless Chocolate Orange Cake
Recipe for Nigella Lawson's Flourless Chocolate Orange Cake made with whole oranges, almonds, and cocoa.
This is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to. And it's such an accommodating kind of cake, too: it keeps well, indeed it gets better after a few days; and it is perfect either as a pudding with creme fraiche, or as a sustaining slice with a mug of tea at any time of the day. For US cup measures, use the toggle at the top of the ingredients list.
I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for…
Speedy Seafood Supper
I keep a stock of mixed seafood in the deep-freeze so I have the wherewithal to make this at a moment’s notice. And you need nothing else with it than some crusty bread to dip into the juices. For US cup measures, use the toggle at the top of the ingredients list.
I haven't done a tremendous amount of fiddling with this, but I did once make it, for friends who are more chocolate-crazed than I am, by replacing 25g / 3 tablespoons of the flour with good cocoa powder (not drinking chocolate) and adding 100g / 4oz of dark chocolate, cut up into smallish chunks. And you could just as easily use the chocolate chips sold in the baking aisle of supermarkets. If you're thinking about giving this cake to children, don't worry, the alcohol doesn't pervade: you…
Tomato Curry With Coconut Rice
Not being a vegetarian, I have a rather indelicate lack of faith in meatless main courses; I worry all too readily about whether it's going to be filling enough. I suppose this is habit, which in turn is largely cultural conditioning but, beyond that even, my fear is to do with balance: I need to feel sure that everything on the table provides a true marriage of tastes and textures; I can't abide the one-note meal. Here I'm happy: the acid brightness of the tomatoes is met with the sweetness…
Lime and Coriander Chicken
I often, uncharitably, think that chicken breast fillet is the default choice of eating-averse fatphobes. I'm not sure I've ever looked down a restaurant menu and thought "Yes! That is just what I want." But I find ready zest for this. The supercharged acidity of the lime does double duty, tenderising the meat beautifully and infusing it with fierce fragrance. My plan of action - and one I recommend - is that you buy breasts with the skin still on. Remove the skin and fry it in a little oil…
Pears Belle Helene
My grandmother used to make these for me when I was a child. But they’re not nursery food and it isn’t just nostalgia that makes me dredge them up. Pears are so rarely edible when raw. When they’re good, they’re wonderful, but I am beginning to think Ralph Waldo Emerson was being optimistic when he wrote, “There are only ten minutes in the life of a pear when it is perfect to eat”: most pears go from hard to woolly without ever passing through the luscious ripe stage. Poaching pears is one…
Tuna and Beans
This has always been the Italian antipasto, and though you are more likely to come across it as the traditional combination of tonno and cannellini, I love the flecked terracotta of borlotti beans, giving you the colours of Tuscany on a plate. This makes a simple, speedy supper for two; all I'd want alongside is some good bread. For US cup measures, use the toggle at the top of the ingredients list.
Smoked Cod and Cannellini Beans
Of all my reliable standbys, this is one of the speediest. Of course there's more to it, I'm too greedy to settle for mere efficiency. I first made this with some smoked haddock which I'd been thinking of using for a kedgeree, but I ran out of steam - and time. My thinking was that replacing the starch of the rice with the starch of some cannellini beans would work. It did. Indeed, it worked so well, I can now never be without some canned cannellini in the cupboard. For US cup measures, use…
Slow-cooker Persian lamb
Perfect for entertaining, this hearty slow-cooker Persian lamb is topped with pomegranate and served with a sweet beetroot hummus.
Slow-cooker smoky barbecue pork ribs
Pop these pork ribs in the slow cooker in the morning and come home to sticky, melt-in-your-mouth deliciousness.