Nigella’s Cook, Eat, Repeat
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Nigella’s Cook, Eat, Repeat
Should you meddle with a classic? Nigella thinks that in the case of her crab mac’n’cheese, it’s a must. She also cooks up chocolate cookies, chicken with orzo and a rice-filled dessert.
Nigella’s grandmother’s recipe for creme caramel provides the inspiration for a simple but elegant dessert of caramel custard.
Nigella indulges in a little kitchen-table tourism with food from near and far, including Linzer cookies, pomegranate cocktails, smoked salmon on black bread and Norwegian pork ribs.
Series 1
Nigella champions the much-maligned bacon of the sea, the anchovy, which she uses to create an elixir to accompany seared steak or crisp, red chicory.
Nigella shares her go-to celebratory cake - a divine, layered chocolate and peanut butter cake that will make even die-hard haters of peanut butter relent.
Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi.
Nigella shares her take on the bhorta, a dish of fried and mashed vegetables favoured in the Indian subcontinent, to which she introduces a very British ingredient.