Indulge in a culinary journey like no other as the incomparable Nigella Lawson invites viewers into her world of sun-drenched flavors and effortless elegance in “Nigella Summer Forever.” In this delectable series, Nigella takes audiences on a tantalizing exploration of the joys of summer dining, where every dish tells a story and every ingredient sings with freshness.
Tonic gives you a dose of health and beauty tips, delicious recipes, workouts, exercises, and professional advice on how to lead a fun, healthy and stress-free life.
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[Music] when my first book came out a lot of my friends teased me and said that it should really have been called the rarp and marsala cookbook and I am beginning to think that this series should be called The Lemon chili and mint show I’m not apologizing for that I mean restaurant chefs have to Dazzle us with their novelty but at home cooking with familiar ingredients is what it’s all about and anyway there is another reason why this particular program is so headily sprinkled with mint for me just the smell of it instantly evokes hot shouldered summer it’s just not a one mode herb I mean yes it’s pungent but it’s also so refreshing and it’s peppery but it’s sweet and I love that combination and I use mint untraditionally I admit in my version of a gimlet which should be vodka Orin and lime cordial but I like fresh lime Sumer sharpness bit of sugar and then this is the bit I like mint in few leaves fish it about to get all the flavor and this is called muddling when a bartender does it although admittedly he doesn’t use a rolling pin but um I do not have any specialist tools for the job with the [Music] water fizzy water just a bit just summer sprit and Ice M that’s what I needed [Music] I make this squid salad such a lot and one of the things that draws me to it is the deeply green herb Rich dressing got mint and coriander there and I’m going to add little parsley and to this lovely bed of deep deep green a lime whole lime and it really adds something the whole fruit because you get all the juiciness of the pulp as well so not just the sharpness but also a bit of bit of body garlic clove which I’m going to snip a bit make the chopping easier little green chili just a bit of heat some fish sauce I love the sharpness of lime but I adore the saltiness of fish sauce and a Sprinkle about a teaspoon of sugar just to counter the saltiness and sharpness of the dressing so far also I think it brings out the flavor of the herbs my mother always put sugar in mint sauce so reminds me of that onto Blitz and then some groundnut or any vegetable oil groundnut oil comes a wonderful carrier for the herbs the garlic the lime in the dressing perfect it is so deeply intensely green it’s like liquid snooker Bay look at this well that’s the dressing now the squid baby squid really tender which I’ve cut into rings and I’m going to Quick fry until the Rings turn sort of pale pink really just needs a couple of minutes I love how how the white of a squid takes on the palest of Pinks and those crowns of tentacles curling up so deeply pinkly and that looks about it going to decant into a [Music] bowl sprinkle some salt over these just gonna put the squid there just to cool a bit like get on with a salad which is nothing more laborious than arranging a few salad leaves when there’s rocket here but you could use a packet of designer leaves from the supermarket and on to these lovely bits of straggly green going to add some red onions cut into thin red tipped half Moons and strew on top yeah and now just want to work some of the fabulous green dressing through my pink and white squid the thing about squid when it’s this Tender Is that it’s fabulous and melting in texture but it tends not to be very pronounced and taste and so it absorbs this pungent Herby background perfectly now just Adorn the top of your beautiful salad with these look at these pink crowns of tentacles I think I’m just going to spoon just a little bit of the dressing over the leaves I love this so [Music] much and that is it going have some lovely [Music] some food combinations are so perfect that you can’t imagine anyone ever needing to invent them I mean think of tomatoes and basil or Lamb with rosemary and for me there is M mint with sheep or goat’s cheese there’s just something about the peppery coolness of mint against the salty Tang of halumi or feta or sharp and creamy shave that just makes me drool these flavors work so well in this simple summer salad with halumi first in an oiless pan fry slices of halumi until slightly scorched and golden then make up a simple oil and lemon dressing and sprinkle in some chopped mint finally drizzle the mint speckled dressing over some crunchy salad leaves topped with the halumi [Music] slices this Coran omelet combines soft goat’s cheese and fresh mint lightly fry some Cho mint in butter before pouring in some beaten eggs crumble in the creamy shave the salty sharpness of the cheese again contrasts wonderfully with the fresh hit of the mint sprinkle with a final topping of mint and dive [Music] in there is just something about the marriage of sharp sharp cheese and fresh mint that really works and here they the Baseline for my cette fritters and I know the word fritters really conures up this complex world of deep frying and dense eating but these are really light vegetable patties that are crispy and juicy at the same time I mean perfect there are just four cetes providing this amount of grated matter I want to get as much liquid out of these cett as possible which is why I’m strewing them over this jauntily nautical tea towel swaddle these little [Music] babies and bung them out of the way while I get some other ingredients out of the [Music] fridge eggs spring onions better my salty sharp cheese of choice here okay so finally Cho the spring onions bunch of them four five that sort of thing put them in here these are wonderfully Herby little patties and my herbs of choice today mint and parsley oh again finely [Music] chopped lovely summer garden here you know the funny thing is people are so kind of foolishly and smugly snobbish about dried herbs but dried herbs can be wonderful and interestingly they provide something very different from their fresh counterpart for example fresh mint I think brings coolness whereas dried mint brings warmth and I want that here so a Sprinkle of dried mint to compound the heavenliness of the fresh mint want some paprika not just because I love it sweet heat but also because I want the reddish gold tinge it brings to these lovely green and white crispy cakes oh look at that about 140 G 150 any a cup full of plain flour three eggs wonderful hit of sunshine [Music] here so into this golden bag batter dense salty crumbly fet and finally these beautiful dark tip Jade strands of [Music] cette everything’s juicily combined with these lovely strands hanging out must need to put the pan on the heat some olive oil in it and dollop them in and fry them [Music] real home cooking so often starts with leftovers and for me the ultimate leftover is cold chicken and my mother took this to ridiculous extremes which I have a great sympathy with which is to say whenever we had chicken for lunch he roast two chickens one for us to eat hot and another just to be put in the fridge cold for picking at and uh I was looking through my grandmother my maternal grandmother’s recipe folder the other day and I came across her recipe for coronation chicken which I remember very very fondly and she always put mango chutney in hers and although I wanted to rework it entirely and have I wanted to keep the idea of the mango but I’ve used instead fresh mango which works incredibly well but of course given the year of its birth I couldn’t anymore call it coronation chicken but instead please forgive me golden jubilee chicken you need to start off with some chopped mango and this is the way I think it’s easiest to cube a mango okay so just cut round not deeply just to get through the skin and then Flay the mango just to say just pull the skin off it’s no bad thing if you get a slightly under rpe mango which is just as well cuz that’s how they’re sold mostly peel off cut down and then across and I’m sure this is incredibly dangerous but I like living dangerously I just cut against the stone so the cubes fall out and then it’s exactly the same for the other side now I love the sweetness of the mango the I’m very oldfashioned about having the sweet fruit with chicken but on with it I want heat I want to temper it slightly so a lovely juicy red Chien chili it’s going to be easier with this actually clumsily deeded and finely chopped now to spruce up the sav a bit more a spring onion just finely sliced oh lovely red and green together and add these to the mango cubes now some lime juice very important cuz although I love the sweetness and the hotness sourness brings everything to life just squeeze in starting off with one you can always add another lime at the end when everything’s assembled so this really is the basis of the salad and its dressing and then final little bit of chopping this cooked chicken breast I like it in chunks here I love the tender whiteness of the flesh against all that seared outside and some lettuce whatever you like I like little gem here I know you never meant to cut lettuce but I want this really finely shredded so it’s almost like a herb rather than a leaf and for wonderful pungency and iress because I think the lovely thing about the blandness of chicken if you like is that it really can carry other flavors some coriander and all this really zings so just tumble this into this mix well fabulous 50s daylow colors now a little oil when I say A little I mean little about a teaspoon this is groundnut oil flavorless and light teeny bit drop or two of sesame oil sprinkling of salt mix everything together this is lovely Sprite summer salad whenever you eat [Music] it and just a can onto a plate look at this tumbling out ah lovely and a bit more coriander I [Music] think perfect summer salad whenever you eat it [Music] another fabulous low effort chicken salad is this one with parsley and almonds throw some roughly shredded chicken into a tangle of unchopped flat leaf parsley and toss together toast some flaked almonds and Scatter over the salad along with a generous sprinkle of molden salt and that’s it your work is done just eat my Caesar Cleopatra is a Twist on a classic Caesar salad make the dressing simply by whisking lemon juice oil and grated Parmesan into an egg yolk and pour ooy over some cos lettuce toss with chunks of cold chicken and avocado and give a final grating of Parmesan [Music] I’ve always Associated that American cocktail of mint julip with the deepest heat of Midsummer I suppose that’s because at a formative age I read The Great Gatsby and in it there is this pivotal scene when they’re all sitting around deranged in the airless heat drinking mint julips before you know everything happens and I’ve used the ingredients for mint julip to Mint and bourbon whiskey to form a syrup for poaching peaches in which is fabulous for giving deep southern heat to unseasonable fruit [Music] I’m just going to turn this gorgeously aromatic syrup down to simmer and then the peaches that are to be poached in that Syrup can be cut I wouldn’t normally advise cooking fruit because fresh fruit is fabulous but it’s not very often even the height of Summer that you can get a peach you can really sink your teeth into and there’s something about poaching peaches that just seems to restore short to even resistant and firm flesh all the lusciousness which is due to the peachier state if the peaches are a tall unripe and odds on they will be then it’s much easier to remove the stones after they’ve poached for a while in the pan than it is to do it now the reason I choose white fleshed rather than yellow flesh peaches is straightforward they’re more beautiful I mean look this lovely pale flesh and that Rosy blush around the rim and the lovely thing is when the peaches have been poached and you just slip off the Skins all that beautiful pink red glow will have transferred onto the pale flesh they’re like fairy tale peaches so cut side down in they go so the peaches are in now there’s a reason why I use bourbon well obviously it’s because it’s the key ingredient in a julip but also I just love the rounded spiciness of bourbon which Scotch doesn’t quite have but if you’ve any got scotch on the house that’s fine not red wine simply because that would stain them and dye them and you’d lose all that beautiful paleness I love the way the peaches seem to ooze their pinkness into the syrup and then the syrup oozes back it’s bourbon spiciness and it works perfectly you don’t need to make this up from scratch every time you can let this cool after you’ve used it and then freeze it and then next time you want to make these you’ve already got your syrup there but I have to say a really fabulous way of using this up is to boil it down so you have an intensely peachy bourbon syrup and then pour it hot over cold cold vanilla ice cream I’m going to turn these over now and you’ll see why I cook them cutsside down first because now they’re Cuts side up which means when I want to test them to see whether they’re ready which I do in a very primitive fashion by spearing with a fork it means at least I’m not going to Mar their blushing humpbacked Beauty when they’re cooked they should feel tender but not flabby and it’s hard to be precise to say exactly how long this will take when they’re on the cusp of ripeness maybe a minute or so each side should do it but when they’re really firm and under rpe you could go as far as 4 minutes a side so just take these lovely little babies out like fairy tale peaches what I love about poaching peaches like this is that you get that hit of intensely fruity Midsummer whenever you want CU you can buy peaches really all the year round and since this takes all the wintriness out of them it’s fabulous summer restored so let these cool a bit before I start manhandling them and what I want in the syrup is for it to be even more intense so this means hiving off some like 200 mlit into another pan add a splash more Bourbon and then let this bubble away getting deeper in taste and color and thicker and then when this is cooled you can pour it over the beautiful skin p peaches dot with roughly torn up mint and just eat and taste the whole of [Music] Summer I can’t go in for any sort of cooking that’s trying too hard which rules our Fusion food right off but I have nothing against pleasurable eclecticism naturally you want to plunder from all over and I see no reason to apologize for that in fact I have only one rule in the kitchen which is if it tastes good eat [Music] it this salad prawns and black rice in a sort of Vietnamese dressing didn’t start off life this way by which I mean I had them left over in the fridge and just put them together and they worked this fabulous black rice had gone with a fish curry I’d had the Vietnamese dipping sauce which I’m using here as a dressing to go with some roast chicken stuff with lemongrass did have a fresh Consignment of prawns and it just shows that in life and in the kitchen the really best things that happened to you are not as a result of planning going to get the prawns in to poach them which means they’ll keep lovely and tender just pour over some water from a recently boiled Kettle some lemon just a rather clumsily Spritz juice of half a one and salt thereby reproducing the Briny marine environment from which they come put them on to poach and while these are cooking I’m going to get on with the sauce which is incredibly easy so a couple of gloves of garlic minced minc them whatever way you want I just find this easiest Ginger about this amount I don’t know a spoonful or so once you’ve got this golden pulp and this is definitely the best way of getting that a chili you can either use a fat juicy one like this or a couple of those lethally Fierce bird ey chilies I mean however much heat you want you go for Chop finally you want to see all these lovely red confetti shards of chili flecking the black rice and it is really black rice it’s not white rice dyed with Squid Ink and it’s not wild rice although you frankly you could use either if you prefer okay in with the chilies now on top of that heat some fish sauce about four tablespoon 60 Ms one FS of deep and throaty saline after saltiness sourness always important about two spoonfuls of lime juice I’d say that’s about one time right so I want heat and I want sour and I want salty and I need a bit of sweet as well so couple of spoons of sugar and some water about the same amount as the fish sauce that’s to say about four spoonfuls the sugar dissolves quite easily in this acid liquid m and now what I hope is a seamlessly engineered time and motion study the prawns should be ready and they are just perfect I love how these gray mled pawns turn in to these fat Coral curls look at them there some fat perfect now you just need to stir everything together one thing I would say always use a fork when you stir rice don’t use a spoon or it’ll just go claggy and squidgy a bit of stickiness is divine but you don’t want everything to Clump together okay so that’s the rice now spoon over some of the dipping sauce and can you see how the red of the chili and the golden of the ginger just stud it some prawns it’s really up to you whether you make this a prawn salad that’s banged about with a bit of rice or a rice salad dotted with prawns I’m easy on this and top with a bit of the sauce M and you know just goes to show that the best set of cooking is the cooking you just do by rumaging about in your fridge playing with what you’ve got [Music] I also love this rice hot and topped with tender squid rings and a generous drizzle of that fabulous red Fleck Vietnamese dressing the nubbly black rice goes dreamily with the bouncy sweetness of a [Music] calamari despite being a complete Carnival I often go in for a veggie version so let the rice cool and replace those plump pink prawns with chunks of creamy Jade avocado and again pour over some of the Vietnamese dressing this is a perfect sofa slumped weekday supper [Music] my pastor with muscles is a bit of a hybrid really I mean it’s mostly Italian in that it is a shiny black shell version of Linguini with clams but then again it’s a bit French and that it has a reminder of M Mariner and finally reaches Spain wordss for a slug of cherry but for me the whole point about cooking with muscles and why I love it is that you feel you have the sea right in the kitchen [Music] the muscles take such a short time to cook I’m just going to whack in the pasta now my favorite Linguini which are like dense flattened spaghetti shapes perfect here I use half as much pasta as muscles so for this 250 g I’ve got 500 G of muscles there now I’m going to give the pasta a good 2 minutes under what it says in the packet Linguini should be cooked for a 11 minutes but what I want to do is drain this when it’s partially cooked and then cook it for another couple of minutes in the muscles and all their Briny juices and everything comes together the pasta absorbs their liquid that’s also the sauce I like to use a juicy red fat chili for this and I deced cuz although I want heat I don’t want mindblowing fire and I cut this however clumsily Into Thin straggly strips garlic just one clove look at this beautiful rose garlic Heavenly you cannot have muscles without garlic and I like this cotton to shards too little spikes just cut lengthways and then D them bit of olive oil in this new pan for the muscles and all their lovely garlicky chili bits ordinary not extra virgin and I always cook garlic in cold oil and then heat it up otherwise the garlic Sizzle straight away turns brown turns bitter you don’t want that so in they go okay so heat on this won’t take very long just want to let these strips soften in the warm heat before adding some Sherry and I love Sherry here I mean wine is more normal maybe but the thing about Sherry is that it’s fortified and that makes everything more robust and I want this to be gutsy simple but gutsy all going to do now is drain the liquid off [Music] these and tip them clattering l into the pan pour in the Cherry and I use a Monti but as long as it’s good Cherry use any that you like clamp on the lid and let the muscle steam swill this is partly just to disperse the Heat and partly cuz I love the sound [Music] perfect beautiful okay so I’m going to drain the pasta and then let it sit in the Briny whiny juices final stage very necessary going to chop some parsley this is crucial I mean as far as I’m concerned there is a Holy Trinity of garlic wine and parsley in the life of a mo okay okay final clattering swill and there now I find that half a packet 250 g of pasta is enough to feed two people generously for a main course and to be frank how else would you want to feed them more parsley [Music] Summer by the seao [Music] [Music] [Music] [Music] I have always been a raving italophile I love everything about it it’s not an original passion I know but it is a heartfelt one and someone now I come to think of it probably in Italian once said that the difference between French cooking and Italian cooking is that while French cooking draws attention to the cook Italian cooking draws attention to the food and I really think there is something in [Music] that I love the way Italians make food look so beautiful not because they’re doing it anything trixy or elaborate but just because they’ve got the touch I mean look at those that’s just tomatoes and Basel on toasted bread and yet you just want to eat it straight away and all of this I think this looks ravishing when I go to Italy and I come back and I’ve got my photographs and I take them to be developed and I find when I get them back all they are is Food Markets green grossers I mean maybe one or two of my children but mostly just food and you can see why [Music] Italians are very enthusiastic as well they might be about trifle which in their creamily gloopy rendition is called zup inaz English soup now I’ve done an Anglo Italian version which goes back and forth from both countries for ingredients now it’s very much a trifle but it has a sort of mas Pony rich reminder of TI mizou [Music] the base of my Anglo Italian trifle is just good shop bought trifle sponges wed together with black currant Jam to make little sandwiches I’ve used a whole packet that’s eight sponges but it’s so difficult to say with trifle because it isn’t really about quantity it’s about layering and this is what fits into the base of this bowl that’s the Brit base on top an italianate sprinkling of look these amoretti biscuits which I’ve just processed to a rubble not too fine and Sandy to sprinkle over wonderful hey alandy now on top of the biscuits and the sponges another Italian note this time sounded by some cure I mean only because whenever I go on holiday I come back with some odd drink or other and this one is delicious but if you haven’t got any and don’t want to buy some then use rum whatever you want rum’s very good in this okay 150 milliliters which is I suppose you know good glassful I mean you I don’t think even I would drink this much but still just pour over Turing everything to citrusy sludge and now the only bit of cooking this trifold involves I mean normally you have to make a custard I’ve spared you that is just heating up some Jam not even cooking and a bit of a squeeze of lemon just because I think when you have sugary stuff you need sharp taste just to counter it and then once this has melted slightly it’s just a question question of tumbling in look at these luscious black fruits 750 G I’ve got here but it doesn’t really matter just heat the black brids just until the juices start running out I don’t want to turn these to Mush just want them to be more of a glossy compt than single clumpy fruits I love blackberries I have to say just blackberries sprinkled with a teeny of vanilla sugar and a huge sthe of double cream I mean I could had that for supper throughout the summer so beautiful how these berries turn to glossy jet at them winking at us and the way they peek out under their blanket of white masap pony later now on top a layer of I don’t know how to describe it’s almost like cheesecake moo masap Pony whipped with some egg and 100 G of castor sugar just pour half of that thereabouts into the Oaks put them aside for one minute the whites in here okay this is not going to be at all interesting but it has to be [Music] done now I want to sprinkling a bit of sugar into these froy whites they’re nearly stiff enough I don’t want them really dry just firm and fro to give a bit of lightness to the masap poni okay so we’re on to stage two with our eggs so the two egg yolks with the sugar just need whisking until they’re yellow and frothy doesn’t take long and then a good slurp about three spoonfuls of lemon cello into that okay so lot of masap pony I know about 750 G here beautiful luscious and creamy just fold it in M good sounds and now the egg whites don’t be scared of egg whites you I don’t think that you have to be so gentle or everything will go wrong it won’t in fact I’m going to do a bit of very very brisk beating now I like to have a teeny bit more of the lemon the Cure in just to bring everything together at the end I mean the thing about putting drink in is it really it’s up to you how strong you want it I think it’s the lemon of the lure which helps make this rolent of Cheesecake which is never a bad thing okay now just blank it over it’s more like a duvet isn’t it see this makes everything so simple the point about trifle is it’s the ideal pudding to make when you’ve got a lot of people pitching up because you just wouldn’t make this for a small group because it isn’t worth doing in a teeny weeny bowl and now what I’m going to do tomorrow is sprinkle with the remaining bit of amoretti rubble and a few toasted flaked almonds this just has to go into the fridge till [Music] then for an easy but ludicrously gratifying main course to go before my Anglo Italian Tri I love to barbecue a big fat stand a steak but first in a spirit of tasty eclecticism I dunk it in a Korean marinade Savory and tenderizing soy fish sauce Ginger and spring onion and a pinch of [Music] [Music] sugar black and blue is the New York restaurant’s term for the way I love my steak cooked that’s to say seared really charred on the outside and quivering rare with ill now if you want your steak black and pink or black and dark brown please be my guest but I love this and I love the way the barbecue really Burns meat so you get a deep salty flavorsome crust now I think this looks ready to turn now ah fabulous in Black I kind of carry on the theme of Korean barbecue by cutting this very very thinly so you end up with a tangle of spice seared Ruby flesh Rags which I I have a host of Toyon barbecue here I warm up these things which are cross between Chinese pancakes and flatbreads pile up with meat and then some cucumber and spring onion and roll up and just munch or we can go go back more Brit style if we dare nice bun with see we have got a contribution to make brown sauce and um in fact if you’ve got any of that dipping sauce that went with the porns and black rice that’s fabulous with this too so you can really eat it as you [Music] want that looks ready now I shall start carving I can feel the cavewoman selling up inside me [Music] oh yeah fun if I had to start making a pudding at this stage in the proceedings I really would lose it but the good thing about the trifle is well there’s nothing much to do now I’ve done everything yesterday all I want to do now is toast some flaked almonds by which I mean fry them in an oiless pan until they go Brown and golden but you don’t even have to bother with this if you don’t want to you can use just the rubble of mushed up amoretti biscuits left over from yesterday but I like the mixture of Anglo almond and Italian almond but this is the yes the resistors Hello darling look beautiful trifle that day in the fridge really lets it all get lusciously firm and everything melds together justes want to dive in at this stage perfect needs nothing more than its final sprinkling but what I love about this trifle is the wonderful contrast between all that spongy goldenness and then the Deep Red from the lais oozing out and down against the masap pony and eggs M now these should be ready now lovely and golden I love this final sprinkling it’s not just the goldenness which I think is necessary but that touch of crunch and the contrast with the masap poni cream underneath beautiful right on my tray and triumphantly gardenwoods ready [Music] [Music] as far as I’m concerned summer food doesn’t have to be eaten in summer but at whatever time of year it needs to summon up that brightness intensity and openness and everything can be tweaked to suit the mood of the moment watermelon mint and feta salad is what I make to create that instant h of Summer and a wintry bch can be chilled down and spiced up to make a gloriously cool Barbara carton pink soup [Music] don’t worry maton is going to be very gentle with you now I need these gloves actually to peel the beetroots for my spice pink soup because otherwise I will have more than a touch of the lady MC Beth’s about me I’ve roasted them for a couple of hours in the foil which really brings out their flavor but they still leave their wonderful Sweet Blood which is why I am protected beetroot is one of those odd things a real kind of love or loath sort of food but I think most people just hate beetroot because of the memory of school beetroot which is sort of flabby and disgusting but the funny thing about roasting beetro is that you don’t have any of that flabby texture it really brings out that wonderful sweet earthiness of the vegetable and somehow the texture stays strong and pure ah look how they glower these wonderful sort of Ruby lights I know these are very Darkly glowering now but when you Blitz them with some sour cream just before you eat the soup it does go shockingly pink right now I think I might have to remove one of these rather delicious gloves for this part of the operation go straight into the blender [Music] right bit of lime juice the beetroot is very sweet I mean fabulously sweet but I think you need to offset everything when you cook and against the sweetness of the beetroot I want that intense sourness of lime juice this is a spice sped pink soup and the spices I want here are those very strong almost pungent earthy ones so I’ve got ground cumin really pungent and ground coriander nothing Mimsy here right I need some stock the kettle should be hot liter and a half for about that amount of beetroot and some stock concentrate just add a teeny bit now just to help this off I don’t want to add it all at once a while it will be pink from head to toe here it [Music] goes P the St through the [Music] funnel isn’t that [Music] wonderful I’m just going to pour it straight back in at this stage because I like to Pure it again before eating it and I know it looks really alarmingly magenta now but once it’s cooled and has been stirred through with some sour cream it just goes the purest piece one last thing before it gets cold just get a couple of spring onions just slice them lengthways stick them in the soup to infuse it with their flavor and then when this is cold Just Fish Out spring onions and add the further kind of harmonious souring with some sour cream counter all that spice sweet and Blitz this soup one final time again before serving so that it’s super smooth and [Music] silky as improbable as it sounds this combination of watermelon and feta does work incredibly well somehow both Savory and refreshing at the same time obviously the watermelon and the feta the Chief ingredients but before you start with them you need to slice a red onion cut it into really fine half moons and steep it in the juice of about two limes and you will see look how incredibly beautiful I mean luminescent pink really lit up and it’s not just the beauty although that’s no small consideration but also it takes out all that kind of acrid burn you can get from raw onion so you can eat this and your friends will like you afterwards okay little light chopping it’s nice to chop things fairly roughly for this salad this piece weighs about a kilo and a half just going to cut it away from its skin and I want quite large chunks but small enough to get into your mouth at one time but then my mouth can accommodate roughly triangular shapes if you can but I wouldn’t worry about it too much and then you really can just mix everything thing up as it comes into the bowl you’re going to eat the salad out of oh so beautiful and against this lovely juicy pink graininess some incredibly salty dense feta I mean the contrast works on every level I can’t take that much credit for this combination because it really is the Middle Eastern variant of a Greek salad and it makes sense because when it’s very hot what you need is food that is sweet salty and full of liquid just tumble this on top ah fabulous and then some black olives pitted about 100 G here beautiful and now my glowingly puse red onions I know it looks like there is much too much onion there but you must remember that the the lime juice makes the onion so mild and sweet doesn’t taste like that and you need the juice can you see how pink it’s gone because of the onions and you do need the lime juice it’s part of the dressing for the salad bit of oil not much this is a lovely lovely light refreshing salad and all the remains some really roughly torn off parsley I like this to beaten really like a salad Leaf not as a sort of Herby garnish and some roughly chopped mint and just TOS all this together and it is just easier to use your [Music] hands feels rather lovely well I’m done and just desperate desperate to dive [Music] in please try this it’s so incredible [Music] h [Music] if you’re as much of a rhubarb addict as I am you will be weeping grateful for this fool it’s an oldfashioned English summer in Pudding form vanilla scented rhubarb rippled and totally dreamy you need 500 Ms of cream whipped you want it lusciously thick but not stiff and this here started life off as a kilo of rhubarb which I cut into logs and just put in a baking tray with 300 G of vanilla sugar covered with foil and then roasted for about an hour and I just strained it and and forked it into a puree just gently fold in you don’t need to do much of this because the whole point is to have the smoothness of the cream rippled with the tart fruit you don’t want this one pink homogeneous mousse and this is the thing which I think makes all the difference the juices that the rubar made when it roasted I reduced it’s going to pour some of this cooled pink goo in tastes like boiled sweets and again fold gently bit more Rippling oh and then little gentle filling of glasses I love how it’s feathered with the pink [Music] we’re back in the Eastern Mediterranean give or take for the buar wheat salad with lamb this is the bugar wheat it’s cracked wheat wonderful golden sort of crunchy shards of it has real bite a sort of nutty flavor and like all starches it’s very good at carrying other flavors really strong flavors and even better you don’t have to cook it it just soaks you should look at the pack of instructions of The Bu you buy because it can be fine or it can be coarse but this one needs about 15 minutes in hot water just covered with a plate and by the time the bugar has absorbed the water the lamb should be absolutely ready and probably have stood for a few minutes too cuz these are tender little lines just turn them [Music] over now I am going to get started on everything that’s going to go in with the bul wheat and I know this is an absurdly large bowl but when you want to toss everything together you need a bit of space to move around in now first I have to have a bit of chili because I want the heat again it’s the sweetness of the meat [Music] and on top of the heat of the chili lots of onion but I want that lighter fresher bird of spring [Music] [Music] onions and a huge amount of herbs mint and coriander because the salad really can take that depth of pungency [Music] because you need contrast of texture as well as contrast of flavor some corette just to be cut up raw for chunky crunch so I’ve done chopping and the lamb M lovely and bouncy still it’s ready and this can stand just for a few minutes while the salad gets its fin little bit of tweaking now I think the the buer wheat looks like it’s absorbed all the water but just cuz I don’t want this mushy I’m going to do a little Hightech water removal strain the bulgar wheat just to let any excess liquid drip out then toss the buer wheat in [Music] few more herbs and now I love this just mixed together so that the golden grains become flecked with aromatic green and the smell of the mint and coriander as you toss the wheat against it is just amazing I want a really feisty dressing to go with this strongly flavored salad so I’m going to use four lindes and that’s just the starters taste and it may need [Music] more this sounds like a lot and as if the dressing is going to be really too acid and sharp but in fact the buer wheat is very sweet while all carbohydrate is sweet and so what we’re getting is balance not invasive sourness [Music] now a small amount of olive oil and a good crunchy scattering salt I use forks now just so it doesn’t all start claggy [Music] up and you know it’s because of the strong flavors in the salad that the lamb is as it is no marinade nothing just sweet and meaty and pink the last bit but the hardest if you’re clumsy assembly stage you can have the salad on one plate and just carve the lamb slice it on another one but I love them together the green Fleck grain and the pink pink [Music] slices I want to be eating this at some some Apple Portside restaurant the lant [Music] somehow it’s impossible to be English without being afflicted by the most terrible strawberry Nostalgia we all cling on to this belief that there was a time when life was good and strawberries really tasted of strawberries sweet and red and juicy and holding the whole of summer in their buried Center yeah but we all know it’s not always like that I mean sure when fruits as luscious as this you want to eat them as they are just untouched but the rest of the time they need a bit of help I love to use a reader’s tip that I picked up from a newspaper to make strawberries fragrant with rose water Halen have a couple of pets of strawberries and sprinkle over a spoonful each of castor sugar and Rose Water cover with clean film and leave to steep for an hour or so at room temperature before eating as they are or over ice cream Wimbledon meets the Arabian kns Heavenly and I adore this classic Italian way of bringing out the natural sweetness of strawberries chop them roughly sprinkle with sugar and mate in a few drops of best quality balsamic vinegar once flavorsome SED spoon them on top of cream dolloped good shop for merang one messy bite and you’re lost for me strawberries are the taste of lyrical WID skyed summer and this drink is the essence of that blend strawberries with sugar to taste to a puree and top up with a bottle of pra or other fizzy white wine for me a strawberry fragar is the spirit of [Music] Summer there is just something about homemade strawberry ice cream it’s the taste of blue skies and of sun on your shoulders the childhood we all wish we had I’ve got 500 G of strawberries here just roughly Chopped with a couple of spoonfuls of sugar sprinkled over and I want to Blitz these now so not completely liquid but nobbly and red and mushed up I’m just going to leave these here to let their strawber intensify while I get on with the ice cream base in that pan I’ve got half liter each of milk and cream warmly infusing with a vanilla pod which I’m now going to remove I’m done with it and in here I’ve got 10 egg yolks which I know sounds like a lot but I am making a huge batch of ice cream on top of the egg yolks goes 175 G of Casta sugar whisk the sugar into the [Music] yolks whisk this in and then back into the pattern don’t be alarmed of making ice cream at home it is no big deal it’s just a question of reheating this gently stirring just for about 5 minutes or so until it thickens slightly and that’s just how I want it now can you see not that thick slightly thickened beautiful pale Prim Rose while this is cooling down I’m going to entertain myself with a little light clearing up perfect cold and now I love this bit one Primrose one red shortly to be one United pink just fold the straws in and there is one final thing and it makes such a difference the juice of half a lemon I can’t tell you what this does all the flavors spring into action it makes all the difference in the world and it means you can make this as I have in bleakest February with long haul imported strawberries and it tastes of mid June tubs away so it goes in here and in the Deep Freeze and then we are frankly two blitzes away from the most deliriously perfect ice cream in the world [Music] oh lety please do that how is it oh now I’m going to cook you a special breakfast but and you can help if you’re [Music] good emergency breakfast supplies I tend to make pancakes in a weekend anyway but if I’m away I like special ones ricotta hotcakes which are wonderful really light and fresh just Taste of a summer weekend I always think them a bit as having the flavor sort of of cheesecake and the texture of a Sula griddle cake anyway a 250 g tub of rotter is what you need to start off and 125 mL of milk milk I always use semis skinmed it’s easy to measure just by half filling the ricotta top and two eggs which need to be separated and the eggs beaten separately but a small child can do this for you so it’s okay these stir together very easily don’t need to be too energetic so it’s quite good for early in the morning and now 100 G of plain flour about a teaspoon of baking powder and the little child labor and shoes when I’m cooking away from home I do try and go with the flow but there are some things I always have to have with me my Magi whisk I’m afraid to say I always carry this in my bag cuz you never know when you might need it don’t always carry this but I knew I was going to do a bit of egg white work Bruno I want you to whisk this quite strongly not so much as it goes all over the table but to make it frothy please yes and Mimi just get the lumps out of this and gently get the flour in [Music] I love strawberries with these there’s something about that juicy redness but I have to say I’m not going to put up a fight I know the children are going to want syrup and you know I do occasionally as well the thing about the fruit and it could be any fruit is that it seems to highlight the freshness of the taste and actually makes you feel like you’re eating very healthily mommy Y is this enough let’s see I think that’s fine you a bit more yeah they’re very good I think you that’s okay now I only want them a bit propy can I have this please thanks but I don’t like strawberries well you don’t have to have the strawberries you can have a syrup thank you so just pour these frothy whites into the yolk and flour and all that the ricotta base just fold or really rather stir in and when you’re cooking them I mean if you’re using an ordinary frying pan I would use a bit of vegetable oil oil but this is a nonstick griddle and it’s just a question of dolloping out spoonfuls at regular intervals and after about 2 minutes they’ll be lovely in golden brown just flip them over and give them another half minute or so and that’s [Music] it too much syrup on what m m [Music] although I am completely and resolutely citified I do like to get away sometimes but I don’t find it relaxing just to be slumped on a sofa all weekend for me I unwind just by pottering about in the kitchen and know it sounds strange but I do find it really liberating to be in an unfamiliar kitchen I mean not that I’m trying to escape my way of cooking or my food because that’s food I like I mean just because I’m at the seaside doesn’t mean I’m going to be opening a welth stool but cooking while I’m on a weekend away kind of reminds me of what it’s all about having friends over cooking with them and eating with them [Music] this is a fabulously easy pudding to make passion fruit and white chocolate mousse I sometimes find white chocolate just a bit too Sicky but the Tang of passion food really undercuts it you need three ingredients only the fruit the chocolate and eggs I mean I’ve got some raspberries cuz I love eating The Raspberries with it but don’t have to now I know I kind of foolishly boasted that I traveled light not that light cuz I want to whisk the whites for the mousse little bit of heavier equipment now obviously you don’t really need this to whisk egg whites but I am a creature of habit six eggs which need to be beaten separately and I always find there’s something incredibly satisfying about following a recipe that uses a whole packet of eggs know why and there 300 g of chocolate there that’s three bars 10 passion fruit pulp seeds and all as you can see two pets of [Music] raspberries so while the eggs are whisking I’m going to mix the chocolate passion fruit and yolks together and then I can just fold these in when they’re [Music] stiff lovely see really br with the first bit of egg white it just makes everything easier to mix later in other words don’t fold just stir in briskly see just Bish them about now in a few dollops I love the way the air bubbles up as if this smoo has got a life of its own it’s marginally easier to fill the glasses if you pour from a jug so let’s get this in here okay and we’re ready to roll I like to put a few raspberries in the bottom of each of those glasses and then pour the mousse on top and something very strange happens when it sets which takes about 2 or 3 hours in the fridge it’s as if the passion fruit liquid seeps through the mousse and and saes the berries and then on top you have this light layer of fruity chocolate mousse [Music] you did [Music] here 1 2 3 4 5 [Music] I don’t want to sound like a complete dipsomaniac but as anyone with small children knows there comes a time in the day when you can go no further without a drink I’m making a white lady which really knocks the wind back into your sales it’s equal parts lemon juice quantro and Jin with a bit of sugar syrup just to sweeten it I mean you can make this frankly I buy it and then [Music] ice all you do is shake and pour [Music] see you [Music] outside kind [Music] [Music] [Music] my favorite sort of food is the food you just pick at and the wonderful thing about these rice paper rolls is that really you can eat them at the table as a starter or just outside with drinks and you do need a couple couple of things some rice paper wraps and some rice ferelli both of which I brought with me and what goes inside of this wonderful tangle of herbs and bits of cucumber which are please in the fridge if you would mind there the other really fabulous thing about these is no cooking is needed whatsoever a bit of soaking a bit of chopping then some rolling so these are rice verelli by which I mean it’s like pasta made with rice flour rather than wheat flour really light and wonderful and a bit of water from Recently boiled Kettle or even less recently boiled means they will rehydrate look at that and just drained and ready for use I mean you could eat them like that and they are good you can see why they’re often called cellophane noodles they feel lovely and soft it’s ready it’s need to be drained [Music] now a little dowsing was slightly seasoned bit of soy sauce My Favorite Things fish sauce love this [Music] stuff and a bit of rice wine vinegar okay can you open this me sorry I’m being a bit of a girl this is tough oh than thank you that’s intelligence Med [Music] mint and coriander I love using Thai Basel but you can’t get it everywhere and coriander is wonderfully aromatic anyway I want this roughly chopped because I want a bit of crunch almost as if it’s a salad leaf and because it makes life easier I think I’m about ready for assembly and this is the bit where dexterity is required and I might make you I think you better inspect what I’ve done so far actually I’m not quite sure about these spring onions they’re absolutely fine who took them in should I mix but I’m coming up with a bit of dunking and rolling I about these noodles they are fabulous aren’t they now what else do I need a plate okay okay so what you going to do now I’m going to do more or less exactly the same as I did to those rice noodles and just rehydrate very nice and I’m going to leave it there for one sec while I get a tea toil cuz I think it’s going to be wet work nothing wrong in that okay very neat okay this is now perfect they don’t need very long which is good and I do them one at a time otherwise I’m fting they stick together now just I tear it off little bit in the middle okay over so it kind of seals it in and then just roll it like this I love the way you can see the herbs and pasta through and then I normally cut it in four but because I’ve made a bit of a mess here I cut it in three like [Music] that oh not the easiest thing to eat oh my God [Music] wow look at that [Music] I know everyone always thinks I’m completely mad saying that I like cooking on weekends that are meant to be relaxing but I have to say this is my only way of finding a bit of space for myself and besides you can play the mar slaving over a hot stove when in fact you’ve got everyone else doing the hard work like bothing the children it’s very good scam and added to which this is incredibly easy to make it’s a Caroline fish curry and I probably should say straight off that I have never been to carola or anywhere near but the point about carollyn food or all South Indian food is that it is somehow fresher tasting sour with coconut milk different flavors of North Indian food couple of onions here cut into thin half Moons bit of salt to stop them burning and while they start frying I’m going to go and get the fish use any white fish you want I’ve used bream kilo and a qu thereabouts cut into chunks want it thick enough to hold it shape while it’s cooking and it just takes a beest moment to cook and now a little bit of an operation for this I need some turmeric about a teaspoon here beautiful golden powder and again a bit of salt and I wouldn’t normally do this but the trouble with putting your hands in turmeric is that you get stained yellow looks like you got a terrible sort of 50 a day habit it’s really worth doing this because this way the spices goes deep into the fish what I don’t want is you know nice plain white fish cooked in a curry sauce I want everything bathed and immersed in loveliness this gives a golden color to everything but it does have a strange sort of deep flavor of its own thing with all colors is about building up the level of flavors CU now I have to get them off but so on top of these onions bit more spice again turmeric the same amount that was on the fish other words teaspoon bit of ground cumin I love the way this turns a deep ochre couple of more things for flavor and heat red chilies to and I like a lot of heat so I leave the seeds in but if you’re in Mellow Mood then the dced and that’s the fire but there’s a sort of deeper throated Heat that comes from Ginger and this is about 4 cm or so peeled and cut into little shards if you can be patient enough just cook stirring for a while so that the flavors go deep into the onions so while this is happening the sauce itself well it couldn’t be easier a can of coconut milk and a tablespoonful or so of Tamarind paste I mean you can buy the fruit dried and then you soak it in water and squeeze bits out this is the easier option and an old favorite some concentrated stock this time fish stock not go anywhere without my little stocks now going to make this up to the liter Mark with some water from the kettle [Laughter] stir it together just pour it [Music] in and that’s it so once this has come to the boil I’m just going to immerse the fish give it a few minutes and that’s supper ready little taste I love this sourness of The Tamarind against the sweetness of the coconut and that’s frankly all over by the singing really I’m going to turn it off and then go and say good night to the children and then when I want to wheat cuz could take some time just need to reheat this cook the fish in it for about 4 minutes and supper’s ready [Music] not b [Music] here we are what’s this oh certainly am yes oh thiss delicious I’m going to give this smell as fastic it is just gorgeous like the [Music] sourness lovely she out the fish is lovely it’s just firm and light just gorgeous it’s so sour and sweet at the same time cuz I’m going to SC a lot now [Music] for us Northern Europeans starve to Sun for so much of the Year red brings warmth an oomph IT revs us up I just have to taste the bright acid sweetness of raspberries and I’m there in an August Heatwave and I love I need the hottest red of all the blaze of chili it lights up the kitchen and it brings food whatever the weather to incendiary life chilies are crucial in spare ribs I think because although I love all that familiar resonant stickiness what I don’t want is jamess so I need fire and heat and chilies really provide that and freshness as well which is important chilies the ginger and spring onions and the spare ribs themselves you can get these you know in the supermarket these days but if not ask a butcher okay so we’re ready for the off now first some rice wine vinegar for sourness because all barbecue has to have a sour element as well as a sweet about 4 tablespoon is 60 M but it slight less soy about 3 tablespoonfuls yum some toasted sesame oil not a lot just enough to give that aromatic nuttiness and now ordinary oil ground nut or vegetable about 2 tablespoonfuls okay the same amount of Honey about 2 tablespoonfuls worth runny honey not that thick solid stuff now staying with sweetness I want cinnamon and I like to crumble it in like this not use ground cinnamon in the same note some stes a couple throw them in and now Ginger quite a bit of it just tumble in these golden spikes four spring onions just roughly chopped now the chilies two lovely fat red juicy ones tumble these in and in these ribs go got 16 here but I don’t know how many people you’re going to be cooking for really move everything about so that the marinade thinly coats the ribs all [Applause] [Music] over I’m going to get the roasting tin out now so I can just leave them in here marinating while I clear up and then they can just go in the oven [Music] right well these have had as much as I’m going to give them the marinade so I’m just going to tip them into the tin really make sure to squeeze every last bit of marinade and all these lovely fresh chunky bits of taste smoosh them about so everything still covered and the ribs need to be cooked partly covered and then for a while uncovered so just stick some foil on them now and get them into the hot oven number six 200 start the process [Music] off about an hour for this bit I make my ribs a bit farer than a lot of people would but then I love hot food I mean I think it’s compulsive And the fact I once did weed a paper which explained that there’s something in chilies which makes them chemically addictive and I have to admit I am a complete heat junkie the food I like eating most is the food that bites back I mean so pitiful I have to say is my addiction to chili that just in case I’m out of my home without a source of heat I carry these little baby bottles of Tabasco in my bag and then I know I’m going to be okay I mean it’s that bad but I have quite an array of chili sauces from around the world all of which are deeply necessary to me pepperon Chini this is very old you can see these are little dried red chili peppers when they’ve lost their redness but boy they have not lost their heat and they can really give depth to this simplest pasta supper to fry some slithered garlic and one to two crumbled chilies and stir through some hot grain [Music] spaghetti serve with a sprinkling of fresh P spaghetti Alo oo simple Sensational and lifegiving sambal erlic I love this it’s very hot chili from Indonesia really this is just salted pounded chilies so you get all the texture and all the heat it’s my secret for instantly transforming a comforting roast chicken to a fire giving chili hot dinner just smear the skin with sandbow erlic and roast in an oven at maximum temperature addictive sweet chili dipping sauce from China now sweetness and heat go very well together okay this is a strange combination but I beg you to try it ice cream with Red Hot Chili syrup made by boiling a cupful each of water and sugar then pouring it over a finely chopped chili take my word for it it really works feel lit up and soothed at the same time well those ribs should have had about an hour just unveil them now they look a bit pale and that’s because at this stage I’m going to put on some honey and some five spice powder and then turn up the heat so that they get sticky and glazed about two generous tablespoonfuls worth of honey and about 2 tpoon of five spice powder and then in this really hot oven it’s which is about Gess eight 2 30 CRA they will need about 30 minutes more but you have to watch just turn them occasionally so that they get really sticky and sort of thick with glaze and what I love to do at the end is add a final sprinkle of earthy hot coriander and really deep heat some more fresh red [Music] chilies perfect now you can see these ribs are scorched and glazed right tongue away oh I love all that sort of conquer shiny resonant stickiness just pile them up on top of one another because they go down very quickly now final red and green sprinkling the coriander and chili and this one is mine [Music] now as a food writer but really as an eater I am a Shameless solicitor for recipes I want everyone I meet to tell me what they cook and how they cook it but I think cooking is where seal history and gossip meet and it’s about sharing and passing on of habits and practices one of my favorite recipes was sent to me by a friend who was traveling around Australia and she emailed me this thing called red raspberries in chardonay jelly and I knew I wanted to make it cuz it sounded so terrific but I thought no recipe could live up to that title luckily I was wrong cuzz I think this surpasses it these raspberries about 300 G have been steeped in the bottle of chardonay and you can begin to see why these are called red raspberries because the thing about the wine is that as the berries steepen it they take on a almost like a sort of stained glass quality Lucent and it’s not just that it’s also that there sort of very raspiness is enhanced as well I mean this is so fabulous and their fuess goes into the floral wine and it just tastes when you eat it like I don’t know essence of Summer okay just shove that there and a vanilla pod goes into this that oldfashioned Nursery scent of vanilla just permeates through the liquid just split it lengthways stick it into the wine just turn on the heat let it come to a boil and then just leave off the heat for 15 minutes so that all those wonderful fruity floral and spicy flavors just merge into one another so while this is going on I’m going to fill up these little glass bowls with the berries and you could use one large bowl it’s just that you get that perfect soft set quality with the Jelly better when you have a small container now going to pour some cold water in here for a purpose and that purpose purpose is that I want to soften my gelatin in the cold water before dissolving it into the hot wine I don’t know if you’ve come across this before this is leaf gelatin which comes in kind of rigid see-through hard strips a bit like sort of plastic cardboard I’m only using five leaves cuz I want a lovely soft set so that when you dip your spoon into the jelly you get that really vuuu soft cool Wibble wubble in the spoon well that just needs a few minutes to soften and jell on the cold water before being dissolved in this lovely warm wine which needs to be sweetened about 250 g of cast Sugar which dissolves better than granulated and turn the heat back on gently just to help the sugar dissolve going to remove the Pod but don’t throw it away never be wasteful just let it dry and just stick it in a bag of Casta sugar and you’ve got vanilla sugar right so the gelatin is ready to be dissolved in the wine it’s easier to dissolve it first in a smaller amount so I take out a third I thereabouts I use the term loosely and now squidge and squelch at this and just drop it into the jug and whisk to dissolve that’s it pour back in here so you got the whole lot now because there is more than a touch of normal wisdom about me I’m going to pour this into a jug first cuz I think if I start trying to fill up those little bowls from a pan it’ll go all over the tray and just pour this wonderful scented floral wine over the berries just go to the fridge I don’t know five hours or so to set I always think it’s a good idea though to take them out a good 40 minutes before you want to eat them because you want this as soft and melting as possible I mean these are lovely just as they are but what I particularly adore is after you’ve taken that first soft Spoonful just fill out that dip with some double cream and just let it swirl over I mean oldfashioned Perfection jellies and cream in cooking as a in the rest of life I believe in playing to my strengths not my weaknesses and I am unapologetically an Enthusiast not an expert which is my way of saying however awful this sounds that I leave any job that requires patience dexterity or even brisk competence to others [Music] I don’t wish to State the obvious and yes fishmongers do sell fish but the point for me is that they will do all the fiddly jobs that I can’t do I mean I’m not just buying their produce you know fabulous though it is I’m buying their expertise because you know in cooking you just have to stack the odds in your favor so if someone else is going to do all the hard work for you well frankly you’re just taking the stress out of the kitchen look I do understand that the idea of making a crab sauce of pter sounds incredibly involved not to say fancy but you’re just going to have to believe me when I say that it’s about as simple as making you know spaghetti with tomato sauce that you might do every day for the kids fatigue look my lovely crab now culinary weapon of choice here I can lift it down my pestel and water but this takes no time so I’m going to get the water on now should anyway be boiled from the kettle huge pan always makes it better with pasta to use as much water as you can not least because the temperature won’t sink as much when you add the pasta right time for a bit of upper body workout so I’m going to get rid of this garlic first I mean this pasta sauce needs to be very garlicky just peel them okay now a bit of salt salt about a tablespoonful I mean this sort of amount small handful and I’m just going to pulverize the garlic to a wonderfully s of dense sticky puree right so I’ve got the wonderful s of deep heat of the garlic and now I want the S of fiery spikiness of some red chili in the I never know whether this is the pestle this is the mortar I’m presuming that this is the mortar and this is the pestle don’t write in okay in there go and these wonderful of clumps of red are going to be pounded to a sort of coral Sunset paste I must say I do like any form of kitchen activity which demands work that doesn’t need any dexterity and this about sums it up [Music] now got the pastor in I use Linguini which I suppose in a way is like a cross between spaghetti and T Telly slightly wider but also wonderfully dense which makes it a great vehicle to carry the source now the main event this is about 100 G of brown crab meat and about twice that so 200 of white okay okay just Fork through and now some olive oil about 125 ml I find that easiest to use an American half cup meure right lemon lot of zest as well as juice just because I want this to be really quite definitely lemony I mean not a stringent it’s all got to work together okay so that’s my zest right now just the juice beautiful colors let to just Fork it through and that is all there is to it just going to go and check how the pasta’s doing looks like into another couple of minutes or so which gives me time to do my bits and pieces I want to chop some herbs [Music] I have to say you don’t need to use this crab as a source for pasta it is really wonderful just heaped on a plate and eaten with a pile of hot hot brown toast but then again having recently released myself from a low carbo hydrate diet I find I can leave no loaf unturned and any bread is really wonderful with this just going to have a quick rep sodic dip [Music] and that looks absolutely perfect just need to turn the heat off and drain and [Music] dress and now this what you need to be strong for not as much sauce maybe there you think for this amand of pasta but then I want this to be kind of lightly dressed in it rather than drenched that’s it a quick swirl around so lovely right water cres and parsley scarcely Wilt in the heat really so beautiful when it’s flecked with the green too right can’t wait perfect [Music] right I’m going into the garden for a spot of our Fresco cooking this afternoon please come with [Music] me okay ready to Barbie now these fish fets will take hardly any time to cook I’m going to put some foil on the barbecue cuz otherwise I find the fish just sticks through the wires and I don’t want to Mar the beautious of my fets slap them down and as quick as these are I mean the shredded salad is even quicker I mean one because of course there’s no cooking and two because I’ve already chopped everything up first carrot some spring onions lovely hot red chili pepper although not as hot as it could be cuz I’ve taken the seeds out so you get the heat but intense sweetness and some green porle which looks a bit like cucumber but is much crunchier and nuttier and now some really lovely pink raw peanuts lovely and sweet and really earthy pungent coriander so these just need to be roughly chopped okay so just going to add these and then attempt in my um rather alarmingly clumsy way to turn over the fish be patient with me just very difficult not to tear this lovely skin here goes again you don’t need to use red mullet beautiful though these are as you can see salmon fets are fabulous too a lovely Coral but chicken anything you want I mean please okay now we’ve got all that lovely crunchy sweetness so we need a bit of sharpness to offset that lime very sour just one but squeeze out well H some fish sauce and it’s this sharp note which makes the whole thing so refreshing and if I may say so very unfly inviting of sugar to melt into the sourness of the fish sauce and lime you need that balances everything in life in food stir well we’re done now I’m going to fight with my inner clumsy self and outter have to say and get these lovely pink babies off to the [Music] grill and just strew with those lovely crunchy shards glass of cold beer and this [Music] fish I’m all for keeping things simple in the kitchen believe me I want an easy life I weep when I read one of those recipes when it takes a whole lunch hour just to get through the list of ingredients let alone do the shopping anyway you don’t need a lot of ingredients if the ones you use really hit you with flavor I mean look at these this is why I go in for a little off-the-shelf exoticism cuz I know if I have one of these pre-blended spice mixes at home I can cook something really special after work any day without any effort whatsoever [Music] a dinner of zata chicken with fatou salad followed by Grill blistered figs with masap poni and pistachios is the easiest way I know of producing that laidback summer feeling regardless of the season and it’s very low effort ordinary chicken portions which I like quite small dribbled with olive oil ordinary olive oil not extra virgin the transformational agent is this Middle Eastern spice blend it’s called Z it comprises thyme sesame seeds and ground sumac which is itself a blood red berry with a really sharp astringent tang and it helps CLE that mellow woodiness of the other SP spices a thick coating make sure the pieces are really well covered with this bosy bark colored mix because you want the flavors really to infuse deeply as well as creating a nubbly crispy burnish skin once they’re roasted so I’m going to leave the chicken to sit in its marinade rub for a while and then it’ll need about 40 minutes in a really hot oven so that gives me plenty of time to get on with the salad [Music] later all C have ways of using up stale bread fatou is a middle eastern salad which has wonderful shards of Pitter bread in it this one comes via CA snip the pitter lengthways so you can open up each bread and then split them so that you have four very thin Pitter ovals I like a bit of scissor work too makes me feel efficient the chicken’s really nearly out of the oven now so it’s wonderful and hot I’m going to slide this on the tray beneath the chicken it’ll crisp up in no time which is about how long it takes to assemble this salad juicy cubes of tomato about three or four tomatoes depending on the size a whole cucumber cut up into rough triangles I normally never bother to peel a cucumber but there’s something about that pure Jade pness here that I want although this is cool and refreshing it has to have a bit of fire even if it’s only a mild bit and for that I want some spring onions three or four depending on how fat they are the snip there’s no need to make this fetouche just go with the oven bronze chicken there I do just simply because I’ve gotten to The Habit it’s a kind of no-brainer when I’ve got people for dinner after work I know I’ve got supper together but if you wanted this F should be lovely as supper in itself but in which case I might throw in some chunks of salty feta mint which I am mad for great fat bunch of it which along with the cucumber is so cool and refreshing I want the mint chunky rather more more like a salad Leaf than a bit of chopped herb it suits me anyway and this is a very rough un tumbled salad or it is the way I make it parsley as well you need hardly chop The Parsley a few chops and we’re in and a bit of garlic I just find it easier to mince it straight on top of the salad but you can easily make up a dressing separately I think the pitter should be about Brown by now they are perfect I have asbesto hands but you may prefer to leave the pit before snipping it in I like to have most of the pitter in the salad now to absorb all those herbs and juices but I like to leave one or two B just to snip over at the end for contrast and crunch let’s toss everything together I love the clatter with the pitter against the cucumber and tomatoes the dressing I add straight into the bowl and by dressing I mean the juice of a nice fat lemon I want a lot of sourness here and that’s what helps make it so refreshing [Music] and some olive [Music] oil and as ever a good crunchy smattering of salt [Music] [Music] the the chicken is really well cooked Darkly and thickly spiced all it needs now is a sprinkling of salt and only if you feel like it some parsley and that couldn’t be better as for the salad the final splintery topping of Pitter and the final late reward some sumac sumac is one of the components in the zat which is on the chicken and it is intensely deeply and pleasurably sour get [Music] [Music] my idea of heaven when I’m on holiday is to have breakfast from figs just picked from the tree but figs here never have that honeyed sweetness you have to give them a bit of help some butter a splash of orange flour water going for the Arabian Nights feel here little more of that mood with the rose water some ground cinnamon not so much that it overwhelms the figs but just to enhance the Mellow spiciness and some vanilla sugar the smell of this is instant good mood for me and Heat this gently cut the figs Crossways right down though not quite to the bottom so that they open like little flowers or little birds with their beaks open and sarking waiting for worms from their mommy so when the butter and spices have melted it’s going to SOS them into the gaping figs Blitz them in the oven and then they will be ready to be dolloped with mas caponi and sprinkled with green green pistachios perfect ending to an Indian summer supper [Music] to [Music] I have such a passion for Japanese food but I am never going to start hand rolling my own Sushi or chisling radishes but the thing is Japanese home cooking is an entirely different Affair noodles are always an undaunting Delight I just want to lift that bowl to my face and slurp and I [Music] do I love the Japanese way of eating cold noodles I’m aware that the notion of cold noodles is not exactly an invitation but in reality there is something about that slippery tangle mouth filling that is just wonderful those are sober noodles which are largely buckwheat which gives a lovely thick nuttiness to the pasta I want some sesame seeds toasted while I’m about it just means scattering them in this pan and letting their flavor come to the FL as they get golden and slightly scorched the noodles are cold so they have a dressing rather than a sauce and quite a scant one first being rice vinegar lovely sharpness but everything needs balance in life and against the sharpness of the vinegar a bit of Honey the same amount of toasted sesame oil and a good splash of soy the noodles are quite sweet actually so the saltiness of the soy works very well these just need to be stirred together gently a few spring onions I need here a little bunch is all give the shake to my sesame seeds and the seeds look just about done now lightly scorched and toasted quick final check here perfect quick drain and then they need to be drenched with ice cold water just to stop them cooking so they don’t go mushy tip the noodles look at these beautiful pale Brown strands into the dressing you’ve made scatter the spring onions over them and of course the lovely toasted sesame seeds just toss everything together it really is easier to use your hands also it feels lovely in an ideal world you should leave the noodles to stand for about half an hour so that the flavors mellow and mingle but it isn’t absolutely necessary and to be honest not always entirely [Music] possible when I make these for myself I tend to eat just a huge bowl full of them as they are but if I’ve got some friends coming around I love to make some seared tuna and gingery broccoli to go with to make this old favorite of mine Tuna tataki take a log of ludicrously Ruby tuna paint it with oil and mustard and roll it in Coy ground pepper corns to form a smokily hot crust sear the tuner in a really hot pan on all sides until only the beest edges are brown and the pepper crust is welded onto the fish cut into the finest slices you can and sprinkle with spring onions and twigy strips of cucumber to make my gingery broccoli boil the tender leggy stems for the briefest of moments before plunging them into a bowl of ice water to stop them cooking any further and to keep their vivid green color I give this a faintly Japanese flavored dressing of grated Ginger soy sauce sesame seeds and a few drops of toasted sesame seed oil [Music] can’t really [Music] [Music] sometimes I want to go the holy way of the noodle steam veg and seared fish at other times only chocolate will do and in this mood I have to have my chocolate pav [Music] over so that’s six egg whites which need to be whisked till they’re gleaming and satiny now this is the stage and I want to start adding the sugar can you see these beautiful white smooth satiny Peaks this is why a pavlova is called a pavlova it was created in honor of Anna Pavlova the ballerina after a no doubt fabulous performance in Swan Lake this is her bending over with all her to but first the sugar cuz merang is just sugar in a whites 300 g of sugar for the six egg whites just add a spoonful at a time serenely slowly un worriedly the last bit in one I am not much of a scientist in fact my school report said that I managed rather well considering I had absolutely no flare for the subject but I do know that if you add vinegar to a merang base when you’re making a pav it ensures that the inside stays gooey and marshmallowy while the outside crisps up and this is what we want and this is where Anna Pavlov’s gleaming White Swan gets turned into the Mucky Duck version of the path cocoa Beautiful Brown dust three spoonfuls Civ it because otherwise you will get horrible grainy lumps wonderful adte Hillside I’m making here I made the chocolate pav simply because I am so addicted both to making and eating pav lo I just thought one day I wanted to do something a bit different and um as May West said too much of a good thing can be wonderful so I added some chocolate and it’s this bit that makes the difference so get the best dark chocolate you can half a bar about 50 gam and chop it into wonderful dark splinters and the point about this is that these little chocolate bits will stay molten like nuggets of melting chocolate in the merang add these to the cocoa dusted merang and serenely and confidently fold in the cocoa vinegar and chocolate just keep turning the spoon round and down until everything is gently combined and now I’m ready to Mound the merang onto the tin I find if you dollop teeny bits of merang onto the tin it keeps the paper from moving about when you’re actually building up the path base and then Mound pleasurably slowly as smooth as you go the trick with the Pavlova along with the vinegar is that when you put it in the oven you put it in at a much hotter temperature than you normally would with a merang 180 which is gas Mark 4 and the minute it goes in you turn it down to gas Mark 2 150 and this means the outside Sears to a sudden crisp but the inside Cooks slowly and gently so you have that brown melting gooey marshmallow [Music] interior smooth this [Music] down this will need about an hour and a quarter to cook and then once it’s cool I can slather it with cream cream and cover it with [Music] raspberries I have a line I always say and when I say it I believe it which is that unlike most women I don’t have a particular thing about chocolate but I ask you is this the cupboard of someone who doesn’t have a thing about chocolate I have an excuse for the dark and white chocolate buttons because I do use them all the time in cooking otherwise I don’t know what my excuse is I do tend to buy things whenever I go on holiday this is like a really big one a Keila like a gold ingot of dark chocolate somehow feel better having this in the house so other strange thing is that when I write chocolate recipes I always find myself saying you know best quality chocolate but you know when you’re just eating straight in the Raw you know minimum 70% cocoa solid is not what you want I want something like nut r milk chocolate peanuts caramel Reese’s peanut butter it’s good for children too I mean this is my bribery and Corruption drawer but there’s something rather more important you know there’s days when you can’t be bothered to cook a pudding or frankly can’t be bothered to cook anything my dinner of choice Frozen mini chocolates [Music] the merang base has been out of the oven and should be cooled and is beautiful don’t be alarmed when you see these crater splinters it’s meant to be like that not least because you can now see all these lovely gooey bits of dark chewy chocolate underneath the crust and anyway this is not conveyor belt cookery it’s home food it’s meant to look like this on top of a Dusty cocoa layer a fat gleaming wge of double cream I wouldn’t worry about doing this too neatly just sort of Splash it on then all it needs on top is sort of tumbling layer of raspberries all Crimson matness fabulous here they come [Music] and finally bit of dark chocolate just roughly shaved [Music] over I have a weakness for all paths but especially this Darkly glowing Beauty this is very easy to make and very easy to eat there is one difficult piece in between and that’s actually cutting it but greed finds a way [Music] oh [Music] perfect I don’t read travel books much not that I entirely lack interest in the cultural content any particular country but I do just find myself skipping straight to the food section frankly though I prefer to get myself in the mood for a holiday by wallowing in cookery books though what happens mostly is that I read the food books instead of going on holiday but that’s the way I like it I really believe that so often to travel culinarily is better than to arrive [Music] call me sharit Zada but just the idea of this saffron scented chicken PF makes me feel that I should be in turquoise GW and jeweled slippers there are a couple of chicken breasts here which I’ve cut into chunks and marinated in yogurt lemon juice and ground cinnamon and this gives it the most wonderful perfume tenderness I use basmati rice in this prel because I like anyway it’s wonderful fragrance but here it’s lit up with saffron and studded with nuts and these bits of chicken toasted until bronze but it is saffron scented so the keynote is saffron these lovely burnt brick red strands going to add the saffron straight to the stock because this way you get all the goldenness and flavor permeating through the P later taste is very hard to convey in words for me the best description of taste ever is in a hxy novel um time must have a stop when a young man drinks Champagne For The First Time and describes it is Apple peeled with a steel knife and so of boring from that a bit I think that saffron really has a sort of Rusty egginess it’s got a stringency but it’s got richness as well just going to leave that and get on with the r itself I want to put butter and oil but mostly butter just a tablespoonful really to stir in the rice first let let it melt because the point again is always balance and you have lightness but also sumptuousness and some oil this doesn’t make it sort of heavy it just adds slight richness and I want this there something about to PE left anyway which is a feast I’ve got a liter of stock so I need half amount so 500 G of rice Basmati the wonderful thing about basmati rice is it takes really 10 15 minutes to cook always my rice of choice and just toss into the butter stir through just till it gets coated lightly and it’s glossy so in with this wonderful golden liquid now on top of this I want some lemon zest really finely grated so it almost dissolves into the rice the juice of a whole lemon it sounds like a lot but it doesn’t give sort of invasive sound as it just balances that light floral fragrance of the rice and the rich of the nuts this should be coming out to the boil streamlined and a few cardamon pods just three or four because they’re quite strong and I don’t want anything to overwhelm but I want that Smoky muskiness that cardamon brings sort of instant exoticism th transferring it to a lower flame lid on and in 10 to 15 minutes the rice will be cooked by which I mean it’ll be tender but with a bit of bite and we’ll have absorbed all that golden liquid now this pea doesn’t just have chicken it has wonderful mixture of toasted nuts can use whichever nuts you want I’ve got cashews and pine nuts here because I love their fat waxiness and some flaked almonds and I’m sure that bought packets of flaked almonds are considered really disreputable they’re not the thing but I love them here while these nuts are toasting I’m going to going to just get the chicken out of its yogurt and cinnamon marinade M these nuts are just how I want them burnt and bronzed so I can dispense with them now I need to give the chicken the same treatment but for the chicken need a bit of oil [Music] going to check the rice ah perfect it’s absorbed all the liquid and it’s just striped the strands of [Music] gold just chop a bit of parley while the chicken’s bronzing up [Music] right we’re just talking about an assembly job now which I always like just wait till you see this every time I cook rice when I cook it a lot I am freshly amazed at how much it swells up I mean look at this mound oh always as ever you just use a fork for stirring rice so the grains don’t Clump together just tumble over these nuggets most of the bronze nuts can go in now I think it’s all wonderful and warm beautiful just toss everything gently so it’s mixed [Music] final few bits of these nuts and then green hit of parsley and some slithered pistachios not toasted in the pan cuz I want all that ludicrous greenness and this is when this comes to life for me little touch of the Arabian nights and sunny Shepherd’s bush and uh how can that be a bad thing I’m going to have to help myself now sorry but I don’t even know why I’m apologizing [Music] for me a semi Fredo is the platonic ideal of an ice cream its name just means semic cold which is that it’s like ice cream without that hard bite with the most fabulous texture just satiny smooth densely melting and voluptuous and this honey semi Fredo I tell you makes me glory in every Bee’s existence [Music] before you start the semi Fredo you need to whisk 300 mL of double cream but I have to say they do sell it in cartons of 284 so I wouldn’t worry about the missing 160 ml it’s a honey semi Fredo so I get my honey in 100 Ms good runny honey look beautiful one egg and four yolks and I use these beautiful orange Yol Italian eggs which means that the semi Fredo will have sort of a deeper intensity but don’t worry if you use ordinary eggs and it’s paler it’ll still taste lovely and last one now this is a very straightforward Contraption a pan with a bit of water at the bottom and this bowl suspended over it so that I’m going to heat the honey and eggs without actually letting the water touch them so they were not going to spit or anything I just want it to warm not get so hot that we have scrambled eggs I mean of course you could use one of those handheld electric mixes but I want nothing to rupture my three need I happen to love a semi Fredo more I think than ordinary ice cream I love that melting texture rather than that teeth aching sharpness but one of the fabulous things about it is that it’s much easier to make than ice cream there three ingredients and some whisking unlike ice cream you’re not making a custard first and you’re not churning it once it’s freezing or taking it out of the Deep Freeze and mixing it up now this is just how I want it beautifully yellow and moily air rated and voluptuously swelling so it’s just a question taking it off the heat and folding it into the cream mixture and that’s really really all there is to this beautiful and fold in don’t worry about this just keep calm and gentle there now this is Frozen in a loaf tin not like an ice cream but more like I suppose like a Terin and uh already ly with cling fill and there it is in all its beautiful pale honeyed creaminess right this just needs to be covered with a bit more cling film and then put in the Deep Freeze for about 3 hours till it’s ready to serve but if it makes your life easy easier you can leave it in the freezer for up to 2 [Music] days and I love to eat this unmolded then sliced and drizzled with some more fabulous Amber honey and just to complete that resiny taste sprinkled with some toasted pine nuts [Music] [Music] as far as I I’m concerned where there’s bread there’s life I mean look at all this I turn my nose up at nothing but I have a particular addiction for these Middle Eastern flat braids and what I love about them is that they’re unoily chewy but turn Moishy crisp when you toast or grill them and they make wonderful kind of edible envelopes for my Moroccan roast lamb or form a near instant base for kind of Eastern Mediterranean take on pizza [Music] I mean not that I want to be dizzyingly eclectic in the kitchen but I think it is impossible to cook if you like eating without borrowing a bit from here a bit from there and these flatbread pizzas are a vly is to Mediterranean take on the guessed it an Italian idea and the base is a bought flatbread I mean these are styled Mediterranean Wraps but obviously I’m not going to use them as wraps and this is a tomato mint and halumi pizza just going to get the seeds out of the Tomato because I don’t want it too wet and ppy on that thin base oh these are lovely and fresh let chop fairly finely just smooth these no palpy Tomatoes over the flatbread and on top of the tomatoes something I love so much some halumi which is intensely salty cypriate hard sheep’s cheese again chop this very funny or you can crumble it with your fingers this won’t melt and go into that sort of stringy goo that mozzarella does but it does sort of meld into the tomatoes and soften and the saltiness of the cheese against the sweetness of the tomatoes is wonderful so just sprinkle the Lumi on top bit of dried mint now an Egyptian friend of mine introduced me to the joys of dried mint just has a depth and sweetness that is lovely and when this is cooked I want just to blanket it with some freshly chopped mint and it’s as if the freshness of that mint really complement this dried musculus underneath AA bit of oilo not too much just drop it on the barbecue won’t take very long you just want that thin base to Crispen a little bit more and the cheese just soften a little in the heat as you can imagine these flatbread pizzas lend themselves to pretty well any kind of elaboration or topping you want and this is chili and Cor corander pizza with some ground coriander lovely intensely deeply grassy and pour in a bit of oil and just as the mint halumi and tomato pizza is sort of partnered by some fresh mint at the end so this has to have a really lovely leafy covering of fresh coriander once it comes off the barbecue it works so well pairing the sort of scorched nutty spiciness of the ground dried herb with the final smattering of the fresh these aren’t thick WGY pizzas I mean there’s something a bit poppadom like almost about their base okay so on with this and finally something I really love such an easy thing to do a zat flatbread now Z is a bought Middle Eastern spice blend it’s a mixture of wild th sesame seeds and ground sumac all I’m going to do so you can see how easy it is is mix that a bit of oil bit of brush work I I’m in the mood for let’s brush this on and this can join the other two on the barbecue now there you go and it’s really just a question of cooking until that thin base is even crisper and everything is beginning to ooze in and melt slightly and the best eaten I think to cut into spindly wedges with I don’t know a drink before dinner or lunch I’m going to put this on just for a minute just to speed up the process cuz I’m too impatient and start chopping my herbs to go over the pizzas when they come off the barbecue n [Music] thanks not to [Music] do I mean I have to say I call this Moroccan roast lamb but I don’t think this is how Moroccans cook lamb but it’s how I cook it when I want to bring Morocco to me it is just a leg of lamb here which is transformed so far from your idea of a normal Sunday roast by my magic ingredient the most wonderful Moroccan spice blend razelle hanut containing just about every exotic spice you can imagine and flect with rose petals so beautiful I have to read this to see exactly what’s in it cuz there’s so much gangal the rose buds Ginger cardamon Cen alls spice lavender cinnamon and about twice as many as that including absolutely some nigell seeds and I need to mix some lemon juice some minced garlic olive oil and some freshly chopped coriander just for another hit of pungency and then what I’m going to do I love this bit is stab the Lamb with the end of a sharp knife and push the spice mixture into the holes smear it over the top Chuck it in a plastic bag and leave it to marinade for an hour or [Music] so I’ve taken the lamb out of its bag and look you can see it’s still beautifully covered with its marinade I preheated the oven to gas Mark 6 that’s 200° centigrade and I’m going to give it an hour and a half by which time it’ll be aromatically blackened on the outside and I do mean charred but still juicily pink and tender Within [Music] I’m traveling eastwards for Morocco for the accompaniment to go with the lamb this is from Turkey it’s called jic and it’s really just a variant of the salads they have all along the Eastern Mediterranean of mint yogurt cucumber and garlic the lamb is about to come out of the oven so it’s a perfect time to make the jic I did peel and chop this cucumber and this couldn’t be simple it’s just a question of mixing all the ingredients together so after the Cucumber some wonderful Greek yogurt and what I love about this is the contrast between the smooth coolness of the yogurt and the hey scented of the lamb oh and I love it as well stuffed into warmed Pitter breads for some different kind of cucumber sandwich a garlic clove is what I need with more if you want this really hot let grate it in minc it in some dried mint just a [Music] sprinkling and some lovely crunchy salt and of course some freshly chopped mint in the garden [Music] stir it [Music] together what I want to do now is drizzle with a lovely green ribbon of olive oil beautiful and a fin old sprinkling of mint [Music] perfect [Music] will not Style [Music] very I think I’m going to have a carel thinking I wasn’t very hungry [Music]
19 Comments
Nigella, ça des années que je suis votre programme de cuisson des plats vous êtes formidable et ingénieuse. Dîtes, si vous pouvez me toucher e-mail, je vous serai reconnaissant, merci j'atte
She's so rich
I love Nigella!!!! From Italy 🇮🇹
ارجو منك ياشيف وضع برنامج ترجمه عربى علشان اعرف بتقولى ايه
Nigella… 😍🤤🙏
Oh my… God..! It's Nigella… Lawson!
Long time… no see… Nigella..!
I am glad… that you are still… alive, … and well….
Were you… taking… a break..?
What dream this woman is. Beauty beyond belief
How could you not luv the Nigellisima : D
55:09 – WTF did I watch? Watermelon with Onions??? Nigella my dear, I like you but this is….🙄😵💫
I have spent years & years watching her. I’m just so glad to be able to access these episodes online anytime I want❤🤍😍
Easily one of the messiest cooks I’ve ever seen. Makes a salad and uses multiple bowls and appliances.
I guess Beyonce wasn't the first to carry hot sauce in her bag!
"My mouth can accomodate"
Nigellafying every single dish made by her ❤
I’m thinking Nigella would be a great roommate 😅
😊 Allah apko Khush rakhy
bloody love you nigellllla you're the absolute don of doneetttes – love from the highlands of scotland 🩵
omg its 2 hours long this is brilliant give this woman a dame hood 🩵🩵🩵🩵🩵🩵
oh no I cant do chilli they sell this chilli cheese at my work which today, they had on tiny sticks to try – from Orkney – so I decided to buy a round of it – and my colleague said the aftertaste is quite strong. Which I never discovered until I got in the car – ugh never again – half French who puts chilli in cheese anyway 🩵