“Orzo pasta is a non-negotiable staple in my kitchen. It makes for wonderful, cosy one-pot dishes, of which this is a pre-eminent example”, says Nigella. This comforting dinner pairs homemade meatballs with a rich tomato sauce and her favourite orzo pasta – scroll down for her equally good orzo pasta risotto. These meatballs combine minced beef with black pudding for a comforting dish with an irresistible depth of flavour. They are particularly good when served alongside Nigella’s brown butter colcannon. These meatballs combine minced beef with black pudding to create a warming dish with an irresistible depth of flavour. They are particularly good when served alongside Nigella’s brown butter colcannon.
Greek yoghurt, poached eggs and hot peppery butter might seem like an odd combination but as Nigella testifies it’s “a revelation and a complete sensation”. If you can get hold of mild, sweet, lemony Aleppo pepper or Turkish red pepper flakes, it’s worth it.
This simple but sophisticated dinner for two combines tender chicken, plump grapes, thyme and a mustardy marsala sauce. “Brimming with mellow fruitfulness”, this chicken recipe is best served with steamed new potatoes or crusty bread for mopping up all the juices.
A one-tin dinner that will fill your kitchen with the fragrance of anise and citrus, this chicken dish is both comforting and elegant. Nigella’s top tip: marinade the chicken a day in advance for a supremely tender and flavoursome dish.
Nigella swaps risotto rice for orzo, a rice-shaped pasta that cooks in just 10 minutes and doesn’t require constant stirring. Flavoured with the classic combination of peas and pancetta, this is a one-pan midweek winner.
Nigella’s creamy, tangy, spicy pasta dish involves making a 10-minute tomato sauce, tossing it through hot ‘gemelli’ pasta and serving with parsley and plenty of Parmesan. Pure comfort.
This dessert has a heavenly texture, somewhere between a pudding and a cake. Sour-sweet juicy raspberries and rich chocolate make for an incredible pairing, too.
This mega-meringue has a soft marshmallowy centre and a crisp outside. It’s served with whipped cream, lychees and passionfruit, and drizzled with a sharp, bright raspberry sauce. If making this out of raspberry season, feel free to use frozen.
This rustic teatime cake comes topped with ginger-spiked cream cheese icing, crystallised ginger and walnuts for a touch of decadence.
