Redcurrant Slush Sorbet: Just as with ice cream, the glorious thing about home-made sorbet is that you can make flavours you could never buy in a shop. And the texture is so much better, too: smoother, richer, without all that icy brittleness. This sorbet is intentionally slushier still: a sluicing with Cointreau adds an orangey depth and keeps it all from freezing solid.
While I don’t go in for starters, even if I have friends to dinner, I am - as I mention often - a dips-with-drinks devotee. This is a new addition to my stable of regulars: the beetroot not only turns the chickpeas a quite ridiculously uplifting pink, but its earthy sweetness is smokily tempered by the tahini and, furthermore, it helps create a smooth and soft texture, all the better for dipping a baby carrot, a radish or, indeed, a tortilla chip in.
Butternut and Sweet Potato Curry: This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. #Nigella #AtMyTable
Lemon Tendercake: This cake has a miraculous texture – almost like a super-aerated fluffy pancake – and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. For all that it is a tripartite affair, it is ridiculously easy to make: the perfect pudding when friends come round for supper. And did I mention that it is vegan? #Nigella #AtMyTable