Nigella's chicken, chorizo and potato thing

Spanish Chicken With Chorizo and Potatoes

Chilli Jam: Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

Chilli Jam

CHILLI JAM a chilli jelly that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous dinner party present.

Cheddar cheese risotto 1 fl oz butter 1 fl oz olive oil 2 finely sliced baby leek(s) (or fat spring onions) 11 oz risotto rice 4 fl oz white wine ½ teaspoon dijon mustard 1.8 pints hot vegetable stock 4 oz cheddar cheese (chopped) 2 tablespoons chopped fresh chives

Cheddar Cheese Risotto

Slut's Spaghetti: Well, how could I resist this translation of pasta alla puttanesca, whore's pasta as it usually is described in English? The general consensus seems to be that this is the sort of dishcooked by slatterns who don't go to market to get their ingredients fresh, but are happy to use stuff out of jars and tins. I hold my hands up to that.

Slut's Spaghetti

Slow Roasted Chicken with Lemon and Garlic (Nigella Lawson). I think you could cook in the crock pot all day on low and finish in the oven after work.

Slow Roasted Chicken with Lemon and Garlic

I love Chicken dishes. Slow Roasted Chicken with Lemon and Garlic (Nigella Lawson). I think you could cook in the crock pot all day on low and finish in the oven after work.

Glorious 'moonblush' tomatoes - works also at gas 3 for a few hours. Perfect stirred into pasta.

Moonblush Tomatoes

These tomatoes are soooo good. Preheat the oven to 450 degrees (for those who don& know Celsius, like me!

Sicilian Pasta with Tomatoes, Garlic & Almonds: I have come across more than one version of "pesto Trapanese", the Sicilian pasta sauce from Trapani that differs from the more popularly known Genoese variety in a number of ways. Chief of these is that almonds, not pine nuts, are ground into the mix - a divergence whose origins (in common with a lot of Sicilian food) owe much to Arabic cooking.

Sicilian Pasta With Tomatoes, Garlic & Almonds

Sicilian Pasta with Tomatoes, Garlic & Almonds (Nigella Lawson)


More ideas
Pinterest
Search