Table Of ContentCONTENTS
Cover
About the Book
About the Author
Also by Nigella Lawson
Dedication
Title Page
INTRODUCTION
QUICK AND CALM
A riff on a Caesar salad
Brocamole
Feta and avocado salad with red onions, pomegranate and nigella seeds
Halloumi with quick sweet chilli sauce
Roast radicchio with blue cheese
Cauliflower and cashew nut curry
Prawn and avocado lettuce wraps
Salmon, avocado, watercress and pumpkin seed salad
Miso salmon
Indian-spiced cod
Jackson Pollock
Mackerel with ginger, soy and lime
Spiced and fried haddock with broccoli purée
Steamed sea bass with ginger and soy
Devilled roes on toast
Crunchy chicken cutlets
Spiced chicken escalopes with watercress, fennel and radish salad
Strapatsada
BOWLFOOD
Ramen
Thai noodles with cinnamon and prawns
Thai steamed clams
Thai turkey meatballs
Black rice noodles with ginger and chilli
Chinese-inspired chicken noodle soup
Drunken noodles
Rice bowl with ginger, radish and avocado
Sweet potato macaroni cheese
Pasta alla Bruno
Pasta snails with garlic butter
Merguez meatballs
Indian-spiced shepherd’s pie
Warm spiced cauliflower and chickpea salad with pomegranate seeds
Stir-fried rice with double sprouts, chilli and pineapple
Middle-Eastern minestrone
Split pea soup with chilli, ginger and lime
Spiced parsnip and spinach soup
Sweet potato, ginger and orange soup
Pea and broccoli soup
DINE
Caramelized garlic hummus
Miso mayonnaise
Sweet potato and chickpea dip
A simple salsa
Brazilian cheese bread
Chicken crackling
Sake-sticky drumsticks
Lamb ribs with nigella and cumin seeds
Butternut and halloumi burgers
Fish tacos
Greek squid and orzo
Chicken traybake with bitter orange and fennel
Roast chicken with lemon, rosemary, garlic and potatoes
Chicken Cosima
Tequila and lime chicken
Chicken and wild rice
Oven-cooked chicken shawarma
Tamarind-marinated bavette steak
Butterflied leg of lamb
BREATHE
Malaysian red-cooked chicken
Massaman beef curry
Oxtail on toast
Asian-flavoured short ribs
Beef chilli with bourbon, beer and black beans
Italian veal shank stew
Barbecuey pork butt
Pork buns
Lamb shank and black garlic stew
Spiced lamb stew with a goat’s cheese and thyme cobbler topping
Goat’s cheese and thyme cobbler topping
Slow-cooked black treacle ham
Make-ahead mash
Leek pasta bake
Slow-cooker chickpeas with cumin and spinach
Slow-cooker Cuban black beans
Slow-cooker beef and Guinness stew with prunes and black treacle
Slow-cooker Korean beef and rice pot
Slow-cooker Moroccan chicken stew
SIDES
Roast radishes
Purple sprouting broccoli with clementine and chilli
Broccoli two ways, with ginger, chilli, lime and pumpkin seeds
Braised peas with mustard and vermouth
Quick coconutty dal
A tray of roast veg
Slaw with miso ginger dressing
Sweet and sour slaw
Cucumber, chilli and avocado salad
Potato and pepper bake
Criss-cross potatoes
Porcini parsnip purée
Butternut squash with za’atar and green tahini sauce
Green tahini sauce
Chilli, ginger and garlic sauce
Caramelized garlic yogurt sauce
Quick gherkins
Thai pickled peppers
Quick-pickled carrots
Quick-pickled beetroot with nigella seeds
Sushi pickled ginger
Pink-pickled eggs
SWEET
Apricot almond cake with rosewater and cardamom
Warm raspberry and lemon cake
Liquorice and blackcurrant chocolate cake
Dark and sumptuous chocolate cake
Thyme and lemon bundt cake
Pumpkin bundt cake
Cider and 5-spice bundt cake
Matcha cake with cherry juice icing
Date and marmalade Christmas cake
Gluten-free apple and blackberry pie
Bitter orange tart
Salted chocolate tart
Honey pie
Lemon pavlova
Old Rag Pie
Chocolate chip cookie dough pots
Nutella brownies
Flourless peanut butter chocolate chip cookies
Triple chocolate buckwheat cookies
Seed-studded Anzac biscuits
No-churn brandied pumpkin ice cream
No-churn blackcurrant ice cream with liquorice ripple
No-churn matcha ice cream
No-churn white miso ice cream
Smoky salted caramel sauce
BEGINNINGS
Matcha latte
Rhubarb and ginger compote
Spiced apple and blueberry compote
Avocado toast with quick-pickled breakfast radishes
Breakfast banana bread with cardamom and cocoa nibs
Breakfast bars 2.0
Chai muffins
Buckwheat, banana and carrot muffins
Pomegranate muesli
Toasty olive oil granola
Maple pecan no-wait, no-cook oats
Chia seed pudding with blueberries and pumpkin seeds
Fried egg and kimchi taco
Sweet potato, black bean and avocado burrito
Oat pancakes with raspberries and honey
Dutch baby
French toast soldiers with maple syrup
Baked French toast with plums and pecans
Soda bread buns with fennel seeds and cranberries
Oven-baked egg hash
Acknowledgements
Copyright
ABOUT THE BOOK
‘Part of the balance of life lies in understanding that different days require
different ways of eating…’
Whatever the occasion, food – in the making and the eating – should always be
pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with
recipes that are uncomplicated, relaxed and yet always satisfying
From quick and calm suppers (Miso Salmon, Cauliflower & Cashew Nut Curry)
to stress-free ideas when catering for a crowd (Chicken Traybake with Bitter
Orange & Fennel), or the instant joy of bowlfood for cosy nights on the sofa
(Thai Noodles with Cinnamon and Prawns), here is food guaranteed to make
everyone feel good.
Whether you need to create some breathing space at the end of a long week
(Asian-Flavoured Short Ribs), indulge in a sweet treat (Lemon Pavlova,
Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast
(Toasty Olive Oil Granola), Nigella’s new cookbook is filled with recipes
destined to become firm favourites.
Simply Nigella is the perfect antidote to our busy lives: a calm and glad
celebration of food to soothe and uplift.
ABOUT THE AUTHOR
Nigella Lawson has written nine bestselling cookery books, including the
classics How To Eat and How To Be a Domestic Goddess – the book that
launched a thousand cupcakes. These books, her TV series and her Quick
Collection app, have made her a household name around the world. In 2014 she
was voted Best Food Personality in a readers’ poll at the Observer Food Monthly
Awards.
www.nigella.com
@Nigella_Lawson
Description:‘Part of the balance of life lies in understanding that different days require different ways of eating…’Whatever the occasion, food – in the making and the eating – should always be pleasurable.Simply Nigellataps into the rhythms of our cooking lives, with recipes that are uncomplicated,