Recipes | Home

Chicken breasts gently poached in lemon butter, served with rice fried with the crispy skin, pistachios and tarragon.

A portable Caesar salad wrapped in lettuce leaves with chicken, bacon and a lightened Caesar sauce.

Deeply savoury caramelised onion butter, whipped smooth and spread thick on toasted bread.

A puff pastry tart layered with roasted cauliflower purée and a whole steamed cauliflower, finished with cheddar custard.

Roast cauliflower with cumin, coriander and paprika-laced chorizo, tossed with green lentils, almonds and a sherry vinegar dressing.

Rindless pork belly marinated in a sticky hoisin barbecue sauce and roasted until tender — perfect for filling steamed bao buns.

A classic gruyère and parmesan souffle on a bechamel base — much easier than its reputation suggests.

Skewered mixed mushrooms roasted shawarma-style and served in flatbreads with hummus and tzatziki.

Nigella’s whole chicken, gently poached in a covered pot with lemon, leeks and carrots, finished with orzo cooked right in the broth.