Nigella At My Table ep 1

Nigella At My Table ep 1

In Nigella: At My Table ep 1, Nigella Lawson is back with a series packed with simple recipes full of complex flavour. Food we can all bring to our own tables, vibrant and varied yet always relaxed. In the premiere episode of Nigella: At My Table, renowned food writer and television personality Nigella Lawson returns to our screens, showcasing a collection of simple yet delectable recipes that bring an explosion of flavor to any dining table. Featuring an array of vibrant and diverse dishes, this series encourages relaxed home cooking that caters to all tastes and preferences.

Episode 1 takes viewers on a culinary journey, introducing them to Nigella’s latest discoveries, such as her tantalizing Turkish-inspired eggs. Alongside these novel creations, she also revisits beloved classics, including the aptly named queen of puddings—a true testament to the timelessness of traditional recipes. For those seeking a relaxed and effortless dining experience with friends and family, Nigella presents her scrumptious chicken and pea tray bake. This mouthwatering, one-pan wonder simplifies meal preparation without compromising on flavor, making it the perfect choice for casual get-togethers.

Understanding that the need for a sweet treat can sometimes be urgent, Nigella shares her secret weapon: emergency brownies. These indulgent, chocolatey delights are a surefire way to satisfy even the most sudden cravings. And, to keep things fresh and exciting, Nigella introduces a clever new use for a spiralizer, adding a touch of creativity to the kitchen.

Nigella: At My Table Episode 1 promises a captivating and enjoyable experience for viewers, with its emphasis on storytelling, emotional connection, and the use of metaphors and similes. By adhering to best practices for readability, paragraph structure, sentence length, word choice, transition words, variation, authenticity, tone and voice, and nuanced language, this episode ensures a seamless and engaging viewing experience for food lovers everywhere. Embrace the joys of home cooking and join Nigella Lawson as she shares her culinary secrets, inspiring you to create unforgettable meals that are as effortless as they are delicious. Immerse yourself in the world of simple, satisfying recipes that will leave your taste buds craving more.

Nigella At My Table ep 1 recipes:

 Turkish eggs

Turkish eggs
Turkish eggs

It’s a sunny Sunday morning, and you’re flipping through Nigella’s latest cookbook, when your eyes fall upon a captivating recipe: Turkish Eggs. This exotic dish combines poached eggs, creamy Greek yogurt, and a generous sprinkling of Aleppo pepper, offering a delightful fusion of flavors that transport you to the bustling streets of Istanbul.

Nigella, renowned for her mouthwatering recipes and poaching tips, has truly outdone herself with this culinary masterpiece. The dish is not only delicious but also visually stunning, with its rich and vibrant colors. The golden yolk, nestled atop a bed of velvety yogurt, is adorned with red pepper flakes, creating a feast for the eyes as well as the taste buds.

Mastering the Art of Poached Eggs

At the heart of this exquisite dish lies the humble poached egg. A staple in many kitchens, the poached egg is often associated with brunches and lazy weekend mornings. But in the context of Turkish Eggs, it takes on a new persona, infused with the flavors of the East.

For perfect poached eggs, always start with fresh eggs, ensuring that the egg whites hold their shape during cooking. One useful trick is to add a splash of lemon juice or vinegar to the poaching water, as the acidity helps coagulate the proteins in the egg whites more quickly.

The Perfect Marriage of Greek Yogurt and Fragrant Spices

The velvety Greek yogurt, which forms the base of Nigella’s Turkish Eggs, is the epitome of creamy indulgence. Double cream adds an extra layer of luxuriousness, while the garlic provides a subtle yet unmistakable depth of flavor.

Aleppo pepper, a Turkish red pepper flake, lends a hint of smokiness and warmth to the dish, making it truly unique. If you can’t find Aleppo pepper, feel free to substitute it with a mix of paprika and chili flakes, adjusting the heat to your preference.

Garnishing Your Masterpiece

A dish as vibrant as Turkish Eggs deserves an equally vivacious garnish. Fresh dill, with its delicate, feathery leaves, adds a touch of brightness and complexity to the flavors, perfectly complementing the other ingredients. For an extra burst of freshness, consider adding chopped cilantro as well.

Serving Suggestions

To fully enjoy the scrumptious medley of flavors in Nigella’s Turkish Eggs, serve them with thick slices of toasted bread, preferably sourdough. The crunchy, hearty bread is perfect for dipping into the luscious yogurt and runny egg yolk, ensuring you savor every last morsel.


Step 1: Preparing the Pans and Utensils Fill a wide saucepan (about 22cm in diameter) with water, approximately 4cm deep, and heat it with a lid to speed up the process. Prepare a large plate with kitchen paper and a slotted spoon nearby. Fill another pan with 3-4cm of water and bring it to a boil. This pan should be able to accommodate a heatproof bowl comfortably.

Step 2: Warming the Yogurt Mixture Place the yogurt in the heatproof bowl and mix in the garlic and salt. Set the bowl on top of the boiling pan, ensuring the bowl’s base doesn’t touch the water. Stir the yogurt until it reaches body temperature and has a consistency similar to lightly whipped double cream. Turn off the heat and let the bowl rest over the pan.

Step 3: Preparing the Spicy Butter Gently melt the butter in a small pan until it begins to turn a hazelnut brown, avoiding burning it. Turn off the heat and stir in the olive oil, followed by the red pepper flakes, which will create a vibrant foam. Set this mixture aside as you work on the eggs. Now is the ideal time to begin toasting your bread.

Step 4: Preparing the Eggs for Poaching Crack the first egg into a fine-mesh strainer over a small bowl. Swirl gently for about 30 seconds, allowing the watery egg white to drip into the bowl. Carefully transfer the egg into a small cup or ramekin, adding 1 teaspoon of lemon juice, targeting the egg white. Repeat this process with the second egg.

Step 5: Poaching the Eggs Once the poaching water reaches a simmer, slide both eggs into the pan, one on each side. Reduce the heat to the lowest setting, ensuring the water remains still. Poach the eggs for 3-4 minutes, until the whites are set and the yolks are still runny. Use the slotted spoon to transfer the eggs to the paper-lined plate to remove excess water. Remember to turn off the heat.

Step 6: Assembling and Serving the Dish Divide the warm yogurt mixture between two shallow bowls, topping each with a poached egg. Drizzle the spicy butter around and slightly over the yogurt, and sprinkle chopped dill on top. Enjoy this heavenly dish with thick, well-toasted bread for dipping.

 Emergency brownies

Emergency brownies
Emergency brownies

This is for those times you urgently need a brownie, but don’t want to make (or, rather, can’t justify making) a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the tin. It is worth keeping takeaway-style foil tins in the house just to make these. Take my word for it, it will be a frequent occurrence.

Queen of puddings

Queen of puddings
Queen of puddings

I wasn’t brought up on nursery food, so this sort of old-fashioned English pudding holds a certain exotic charm for me. Traditionally, a Queen of Puddings is made with breadcrumbs, but this is the Marie Antoinette version, using brioche instead.


1. Grease your pie dish with butter and preheat the oven to 170C/150C Fan/Gas 3½.

2. Put the brioche slices into a food processor and blend into crumbs then place in a mixing bowl.

3. Gently warm the milk in a saucepan with the butter, lemon zest, vanilla extract, sugar and a pinch salt, until the butter’s melted.

4. Whisk the yolks in a large bowl or jug, pour the warm milk mixture on top and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wobbly underneath. Remove from the oven and set aside.

5. Whisk 2 teaspoons lemon juice into the jam in a small bowl: you want a soft, pourable consistency. If the jam’s too thick, warm it in a small pan. Set aside while you get on with the topping.

6. Whisk the egg whites in a grease-free bowl until they form firm peaks, then gradually whisk in the sugar, until you have a thick and shiny meringue.

7. Pour the lemon-spritzed jam over the crumb-custard, gently smoothing it over the top. Cover the jam-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the meringue topping into little peaks, and sprinkle with a ½ teaspoon or so of caster sugar.

Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving.

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