Nigella’s friends are treated to a vegan feast, with a rambunctiously vibrant butternut and sweet potato curry served with her coriander and jalapeno salsa. For the perfect start to the day there’s a breakfast inspired by her university days, fried bread and tomato hash. A speedy meal comes in the form of a simple and tasty pasta dish with anchovies, tomatoes and mascarpone.
Another serving of irresistible dishes as Nigella shares some of her go-to favourites. That is followed by a moreish lemon tendercake served with blueberry compote, which was inspired by a trip to Kansas City.
1. Lemon tendercake with blueberry compôte
When I was in a café in Kansas City, I ate more mini lemon bundt cakes than a human being should be able to manage in one sitting. But I can’t tell you how easy it was. Oh, and did I say they were vegan? As is this. The café gave me their recipe, but I have played fast and loose with it, and turned it into a tender sponge, to be topped with coconut-milk yogurt and – like a retro cheesecake topping – blueberry compôte.
2. Gemelli with anchovies, tomatoes and mascarpone
Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess.
3. 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. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it.