Packed with new recipes and tips designed to make our busy lives easier, Simply Nigella proves that whatever the occasion, food, in the eating and the making, should always be pleasurable. This episode is all about dishes that marry the comfort of the familiar with the freshness of the new, like Nigella’s grown-up take on a family favourite – fluffy oat pancakes with araspberry and honey syrup.
For a fun lunch, there is a riff on the classic caesar salad. A casual supper with friends sees Nigella serving a green-inspired feast of squid and orzo pasta, complete with the Greek dessert of old rag pie – a sweet and savoury twist on a cheesecake. And finally, Nigella’s take on a rice bowl with ginger, radish and avocado celebrates a few choice ingredients, resulting in a dish that is calming and uplifting to look at, as well as to eat.
Simply Nigella episode 3 new recipes:
1. Rice bowl with ginger, radish and avocado
A rice bowl is a wondrous thing, but often – despite the simplicity of its title – a rather cluttered and complicated one. Here, I have pared it back, to make a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs and radishes stirred through it, and an avocado to top it. It’s a simple take on an inspiringly expansive idea. So please use this as a starting point only. It’s very much a non-recipe recipe, and every time I make it, I add something different, depending on what’s to hand.
2. Oat pancakes with raspberries and honey
Think of these rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I’ve made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavour.
3. Old rag pie
The Rag Pie is not the most glamorous name for something which, while being incredibly simple to make, will have you, and anyone who eats it, in raptures. The name is the English translation for the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the “old rags” indicated by the title.