Nigella is set to grace our screens again for an extraordinary Christmas episode, embarking on a journey to Amsterdam, a city often hailed as the Venice of the North, to soak in the yuletide ambiance.
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Nigella’s Cook, Eat, Repeat – Christmas Special brings the joyous spirit of the festive season right into your home. With the Christmas tree beautifully decorated and its lights twinkling merrily, the soft glow of tea lights dancing around, and the comforting crackle of wood burning in the fire pit, this special episode is not just a culinary feast but a visual and sensory delight. It’s that time of the year where the festive season culminates in a series of mouth-watering dishes that not only satisfy the palate but also warm the heart. Nigella, with her charm and expertise, takes us
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Nigella’s Cook, Eat, Repeat episode 6: Should you meddle with a classic? Nigella thinks that in the case of her crab mac’n’cheese, it’s a must. If the sight of glorious melted cheese isn’t enough, fear not, as she follows it with her aptly named ‘mine all mine chocolate cookies’ and a firm family favourite – chicken with orzo, a one pot dish designed to bring comfort and joy. Rice is the order of the day for dessert; inspired by the Italian torta di riso and her love of the very British rice pudding, Nigella creates a rice pudding cake
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Nigella’s Cook, Eat, Repeat episode 5: As winter draws in and the nights get cold, Nigella creates recipes that deliver comfort and warmth to banish the winter blues. Nigella’s grandmother’s recipe for creme caramel provides the inspiration for a simple but elegant dessert of caramel custard. Nigella then rifles through her pasta collection to find the ideal pasta shape to go with her spicy sauce made from Italian ‘nduja and cavolo nero. This is followed by a visit to the famous gadget cupboard for an electric potato masher to prep her brown butter colcannon, the perfect match to a dish
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Nigella’s Cook, Eat, Repeat episode 4: Nigella champions the much-maligned bacon of the sea, the anchovy, which she uses to create an elixir to accompany seared steak or crisp, red chicory. Alternative video stream Delving into an old cookbook inspires Nigella to champion the much-maligned bacon of the sea, the anchovy – an ingredient she loves and which she uses to create an elixir to accompany seared steak or crisp, red chicory. From her twinkling cocktail trolley, Nigella shakes up a lemon blossom cocktail using lemon juice and elderflower – a combination which inspired her lemon
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Nigella’s Cook, Eat, Repeat episode 3: Nigella shares her go-to celebratory cake – a divine, layered chocolate and peanut butter cake that will make even die-hard haters of peanut butter relent. She goes on to create a colourful rainbow dish of vegetables and spiced bulgur wheat, suitable for vegans, vegetarians and anyone who wants a tasty dish with minimal effort. Alternative video stream For Fullscreen There are some new additions to Nigella’s liquorice toolbox, one of which provides the key element for a sauce to accompany her Basque burnt cheesecake. Nigella shares the rhythms and rituals
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Nigella’s Cook, Eat, Repeat episode 2: Once again, Nigella weaves her kitchen magic and shows how, with a little advanced planning and a minimal amount of effort, it is easy to produce delicious food. Nigella starts with a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi. Nigella then takes the fear out of making a fish stew, accompanied by a fragrant tomato base full of the warming flavours of mace, cinnamon and nutmeg. A daring dish of cherry flambe follows, using frozen cherries and kirsch, served up with her frozen
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Nigella’s Cook, Eat, Repeat episode 1: Nigella shares the rhythms and rituals of her kitchen and reveals the inspiration behind many of her recipes. Starting with her take on the bhorta, a dish of fried and mashed vegetables favoured in the Indian subcontinent, to which she introduces a very British – but very familiar – ingredient. The surprises don’t stop there. After creating a warm, spicy and aromatic dish of lamb shanks with wide noodles, Nigella turns her attention to very ripe bananas, which she uses to make a gloriously rich and gooey chocolate tahini pudding, and then goes on
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In Nigellissima episode 6, Nigella Lawson continues to share her passion for creating mouthwatering Italian food, treating her supper guests to a sumptuous feast of lamb chops with mint, chilli and golden potatoes, served alongside roasted red onions with fennel and basil. Dessert is a true Anglo-Italian affair with a ruby red plum and amaretti crumble. There is also Nigella’s easy no-stir farro risotto with mushrooms, and chocolate pasta with a dark butterscotch sauce – a perfect supper for those nights when you can’t decide if you’re in the mood for savoury or sweet. Nigellissima episode 6
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Nigella Lawson continues to indulge her love of Italian cuisine, blending traditional flavors with her signature touch of modern simplicity.
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Nigellissima episode 4 – Nigella shares her culinary talent as she presents delicious Italian-inspired food. In this episode, Nigella reveals a secret passion for one of the tastes of Italy with her dark and deviant liquorice pudding, before introducing us to the joys of fregola – the Sardinian sun-dried and toasted couscous – in a light, tomato-hued recipe of couscous with clams. Nigella’s dinner party guests are served a simple yet sumptuous meal of butterflied leg of lamb and baby aubergines with oregano and roasted red onion. Dessert is an irresistible meringue gelato cake with sharp raspberries and
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In Nigellissima episode 2, Nigella Lawson’s mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella’s surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake. There’s also a silky pasta dish with courgettes, which elevates a quick fridge foray into a languorous late night
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