nigellas christmas

This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yoghurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. Is it too terrible to say that I think of it as Middle-Eastern nachos? 

Beef and aubergine fatteh 

pitta

Greek-style yoghurt

tbsp tahini,

lemons, juice only

garlic cloves, crushed

1–2 tsp sea salt flakes,

pomegranate seeds

grams/1¾oz pine nuts

tbsp mint leaves

olive oil

onion,

aubergine,

tsp cumin

tsp coriander

tsp Aleppo pepper

500 grams/1lb 2 ounces beef mince

These little cookies – described by one friend as tasting like a cookie within a cookie – are really a mixture between a meringue and a cookie. Hence they’ve become known at home, where they’re immensely popular, as Merookies, and are ideal with a cup of coffee after dinner. They are called “forgotten” as, just like the 'Forgotten Pudding' in Nigella Express, they are not baked, but put in a hot oven, which you immediately turn off, leaving the cookies to bake in the fading residual heat overnight. I find it all too easy actually to forget them, and always put a post-it sticker on the oven to remind me they’re in there, so I don’t burn them to a cinder by preheating the oven to cook something else in it the next day. 

Forgotten cookies

free-range egg whites,

fine sea salt

grams/3½oz caster sugar

tsp cornflour

tsp cider vinegar vinegar

¼ tsp ground cardamom

75 grams/2½oz mini dark chocolate chips

75 grams/2½oz pistachios, finely chopped

While devilled eggs had their moment in the UK – at about the same time the hostess trolley held sway – they are an essential part of the American entertaining tradition. There’s not much that can get me squeezing a fancy-nozzled piping bag, but this recipe – even if mine diverges somewhat – compelled me to. Although they are a bit fiddly to make, they’re not difficult, and they are always a major hit. And I’m talking about genuine enjoyment not ironic amusement. As many as I make, I never have a single one left over.

Equipment: You will need a piping bag fitted with a star nozzle. 


Devilled Eggs

large free-range eggs,

mayonnaise

1–2 tsp English mustard

tsp sea salt flakes

¼ paprika, plus extra for sprinkling

Tabasco

tbsp extra virgin olive oil

water

tsp finely chopped chives

Devilled eggs

I have long been a pavaholic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue.

Cappuccino pavlova

caster sugar

tsp instant espresso powder (not instant coffee granules)

salt

tsp white wine vinegar

300 milliliters/10fl oz double cream

cocoa powder

I have long been a Pavaholic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue.

Cappucino pavlova

The white chocolate is only a delicate presence here and, moreover, it helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency.  While I love this pale, plain and unadorned, it can be beautifully partyfied by a sprinkling of chopped pistachios and a jewel-bright scattering of pomegranate seeds. 

White chocolate cheesecake

200 grams/7 ounces cooking white chocolate, roughly chopped

300 grams/10½oz full-fat cream cheese,

lemon juice

tsp vanilla extract

gingernut biscuits

grams/1¾oz unsalted butter, softened

I have always avoided making chocolate tarts because I have never really felt that the pastry served the chocolate, or was worth the effort. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. I never lie about how effortless something is to make, but no one will believe me on this one.

For this recipe you will need a 23cm/9in deep-sided (approx. 5cm/2in deep), loosebottomed flan tin.

Salted chocolate tart

x 154 grams/5½oz packets chocolate cookies,

dark chocolate (min. 70% cocoa solids)

½ tsp smoked sea salt flakes (see tip section)

grams/3½oz dark chocolate (minimum 70% cocoa solids)

cornflour

tbsp full-fat milk

500 milliliters/18fl oz double cream

grams/1¾oz cocoa powder, sieved

espresso powder coffee powder

75 grams/2½oz caster sugar

vanilla paste

¾ tsp smoked sea salt flakes

I have always avoided making chocolate tarts because I have never really felt that the pastry served the chocolate, or was worth the effort. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. I never lie about how effortless something is to make, but no one will believe me on this one.

This crowd-pleasing bread sauce recipe by Nigella Lawson is an easy extra for Christmas Day and is just as good served cold with leftovers. The recipe appears in Nigella's book Feast, published by Chatto & Windus.

Nigella's bread sauce

white bread

litre/2 pints full-fat milk

cloves

bay leaves

white peppercorns

blades fresh mace mace

tsp salt

grams/1 butter

tbsp double cream, optional

nutmeg,

I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed you can make the dough, wrap it and then leave it in the fridge for up to three days before slicing an baking, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.

Parmesan shortbreads

150 grams/5½oz plain flour

grams/3½oz unsalted butter, softened

Nigella's easy roast parsnips with a generous glug of maple syrup. A wonderful Christmas dinner accompaniment. 

Maple-roast parsnips

parsnips

125 milliliters/4fl oz vegetable oil

maple syrup

I never feel the need to apologize for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.

Potato and pepper bake

maincrop waxy potatoes,

x jars chargrilled peppers in oil

coriander seeds

I never feel the need to apologise for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.

Don’t be modishly alarmed by the double-carb combo: it can be an alcohol-sopping salve, much appreciated at this time of year. Besides, it is important to remember that the original predates central heating.

Hearty wholewheat pasta with Brussels sprouts, cheese and potato

grams/1lb 10 ounces Brussels sprouts, trimmed and halved

250 grams/9 ounces baking potato, peeled and cut in 2-3cm dice

100 grams/3½oz ricotta

Gruyère, cubed

unsalted butter,

garlic oil

sage leaves, shredded

Hearty wholewheat pasta with Brussels sprouts

Most of the time I refer to this as my Cider and five-spice gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead. If you want to intensify the ginger element, use 250ml/9fl oz ginger beer in place of the cider.

This cake is wonderful enough plain as it is, though I have something of a faiblesse for the gleaming accompaniment of the smoky salted caramel sauce, as you can see from the picture.

For this recipe you will need a 2½/4½ pints litre capacity bundt tin or a 20cm/8in square cake tin (approx. 5½cm/2¼in deep).

Cider and five-spice bundt cake

250 milliliters/9fl oz cider,

175 milliliters/6fl oz sunflower oil,

grams/3½oz soft dark brown sugar

grams/10½oz black treacle (use an oiled 1-cup measure for ease)

eggs

3cm/1¼in piece (15 grams/½oz) fresh root

300 grams/10½oz plain flour

tsp baking powder

¼ tsp bicarbonate of soda

½ tsp freshly grated nutmeg

2½ tsp Chinese five-spice powder

cinnamon

unsalted butter

grams/1¾oz soft light brown sugar

grams/1¾oz caster sugar

golden syrup

125 milliliters/4fl oz double cream

smoked sea salt flakes,

Most of the time I refer to this as my Cider and five-spice gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead. If you want to intensify the ginger element, use 250ml/9fl oz ginger beer in place of the cider. This cake is wonderful enough plain as it is, though I have something of a faiblesse for the gleaming accompaniment of the Smoky salted caramel sauce, as you can see from the picture.

Cider and 5-spice bundt cake

While there is nothing intrinsically Christmassy about this cocktail, I do feel this is the season for sweet drinks. Both the dark raspberry and the emphatic chocolateyness of the cocoa liqueur ably fit that bill, but the generous hit of vodka means that their sugariness is held to account. Rich and warming, that first a sip gives you an instant Christmassy fireside glow. I let a sprig of rosemary play the part here of festive fir.

Christmas Martini

ice cubes

milliliters/2fl oz vodka

milliliters/1fl oz raspberry liqueur (such as Chambord)

milliliters/1fl oz cocoa liqueur (such

rosemary

To kick off the festive season Nigella makes a Christmas Martini with Raspberry liqueur, Vokda, and Creme de Cacao Blanc.

Nigella's Christmas Martini

Add a touch of sparkle to your party with a refreshing pomegranate and ginger cocktail using that very Italian ingredient, vermouth.

Pomegranate Christmas cocktail

60 milliliters/2fl oz pink vermouth

milliliters/1fl oz pomegranate juice

milliliters/1fl oz ginger ale

Venetian cocktail

This is one of those dark, squidgy-bellied chocolate cakes that I turn to gratefully when I have friends over to supper; a gratitude that is always reciprocated. The mixture of ground almonds and amaretto gives a marzipan kick, balancing the bitterness of the chocolate. The amaretti cream alongside brings both smoothness and a fine honeycomb crunch to the velvetiness of the cake. 

Equipment: You will need a 20cm/8in springform cake tin.

Sunken chocolate amaretto cake

grams/3½oz dark chocolate, 70% cocoa solids, roughly chopped

grams/3½oz unsalted butter,

free-range eggs,

grams/4½oz caster sugar

75 grams/2½oz ground almonds

tbsp cocoa powder,

tbsp amaretto liqueur

250 milliliters/9fl oz double cream

amaretti biscuits, crumbled

What makes this fantastic for a last-minute, even impromptu, dinner party pud (with interesting Christmas potential) is that you can keep the berries in the deep freeze until needed. I suppose you could, in summer, use fresh berries, though you would lose the contrast between warm rich sauce and sharp icy fruit.

Iced berries with limoncello white chocolate sauce

tbsp limoncello liqueur

white chocolate, finely chopped

500 grams/1lb 2 ounces frozen mixed berries (unthawed)

What makes this fantastic for a last-minute, even impromptu, dinner party pud (with interesting Christmas potential) is that you can keep the berries in the deep freeze until needed. I suppose you could, in summer, use fresh berries, though you would lose the contrast between warm rich sauce and sharp icy fruit.

I love to serve this on a rimmed cake stand, but it could make more sense to make up individual portions in saucers or side plates with a lip. I think it’s important that, however you serve it, you try to keep the berries in a single layer, give or take.

This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done.  I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place.

Meringue gelato cake with chocolate sauce

300 milliliters/10½fl oz double cream

dark chocolate (70% cocoa solids, minimum)

tbsp Elisir San Marzano (or coffee liqueur and/or rum)

meringue nests

chocolate

This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done. I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place.

Top 17 nigellas christmas recipes from across the web

The most viewed nigellas christmas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef and aubergine fatteh

Forgotten cookies

Devilled Eggs

Cappuccino pavlova

White chocolate cheesecake

Salted chocolate tart

Nigella's bread sauce

Parmesan shortbreads

Maple-roast parsnips

Potato and pepper bake

Hearty wholewheat pasta with Brusse...

Cider and five-spice bundt cake

Christmas Martini

Pomegranate Christmas cocktail

Sunken chocolate amaretto cake

Iced berries with limoncello white ...

Meringue gelato cake with chocolate...

Top 17 nigellas christmas recipes from across the web

The most viewed nigellas christmas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef and aubergine fatteh

Forgotten cookies

Devilled Eggs

Cappuccino pavlova

White chocolate cheesecake

Salted chocolate tart

Nigella's bread sauce

Parmesan shortbreads

Maple-roast parsnips

Potato and pepper bake

Hearty wholewheat pasta with Brusse...

Cider and five-spice bundt cake

Christmas Martini

Pomegranate Christmas cocktail

Sunken chocolate amaretto cake

Iced berries with limoncello white ...

Meringue gelato cake with chocolate...

The most viewed nigellas christmas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine