Nigella

Full question For the Allspice Gravy, what can I use instead of turkey giblets? I’m having a turkey crown and won’t be able to source some. Also, should I boil whatever I use raw, or after cooking? Photo by Lis Parsons Allspice Gravy By Nigella 14 2 Our answer Nigella's Allspice Gravy (from NIGELLA CHRISTMAS) uses the giblets from a turkey to make stock.

It was Claire Ptak of Violet Cakes who alerted me to this lovely book. That’s to say, I saw it on her Instagram a couple of weeks back and, given that she makes cakes of unparalleled exquisiteness, I got hold of it instantly. The only reason I’ve been sitting on it for a bit is that I hoped the horrendous heat would abate, giving way to weather slightly more conducive to baking before I brought it to CookbookCorner and to you, but I ran out of patience and hope.

Full question Oh no, my experience in making the Greek Squid And Orzo recipe was nothing like Nigella‘s in her video. When I took the pan out of the oven after an hour and 20 minutes it was so wet and liquidy. I was beside myself. I ended up adding a lot more orzo, plus the dill, salt and pepper, and put it back in the oven and turned it up to 500°. After 10 minutes it came out and it was thick and delicious, but why did I need to add the extra orzo?

Full question Can the Chocolate Olive Oil Mousse recipe be halved? Photo by Jonathan Lovekin Chocolate Olive Oil Mousse By Nigella 14 2 Our answer Nigella's Chocolate Olive Oil Mousse (from AT MY TABLE) has a voluptuously soft and silky texture thanks to the inclusion of olive oil. The fat in the oil helps to temper any bitterness in the chocolate and adds a richer mouthfeel to the mousse. In addition, the fruity notes of olive oil help to enhance the chocolate flavour.

Photo by Nigella This week’s CookbookCorner takes a slightly different turn, as I draw your attention to two wonderful courgette/zucchini recipes from a couple of cookbooks I love. I raved and raved about Ben Lippett’s How I Cook when it came out last year, and one of the recipes I’ve cooked repeatedly from it (along with the divine Peppered Clam Frites that I shared with you at the time) is his Semolina Flatbreads with Scapece.

Full question I would like to make the Victoria Sponge cake in 2 x 23 cm tins - could you advise what measurements to use, please? Thank you. Photo by Nigella Victoria Sponge By Nigella 14 2 Our answer Nigella's Victoria Sponge has classic vanilla sponge layers that are sandwiched with jam and whipped cream. Nigella uses a combination of plain (all-purpose) flour and cornflour (cornstarch) as this gives a softer crumb and a more tender cake.

Full question Can I use tangerines (same weight) instead of oranges in the Chocolate Orange Cake? Chocolate Orange Cake By Nigella 14 2 Our answer Nigella's Chocolate Orange Cake (from FEAST is a gluten-free cake that is made by simmering whole oranges until soft, then blitzing them, skin and all, in a food processor with the remaining ingredients. The baked cake has a damp texture and an intense chocolate-orange flavour. It is perfect as a dessert, but equally good with a cup of tea or coffee.

If you’re on the lookout for recipes to help you get a deeply delicious dinner on the table with speed and ease — and I rather think all of us fall into that category — then I need to point you in the direction of Zena Kamgaing’s Dinner Time. Indeed, “Deeply Delicious Meals” is exactly what its subtitle promises and exactly what the book delivers.

Full question I have made the sandwich bread again and again and it tastes delicious. Can I slow rise it in the fridge overnight? Photo by Jonathan Lovekin Old-Fashioned Sandwich Loaf By Nigella 14 2 Our answer Nigella's Old-Fashioned Sandwich Loaf (from COOK, EAT, REPEAT) is a soft loaf with a fine, tender crumb. It is also low effort as requires very little kneading. The bread has two periods during which it rises.

Full question Can I make the Lemon Linguine without egg yolks? I’m intolerant to eggs but would still like the lemon flavour! Photo by Lis Parsons Lemon Linguine By Nigella 14 2 Our answer Nigella's Lemon Linguine (from HOW TO EAT coats strands of cooked pasta in a creamy, citrussy, cheesy sauce. The two egg yolks in the recipe help to slightly thicken the sauce, as well as adding a little extra richness. If you are unable to eat eggs, it is easiest to omit the egg yolks altogether.