Nigella

Ruby Bhogal is an enormously accomplished and inventive baker, as anyone who saw her on GBBO or has read her debut cookbook, One Bake Two Ways knows — and Around the World in 80 Cakes is the perfect showcase for her enquiring mind and imaginative palate. Skilled bakers will find inspiration in these pages, but there is much for the nervous novice, too.

Full question Could I use an arancini mould (pyramid) for shaping the Coxinha? Photo by Nigella Coxinha By Nigella 14 2 Our answer Nigella's version of Coxinha, the popular Brazilian appetiser or snack, are fig-sized and smaller than a traditional coxinha, which is usually the size of a small pear. A coxinha is made from a dough that is filled with a mixture of cooked chicken (sometimes mixed with a Brazilian cheese called requeijão), sealed, coated with breadcrumbs and then fried.

Full question I love the Sesame Peanut Noodles. Does anyone know if you can freeze them? Photo by Lis Parsons Sesame Peanut Noodles By Nigella 14 2 Our answer Nigella's Sesame Peanut Noodles (from NIGELLA EXPRESS) is a recipe for a chilled noodle salad with a slightly spicy peanut dressing. It is perfect to have in the fridge for a quick lunch or dinner or to have as a packed or box lunch.

Full question Has anyone made the pastry for the Blackberry Galette with gluten-free flour? Would you replace the flour 1:1 and use a flour with or without added xantham gum? Thank you! Photo by Petrina Tinslay Blackberry Galette By Nigella 14 2 Our answer Nigella's Blackberry Galette (from HOW TO BE A DOMESTIC GODDESS) is a rustic-looking freeform tart that uses a crust containing cornmeal. The cornmeal helps to soak up the juices that seep out of the crust as the galette bakes.

I only have to think of Jeremy Lee to feel joy bubble up in me. If you’ve ever eaten his beautiful but cosy food, read his first book, ‘Cooking’, heard him speaking mellifluously and expansively, or come across his vital, generous being, you will understand. So you must also understand that the effervescent enthusiasm for his new volume, Kitchening, that’s coursing through me now is hard to put into cool, clear words.

Full question I only have access to regular globe eggplants, Can I use them instead of baby eggplants for the Baby Aubergines with Oregano and Red Onion and how should I prepare them? Also, I have no oven, only an air fryer and a stovetop burner. Can I make this with an air fryer?

Full question Hello, can I use canned pumpkin in the Pumpkin and Goat’s Cheese Lasagne? Also, are there any good alternatives to mozzarella? Thank you! Photo by Lis Parsons Pumpkin and Goat's Cheese Lasagne By Nigella 14 2 Our answer Nigella's Pumpkin And Goat's Cheese Lasagne (from NIGELLA CHRISTMAS) is an easy to assemble lasagne that has chunks of pumpkin or butternut squash that are cooked until soft and then layered with tomato sauce, goat's cheese and ricotta and sheets of pasta.

Full question WOW! The Saffron Scented Chicken Pilaf is a magnificent celebration on a plate! Of all the recipes I read and have read, this pilaf rises to the top of my GET ALL THE INGREDIENTS AND MAKE THIS IMMEDIATELY list. However, I have several questions: I plan to whip up a homemade chicken stock for the broth. Since it’s being used to cook rice, what veggies and herbs /spices would you recommend for the stock?

I don’t want to nominate favourites, but even so, I have to say this is a pie I am ecstatic about – perhaps because it’s so far removed from what I’ve spent my life cooking. The notion of putting Cheddar in the pastry of an apple pie is not a new one but I was pleased all the same to see how well it worked. I’ve used a Springform tin (learning a lesson from the pizza rustica), which makes this a good, hefty, sliceable pie.

Full question Nigella how do you get sauces such as the Vegan Spag Bol sauce to stick to your spaghetti please? There are many things on the Internet but it never comes out like in a restaurant. Photo by Nigella Vegan Spag Bol By Nigella 14 2 Our answer Nigella's Vegan Spag Bol has a sauce made from tomatoes, lentils, carrots and aubergines (eggplants), with the umami element in the sauce boosted by adding dried porcini mushrooms.