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Feast: Food That Celebrates Life (UK) by Nigella Lawson

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Notes about this book

  • owaint on November 22, 2010

    An excellent book which, as Jane says below, has recipes which can be easily done for normal meals as well as for big celebrations.

  • Jane on March 14, 2009

    Although from the title it might seem these recipes are for special occasions, most of them are not overly demanding and are good for everyday too.

Notes about Recipes in this book

  • Lemon meringue cake

    • Jane on May 01, 2009

      This is one of my standby desserts. Always have all the ingredients in the house and it's a quick and easy dessert that looks and tastes like it took a lot more effort.

  • Andy's Fairfield granola

    • Jane on June 07, 2012

      This was really easy to make and tasted great. And I'm sure it must be cheaper than buying bags of ready-made granola. The combination of applesauce and rice syrup gave a great taste and are lower sugar than using maple syrup or agave nectar as the sweetener. Subtle spicing as well from the ginger and cinnamon. Highly recommended.

  • Chocolate Malteser cake

    • Jane on April 09, 2018

      This a regular favorite birthday cake in my family. This time the request was for a chocolate ganache coating rather than the buttercream. I made a half quantity of the buttercream as the filling.

    • Melanie on March 09, 2014

      Another wow recipe from the chocolate cake hall of fame chapter. I added extra cocoa and malt to the icing to play up the malteser taste.

  • Banana buttermilk pancakes

    • Pangur Ban on October 25, 2014

      Used 2 small bananas and soured milk as I had no buttermilk - absolutely delicious, and no effort to make.

    • chrisguzzi on November 20, 2011

      I made these when searching EYB for something to do with a ripe banana and it went well but I recommend that you don't precook them and reheat later. I happened to have 300ml of buttermilk in the freezer so used that and the ripe banana from the freezer and satisfied my Dad's need for a dessert with little notice. Will try again.

    • scarlettchef on July 17, 2013

      Lovely, light, pillows of delight. Useful recipe for using up over-ripe bananas. Best made fresh and eaten as they are taken fresh from the pan, they become a bbit rubbery if reheated. Quick and easy Sunday breakfast. Would be nice with some berries and some maple syrup.

  • Chocolate Guinness cake

    • Pangur Ban on March 14, 2018

      Per Nigella (the woman herself! on twitter!), add a teaspoon of cornflour to the icing if all you can get is the 'spreadable' Philadelphia in tubs, helps it to stop going runny.

    • redjanet on January 03, 2015

      This was a very easy cake to make and turned out moist and delicious. I don't like Guinness (or any beer for the matter), and I was pleased that instead of giving it a any flavour of beer, the stout just added a more intensity of flavour. The cream cheese frosting gave the perfect contrast to the rich chocolate cake.

    • Melanie on March 09, 2014

      Delicious - I took this to a St Patrick's Day feast with friends a couple of years ago. The guinness isn't particularly strong and instead just adds "something else".

    • stockholm28 on November 10, 2017

      Very tasty and moist chocolate cake. Mine sunk in the middle but just added extra icing in the center.

    • stef on April 11, 2018

      Everyone loved this cake. Will be repeated

  • One-pan sage-and-onion chicken and sausage

    • wester on March 16, 2019

      This was easy and tasted good, but I felt the marinade didn't really penetrate the meat (with overnight marinading). I also thought the amount it made was massive - I made about two thirds and it was dinner for four for two days and still leftovers.

    • Foodycat on March 11, 2019

      Simple and very tasty. Really does benefit from an overnight marinade.

  • Grilled halloumi with oozing egg and mint

    • wester on February 07, 2019

      When will I learn that I simply don't like halloumi? That said, this was simple and a good combination. Using a dry skillet did not work for me - the cheese really stuck to the pan. Luckily, adding some oil even after the cheese remedied this. It does look weird to me not to add dressing to the salad but this is definitely for the better.

  • Muesli

    • aliradloff on January 03, 2011

      This is a delicious muesli recipe, but prefer to double the amount of rolled oats as I like my muesli very oaty!

  • Simnel cake

    • meganjane on April 04, 2015

      This cake is part of every Easter - very easy and delicious - be careful not to overcook or will be dry.

  • Mughlai chicken

    • owaint on November 21, 2010

      Great chicken curry, nice left over night after cooking. brown the chicken well at the start

    • digifish_books on July 12, 2015

      Love, love, love this curry!

  • Bûche de Noël

    • lilham on December 25, 2018

      Made this the first time for Christmas lunch. Came out perfect.

  • Breakfast biscotti

    • lilham on August 18, 2015

      My first time baking biscotti and a success. I used milk chocolate chips instead of dark ones. My only complaint is they are slightly too sweet. I will use less sugar next time.

  • Nursery fish pie

    • lilham on January 20, 2019

      I made this today and my 7 and 4 year olds loved it very much. I followed the recipe loosely. Nigella Lawson used nearly 1.8kg of fish for 8 people. That sounded way too much fish so I used 300g of frozen fish mix (cod, salmon and smoked haddock) for 4 or us instead. I poached the fish mix from frozen and also added diced carrots with the fish. I didn’t measure the milk for poaching and just poured enough to barely cover it. I skipped the egg as I didn’t want to wash another saucepan. But if I have planned better, I would have boiled it with the potatoes. I used about 30g butter to make the becahmel sauce, adding enough flour and milk to get to the right consistency. Then I put the flaked fish, carrots and frozen peas into a 20cm square baking dish, pour the sauce over, and topped with about 400g of potatoes. Baked for 20min and it’s ready. Simple and definitely one to cook for children.

  • Green bean and lemon casserole

    • redjanet on November 26, 2011

      This isn't a casserole at all, but boiled green beans mixed in with butter, oil and lemon (which can be served in a casserole dish if you like!). This added some zingy, green freshness to an otherwise stodgy and meaty Thanksgiving feast. An easy, flavourful way of serving green beans which I'll definitely make again.

  • Pumpkin cheesecake

    • redjanet on January 03, 2015

      I made this for a between Thanksgiving and Christmas family gathering and it was very well received. I did use tinned pumpkin purée, and the resulting flavour was a good mix of both the pumpkin and cream cheese. It is definitely different than your typical cheesecake, but worth trying.

    • KarinaFrancis on November 23, 2013

      I made this for a thanksgiving lunch but I wasn't too crazy about it. Not sure if it's the recipe or my tinkering that was the problem. I substituted the digestives for gingernuts in the base and it worked brilliantly. The problem was with the pumpkin, I couldn't get canned pumpkin so I roasted some butternut, which might have been blander than needed. Strangely the kids loved it.

  • Saffron roast lamb with sticky garlic potatoes

    • redjanet on April 02, 2013

      This was an excellent, easy recipe for an Easter main course and side. Following the timing guidelines suggested by Nigella, the lamb was tender, juicy and pink and full of flavour. The potatoes were also delicious and easy to prepare alongside the lamb. I had never roasted a whole leg of lamb before and this was the perfect recipe to start with.

  • Sticky garlic potatoes

    • redjanet on April 02, 2013

      This was very easy to prepare and much less fiddly than the usual roast potatoes. The garlic roasted nicely with the potatoes and were easily devoured by all.

  • Sweet lamb tagine

    • Melanie on July 01, 2014

      True to the recipe introduction, this is a very easy and comforting dish - smells delicious simmering away on the stove top. I skipped the chestnuts and substituted golden syrup for hte molasses. Next time I might tie the whole spices together or use a bag to contain them as it wasn't much fun hunting out star anise in the finished dish. Paired with a lightly flavoured couscous.

    • joneshayley on November 25, 2018

      This tagine is lively, aromatic and full of flavour. I substituted half of the lamb with squash, which worked perfectly and made the meal lighter. Serve with cous cous. Perfect meal for a cold winters night.

  • Chocolate gingerbread

    • Melanie on March 09, 2014

      I love this recipe! The cake is gorgeously dark and dense with a hint of spice - the glossy icing really sets it off.

  • Rhubarb vanilla mincemeat

    • Melanie on March 09, 2014

      While this will never replace the traditional mincemeat filling, it is definitely worth making up a batch if you have time (or somebody else is making traditional ones anyway). It is quite a tasty recipe.

  • Easter egg nest cake

    • Melanie on March 09, 2014

      I love that this cake collapses on itself to create a bed for the whipped ganache and chocolate eggs. This was very rich though and may have been (dare I say it?) too chocolatey...

  • Cranberry and white chocolate cookies

    • veronicafrance on January 27, 2013

      I made these at Christmas, and everyone really liked them. I'd certainly make them again.

  • Crunchy pork chops with garlicky spinach and tomato salad

    • BlytheSpirit on February 08, 2014

      I love this recipe. Usually increase the oregano and cheese a bit. Its just hard to find good pork sometimes; and this has to be made with pork that is not too lean.

  • Old-fashioned chocolate cake

    • fayt on October 27, 2012

      Great, easy, delicious recipe. Massive hit!

    • KarinaFrancis on July 16, 2017

      It's a good basic chocolate cake. I chose it mainly because you throw everything in the processor and blitz, which was perfect because I had an excitable 3yo apprentice. I didn't make the icing, which I think was a bit of a mistake on my part

    • JJ2018 on April 09, 2018

      A family favourite. Tastes as Nigella promises - though always make this the long way round, the food processor method Nigella lists gave a speckled cake - butter too cold probably

  • Rigatoni al forno

    • k.a.g on June 03, 2013

      This is soothing and comforting, but bordering on stodgy...although there are days when that's almost welcome, right? I halve this recipe (8 servings is much more practical than 16 for our family) but use 2 onions, 2 carrots etc, which increases the proportion of vegetables slightly. I've made this recipe a few times and there never seems to be quite enough meat sauce to go around, so next time I think I'll try reducing the pasta and the bechamel sauce by about 1/3 each, and see how that works out.

    • lou_weez on April 08, 2017

      This is a classic baked pasta dish that is easily halved. I added slices of hard boiled eggs to the dish and next time I would also add cubed ham or salami as well as mozzarella. As the meat and bechamel sauce can be made in advance, this is a great dish when entertaining.

  • Crispy onion rings

    • scarlettchef on July 17, 2013

      These onion rings are sublime. A bit fiddly to assemble and cook in batches. Wouldn't want to make these for too many people at one time. But for a special meal for two, accompanying a couple of well-hung rib-eye steaks, medium rare, they're delish. Soaking the onions in buttermilk,, mellows the onions beautifully.

  • Maple-roast parsnips

    • Yildiz100 on November 10, 2017

      Did not par boil but allowed for longer cooking. She calls for SO much oil in this recipe. 1/2 a cup for 1 kilo of parsnips! My parsnips were very well coated with a third of that. She also calls for quite a lot of maple syrup-1/3 cup. I reduced this to 60 ml, or about 3/4 of what she called for. It was plenty. The parsnips were generously coated and turned out very sweet. I thought they were good but a little one note. Might be nice with a bit of rosemary. Too rich for regular eating but they could fit in on a holiday table. (I would rather have ginger maple carrots though!)

    • Barb_N on August 21, 2014

      I was lazy and skipped the par-boiling step. I should have realized that Nigella would also have skipped that step if it weren't important. If you want tender parsnips, do what she says.

  • Potato pancakes with caviar or smoked salmon

    • Yildiz100 on December 26, 2017

      This was the surprise hit of Christmas dinner. Being in Sweden, I bought what is labeled as potato flour ( literal translation) but I am pretty sure it was potato starch. Additionally I had to use filmjolk instead of buttermilk. Granted, these are the ingredients called for in the Swedish translation of Feast, but having seen the original recipe, I had some doubts this would turn out well with these mods. What a surprise, the pancakes had a pleasing springy texture and great flavor. They were a pretty good accompaniment to smoked salmon but I think there is probably something they compliment even better. Only negative was that they were a bit dry when reheated the next day, but still pleasant.

  • Petits pois à la Francaise

    • Yildiz100 on December 27, 2016

      Followed the recipe very loosely. The end results were delicious. Omitted lettuce. Sauteed 4 large scallions in butter. Added one clove garlic then added what looked like the correct proportion of peas. Used a whole bouillon cube. Simmered till tender then drained, reserving the liquid. Used some of the reserved liquid to season peas and added a touch more salt and butter. I especially liked the flavor that the scallions added.

  • Cauliflower cheese

    • Yildiz100 on November 04, 2014

      We reduced both the flour and the butter quite a bit. It still turned out delicious, and has become one of our go-to dishes.

  • Aloo gobi

    • Yildiz100 on November 04, 2014

      This was awful as written. Extremely bland.

  • Orange-scented brioche pudding

    • KarinaFrancis on July 23, 2017

      A nice and rich pudding. Take heed of the note about no butter needed, perfect end for our Christmas in July dinner

  • Grandma's bean and barley soup

    • JennyR on January 16, 2014

      Butter beans and barley need soaking overnight.

  • Aromatic lamb meatballs

    • stef on April 13, 2018

      These were very tender nicely spiced lamb meatballs. Served on pita bread with carrot diakon salad and yoghurt tahini sauce

    • pistachiopeas on May 05, 2015

      Love this recipe, so easy!

  • Meatloaf

    • Foodycat on July 09, 2014

      A wonderful dish - but when she says that you can put clingfilm in the oven, she wasn't talking about the extra value stuff I buy. It cannot go in the oven.

  • Snow-flecked brownies

    • lou_weez on April 08, 2018

      A great chocolate hit! It did, however, take longer than the 25 minutes that the recipe stated.

  • Sweet potatoes with marshmallows

    • JJ2018 on April 20, 2018

      Not for us, maybe not the recipe's fault but it is so sweet!

  • Spiced and super-juicy roast turkey

    • etcjm on December 26, 2018

      Was scared of brining, but carried on anyway. 4.5kg turkey, one tiny part was dry which had been sat against the side of the tin. The flavour definitely permeated and the cooking time was right. Mine needed an extra fifteen, but it was going from a cold kitchen into the oven. Will do again. Leftovers were tasty today.

  • Redder than red cranberry sauce

    • etcjm on December 26, 2018

      Lovely. Used creme de mure for the liqueur. Really easy. Really nice. Daughter asked for me to sieve it... I didn't and i won't buy the jarred stuff ever again.

  • Baci di ricotta

    • etcjm on December 17, 2018

      Easy, tasty. Like light mini doughnuts. Worked with gluten free flour. As it says - keep them small otherwise they don't cook in middle and get very dark. I'll put a smidge more sugar in next time.

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Reviews about Recipes in this Book

  • ISBN 10 0701175214
  • ISBN 13 9780701175214
  • Linked ISBNs
  • Published Oct 04 2004
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United Kingdom
  • Publisher CCV
  • Imprint Chatto & Windus

Publishers Text

We use food to mark occasions that are important to us in life. Feast is not just about the way we cook and eat at the great religious festivals or big- deal special occasions, but about how food is the vital way we celebrate anything that matters... It's how we mark the connections between us, how we celebrate life.'Essentially about families and food, about public holidays and private passions, about how to celebrate the small everyday pleasures as well as the big occasions, it includes everything from Christmas, Thanksgiving , Hanukkah and Eid, to Passover and Easter; from Valentine's Day to that first breakfast in bed and Sunday lunch fit for the In-Laws; from Meatless Feasts to Midnight Feasts, from Partytime to the ultimate Chocolate Cake Hall of Fame; from weddings to funerals, from Georgian and Venetian feasts to children's favourites. Heartwarming, passionate, informed, refreshingly uncomplicated and full of ideas, Feast is destined to become a classic like How to Eat. Written with the same enjoyment, sensuality and practical awareness, and packed with over 300 recipes from all over the world and from near to home, Feast proclaims Nigella's love of life and great food to celebrate it with.

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