Nigella Fresh: Delicious Flavors on Your Plate All Year Round by Nigella Lawson

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  • Chocolate raspberry pavlova

    • Jane on June 07, 2016

      Lovely summer dessert and very quick and easy, while still having a wow factor when serving to guests. Don't worry if it looks very cracked when it comes out the oven, it's getting covered with cream and raspberries anyway. The meringue has a lovely chocolate flavor from the cocoa and finely chopped chocolate (I used Valrhona for both) but it isn't too rich and the cream and raspberries are a lovely contrast.

  • Chocolate raspberry pavlova

    • Jane on June 07, 2016

      Lovely summer dessert and very quick and easy, while still having a wow factor when serving to guests. Don't worry if it looks very cracked when it comes out the oven, it's getting covered with cream and raspberries anyway. The meringue has a lovely chocolate flavor from the cocoa and finely chopped chocolate (I used Valrhona for both) but it isn't too rich and the cream and raspberries are a lovely contrast.

  • Slut-red raspberries in Chardonnay jelly

    • robinorig on June 25, 2014

      The chardonnay gelatin was a bit sweet, I would cut down the sugar a bit next time and also might try a less boozy version with fruit juice or a combination of fruit juice and wine. I will have to experiment with the amount of gelatin as certain fruit may not set correctly otherwise. Nice recipe for a dinner party.

  • Slut-red raspberries in Chardonnay jelly

    • robinorig on June 25, 2014

      The chardonnay gelatin was a bit sweet, I would cut down the sugar a bit next time and also might try a less boozy version with fruit juice or a combination of fruit juice and wine. I will have to experiment with the amount of gelatin as certain fruit may not set correctly otherwise. Nice recipe for a dinner party.

  • Shrimp and black rice salad with Vietnamese dressing

    • mirage on January 17, 2010

      Rubee made this - it was very nice and very pretty. She used her own nuoc cham recipe, venere black rice, and also tossed w/cilantro and scallions and sprinkled w/aleppo pepper.

  • Shrimp and black rice salad with Vietnamese dressing

    • mirage on January 17, 2010

      Rubee made this - it was very nice and very pretty. She used her own nuoc cham recipe, venere black rice, and also tossed w/cilantro and scallions and sprinkled w/aleppo pepper.

  • Watermelon, feta and black olive salad

    • milgwimper on October 16, 2016

      This recipe is in rotation during the summer.People love it or find it strange. We love it.

    • Purrceyz on December 06, 2011

      Delicious and unusual recipe, I always get requests for the recipe when I make this salad. It is important to allow lots of time for the onion to marinate in the lime jice, otherwise it will be too sharp (this happened once when I rushed it.)

  • Watermelon, feta and black olive salad

    • milgwimper on October 16, 2016

      This recipe is in rotation during the summer.People love it or find it strange. We love it.

    • Purrceyz on December 06, 2011

      Delicious and unusual recipe, I always get requests for the recipe when I make this salad. It is important to allow lots of time for the onion to marinate in the lime jice, otherwise it will be too sharp (this happened once when I rushed it.)

  • Seafood laksa

    • mcvl on January 30, 2015

      I have a suggestion for how to make this recipe even better (It's already very good): Start with a couple of ounces of flavoring pork. It pulls all the other ingredients together subtly and deliciously.

  • Greekish lamb pasta

    • mcvl on March 07, 2016

      I made this about a thousand times mid-oughts, returned to it last night. So easy, so good. I add a smidgen of cinnamon, and I prefer it with short pasta.

    • mcvl on March 06, 2020

      Currently I'm off carbs because of alarmingly high blood sugar, so I made this without the pasta, just as a sort of stew. Still insanely delicious.

    • aargle on January 01, 2015

      I love this recipe and have cooked this many times. It is straightforward, not to mention delicious. Always add more mushrooms than quantity suggested by Nigella

    • Sparkles75 on March 08, 2020

      Inspired by previous review I made this tonight and for the boys served it over spaghetti but for my portion subbed in spiralised zucchini. Absolutely delicious with clean plates all round and will make again soon

  • Seafood laksa

    • mcvl on January 30, 2015

      I have a suggestion for how to make this recipe even better (It's already very good): Start with a couple of ounces of flavoring pork. It pulls all the other ingredients together subtly and deliciously.

  • Greekish lamb pasta

    • mcvl on March 07, 2016

      I made this about a thousand times mid-oughts, returned to it last night. So easy, so good. I add a smidgen of cinnamon, and I prefer it with short pasta.

    • mcvl on March 06, 2020

      Currently I'm off carbs because of alarmingly high blood sugar, so I made this without the pasta, just as a sort of stew. Still insanely delicious.

    • TrishaCP on May 14, 2021

      This is really delicious- I was dubious at first about the amount of oregano but it was perfect. Since I had the time, I let my sauce simmer about an hour. I used pasta but I think this would be great with spiralized zucchini as Sparkles75 did.

    • aargle on January 01, 2015

      I love this recipe and have cooked this many times. It is straightforward, not to mention delicious. Always add more mushrooms than quantity suggested by Nigella

    • Sparkles75 on March 08, 2020

      Inspired by previous review I made this tonight and for the boys served it over spaghetti but for my portion subbed in spiralised zucchini. Absolutely delicious with clean plates all round and will make again soon

  • Grilled loin of lamb with yogurt and mint marinade

    • TrishaCP on October 31, 2021

      This was ok, but the marinade did not provide a lot of flavor.

  • The Rainbow Room's carrot and peanut salad

    • zorra on March 14, 2014

      Addictive it is. Prefer more sesame oil. Leftovers become unappealing though, and linger uneaten every time, so prepare for today only in future.

    • cilantrolime on July 08, 2014

      Very easy and tasty. Makes great appetizer.

  • The Rainbow Room's carrot and peanut salad

    • zorra on March 14, 2014

      Addictive it is. Prefer more sesame oil. Leftovers become unappealing though, and linger uneaten every time, so prepare for today only in future.

    • cilantrolime on July 08, 2014

      Very easy and tasty. Makes great appetizer.

  • Soba noodles with sesame seeds

    • sheepishjen on April 19, 2017

      Quick, easy and satisfying snack or lunch. Fine on it's own, but great as an accompaniment to other things.

    • laur0684 on March 20, 2017

      This recipe is delicious! I frequently substitute ramen for the soba noodles and it works great.

  • Soba noodles with sesame seeds

    • sheepishjen on April 19, 2017

      Quick, easy and satisfying snack or lunch. Fine on it's own, but great as an accompaniment to other things.

    • laur0684 on March 20, 2017

      This recipe is delicious! I frequently substitute ramen for the soba noodles and it works great.

  • Raw beet, dill and mustard seed salad

    • Senkimekia on May 01, 2018

      Absolutely lovely, fresh, and quick to make. Great side for lunches.

  • Raw beet, dill and mustard seed salad

    • Senkimekia on May 01, 2018

      Absolutely lovely, fresh, and quick to make. Great side for lunches.

  • Chocolate peanut squares

    • trudys_person on September 01, 2019

      Delicious millionaire bars with peanuts! I wish she had given a stove-top method for the caramel. I did it on the stove top, and went by her description to determine when it was ready - thickened and light, golden brown. I like her conversational way of describing the cooking methods, but she relies on the baker having some experience ...

  • Chocolate peanut squares

    • trudys_person on September 01, 2019

      Delicious millionaire bars with peanuts! I wish she had given a stove-top method for the caramel. I did it on the stove top, and went by her description to determine when it was ready - thickened and light, golden brown. I like her conversational way of describing the cooking methods, but she relies on the baker having some experience ...

  • Baci ice cream

    • decklededges on August 05, 2012

      Our ice cream maker says to chill the mixture before churning. Don't do that here. It turned into a hard, fudge-like consistency. We had to heat it up to loosen it, and I believe this gave it a grainy texture when frozen. But the flavor was wonderful, so I'd bet it would be even better if you go straight from cooling to churning.

  • Baci ice cream

    • decklededges on August 05, 2012

      Our ice cream maker says to chill the mixture before churning. Don't do that here. It turned into a hard, fudge-like consistency. We had to heat it up to loosen it, and I believe this gave it a grainy texture when frozen. But the flavor was wonderful, so I'd bet it would be even better if you go straight from cooling to churning.

  • Spaghettini al sugo crudo

    • lils74 on July 28, 2018

      This is a great, simple recipe that I make repeatedly; when I want pasta and have nothing but tomatoes (and olive oil, of course) to hand, it's perfect. I saw a similar version of this online that included chopped brie cheese - it's also delicious. But usually I just make it as is. Letting the 'sauce' - such as it is - sit awhile together so the flavors can amalgamate before you add the pasta is an important part of the process, in my opinion.

  • Spaghettini al sugo crudo

    • lils74 on July 28, 2018

      This is a great, simple recipe that I make repeatedly; when I want pasta and have nothing but tomatoes (and olive oil, of course) to hand, it's perfect. I saw a similar version of this online that included chopped brie cheese - it's also delicious. But usually I just make it as is. Letting the 'sauce' - such as it is - sit awhile together so the flavors can amalgamate before you add the pasta is an important part of the process, in my opinion.

  • Marinated salmon with capers and gherkins

    • EmmaJaneDay on October 22, 2016

      We eat this at least once a fortnight. My 9yo son adores this (better than tacos!) and my husband has become an expert at the prep work. We even have a platter that has become known as the 'salmon plate'! Even if you are not a salmon fan, make an exception and try this one.

  • Marinated salmon with capers and gherkins

    • EmmaJaneDay on October 22, 2016

      We eat this at least once a fortnight. My 9yo son adores this (better than tacos!) and my husband has become an expert at the prep work. We even have a platter that has become known as the 'salmon plate'! Even if you are not a salmon fan, make an exception and try this one.

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  • ISBN 10 1306751551
  • ISBN 13 9781306751551
  • Published Jan 01 2013
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books


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