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At My Table: A Celebration of Home Cooking by Nigella Lawson

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Notes about this book

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Notes about Recipes in this book

  • Turkish eggs

    • southerncooker on April 23, 2018

      I was really surprised at how much I loved this. I had tried another recipe once that had Greek yogurt paired with eggs and hated it. I think warming the yogurt made all the difference. Also the browned butter and Aleppo pepper didn't hurt either. Served with toasted sourdough bread for dipping in the browned butter, yogurt, and egg yolk.

    • VineTomato on December 15, 2017

      Poached eggs are not for me. Despite buying fresh eggs, the rigmarole of putting them in the fridge, straining them, adding lemon juice - they were still not lovely and round. Ugh. Just puts me off. This dish also creates a myriad of washing up - three pots and two bowls. It also did not taste all that wonderful - however I used Urfa flakes instead of aleppo - so perhaps got the desired colour but not the flavour. Agree with Foodycat - hot smoked paprika would make a world of difference. Next time I will boil or fry my egg - this dish is going to become important when I start the blood sugar diet in January (fun times).

    • Foodycat on October 13, 2017

      I can't poach an egg to save my life so I used boiled. I have made several versions of this dish - this is a good one, although I prefer the versions that add a bit of hot smoked paprika to the butter.

  • Egg tortilla pie

    • Foodycat on June 25, 2018

      I got distracted by the doorbell so this was a bit over done but SO tasty. This is definitely going to be a home-alone favourite.

    • ncollyer on September 23, 2018

      Clever recipe. Made mine vegetarian with a thin layer of ripe sliced tomatoes, and two handfuls of baby arugula instead of the ham. Added another egg so it would easily serve two. Very tasty and simple.

    • southerncooker on April 14, 2018

      I loved this. The crispy edges of the tortilla were perfect for dipping into the runny yolk. Loved the addition of hot sauce to the top before baking.

    • LJStubbs on April 21, 2018


  • Golden egg curry

    • LJStubbs on April 21, 2018


  • Tomato and fried bread hash

    • southerncooker on April 14, 2018

      This was delicious served with scrambled eggs.

  • Chilli cheese garlic bread

  • Toasted Brie, Parma ham and fig sandwich

    • Frogcake on May 18, 2018

      The “good white bread” for me is my day-old home loaf. Oh my, this is so good. Not too often though! This is my favourite grilled cheese sandwich - no question about it. I make it extra savoury with a light spread of mayo-full fat inside and out.

    • VineTomato on November 17, 2017

      I have not bought the book yet but watching the show on BBC. This just looked totally delicious on the show and I follow Nigella on Twitter so have seen all the comments about this toasty - mostly people who can’t find figs and are looking for or have made replacements! Hubby managed to get figs, although he tells me they had to go look in the back for them. Very tasty but the amount of butter and oil required in the pan is a bit off putting. I will make again traditional toasty style which will still not be healthy but healthier! I’m kind of glad I didn’t really like this - just not worth the calories.

  • Catalan toasts

    • southerncooker on April 23, 2018

      Simple but oh so delicious. I used toasted sourdough bread and very ripe Roma tomatoes. Will definitely be making these again.

    • Foodycat on June 09, 2018

      I couldn't get big ripe tomatoes so I used cherry tomatoes, which had the flavour but didn't fall to smush the way it should, and I didn't de-seed. So delicious though.

  • Parmesan French toast

    • Foodycat on June 09, 2018

      Best textured French toast I have ever made - nice golden outside, soft but not soggy in the middle. I was a bit disappointed in the flavour though. With all the ingredients I was expecting something quite punchy, more like a rarebit, but it was just mildly savoury. We had some chorizo and cherry tomatoes, baked together until the juices flowed, on the side.

    • southerncooker on June 06, 2018

      I though this made a nice snack.

    • VineTomato on December 28, 2017

      Total disaster. The cheesy bit and egg stuck to the bottom of the pan. Could only rescue one piece (the rest went in the bin) and I don’t think it is worth the effort or the calories. If you do make it, don’t forgo the spring onion and parsley topping that was the best bit!

  • Beef and aubergine fatteh

    • Kirstin_the_Kiwi on July 04, 2018

      Served this as a main for 3 people - just the right amount.

    • VineTomato on October 10, 2018

      I approached this with low expectations, as I’ve experienced a few disasters from this cookbook. However. Divine. So, so good! I was concerned that the meat was a little dry but aubergine are lovely pockets of juicy flavor. When can I make this again, and how can I make a veggie version from Mr VT? The pitta chips are too good.

    • Foodycat on November 21, 2017

      I doubled the amount of Aleppo pepper because I wanted a bit of kick and it was just right for us. Really simple, really tasty.

    • lou_weez on October 17, 2017

      I made the mince mixture the day before, so all I had to do when I got home from work was crisp up the pita bread and gently reheat the yoghurt topping. Made for an awesome midweek meal.

    • LJStubbs on April 21, 2018


  • Spelt spaghetti with spicy sesame mushrooms

    • southerncooker on April 23, 2018

      I couldn't find spelt spaghetti so substituted whole wheat. Good but better with just a little more soy. Might have been because I used low sodium soy sauce.

  • Gemelli with anchovies, tomatoes and mascarpone

    • southerncooker on June 30, 2018

      This serves two so I made it for mine and son's supper. We enjoyed it but decided not enough to make again.

    • Astrid5555 on October 13, 2017

      As promised quick and easy. While husband and I really enjoyed this dish, the kids did not like it at all because of the very strong anchovy taste.

    • VineTomato on December 04, 2017

      Delicious and simple - what more could you ask for in a Sunday evening dinner. Noting Astrid5555’s comment below I think you could make an as delicious version of this using a mix of roasted and sunblush or dried tomatoes. I was already thinking about this as Mr VT hates anchovies - he was even complaining as I cooked up the sauce.

    • Lepa on April 18, 2018

      This was okay but the sauce didn't have enough tomato flavor. I might try this again with canned, diced tomatoes to make more sauce.

    • LJStubbs on April 21, 2018


  • Capellini with scallops

    • Frogcake on May 05, 2018

      This was ok as written. I jazzed it up with one more garlic clove, a slug more of vermouth, and a touch of cream. Also added about one quarter cup of shredded cheddar to the bottom of the pasta bowl (this became melty with the sauced hot pasta), and sprinkled a tablespoon of homemade toasted rye breadcrumbs. Would repeat with changes. Could also use shrimp in place of scallops.

  • Meatballs with orzo

    • Foodycat on June 12, 2018

      As the other note said, this is not particularly exciting comfort food. Even though I did use 275g orzo, it was very soupy at the end, and although I stirred frequently it stuck to the bottom like glue.

    • Jane on October 28, 2017

      This isn’t anything very exciting but it’s a perfectly OK weeknight dinner. It’s comfort food - pasta, tomato sauce and meatballs. I found the sauce was too liquid at the end - very soupy. Admittedly my orzo packet was 250g rather than 275g but it still was way off. I’d add just 750ml of water and add more if needed.

  • Carrots and fennel with harissa

    • Nomola on January 01, 2018

      Love this - really easy and have done at least 5 times

  • Roast red chicory

    • Foodycat on November 29, 2017

      I used radicchio instead of red chicory - makes a nice bitter accompaniment.

  • Butternut and sweet potato curry

    • Lepa on May 10, 2018

      This was good- but not great. It needs something else to accompany it to make a whole meal. I made rice and also an Indian chickpea dish. We ate it with yogurt and Indian pickles. I would cook it longer without the lid next time, as the sauce was too watery at the end and probably would have been better if it had reduced a bit more.

    • LJStubbs on April 21, 2018


  • Garlic and Parmesan mash

    • LJStubbs on April 21, 2018


    • angrygreycat on January 02, 2019

      Made this for dinner tonight. They were okay, seemed a little dry - I opted for the casserole method for making ahead from the recipe. Simple but I have other potato recipes that are better.

    • southerncooker on June 06, 2018

      While these were good I've never used potato water in my mashed potatoes only milk or cream. The potato water didn't lend any flavor and I enjoy milk or cream more. I had to add more butter and parmesan. I'm hoping to try leftovers in the waffles.

  • Potato waffles from leftover garlic and Parmesan mash

    • southerncooker on June 07, 2018

      I used the leftover garlic and Parmesan mashed potatoes as suggested. I liked them better than the original potatoes. The bites of bacon with the waffle was delicious. Ketchup was also good on them. I'm sure I just made someone cringe. These waffles remind me a bit of the mashed potato cakes I've eaten and made all my life. I do like my families version better but these were still good.

  • Red cabbage with cranberries

    • VineTomato on December 28, 2017

      I reduced the amount as it was only two of us - however about 40 min into the cooking it burnt to the bottom of my le creuset pan!!!! I made sure to keep plenty liquid so advise others to watch this like a hawk. We managed to rescue some of it for dinner and it was pretty good. I left out the cloves and cinnamon for Mr VT’s sake and it was still very tasty.

  • Brussels sprouts with preserved lemons and pomegranate

    • Dee2381 on July 07, 2018

      I love preserved lemons. A lot of Moroccan dishes call for them. I would try this recipe first.

  • Quinoa salad with walnuts, radishes and pomegranate

    • Jane on June 07, 2018

      A nice summer salad. It's quite lemony (mine may have been extra-juicy) so add lemon juice gradually if you don't like that in a salad. The crunch of the walnuts and the fruity pops of the pomegranate seeds make it interesting, so don't skip those.

  • Chopped salad

    • Frogcake on July 28, 2018

      We loved the pomegranate seeds on this. An otherwise standard salad.

  • Beetroot and goat's cheese salad with a passionfruit dressing

    • Frogcake on July 28, 2018

      Roasted beets and goat cheese is one of my favourite combinations. Also loved the dressing here. Note to self: this is a simple version of a lovely beet salad in “West” where beets are salt-roasted, served with a sherry vinegrette and candied walnuts.

  • Bashed cucumber and radish salad

    • Foodycat on July 26, 2018

      Very good - my cucumbers were unbashable though, they just broke (I have made this sort of salad before and not had the problem so it was just this cuke).

    • Fivespice on September 03, 2018

      Used small crunchy cucumers. Used furikake seasoning (contains sesame seeds) Also used walnut oil as didn’t have sesame and cider vinegar as didn’t have rice (realise these are not really substiutes). Thought this was really good and went particularly well with smoked salmon.

    • southerncooker on April 23, 2018

      Delicious and refreshing.

    • Silverscreensuppers on June 26, 2018

      I agree with southerncooker - this is yummy. Eaten during a heatwave in London and I loved it.

  • Red-hot roast salsa

    • Frogcake on July 28, 2018

      A tasty salsa. Reduce the number of hot peppers a bit and add a half cup of heavy cream - now you have an amazing pasta sauce!

  • Hake with bacon, peas and cider

    • Foodycat on October 13, 2017

      Very simple mid-week meal.

    • Jane on October 26, 2017

      I didn't like this. One issue that isn't the recipe's fault is that I couldn't get dry cider and the medium-dry added an unpleasant sweetness. But apart from that it didn't wow me. There was a lot of watery cider liquid which ended up being left in the pan otherwise I would have been serving soup. Not a repeat for me.

  • Salt and vinegar potatoes

    • southerncooker on April 26, 2018

      I made a recipe and a half of this and the three of us devoured them. Delicious. Great side to go with fish.

    • embk27 on October 13, 2018

      These are delicious - I found they needed 45 minutes to be properly browned.

  • Roast loin of salmon with Aleppo pepper and fennel seeds

    • ncollyer on June 24, 2018

      A simple but delicious recipe. The Aleppo pepper and the fennel work suprisingly well together. More than the sum of its parts.

  • Chicken and pea traybake

    • KarinaFrancis on October 22, 2018

      I really enjoyed this and it was very simple to put together. Like the previous comments, the peas are surprisingly delicious. I used a shallow tray which helped the chicken brown, and produced enough juice to keep the peas moist. There was a fair bit of juice in the pan at the end and I thought to hive that off separately to the rest of the leftovers. I used it the next night as part of the liquid to cook some rice that I sauteed in a little of the chicken fat and chopped leftover leeks. I stirred in the remaining peas at the end, it was delicious! The silver fox rated it higher than the original dish and said I should make it again just for the transformed leftovers.

    • HilaryLittle on January 10, 2018

      Fantastic recipe, so simple to prepare and delicious to eat. Perfect recipe for a beginner. Regular on our menu now!

    • EmmaJaneDay on February 09, 2018

      I agree with the others, this was easy and delicious. I only cooked 6 thighs, as my chickens must have had thunder thighs, whereas Ms Lawson’s are obviously petite! Didn’t put as much salt in the peas as directed, as didn’t have enough flakes, so used table salt. Still, thought it might be a bit salty, but it wasn’t. I could eat peas this was every day.

    • CarolC13 on December 22, 2017

      Yum yum yum! This is fabulous and really easy. I’ve made this a couple of times and it comes out just like the picture. You don’t have to use dill (parsley would work), and while the vermouth is better, if you run out (oops...!), white wine works fine. I topped up the liquid a but when stirring in the middle.

    • embk27 on October 13, 2018

      Great recipe - I would definitely add more liquid half way through as some of the peas had hardened at the end. I replaced the vermouth with white wine.

    • Foodycat on October 13, 2017

      Incredibly quick to prepare and really delicious. I used dried dill instead of fresh.

  • Chicken with red grapes and Marsala

    • KarinaFrancis on November 13, 2018

      This was a divisive dish in our household, I really liked it, the silver fox not so much. I used thighs instead of breasts, which of course took longer to cook and the grapes burst. This wasn't necessarily bad but I used almost black grapes which gave the sauce a funny reddish colour, like uncooked out wine. I'm not painting the best picture, but do try it, I enjoyed eating it.

  • Lime and coriander chicken

    • PiaOC on January 26, 2018

      Used chicken tenderloins and barbecued instead of panfrying. Tasty and tender.

    • Jane on January 09, 2019

      Very quick and easy dinner. The chicken had good flavor from the lime juice marinade and the lime cilantro topping. I served it with salad, mashed avocado and tomato salsa. Fresh and healthy meal.

    • e_ballad on October 01, 2018

      Delicious. Ready within half an hour, with a lot of flavour for extremely little effort. Will be on high rotation.

  • Indian-spiced chicken and potato traybake

    • TracyKirk on January 31, 2018

      My daughter is very, very fussy and she loved it! She prefers white meat so I used chicken thighs and then added chicken breasts half way through cooking.

    • Foodycat on October 30, 2017

      Absolutely delicious. The chicken was done before the potatoes were as I like them, so I pulled the chicken out to rest for a couple of minutes while the potatoes finished up.

    • lilham on November 19, 2017

      The smell from the oven was heavenly while this was cooking. Unfortunately, it didn’t taste half as nice as it smelt. They tasted just ok, nothing special. Won’t repeat again.

  • Chicken barley

    • tui on July 20, 2018

      I was looking for a recipe for an inexpensive but tasty chicken stew to serve to homeless people and found this. Perfect! I multiplied the quantities by ten (approximately) and had enough for fifty people. It was a little soupy and next time I would use a bit more barley and a little less stock, but it was great. Thank you, Nigella.

  • Chicken fricassée with Marsala, chestnuts and thyme

    • Foodycat on November 29, 2017

      Not a pretty dish - and it has that sort of old-school gloopiness from the flour-thickened sauce, so it really does need the suggested rice with it. Excellent flavour though, and really quick to put together.

    • e_ballad on March 05, 2018

      A definite “comfort” dish. What it loses in looks, it makes up for in taste! It does require 30 mins stoveside-attendance for constant stirring. I would strongly recommend some steamed veg as a side dish as it is very... brown.

  • Roast duck with orange, soy and ginger

    • Nomola on January 01, 2018

      Made this last night - steamed the duck the day before - absolutely delicious, but (and it could have been that my ducks were smaller - hadn’t checked the size - very stupidly) would say doesn’t need cooking for as long. Served with wraps and salad. Steaming the duck stopped it from drying out ... lovely

  • Lamb kofta with garlic sauce

    • Foodycat on June 04, 2018

      I felt like there was a bit of a gap in the seasoning - it needed a bit more allspice or a little cinnamon or something. But very simple to prepare and very delicious. And garlicky.

    • Lsblackburn1 on September 02, 2018

      Nice basic and easy kofta recipe. I divided the meat among 5 skewers and did them on the grill. Really liked the yogurt sauce for this!

    • Hilaryjh on October 15, 2018

      Delicious - definitely will be having again.

  • Chilli mint lamb cutlets with a preserved lemon and mint sauce

    • Foodycat on June 09, 2018

      I got some heavily discounted organic lamb racks, so I used those instead of individual cutlets, and I cooked them on a charcoal bbq, 20 minutes direct heat, 10 minutes indirect (we like lamb medium to well done). Even though I'd marinated the meat for a couple of hours beforehand, I don't think any of the flavour came through. And the dressing ended up as a thick paste rather than anything I could dollop around. But saying that, the preserved lemon and mint dressing was absolutely delicious with the tender lamb. I wouldn't bother with the marinade next time, I'd just add a bit of chilli to the dressing.

  • Pork steaks with Port and figs

    • Frogcake on May 06, 2018

      I’m very fond of this “pig and fig” recipe. Very easy to make and very tasty. Will repeat.

  • Queen of puddings

    • LJStubbs on April 21, 2018


  • Warm blondie pudding

    • angrygreycat on January 06, 2019

      I made this for a Sunday dinner dessert to serve as an option to Sticky Toffee Pudding. My daughter liked this quite a bit, but she is a big nut fan. I found that the nuts, it is made with almond flour and has chopped walnuts in it, overwhelmed any other flavor and that is all that I could taste. I couldn't taste the white chocolate at all. Perhaps it was the quality of my chocolate? Not sure if I will make again.

  • Sticky toffee pudding

    • angrygreycat on January 06, 2019

      Made this for Sunday dinner dessert today - it was soooo good. Gingery, sweet with a bite from the molasses. On top of that super easy to make, I made this and the Warm Blondie pudding in less than an hour, cleaned up and had them ready to serve. Definitely will make again.

  • Butterscotch pots

    • Foodycat on June 10, 2018

      Disaster. I've made this kind of pudding many times with no problems at all but this time the cream split at the very last minute leaving a heavy, grainy mess swimming in a lake of melted butter.

  • No-churn bourbon salted caramel ice cream

    • Foodycat on June 03, 2018

      I've made a couple of Nigella's no-churn ice cream recipes. For some reason (I assume the caramel) this one doesn't whip to soft peaks the way the others do, so you don't really get much air in it. Which I didn't mind (richly creamy velvet is a good thing in my book) but a friend found to be an unpleasantly slimy mouthfeel. The flavour is wonderful (I used a teaspoon of pink Himalayan salt, and 3 tbs of rye instead of bourbon).

  • Emergency brownies

    • CindyinOttawa on May 27, 2018

      I used disposable aluminum pans...the ones I usually use to catch drippings from my bbq - a great fit. These were quick, easy and delish...I like mine gooey, so always tough to watch they don't overbake and get cakey. On her show, I love how Nigella takes a giant bite out of these. I did too.

    • southerncooker on April 14, 2018

      I wish I'd had some of the disposable pans in the size she says to use for this. Since I didn't I used a ramekin, but it would have worked better in the pans suggested. Despite that it was still delicious. Perfect size for 2 large or 4 small brownies.

    • LJStubbs on April 21, 2018


  • Lemon tendercake with blueberry compote

    • Lovestocook on January 20, 2018

      Loved the flavour of this cake and it makes a great dairy free option. Surprisingly light given the batter contains coconut milk and oil. The compote and coconut yogurt topping go very well with it and are worth making.

  • Ginger and walnut carrot cake

    • VineTomato on December 28, 2017

      Simple to make, delicious and moist. I was hoping that the ginger would come through more strongly in the icing but that just comes down to personal taste.

    • jackiecat on December 28, 2018

      recipe online https://www.bbc.com/food/recipes/ginger_and_walnut_carrot_68622

    • southerncooker on April 20, 2018

      This cake is a little drier and less sweet than the usual carrot cake. I really enjoyed it with coffee though. I also enjoyed the three types of ginger going on and the little bit of heat from them. It has ground and crystallized in the batter, ginger juice in the icing, and an extra sprinkle of crystallized on top. Getting the ginger juice was a breeze since she talks you thru it. I especially enjoyed how she showed you in her show - the video link has the full recipe. I didn't have the cup and a fourth of chopped walnuts called for so I used about a half cup in the batter and a quarter cup sprinkled on top. It seemed like plenty to me.

    • aliradloff on December 27, 2018

      This cake is one of my absolute favourites, and I have baked a lot of cakes! I usually use melted butter rather than oil, and have used gluten free flour to make a very successful gluten free version. All of my family and friends love the gingery flavours and it never lasts long.

  • Forgotten cookies

    • LJStubbs on April 21, 2018


  • Negroni sbagliato

    • Foodycat on June 15, 2018

      Campari is divisive, so I admire that Nigella is confident enough in her friends to make a jug using a whole 750ml bottle of prosecco. I used a 250ml bottle and scaled the recipe down for two. It's nicer than a regular negroni, to my mind, which I find too brutally alcoholic, but I'd still want to know where people stood on Campari before I served it.

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Reviews about this book

  • ISBN 10 1250154286
  • ISBN 13 9781250154286
  • Published Apr 24 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Flatiron Books

Publishers Text

Nigella's most relaxed, achievable and delicious recipes to date, for the food she cooks and shares at her table every day.

Nigella Lawson is every home cook's goddess, and in this new book she returns to celebrating the food she loves to cook for friends and family every day. As Nigella writes, "The food in this book, that comes from my kitchen, is eaten at my table, and will be eaten at yours, is the food I have always loved cooking. It doesn't require technique, dexterity or expertise, none of which I lay claim to. Life is complicated; cooking doesn't have to be."

At My Table includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chili Mint Lamb Cutlets; plus a collection of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa.

The recipes are warming, comforting, and inspirational, from new riffs on classic dishes--including Chicken Fricassee and Sticky Toffee Pudding--to adventures in a host of new dishes and ingredients, like White Miso Hummus. And, no Nigella cookbook would be complete without sweet treats; At My Table is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraiche set to become family favorites.

Nigella knows that "happiness is best shared," and the food in this book will be savoured and shared at your own kitchen table, just as it is at hers.

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