Cook, Eat, Repeat: Ingredients, Recipes, and Stories by Nigella Lawson

Search this book for Recipes »
    • Categories: Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: bread; Spanish anchovies
    • Categories: Dressings & marinades; Side dish; Small plates - tapas, meze
    • Ingredients: red peppers; anchovies; vinegar
    • Categories: Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: bread; anchovies; clotted cream
    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: anchovies; double cream; mace; sweet smoked paprika; garlic; vinegar; chives
    • Categories: Sauces, general; Cooking ahead
    • Ingredients: anchovies; double cream; mace; sweet smoked paprika; garlic
    • Categories: Sauces for meat; Cooking ahead
    • Ingredients: pan juices; anchovies; butter; garlic; double cream; meat drippings; chives
    • Categories: Sauces for fish; Appetizers / starters; Main course
    • Ingredients: scallops; butter; anchovies; garlic; lemons; thyme; liquid of your choice
    • Categories: Side dish
    • Ingredients: butter; anchovies; garlic; lemons; thyme; vegetables of your choice
    • Categories: Side dish
    • Ingredients: spinach; anchovies; nutmeg; double cream
    • Categories: Dressings & marinades; Egg dishes; Quick / easy; Lunch; Suppers; Cooking for 1 or 2
    • Ingredients: eggs; spinach; harissa paste; anchovies
    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: eggs; toasted bread of your choice; anchovies
    • Categories: Sauces for poultry
    • Ingredients: chicken fat; anchovies; garlic; lemons; thyme; chilli flakes; dry white wine; chicken drippings
    • Categories: Sauces for poultry; Cooking ahead
    • Ingredients: onions; anchovies; red vermouth; chicken stock
    • Categories: Sauces, general; Cooking ahead; American
    • Ingredients: anchovies; egg yolks; cold-pressed rapeseed oil; Parmesan cheese
  • Spaghetti with chard, chilli and anchovies
    • Categories: Pasta, doughs & sauces; Main course; Suppers; Cooking ahead; Cooking for 1 or 2
    • Ingredients: rainbow chard; anchovies; chilli flakes; spaghetti pasta; Parmesan cheese
    • Categories: Pasta, doughs & sauces; Main course; Suppers; Cooking for 1 or 2; Italian
    • Ingredients: spaghetti pasta; olive oil; anchovies; chilli flakes; lemons; garlic; parsley
  • show
    • Categories: Dressings & marinades; Salads; Side dish; Cooking ahead; French
    • Ingredients: mayonnaise; double cream; anchovies; celeriac; lemons
    • Categories: Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; Cooking ahead
    • Ingredients: salt-packed anchovies; garlic; red chicory; radishes
    • Accompaniments: Rye and cider bread
  • Steak with anchovy elixir
    • Categories: Sauces for meat; Main course; Suppers; Cooking for 1 or 2
    • Ingredients: beef rump steaks; salt-packed anchovies; garlic; chives
    • Categories: Curry; Spice / herb blends & rubs; Main course; Suppers; Cooking for 1 or 2; Vegetarian; Vegan
    • Ingredients: banana skins; turmeric; cauliflower; cauliflower leaves; banana shallots; fresh ginger; red chillies; garlic; coriander stalks; ground cinnamon; canned coconut milk; tomato purée; sea salt flakes; coriander leaves
    • Categories: Snacks; Vegetarian; Vegan
    • Ingredients: oil; potato peels; paprika
    • Categories: Bread & rolls, savory; Cooking ahead; Vegan
    • Ingredients: strong white bread flour; fast-action dried yeast; polenta
    • Categories: Bread & rolls, savory; Cooking ahead; Vegan
    • Ingredients: strong white bread flour; dark rye flour; fast-action dried yeast; dry cider (alcohol)
    • Accompaniments: Anchovy elixir
  • Old-fashioned sandwich loaf
    • Categories: Bread & rolls, savory; Quick / easy; Cooking ahead
    • Ingredients: strong white bread flour; fast-action dried yeast; caster sugar; sour milk

Notes about this book

  • eurotaster on November 11, 2020

    The rice pudding cake is fantastic

Notes about Recipes in this book

  • Spaghetti with chard, chilli and anchovies

    • Jane on October 29, 2021

      This became my favorite dinner during rainbow chard season. It's so quick and really flavorful. I should own up I use the whole can of anchovies (without the oil) just for me which probably ups the flavor a lot.

    • IvyManning on January 02, 2023

      Just okay. I love anchovies, but found this to be a bit much.

    • Astrid5555 on February 20, 2021

      Don’t skimp on the anchovies, they make this dish. Will make again!

    • KarinaFrancis on June 10, 2021

      Delicious and super easy! I added a spoonful of currants because I love them with chard. Will absolutely make this again

    • danibattle on February 06, 2021

      Tasty. My anchovy avoidant husband liked this very much. Definitely will make again

    • Lepa on October 24, 2021

      This was a quick and delicious Friday night meal. Everyone in my family liked it.

    • Geric on June 12, 2021

      Very tasty. Will make again.

  • Brown butter colcannon

    • mllamas on January 01, 2022

      I subbed sliced shallots for the green onions - worked perfectly well and added an extra touch of color.

    • IvyManning on January 02, 2023

      Didn't love this. Going back to Coleman Anderew's recipe for colcannon.

    • Foodycat on December 09, 2020

      I used regular white cabbage instead of kale. It was good - the brown butter made it a less appealing colour but gave it a wonderful flavour. We had it with sausages. A half quantity made loads for 2 people (full quantity serves 4-6 but they must be VERY hungry) with a lot left over to make into potato cakes.

  • Celeriac and anchovy gratin

    • wester on December 22, 2020

      Mixed reception: my daughter loved it, I quite liked it, my son thought it was just OK and my husband disliked it. Good instructions though, very clear. Personally, I would have liked both more anchovy flavor and more creaminess, both of which should be pretty easy to fix.

    • marydulwich on January 31, 2021

      This was deliciously creamy and really easy to adjust the portion size - I used a very small dish to make a side for two and it worked really well.

  • Old-fashioned sandwich loaf

    • IvyManning on January 02, 2023

      Love this recipe. I've used 2% milk, cream, whole milk, and the recipe always produces a beautiful loaf.

    • Foodycat on January 19, 2021

      Very successful - I used 200g strong wholemeal and 300g strong white flour. I don't get on with Dan Lepard's 10 second knead method, so I mixed the ingredients, let rest for 15 minutes and then kneaded with the dough hook on the stand mixer for 5 minutes. It made a very successful loaf.

    • anya_sf on September 18, 2021

      I made this twice in a row. The first time I used sour cream, the second time plain yogurt + 2 Tbsp butter and 100 g white whole wheat flour. Both versions turned out great - tasty and soft yet sturdy. The sour cream version was also rather spongy. Both rose quite high and baked in 40 minutes. The first loaf baked in a 9"x5" pan, the second in a 10"x5" pan, and I'll use the larger pan going forward.

    • annettle on December 22, 2022

      I've made this numerous times with a wide variety of substitutions for the creamy element: yoghurt, sour cream, whipping cream, vegan versions of all three of those, creme fraiche and plain milk (I'll put anything I need to use up in there, with a little butter if it's on the lower fat end of the scale) and they all come out slightly differently but every one has been a delicious loaf. I was skeptical about the tiny amount of kneading to start with, but I follow the instructions and it truly works. The quantities given make slightly more dough than ideal for my lidded Pullman pan, so I either scale back by 10%, or take 10% of the dough and shape that into a bun to bake alongside.

  • Crab mac 'n' cheese

    • IvyManning on January 02, 2023

      Agree with other poster, the crab flavor is totally lost in this sauce. Found the texture to be a bit stringy (melted cheese) and grainy (crab bits). I'd prefer a creamy sauce with only Parmesan and lemon, then the crab would be detectable. Surprised this was a fail, everything else from this book has been a big dub v.

    • danibattle on January 26, 2021

      It was rich and creamy, but the crab got lost in the sauce somehow. I steamed cauliflower and added this to the pasta when combining with the sauce (so I could pretend that it contained veggies lol), and this worked well. I will try another brand/type of crab (used fresh local as in Cornwall), and see if it improves. However, lovely, easy and comforting recipe.

    • Foodycat on January 23, 2021

      I doubled the sauce ingredients and then mixed half the bechamel with the crab and layered it with lasagne sheets before topping with the rest of the bechamel and baking. Made a huge meal for 2 or sensible portions for 3. Delicious.

    • stephengk on February 03, 2023

      Was heavily written about when book came out but I was underwhelmed. Was ok but not that special. Would make quite a good starter in small portions as quite rich.

    • misskatyenglish on February 15, 2021

      Incredddible. So rich and comforting. A proper treat.

  • Marzipan loaf cake

    • IvyManning on January 02, 2023

      Even my mother in law liked this. And she likes nothing.

    • Lepa on May 13, 2021

      This cake knocked my socks off. It was so delicious, moist and buttery. My cake took 45-50 minutes. As instructed, I tented it with foil after 30 minutes. I can't wait to have another slice in the morning.

    • etcjm on March 06, 2021

      Guilty of not reading this recipe properly until I had already started... I didn't realise there was ground cardamom in it. I have noted plenty of recipes with this as an ingredient but never been brave enough. I still wasn't and opted for 1 teaspoon instead of 1.5. The length of time to cook (or the temp) is not right for this cake. At 150fan (recommended) it was still a batter at 30mins, and this was when I was supposed to be putting foil on to stop it burning... Anyway, after 50 minutes it was just about done. When eaten warm, I think the cardamom was overpowering. Cold - it's quite nice. I need to see if it grows on me. Very easy to do though when all chucked in the food processor, and a nice smaller cake in a 1pound tin. I did it gluten free.

  • Fennel gratin

    • IvyManning on January 02, 2023

      This was delicious! I used "plant cream" by Country Crock and it worked very well and I was able to eat it. Yay!

  • Roast cauliflower with apricot harissa and spinach

    • IvyManning on January 02, 2023

      Lovely, easy, pretty. Perfect.

  • Green salad with shallot and chive dressing

    • IvyManning on January 02, 2023

      I liked this salad. The shallots really give it a boost. Served it with her lasagna.

    • anya_sf on January 05, 2022

      Used half romaine, half iceberg, as recommended. This was a great accompaniment to the lasagne of love. I feared the shallots might be too sharp, but they were nice here, mellowed by the vinegar.

  • Lasagne of love

    • IvyManning on October 29, 2022

      Brilliant, authentic recipe. I wouldn't use pre-chopped pancetta, it tends to be mostly fat and comes in very large, uneven pieces. Better to get a 1-inch thick chunk from the deli, freeze it for 30 minutes, and then chop it by hand.

    • anya_sf on January 05, 2022

      I used 4 oz pre-chopped pancetta (and chopped the vegetables by hand), dried bay leaves, and 8 oz fresh mozzarella on top (glad to have more cheese). Here in the U.S., lasagne is more commonly made with ricotta and lots of mozzarella instead of bechamel, but we loved this version. My Staub casserole is nearly identical in size to Nigella's and the layers just fit, although initially I forgot to place it on a baking sheet and some sauce dripped on the oven floor. A 1 lb box of Barilla curly-edged lasagne (not no-boil) was just enough, with the noodles placed sideways, broken to fit (2 noodles were left over). I loved that the noodles did not need to be boiled. Will definitely make this again when I have lots of time!

    • Pimlicocook on May 15, 2022

      The lasagna of my dreams. Yes, it takes some time, but it’s oh-so-worth-it. Gobbled up by my 4-year-old goddaughter and her parents alike. Made the whole thing the day before so entertaining on the day was a breeze. Made 2/3 of the recipe, which filled my Le Creuset 3l ceramic dish perfectly and fed 3 adults and two small children with second (and one third) helpings, plus a portion of leftovers. This could the “the one”.

    • DinahDough on March 11, 2021

      This was a lot of effort but SO worth it, best lasagne I've ever had. I made too much and we reheated it next day. I wouldn't normally want to eat the same thing two days in a row but was happy to make an exception for this and it tasted just as good reheated.

  • Chicken in a pot with lemon and orzo

    • kari500 on March 25, 2023

      Delicious and homey. I've made this twice now, and while it isn't extremely exciting, it is a very nice cozy meal. Takes a while but not a lot of work. I like it with more tarragon, and lots of cayenne (leave out for Barb). Against my gut I did as she asks and cooked breast side up. The breast got a little dried out the second time, but I cooked it longer, thinking that a larger bird needed it. Maybe not so long next time. More than 2 leeks were needed to make 5 cups, and I used 5 carrots cut into coins to up the veg factor.

    • Astrid5555 on November 08, 2021

      Excellent, used thyme instead of tarragon and did not cover the pot for the last 15 minutes in the oven to crisp up the skin.

    • tui on June 19, 2021

      This was delicious and lovely to bring to the table in its casserole dish. I have added it to my list of favorites as I will cook it many times again.

    • stephengk on February 03, 2023

      Good dish overall but thought ratios were out a bit. Found result a bit soupy. Would start next time with less liquid and adjust as necessary.

    • anya_sf on December 03, 2022

      Delicious comfort food. Instead of tarragon, I used herbes de Provence. Added the juice of 1.5 lemons, which seemed good. Didn't top with Parmesan (might next time), but did sprinkle with flaky sea salt and black pepper. Next time I might stir in some wilted spinach.

    • Indio32 on November 22, 2020

      Had this for a Sunday night supper using a good quality farmers market chicken. Was a bit worried about the cooking time as proper free range chickens can take a little longer to cook but the recipe instructions were spot on. The tarragon seemed to get slightly lost and next time I'd try with only 1.5 lemons worth of juice (mine might have been on the large side) but apart from that it was delicious and will definitely be doing this again.

    • AlineLorieri on January 05, 2021

      Thank you @indio32 for your note. I used only one lemon a little extra tarragon. Wow! This was so delicious! Her mom's "Praised chicken" is one of my favorite recipes ever, and I when I saw this one with orzo (which I love), I had to try. Now I'm not sure which one is my fav. Will definitely make this again!

  • Fish finger bhorta

    • kari500 on September 13, 2022

      Wow, I LOVED this. Didn’t think the onions were that special. If I made onions again (and I agree with Anya that they’re not necessary) I’d probably use the recipe from Season, which is also very easy but better. I served this with the onions, naan, and yogurt. Cooked this in my wok. Absolutely fantastic dinner.

    • KarinaFrancis on November 28, 2020

      I thought this sounded like a cross between trashy and delicious, and it was! The flavours somehow work together and the nostalgia of fishy fingers was a bonus. I served it with a dollop of kewpie and it was the perfect finish

    • Foodycat on November 23, 2020

      The pink pickled onions in the headnote to this recipe turn up in a few other things as well - the easiest version of them I have tried. The bhorta itself is good - I cooked some rice to have with it because I thought it sounded a bit insubstantial but it really isn't. The 2tbs of hot English mustard sounds like loads but it's a really mellow flavour.

    • anya_sf on February 24, 2021

      Definitely the most interesting use of fish sticks I've ever encountered. I cooked 18 fish sticks and doubled the spinach, but didn't increase the other ingredients. This served 3 over rice. Some plain yogurt would have been nice with it. Hubby liked the pickled onions, but I could skip them as there was plenty of acid from the lime juice.

    • ALawson25 on June 13, 2021

      Against the consensus, we both really, really did not like this recipe. Flavours were overpowering, and I cooked exactly as written. Would not make this one again.

    • misskatyenglish on February 15, 2021

      Hands down my favourite recipe of 2020. We make it weekly now! My only edit is to use 1tbsp of the mustard instead of 2, because I found it too spicy.

  • Smoky squid and beans

    • kari500 on September 16, 2022

      Loved this. Made with shrimp, which I cut up. Used 2 cans Great Northern (cooking for 3, did 1 1/2 x recipe). A little extra garlic. Served with toast and a salad. Very happy with this.

  • Beef cheeks with Port and chestnuts

    • Emily Hope on February 03, 2021

      Made this a few weeks ago so it's a little fuzzy, but in general I think that we enjoyed this--very wintry and substantial stew. Beef cheeks have that slightly oozy cartilaginous quality that I love, and this was a nice showcase. Only change that I recall was to sub lemons for the orange zest (C is not a fan of cooked orange). Most time-consuming part was removing the membrane from the cheeks. Left overnight to rest as described. Served once with pasta and maybe once with potatoes? (Also with a celeriac remoulade salad--was thinking about the celeriac gratin she recommends, but thought it would be too much richness--plus too much labor!)

  • Fear-free fish stew

    • TrishaCP on April 16, 2022

      The orange zest was really lovely in this. I made the soup base in advance and added the fish before serving. The flavors had time to meld and we liked it.

    • Astrid5555 on March 17, 2021

      Mixed reactions to this one. While I found this to be utterly delicious, husband thought it was just ok, younger son devoured the sauce without the fish and older one just ate the accompanying naan bread I had made.

    • stephengk on February 03, 2023

      Really liked the flavour combos in this dish. Sort of sweet and savoury. Made veg version. Added some parsnips to ingredients. Served with rice and flatbreads.

    • Lepa on May 18, 2021

      This has an interesting flavor profile and my family liked it.

    • anya_sf on June 26, 2021

      My family liked this fine, but didn't love it. I used less fish and added baby spinach and peas. The flavor seemed like it was missing something. I had sweet smoked paprika rather than hot, so added some Aleppo pepper and also lots of extra salt, which helped. We had it over rice, and some plain yogurt was nice on top. Fish stock (or similar) instead of water might round out the flavors, plus a more flavorful fish (I used frozen cod).

    • montecristo99 on February 03, 2021

      Delicious. Very good when first made, but even better as leftovers after the spices have mellowed. As noted in the recipe, this is highly adaptable. We're looking forward to making it again, both the fish version and as a vegetable stew.

  • Luscious vegan gingerbread

    • TrishaCP on February 28, 2022

      For gingerbread fans only. We loved this but it is so deeply flavored that not everyone is going to be a fan. We ate this after letting it sit one day, but I think it needs more time since there was a bitter note that wasn’t present after another day or so. I agree with the “squidgy and light” assessment from Foodycat.

    • Foodycat on February 15, 2022

      Fabulous. The recipe recommends wrapping it and storing it for at least a day before eating. I made it on Friday and cut it on Tuesday and it was perfect. Somehow manages to be both squidgy and light - and not too sweet because of the black treacle.

  • Chocolate, tahini and banana two ways 1: bread

    • Astrid5555 on November 25, 2020

      Great way to use overripe bananas. Nice, moist cake with a very subtle tahini taste. Older son called it the perfect home-schooling snack to make distance learning more bearable.

    • lou_weez on November 25, 2020

      This is so good. Great flavour, moist and keeps well for days.

    • Raquelcooks on December 31, 2020

      Very disappointed. Made the pudding and no one liked it. It was dry and not at all gooey after only 37 mins.

    • sayeater on October 04, 2022

      I really liked this! A sweet treat for sure with lots of chocolate flavor. The tahini and sesame seed topping just made it more special. Will definitely make again!

  • Mine-all-mine sweet and salty chocolate cookies

    • Astrid5555 on April 02, 2021

      Excellent cookies! Recipe comes together super quickly, love the fact that they are egg-free. I don’t like big cookies, so I used my smallest 3cm cookie scoop and got 8 small cookies. Definite keeper!

    • marydulwich on January 19, 2021

      Top cookie recipe, super gooey.

  • Chocolate peanut butter cake

    • lilham on November 14, 2020

      One of the best cake recipes I have made. The cake was lovely and moist. The icing was delicious. If you like peanut butter and chocolate, you will love this cake.

    • Pamsy on August 29, 2022


    • marydulwich on January 19, 2021

      Delicious sponge, delicious buttercream. A great recipe.

  • No-churn cheesecake ice cream

    • JFM on November 25, 2020

      In the book's recipe index, the recipe is noted under page 23 instead of page 235. (I spent 10 minutes looking for it last night, after seeing it on tv.....).

  • Chicken with garlic cream sauce

    • KarinaFrancis on February 12, 2022

      So easy and oh so good. I was very liberal with the garlic sauce over chicken and some roasted potatoes

    • Foodycat on November 11, 2020

      Didn't do the chicken her way, just made the garlic cream sauce to have with barbecued chicken. Absolutely gorgeous - so rich but completely delicious.

    • stephengk on February 03, 2023

      Basically roast chicken without gravy. Nice change. Sauce was good. Would be good with simply cooked chicken portions

    • Popisdead on November 13, 2020

      Super easy Nigella winner. Really tasty with minimum work. I served with oven cooked potatoes (not really roast, more hash or home fries) and chard. Sauce went with all of it.

  • One-pan chicken with apricot harissa and sweet potatoes

    • KarinaFrancis on December 28, 2020

      I made the apricot harissa and I’m glad I did. It wasn’t difficult and the flavour was great, cooking dialed down the heat and somehow brought out the tang of the apricot. I couldn’t find leeks so I subbed some very thick shallots and left out the peppers because I couldn’t get them either but the dish still turned out beautifully A definite make again (especially since the smallest bag of Kashmiri chilli I could find will make 9 more batches of harissa)

    • angrygreycat on January 04, 2023

      Made this tonight and served with cous cous. I just thought it was okay, but my daughter really liked it so I guess I would make again.

  • Chocolate, tahini and banana two ways 2: warm pudding

    • KarinaFrancis on November 21, 2020

      I was impatiently waiting for my copy of the book to arrive when I saw this recipe online. I had all the ingredients (including a Nigella-esque stash of ripe bananas in the freezer so I went for it and it was fantastic. Chocolate and banana is given depth by the tahini and the cream was a much needed foil for the richness. The leftovers were still nice cold the next day.

    • Lolly87654 on November 22, 2020

      We loved this banana bread, added milk chocolate chips instead of dark, you could taste the tahini but it wasn’t overwhelming, will definitely be making this one again, a hit with all the family

    • anya_sf on October 30, 2022

      My family loved this, especially with vanilla ice cream. Baked 40 min, the pudding was just slightly molten in the center.

  • Lemon and elderflower drizzle cake

    • KarinaFrancis on August 14, 2021

      Light, fresh and tender crumb cake. After reading the previous note I used the processor and it turned out perfectly. Will absolutely make again. We also made the cocktail from the head notes for a nightcap

    • Lepa on May 21, 2021

      First, I will say this is a lovely cake. We loved the flavor and texture. It did take longer than the recipe stated (at least ten additional minutes). In addition, it seemed like the ingredients weren't mixed enough and there was a different texture for part of the cake. It all ended up fine once the cake was completely cooked but I made this in a mixer and think using a processor, as recommended in the recipe, would have worked a bit better. I do think we will be making this again.

  • No-knead bread [Jim Lahey]

    • Lolly87654 on November 24, 2020

      By far the best tasting bread I’ve ever made and without the kneading! I proved it for 24 hours as I was working and it was still fine, a very crusty loaf with the flavour of a sourdough, this will be my go to bread recipe from now on!

    • anya_sf on September 11, 2021

      I used 50 g medium rye flour in lieu of some bread flour and added 1 Tbsp potato flour and 1/4 tsp citric acid. Despite liberal flouring, the dough stuck to the kitchen towel; next time I'll use my banneton. This had all the qualities that make me love this type of bread: flavorful, hearty, chewy, crusty.

  • Fried chicken sandwich

    • joneshayley on January 15, 2021

      Lovely recipe. The burger is gently spiced, juicy and crunchy. Loved the chilli oil mayo and the kimchi!

    • Foodycat on November 14, 2020

      I didn't do the pink pickled onions. This was very good - I thought her timing of 3-4 minutes for frying the chicken was a bit meagre but it was spot on. Very juicy but cooked through and beautifully crunchy on the outside.

    • stephengk on February 03, 2023

      A delicious treat. Some great flavours. Used a bread recipe featuring squash purée that worked really well as a burger bun. Good combination of substance and softness

    • marydulwich on January 19, 2021

      Great potential but once fried, my crispy batter slid off the chicken. Not sure where I went wrong but a shame as seems to be one that most people love.

  • Cherry and almond crumble

    • danibattle on March 01, 2023

      Good, though I felt the almond and cherry flavour a little lacking, and the juices should be thicker. Next time going to try and find all sour cherry (or some dried sour cherries), mix fruit with a little instant tapioca to thicken, and boost the almond in the topping.

  • Wide noodles with lamb shank in aromatic broth

    • Foodycat on November 11, 2020

      Really simple and delicious. My lamb shank was huge so I used less cabbage and pappardelle. And I used a really disappointing, insipid British supermarket version of gochujang so I added a teaspoonful of doubanjiang to give it a bit more oomph. Will make again.

    • rpepper on January 23, 2022

      This has become a new favorite.

    • Boffcat on May 29, 2021

      I found this quite underwhelming, with the broth needing a fair bit of help from chilli sauce.

    • marydulwich on January 19, 2021

      Lamb turned out beautifully but I found the broth a bit underwhelming.

    • Clog on September 11, 2022

      Stunning broth. I would happily eat/serve this on its own.

    • stepharama1 on January 14, 2022

      Broth is awesome. It's incredibly aromatic and flavorful with the star anise, gochujang and cinnamon. I used the broth to make the Cheat's Laghman from Caroline Eden's "Red Sands" and the dish turned out fantastic.

  • Anchovy and garlic dressing

    • Foodycat on December 13, 2020

      When she says a small pinch of mace she means A SMALL PINCH. What my German cookbooks call a knifetip - I used a measure which is 1/4 of 1/8 of a teaspoon and it was still a bit dominant. The flavour was very good in it but that's the outside of enough. I used it to dress a chicory and walnut salad (using lemon juice instead of vinegar) and served it with roast chicken, which was a very good combination.

  • Black pudding meatballs

    • Foodycat on March 08, 2021

      Really tasty. I didn't expect them to be so light. We had them with spaghetti instead of colcannon.

    • Popisdead on February 28, 2021

      Could do it on a weeknight. Meatballs really flavourful. Personally I prefer my tomato sauce recipe as it has a deeper flavour, but that takes 3 hours and is more of a Sunday gravy. But this is a simple to follow weeknight dinner.

  • Jansson's temptation

    • Foodycat on June 25, 2021

      Really delicious. My mum used to make it with canned anchovies, but I had no idea how much difference the proper pickled sprats/ ansjovis would make. The slightly sweet spiciness adds a huge amount of flavour. I used a bit less salt than the recipe stated but next time will reduce it more - it was on the outside edge for seasoning. And rich! The combination of milk and cream is intense. My husband agreed that next time we wouldn't have it as a side dish, we'd have it as a main course with a green salad.

    • stephengk on February 03, 2023

      Loved this dish. The Swedish ansjovis were a revelation. Chopped them quite finely so were well distributed in the dish. Have had this dish with regular tinned anchovies but this was much more subtle. Relatively mild taste. May try putting in some of juices from tin next time. Used this Brand - Grebbestads Ansjovis Original

    • anya_sf on December 25, 2021

      Thanks to Foodycat and others who informed me that Swedish anchovies are actually sprats. The closest I could find were Latvian sprats (1 160-g tin), which were smoky and salty and lacked the spices, so I didn't use any of their liquid. I also went light on the salt (used Maldon flaky sea salt) and the resulting saltiness was just right. Forgot the bread crumbs. Baked covered for an hour, then uncovered for 30 min. I had to put the dish on a sheet pan to catch drips. This was rich and delicious.

  • Basque burnt cheesecake

    • stephengk on February 03, 2023

      Easy to make. Lovely soft texture. Not as dark as picture but consistency was good so didn’t want to cook longer. Not that keen on the liquorice sauce. Was good served with raspberries and a little crème fraiche

    • rmorse on March 13, 2021

      This was great and easy to make. I made a simple strawberry sauce as the topping as licorice is too divisive in my house.

  • No-knead black bread

    • stephengk on February 03, 2023

      Just did everything in Thermomix. Combined and mixed liquids first. Didn’t use charcoal. Very sticky and difficult to shape. Have to just drop in tin. Rose and cooked well. Loved the flavour and texture. Think the flavour is a little too strong for delicate smoked salmon. Good with strong sharp cheese and cooked ham.

    • anya_sf on July 02, 2021

      Delicious, dense bread with a tight crumb, like a really good deli pumpernickel (the kind meant for canapes). Nice dark color even without charcoal. I forgot the topping and the outside of the loaf wasn't much to look at, but slices looked good and were easy to cut thinly.

    • Glinys on January 02, 2021

      Very easy well behaved dough - let it rise overnight- I think it needed more salt Superb with smoked salmon and cream cheese and made good toast the next day - topped with avocado and a poached egg It’s quite rustic so hard to make into dainty canapes

  • Fermented hot sauce

    • stephengk on February 03, 2023

      Very good Kimchee like flavour. have also added a chopped red pepper to the mix to bulk up.

  • Spiced bulgur wheat with roast vegetables

    • rpepper on January 23, 2022

      Outstanding recipe.

  • Buttered peas and radishes

    • anya_sf on August 26, 2022

      I used scallions instead of garlic and parsley and dill for the herbs. Also added blanched snow peas and a fair amount of extra salt. This was an enjoyable, pretty side dish. My radishes weren't that flavorful though. And there is no need to thaw frozen petite peas first.

  • Fish finger sandwich

    • anya_sf on March 18, 2022

      I used sriracha (not too much) in place of her fermented hot sauce. I liked this, but prefer a fish finger sandwich with more traditional tartar sauce. Google tells me lettuce isn't traditional for some reason, but I did enjoy the crunch from the iceberg.

  • Green, mean, dirty martini

    • anya_sf on December 25, 2021

      Definitely striking to look at, but too salty for my taste. I could see making this again with half the cucumber liquid. To be fair, I made a different cucumber recipe that I now realize calls for 50% more salt than Nigella's. Made both gin and aquavit versions and preferred the gin. This drink went exceptionally well with pickled herring on crisp bread.

  • Black Forest brownies

    • marydulwich on January 31, 2021

      These were nice but not quite as gooey as hoped. The sour cherries were the perfect antidote to the richness of the chocolate though and I really enjoyed their sharpness.

  • Spice-studded rice with crispy shallots, garlic and cashew nuts

    • marydulwich on January 19, 2021

      One of my favourite recipes in the entire book, oddly as it's not one of the most exciting. The flavours were fantastic and the cooking method left me with perfectly cooked rice (which I'm normally useless at).

  • Short rib stew for two

    • marydulwich on January 19, 2021

      A fair bit of effort but great results with delicious rich, flavoursome meat and sauce.

  • Pappardelle with cavolo nero and 'nduja

    • marydulwich on January 19, 2021

      Sadly I found this slightly disappointing and surprisingly a little bland.

  • Toasted marshmallow and rhubarb cake

    • ALawson25 on June 10, 2021

      The sponge recipe was unusual but it did turn out very well- a good texture and not at all dry. The rhubarb was lovely, but I would have added more if possible to counterbalance the crazy sweetness of the marshmallow topping! Or I wouldn't add the whole icing next time, it was too sweet for some people.

  • Apple and beetroot soup

    • Clog on November 23, 2022

      Don't overlook the horseradish. It really complements the soup.

  • Soupy rice with celeriac and chestnuts

    • Hansyhobs on January 17, 2022

      This was fine. It didn't look very appetising and I can't say I'd make it again but it was fine.

  • Celeriac rémoulade

    • Hansyhobs on February 04, 2023

      Easy and delicious, I added a little lemon juice and the acidity was welcomed

  • Norwegian pork ribs

    • stepharama1 on January 03, 2022

      Excellent flavor but the bottom of the ribs got a bit charred.. I suggest using extra large onions and dividing each onion only in half rather than thirds (one more onion will be necessary) to prop up the ribs in the pan. Also monitor that the ribs are not drowning in the rendered oil and thus slowly charring in the hot oil. Once you read through the long recipe, this becomes a low stress dish as most of the cooking is done low and slow in the oven.

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  • ISBN 10 0063079542
  • ISBN 13 9780063079540
  • Published Apr 20 2021
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Ecco

Publishers Text

This is the US release of Cook, Eat, Repeat.

‘Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty, as well as sustenance and structure. More than just a mantra, “cook, eat, repeat” is the story of my life.’

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella’s engaging and insightful prose. Whether asking ‘What is a Recipe?’ or declaring ‘Death to the Guilty Pleasure’, Nigella’s wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again.

‘The recipes I write come from my life, my home’, says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over fifty new recipes that make the most of her favourite ingredients. Dedicated chapters include ‘A is for Anchovy’ (a celebration of the bacon of the sea), ‘Beetroot and Me’, ‘A Vegan Feast’, a shout out for ‘Brown Food’, a very relatable ‘How To Invite People for Dinner Without Hating Them (or Yourself)’, plus new ideas for Christmas.

Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Chilli, Ginger and Beetroot Yoghurt Sauce; Brown Butter Colcannon; Spaghetti with Chard and Anchovies; Beef Cheeks with Port and Chestnuts; Oxtail Bourguignon; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; Rice Pudding Cake; and Cherry and Almond Crumble.

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