x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Nigella Kitchen: Recipes from the Heart of the Home by Nigella Lawson

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Mortadella and mozzarella frittata

    • No1Alicat on November 16, 2015

      Meh - made me realise how much I hate mortadella!! Will try with different meat if I do this again.

  • Crustless pizza

    • pistachiopeas on April 01, 2017

      This was certainly quick and easy but felt a bit stodgy to me.

  • Crisp chicken cutlets with salad on the side

    • No1Alicat on November 16, 2015

      Bland and not really worth the amount of work involved.

    • rpepper on March 24, 2016

      Easy and delicious

  • Cheesy chili

    • ithyt on October 19, 2015

      5.13 Yummy - def repeat.

    • pistachiopeas on April 01, 2017

      Easy and delicious. The Spanish chorizo added a lot. Leftovers froze well (without the mozzarella). Served with tortilla chips.

    • No1Alicat on November 16, 2015

      Added mushrooms - can't have chilli without. Very tasty.

    • okcook on March 25, 2013

      Easy is right. Made mine with Rick Bayless' home made chorizo. Added a couple of halves of habenaros while it simmered to add a nice floral note.

    • ozmcp on March 03, 2011

      Everyone loved this. Very easy to make

  • Barbecued ground beef

    • sideshoes on October 03, 2011

      The flavor was good, but this was way too soupy.

    • No1Alicat on November 16, 2015

      Agree with sideshoes - good flavour but much too soupy

  • Sweet and sour chicken

    • No1Alicat on November 16, 2015

      Lovely! A great midweek supper.

  • Chicken teriyaki

    • KarinaFrancis on April 10, 2014

      Very quick, easy and tasty. I served it with udon noodles, even simpler than rice, and worked well.

    • Jane on January 29, 2011

      Very quick and easy everynight supper. Chicken marinated for 15 mins then cooked, served with sushi rice and veg. Couldn't be much easier.

  • Pasta alla Genovese with green beans and pesto

    • JJ2018 on April 17, 2018

      This didn’t do much for me - overall I just found the recipe bland

  • Turkey meatballs in tomato sauce

    • No1Alicat on November 16, 2015

      I added half the liquid to the sauce than stated in the recipe and even that was too much. Meatballs were okay - a bit bland and of course because they are turkey mince they also look rather insipid!

  • African drumsticks

    • No1Alicat on November 16, 2015

      Very moreish - made with our family recipe chilli jam for extra kick!

    • angrygreycat on October 03, 2018

      Made this for dinner tonight. It was fine but felt like it was missing something. Either up the jam or add some heat, not really sure what is needed.

    • KarinaFrancis on January 05, 2014

      I wasnt crazy about this dish (rare for a Nigella recipe). If I was to make it again, I'd up the amount of jam and lower the tomato sauce. It might work well with chicken wings...

  • Spaghetti with Marmite

    • Foodycat on July 06, 2018

      I used vegemite and added a sprinkling of chives. Very simple, delicious and savoury.

  • Tarragon chicken

    • annapanna on February 04, 2013

      Pretty tasty and very easy to make. I put leek instead of scallions, and I didn't have vermouth so I used white wine.

    • wester on November 30, 2017

      I think I have tried enough recipes with vermouth now to decide I just do not like to cook with it. Too sweet, not enough acidity, and those nice bitter and herbal notes get lost when you cook with it. Apart from that, this was an OK version of this recipe, but not one I'll repeat with so many versions around.

    • Cheri on November 29, 2011

      This was ok, but a bit bland.

  • Red currant and mint lamb chops

    • redjanet on April 08, 2012

      I made this recipe without any adjustments and found it very good, though not all that different from the lamb in port sauce recipe also in this book. Nice meal for two, though.

    • seherhussain on September 07, 2011

      sauce needs a little tweaking to make it more balanced, less redcurrant jelly and more worcester and red wine vinegar. and pour off most of the fat in the pan before making it, otherwise its too greasy. quite good with the adjustments!

  • Speedy scaloppine with rapid roastini

    • seherhussain on September 07, 2011

      didn't try the scaloppine, but five stars for the rapid roastini, a great way to cook gnocchi

  • Scallops with Thai-scented pea purée

    • HilaryLittle on April 28, 2013

      My late stepfather loved this recipe, he even requested it as a starter for Christmas Day! A lovely simple recipe, one that will always remind me of a very special man.

  • Korean calamari

    • seherhussain on September 19, 2011

      the sauce needs balancing or its too spicy. a little more sesame oil and replace the sugar with 1 tbsp honey for next time

  • Korean keema

    • lilham on July 25, 2013

      Very quick and very tasty. A winner.

    • Jane on January 19, 2015

      Not great. It probably didn't help that my ground turkey was finely ground so when the sauce was added it looked like pink slime. From her description it sounded like the turkey should be sitting in the marinading sauce whereas mine was all absorbed. But also was pretty boring taste.

    • embk27 on November 11, 2018

      We enjoyed the taste of this - our first time using gochujang paste! Had the same experience as Jane - the mince absorbed all the sauce. I added 100ml of chicken stock to loosen and stirred the cooking rice through rather than served on the side. I added the juice of a lime at the end as I thought it was quite salty.

  • Lone linguine with white truffle oil

    • Charlotte_vandenberg on July 10, 2017

      I decreased the amount of pasta a bit, so there was plenty of sauce. Also added some baby spinach leaves, to eat some vegetables and for the color. Very nice feelgood food.

  • Irish oaten rolls

    • No1Alicat on November 03, 2015

      Really didn't like this. I made one large loaf, following the instructions to do so rather than the rolls. The bread didn't cook through so I treated it as a part-baked loaf and gave it another blast the next evening. This improved the texture slightly, but the taste was still heavy and over-poweringly 'Guinness-y' so I won't be bothering with this one again.

  • Indian-rubbed lamb chops with butternut, arugula, and pine nut salad

    • No1Alicat on November 16, 2015

      Didn't do the lamb chops yet but really not keen on the butternut salad - it was a rather strange mix of texture & flavour which had little appeal. One of the rare occasions we've not been able to face finishing a dish :-(

    • Pangur Ban on November 22, 2015

      Really liked this. Salad easy to do, used Crown Prince & it was delicious.

  • Spring chicken

    • KarinaFrancis on September 19, 2013

      Loved this for a spring lunch. Light and delicious and reasonably quick to make.

  • Spanish chicken with chorizo and potatoes

    • KarinaFrancis on December 29, 2013

      Loved this! Easy, delicious, juicy chicken, crispy skin and the oven does all the work! Will make this again.

    • ellemoro on September 21, 2014

      Seems not to be in the Index but is on Page 100 in the UK version 978-0-701-18740-8

    • Fiona on July 28, 2011

      This is a great throw everything in the one dish with delicious results. A favourite mid-week meal with the family when I'm short of time.

    • ithyt on October 19, 2015

      10.13 Scrumptious.

  • Chicken with Greek herb sauce

    • Cheri on April 20, 2011

      Ehhh. Ok, probably won't make again. Nothing special.

  • Mexican lasagne with avocado salsa

    • lilham on May 03, 2017

      Very good. I made a half recipe to serve 2 adults and 2 small children. I skipped the avocado salsa because the lasagne looked very large after assembly. There is enough leftover for lunch for me. I used frozen sweet corn instead of canned. Also omitted the coriander because I don't have any.

    • swegener on February 01, 2015

      This was pretty good--though I added some chicken to the filling.

    • Kathymelb on May 04, 2017

      Really good!

    • JJ2018 on April 10, 2018

      Love this recipe. Used cheddar instead of goats cheese. Always do extra avocado.

  • Tomato curry with coconut rice

    • cassiemcgannon on November 25, 2012

      Quick, easy, tasty, and can be made entirely with things I usually have in the pantry and freezer.

  • Salmon and sushi rice with hot, sweet and sour Asian sauce

    • JJ2018 on April 17, 2018

      This is so quick and easy and tasty. I was dubious there would be enough liquid sauce to make is tasty but it’s really nice

  • Universally useful blue cheese dressing

    • KarinaFrancis on October 05, 2014

      Really good, I used it as a sauce with buffalo wings but Nigella is right, it would have a lot of uses. I used lite sour cream instead of buttermilk because that's what I had on hand.

  • Apple and cinnamon muffins

    • No1Alicat on November 03, 2015

      I omitted the almonds because of family member with nut allergy. The muffins were a delight - a perfect balance of cinnamon and sweetness, and very light. Muffins are so easy and foolproof and because these are extremely tasty I can see them featuring again and again.

    • wester on June 11, 2017

      The family thought these were excellent - I made two batches today and still we don't have any leftovers. I used plain flour and sliced almonds. One-third of the amount of topping is enough. ETA: also good as pop cakes. Bake for 20 mins at 180C.

  • Chocolate chip bread pudding

    • danielis on March 06, 2018

      I don't like dried fruit so the chocolate chips in this were a perfect alternative to the traditional bread and butter pudding.

  • Pear pandowdy

    • wester on February 04, 2017

      Extremely simple and totally delicious. My cover had quite a lot of holes but that didn't matter really - it's more like a crumble than a pie anyway. The filling caramelizes quite a bit too, which was unexpected but really nice.

  • South Indian vegetable curry

    • Jane on July 09, 2018

      I (and my son) thought this was very bland. Admittedly I did not have any tamarind paste but I can't think that would redeem this enough. The only way to make it tolerable was to add a lot of Thai green curry paste, then squeeze on a lot of lime juice and cover with chopped cilantro. Not one I will repeat.

    • Sue21 on January 08, 2011

      If you are using a tamarind block, prepare this first as it takes 20 mins to soak to create the paste. I took Nigella's advice and served this curry in a bowl and it somehow tasted better for it.

    • Lmor on November 03, 2015

      Sauce freezes well

  • Orange and blackberry trifle

    • jammydodger on July 21, 2014

      Changed this beyond all recognition. Had a damaged chocolate sponge cake to use up (lining tins is not optional), so adapted this recipe by using Amaretto and raspberries. It was lovely, and a very, VERY easy pudding. Also a handy way to use up leftover cake, if there is such a thing.

  • Chocolate peanut butter cheesecake

    • Lillibet on June 30, 2011

      Best made the day before as needs time to cool.

    • Lillibet on June 30, 2011

      An absolutely fabulous, rich dessert that looks impressive but is very easy to make.

    • redjanet on November 25, 2012

      This is a must make for any fans of the chocolate and peanut butter combination. Easy and makes a wonderful, rich and impressive dessert for a big gathering.

    • mmask on February 01, 2012

      This cheesecake is as luscious and "full bodied" as Nigella. It is spectacular, but should only be eaten in small amounts - it is very rich.

  • Slut's spaghetti

    • eeeve on March 16, 2015

      The best ever Spaghetti Puttanesca recipe – quick, easy, delicious. Has become a firm favourite in our household and is being made on a regular basis - even by the husband who's quite a lazy cook...

    • No1Alicat on November 16, 2015

      Not being a lover of anchovies or olives or capers.....Not sure why I tried this! Maybe just to prove I wouldn't like it?!

    • milgwimper on October 31, 2018

      I think I have cooked this before a long time ago. This may not be the best Pasta Puttanesca recipe but it is fast and really tasty. I used salted capers that I soaked in fresh water to get rid of excess salt. I also chopped the capers for more picky diners. It was a hit with all the diners old to young.

    • ithyt on October 19, 2015

      7.13 Yummy, easy & quick. My favourite Puttanesca recipe!

  • Pasta with pancetta, parsley, and peppers

    • No1Alicat on November 16, 2015

      Quick, easy, very very tasty!

  • Indian roasted potatoes

    • okcook on January 10, 2015

      The instructions are to roast the potatoes for one hour at 200C. I felt this was too long. The potatoes were crisp on the outside but a little dried out. I will try 45 minutes next time. Be sure to make the red onion/lime juice topping which really makes the dish sing.

  • Curly pasta with feta, spinach, and pine nuts

    • ozmcp on March 03, 2011

      Works well with roasted red capsicum in the place of spinach

    • KIGirl on August 22, 2014

      Tastes better than it looks !

  • Everyday brownies

    • Jennywaern on July 17, 2015

      My stand-by brownie recipe, delicious and quick with ingredients usually in the cupboard. The full recipe uses milk chocolate and light brown muscovado sugar - Nigella says substitute extra cocoa powder and caster sugar if you don't have these handy. The ingredients list here includes corn syrup - this is not in Nigella's recipe.

    • ithyt on October 19, 2015

      7.13 Not bad - next time adjust cooking time. 20 mins was a bit too long for me.

  • My mother's praised chicken

    • No1Alicat on November 16, 2015

      Heavenly chicken - very moist and flavoursome. Not sure it's quite up to Sunday lunch because it does rather look a mess, but absolutely worth doing if you want cooked chicken meat for other dishes. I think I am likely to do this again and again.....

    • scarlettchef on October 22, 2012

      Works every time yielding gorgeous moist chicken, particularly good in Nigella's Chicken Caesar Salad. I've even done it in the slow cooker whilst I'm out at work with excellent results. I tend to use the resulting stock for soup or risotto. Stock particularly good in Nigel Slater's Roast Chicken Risotto from "Real Food", using the Sunday leftovers.

    • redjanet on January 13, 2013

      This is a really nice dish for a Sunday lunch. Warm and hearty and it smells wonderful while cooking - just like my grandmother's chicken soup! I followed the basic recipe as this was my first time making this, but may try following one of Nigella's variations next time as I did find this ever so slightly bland. Still, the chicken was so soft and juicy that it was falling off of the bones as I lifted it out of the pan. I'm looking forward to the leftovers.

  • Quick chick Caesar

    • scarlettchef on January 05, 2013

      This is a fabulous chicken caesar salad. I used only egg yolks rather than the whole egg, for a more sumptuous, rich dressing. Also a chopped avocado is a brilliant addition. A meal in itself, or can be padded out by having some tasty new potatoes on the side.

  • Thai chicken noodle soup

    • veggie va on March 28, 2011

      Quite good and very fast. I couldn't find the tamarind paste, so I left that out. I also left out the sugar. I used bean thread noodles, shrimp instead of chicken and for the veggies I used asparagus, snow peas and bean sprouts. I like the encouragement to use whatever veggies are on hand, though I doubt asparagus is very authentic.

  • Maple pecan bundt cake

    • KarinaFrancis on December 18, 2017

      It looked good and cut beautifully but was a little disappointing. I only cooked it for 35mins and I found it a little dry and the filling lacked a real maple hit. It was tricky to make a wall around the filling so it didn't stick to the tin. Don’t think I’d try it again (Photo)

  • Blueberry cornmeal muffins

    • No1Alicat on November 16, 2015

      Very popular in this house. I love using polenta in bakes for the little bit of crunch you get.

  • Devil's food cake

    • annapanna on November 07, 2013

      The cake turns out nice and moist, if you make sure you do not overbake it. I agree the mixture is very runny at first. As for the frosting, I needed to let it cool much longer than the recipe says, I actually put it into the fridge for a while, to make it reach the right consistency. So if it looks too liquid, just wait for it to set a bit.

    • EatPictures on January 06, 2012

      Looks as if it's going wrong - sloppy, runny, hopeless - at every stage. Then turns out absolutely stunning at the last second.

    • ithyt on October 19, 2015

      7.13 I use this icing recipe a lot. Great for a large celebration cake. You just need a bit of time to let it cool.

  • Chocolate chip cookies

    • MsMonsoon on January 15, 2018

      Surprisingly good, with a great density, and really easy to make! Butter is melted and eggs are used cold, so you can whip these up so quickly. I used less than my 10 oz. bag of Trader Joe's semisweet chocolate chunks. I think the 11.5 oz of chocolate chips in the recipe is a bit too much. Using the 1/4 cup scoop size as the recipe instructs makes a nice generous cookie. But you can use a 1/8 cup scoop (2 tablespoons) to make a smaller, more standard cookie.

    • Jane on January 25, 2011

      These are really good cookies. They have depth, both of flavor and some heft in the hand though I made them half the size she suggests. She says 1/4 cup (60ml) and I did 2 tbl (30ml) so I don't know how I got 17 cookies and she suggests a yield of 14 of her double-sized ones. Anyway, they're good.

  • Lemon polenta cake

    • Melanie on July 22, 2016

      This was a winner of a recipe. Converted to cupcakes (used liners) and reduced the temperature and cooking time. Lovely moist texture.

  • Coffee and walnut layer cake

    • ithyt on October 19, 2015

      5.13 Great flavours - just don't overcook the cake - or let it dry out.

  • Flourless chocolate lime cake

    • ithyt on October 19, 2015

      8.13 Definitely a dessert cake - the lime adds a different taste - Would definitely like to try the cream if serving for dessert w icecream also.

    • redjanet on July 20, 2014

      Squidgy, chocolately, limey and very easy to make. I didn't bother making the accompanying margarita cream as I don't normally drink tequila and didn't feel it was worth buying a bottle for one tablespoon or so. It went very well with vanilla-flavoured double cream however. Perfect for entertaining a gluten-free friend.

    • Jane on October 28, 2018

      A lovely dessert. The cake itself is a fairly standard flourless chocolate cake - the lime was not noticeable (I wish recipes with limes would list zest and juice quantities as they vary so much in size). But with the margarita cream this is great. A good gluten-free dessert to have in your back pocket - and handy as I always have these ingredients in stock.

  • Guinness gingerbread

    • ithyt on October 19, 2015

      7.14 Good but I prefer Waihi recipe.

  • Sweet and salty crunch nut bars

    • embk27 on April 07, 2018

      The chocolate turned a little grainy and seemed to separate from the butter - had some liquid leak out of the tin so would double line with the foil next time. Nice when set but extremely rich so only need small pieces. Would be nice with dried fruit added, maybe raisins or cranberries.

    • KarinaFrancis on October 10, 2016

      My chocolate started to split and turn grainy, but I think it might have been user error rather than any fault of the recipe. Once it set it was delicious. I cut it up into small cubes to serve at an afternoon tea and it was very popular. I made it with all milk chocolate, will try the milk/dark version next time.

  • Blondies

    • Tashb on January 28, 2018

      A delicious recipe made time after time, also delicious with white chocolate!

    • Cati on October 25, 2012

      Note the indexing shows quick cooking oats. Nigella makes a point of saying porridge oats not instant oats.

  • Beer-braised beef casserole (Carbonnade à la Flamande)

    • KarinaFrancis on May 28, 2016

      Perfect comfort food for a chilly night. The total exceeds the sum of it's reasonably simple parts. I made a few minor tweaks firstly I cooked the onions for about 30 mins at low heat and at the end I took out most of the sauce and reduced it on the stovetop by about 2/3. I couldn't wait a day to eat it, but it was delicious right away. I can imagine it would be even better if I'd planned ahead. Update: made this again, this time a day ahead and it is fantastic! Forward planning was rewarded

    • Boffcat on December 13, 2016

      Meltingly delicious, with a wonderful rich taste. Dark Belgian beer isn't that easy to come by, and according to the staff in my local beer shop would be an odd thing to cook with - last time I used Samuel Smith Winter Welcome Ale, which worked very well.

  • Pappardelle with butternut and blue cheese

    • MsMonsoon on March 21, 2018

      Easy way to cook butternut squash. Could increase the onion, smoked paprika, and sage, if desired. I made with regular pasta (rigatoni), not pappardelle, and it worked fine. My butternut squash got mushy, so I will watch it more closely next time.

  • Saffron risotto

    • No1Alicat on November 16, 2015

      Tasty but I cooked this as a main and it's really too rich - smaller portion would be a lovely starter

  • Beer braised pork knuckles with caraway, garlic, apples, and potatoes

    • okcook on April 19, 2012

      Made a variation based on an A16 recipe....bone the shanks and stuff with sausage meat. I had home made hot Italian sausage that I took out of the casings and mixed in parsley, garlic, and dry vermouth.

  • Fiery potato patties with fried eggs

    • saarwouters on February 01, 2018

      We used 500 gr. of mashed potato and it made 10 patties (I used a 1/4 cup as a measure for each patty). The patties did stay very soft inside while we fried them, but maybe that's how they were supposed to be? They tasted great, although we had to scoop them up carefully otherwise they would fall apart. Great side dish!

  • Sherry-glazed chorizo

    • wester on January 05, 2017

      The sherry did not make much of a difference.

  • Soup made with garlic and love and pumpkin scones

    • No1Alicat on November 16, 2015

      Soup was a murky, bland mess so I added a load more stuff & some cooked chicken to turn it into proper soup! Not tried the scones yet

  • Toad in the hole

    • JJ2018 on April 10, 2018

      This is my default toad in the hole recipe, it works out great every time.

    • redjanet on January 08, 2012

      This was very easy to make and worked really well. My first attempt at what is basically a big Yorkshire pudding with embedded sausage patties and it came out perfectly. Next time I'll make the gravy to go with it and maybe also use more sausages than suggested.

  • Slow roasted pork belly

    • KarinaFrancis on February 22, 2015

      This got the thumbs up from the whole family. The meat is meltingly tender and the crackling was super crispy and crunchy - just as pork belly should be. After trying a few different recipes, this is now my go-to. I left the pork uncovered over night to dry out the skin.

  • Texas brisket

    • needlezen on September 08, 2012

      Too much vinegar and smoke for our taste. I decreased them and increased worcestshire and A1 so that the overall amount of liquid remains the same.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Bibliocook

    Packed full of recipes that I’ve been trying out since the day I got it, Nigella’s Kitchen is already well stained with use. In short, I’m loving it.

    Full review

Reviews about Recipes in this Book

  • Chocolate chip bread pudding

    • Salt Sugar and I

      The melted chocolate chips throughout it made it so decadent and rich. When it says it serves 4-6, it definitely can serve 6 unless you're still hungry from dinner as it's very filling.

      Full review
  • Vietnamese pork noodle soup

    • Salt Sugar and I

      ...during the week quick meals work well for me and I assume others too. I read this recipe and it sounded perfect. Quick, spicy, soupy, noodles... mmmm yum!

      Full review

Publishers Text

A big, compendious, comfortable, informative and utterly engaging book, "Kitchen" brings us feel-good food for cooks and eaters, whether Express-style and exotic-easy during the week, or leisurely and luxuriating (in the spirit of How to be a Domestic Goddess and Feast) on weekends or for occasions. Divided into two parts - Kitchen Quandaries and Kitchen Comforts - Nigella gives us the wherewithal to tackle any situation and satisfy all nourishment needs. But real cooking is often about leftovers, too, so here one recipe can lead to another...from ham hocks to pea soup and pasties, from chicken to Chinatown salad. This isn't just about being thrifty but about demonstrating how recipes come about, and giving new inspiration for last-minute meals and souped-up store cupboard suppers. As well as offering the reader a mouthwatering array of new recipes, both comforting and exciting - from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from Pasta alla Genovese to Venetian carrot cake - Nigella rounds up her kitchen kit must-haves (telling us, too, what equipment we don't need) and highlights individual ingredients - both basic essentials and modern-day life-savers. But above all, she reminds the reader how much pleasure there is to be had in real food, and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple recipes to make life less complicated.

Other cookbooks by this author