Nigella: At My Table ep.4

Another serving of irresistible dishes as Nigella shares some of her go-to favourites. For the perfect start to the day there’s a breakfast inspired by her university days, fried bread and tomato hash.

Nigella’s friends are treated to a vegan feast, with a rambunctiously vibrant butternut and sweet potato curry served with her coriander and jalapeno salsa.


For the perfect start to the day there’s a breakfast inspired by her university days, fried bread and tomato hash. A speedy meal comes in the form of a simple and tasty pasta dish with anchovies, tomatoes and mascarpone.

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Another serving of irresistible dishes as Nigella shares some of her go-to favourites. That is followed by a moreish lemon tendercake served with blueberry compote, which was inspired by a trip to Kansas City.

 

 1. Lemon tendercake with blueberry compôte

Lemon tendercake with blueberry compôte

Lemon tendercake with blueberry compôte

When I was in a café in Kansas City, I ate more mini lemon bundt cakes than a human being should be able to manage in one sitting. But I can’t tell you how easy it was. Oh, and did I say they were vegan? As is this. The café gave me their recipe, but I have played fast and loose with it, and turned it into a tender sponge, to be topped with coconut-milk yogurt and – like a retro cheesecake topping – blueberry compôte.

2. Gemelli with anchovies, tomatoes and mascarpone

Gemelli with anchovies, tomatoes and mascarpone

Gemelli with anchovies, tomatoes and mascarpone

Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess.

3. Butternut and sweet potato curry

Butternut and sweet potato curry

Butternut and sweet potato curry

This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it.

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