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Cook Eat Repeat

Exciting news! I am thrilled to announce my new book, COOK EAT REPEAT. I’ve enjoyed hugging this secret project to myself over the past several months, but it is a deep pleasure, too, to share it with you. Subtitled “Ingredients, recipes and stories”, it’s a book that’s very close to my heart. It focusses on the rhymes and rituals of the kitchen, most particularly my kitchen, and intertwines recipes with narrative essays about food and stories from a cooking life.
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39 Pins
·2w
By
Nigella Lawson

vegetarian

1 Pin
roasted sweet potatoes in a baking dish ready to be cooked for the next dinner party
Nigella Lawson
Pork Ribs
Roasted Quince
Christmas Turkey
Recipe Email
Parsnips
Quince
Vegan Vegetarian
Olive Oil
Roast Quinces
Roast Quinces
powdered sugar covered donuts in a gold bowl
Guest Recipes
Fried Desserts
Amsterdam Christmas
Fried Ravioli
Creme Eggs
Bread Puddings
Coffee Cakes
Sweet Rolls
New Year Doughnuts - Oliebollen
New Year Doughnuts - Oliebollen
a bowl filled with green liquid on top of a table
Pesto Soup
Jalapeño Salsa
Wild Garlic Pesto
Garlic Pesto
Grilled Eggplant
Wild Garlic
Joy Of Cooking
Cannellini Beans
Wild Garlic Pesto
a chocolate cake with frosting and coffee chips on top is sitting on a plate
Brioche
Cake With Coffee
Chocolate Espresso Cake
Espresso Cake
Chocolate Cake With Coffee
Easy Cakes To Make
Chocolate Covered Coffee Beans
Coffee Buttercream
Honey Chocolate
Chocolate Cake with Coffee Buttercream
a plate with some kind of dessert on it
Flan
Caramel Easy
Recipetin Eats
Creme Caramel
Garlic Mushrooms
Sugar Eggs
Food Wrap
Creme Brulee
Creme Caramel For One
BEET WELLINGTON Vegetarian Meals, Beet Wellington, Ginger Chutney, Spiced Cauliflower, Vegan Worcestershire Sauce, Vital Wheat Gluten, Australian Food, Wheat Gluten
Vegetarian Meals
Beet Wellington
Ginger Chutney
Spiced Cauliflower
Vegan Worcestershire Sauce
Vital Wheat Gluten
Australian Food
Wheat Gluten
Beet Wellington | Guest Recipes | Nigella's Recipes
by Zacchary Bird, featured in The Vegan Butcher Published by Smith Street Books. Boot the beef for some beet! Serve with your choice of good old gravy.
a green plate filled with red noodles on top of a table
Essen
Christmas Side Dishes
Red Noodles
Nigella Lawson Recipes
Pasta Fork
Vegan Gingerbread
Vegan Fish
Beet Juice
Ruby Noodles
two slices of bread with salmon on them
Black Treacle Recipes
Wheaten Bread
Black Treacle
Black Bread
Fresh Horseradish
Savory Breads
Danish Dough
No-Knead Black Bread
a piece of cheesecake on a plate with blackberries and syrup drizzled over it
Sour Cream
Basque Burnt Cheesecake
Burnt Cheesecake
Basque Cheesecake
Rhubarb Compote
Easy Cheesecake
Licorice
Cookies Et Biscuits
Basque Burnt Cheesecake With Liquorice Sauce
a black bowl filled with food on top of a wooden table
Indian Recipes
Citrus Fish
Weekday Dinners
Fish Fingers
Fish Finger
Bengali Food
Finger Sandwiches
Fish Finger Bhorta
If you’d asked me any time up until recently whether I’d ever thought I’d bring out a book with a fish finger recipe it, I’d have been fairly certain the answer would be no. Thank goodness we live and learn. Onions are cooked until soft, with garlic, ginger and chillies, dolloped with mustard, and with crisp edged fish fingers mashed into the pan at the end, with coriander, spinach and lime. It is my absolute go-to when the need for vibrant sustenance and delicious comfort hits.
a piece of cheesecake on a plate with blackberries and syrup drizzled over it
Basque Burnt Cheesecake With Liquorice Sauce
Easy to make, luscious to eat, this crustless cheesecake - soft under its scorched tortoiseshell top - is a total joy. It’s best to eat this on the day you’ve made it; I reckon it takes around 3 hours to cool to room temperature. If you must refrigerate it before its grand unveiling, try not to do so for more than 30 minutes before eating it, as you don’t want it to set too solid, losing its oh-so-tender texture. Having said that, I really don’t think there is a bad way to eat this.
two white bowls filled with meatballs and sauce on top of a green tablecloth
Recipes Meatballs
Large Chopping Board
Meatball Sauce
Black Pudding
How To Cook Meatballs
Eating Alone
Meatballs Recipe
Black Pudding Meatballs
When I included these black pudding meatballs in Cook, Eat, Repeat, I thought they would be a niche choice, but I have been gratifyingly overwhelmed by the number of people who have made and loved these. Even when I thought take-up would be small, there was never a chance I would have left them out of the book: I love them far too much for that.
two plates that have some food on top of them and one is covered in ketchup
Nigella Recipes
Poached Fruit
Candied Peel
Cake Lifter
Balloon Whisk
Rice Cake
Pudding Cake
Rice Pudding Cake
This is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding. The Italians like to stud their rice cake with candied peel, bake it in a tin lined with breadcrumbs or crushed amaretti, and eat it cold; I sprinkle mine with nutmeg, and serve it warm, most frequently with a jewel-bright jam sauce.
a pan filled with meatballs and sauce on top of a blue cloth covered table
Bulgur
Vegetarian Cooking
Fish Stew Recipes
Vegan Stew
Fish Stew
How To Cook Fish
Stew Recipe
Fear-Free Fish Stew
Here, the fish is cooked only very briefly in the aromatic sauce and then left to stand for a couple of minutes or so in the pan but off the heat, it stays succulent and tender. And I very often make the sauce up ahead of time - it should be fine in the fridge for up to 5 days, and in the freezer for up to 3 months - which means all you need do is heat up the sauce and add the fish at the last minute, which can be very useful when you have people over.
two bowls filled with macaroni and cheese
Pasta Pan
Crab Mac And Cheese
Crab Pasta
Pasta Shells
Stuffed Pasta Shells
Mac N Cheese
Latest Recipe
Crab Mac 'n' Cheese
This is the most luscious of treats: rich, to be sure, but somehow delicate at the same time. Smoked paprika and crab (a 50/50 mixture of both white and brown meat) give an almost honeyed depth to the velvety cheese sauce, which is made with nutty and sweet gruyere. The combination is just sumptuous, like a cross between a mac’n’cheese and a bisque.