Nigella's Chilli Jam (from NIGELLA CHRISTMAS) is a spicy condiment that is perfect alongside cheese and cold cuts. The chilli ...

Nigella's Sticky Toffee Pudding (from AT MY TABLE) is a slightly more adult version of the classic pudding sponge as it uses ...

Nigella's Traditional Christmas Cake (from NIGELLA CHRISTMAS) is a traditional rich fruit cake. Nigella suggests various ...

The competition is open to everyone – wherever you live in the world – all you need to do is sign into Nigella.com, or quickly register if you aren’t already a member. Don’t worry – it’s a painless ...

Nigella's Fig And Olive Chutney (from NIGELLISSIMA) is much quicker and easier to make than more traditional chutneys and is ...

The combination of herby, juicy meat and crisp, buttery puff pastry is irresistible.

Nigella's Ultimate Christmas Pudding (from Nigella Christmas) is a traditional steamed Christmas pudding. The fat used is ...

Nigella's Banket Bars are bites of puff pastry that are filled with a soft almond paste, rather like a sweet version of a ...

Get involved on Nigella.com by entering the monthly cookalong. The competition is free to enter, and we welcome entries from all over the world, so please take this opportunity to exercise your ...

Nigella's Ultimate Christmas Pudding (from NIGELLA CHRISTMAS) is a traditional steamed rich fruit pudding. The dried fruits ...

Preheat the oven to 170°C/150°C Fan/325°F. Put the tamarind paste and the sugar in a measuring jug and add boiling water to the 250ml/1 cup mark. Stir with a fork to help dissolve the paste and sugar.

If you only have loose-bottomed tins, then cut the baking paper circles slightly bigger than the bases so they go up the sides of the tins just a little. Note: if using fresh egg whites, the icing is ...