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After 10 bestselling cookbooks and millions of copies adorning kitchen shelves around the world, celebrated food writer and culinary expert Nigella Lawson is back with her latest offering.

At My Table features over 100 recipes in celebration of home cooking.

Nigella joined Ben and Anne-Marie in the Your Morning kitchen to share a (delicious) sampling of some of the dishes in the book.

mint-lamb-chops-feat.jpg

Spicy Mint Lamb Chops

Serves 3 – 4

WHAT YOU NEED:

For the lamb

  • 8 French-trimmed lamb rib chops
  • 7 tbsp regular olive oil
  • 1 lemon, finely grated zest and juice
  • 2 tsp dried mint
  • 1 tsp crushed red pepper flakes
  • 1 tsp sea salt flakes or kosher salt
  • 2 garlic cloves, peeled and minced

For the mint sauce

  • Fresh mint leaves from a medium bunch, to give 2 cups loosely packed
  • 1 fat garlic clove, peeled and sliced into 3
  • 2 small preserved lemons, quartered, plus 2 tbsp of juice from the jar
  • ½ cup regular olive oil
  • Leaves of your choice, to serve (I’m keen on pea shoots here)

WHAT YOU DO:

  1. Put the lamb rib chops into a resealable plastic bag and add the olive oil, finely grated zest and juice of the lemon, dried mint, red pepper flakes, salt, and minced garlic. Seal the bag and give a good squidge before marinating for 30 – 40 minutes, long enough for them to come to room temperature.
  2. To make the sauce, put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with an immersion blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt, though I find the preserved lemons give all the salinity you need, and I am an enthusiastic salter.
  3. Heat a grill pan (my preference) or heavy-based frying pan, then lift the cutlets out of the marinade and cook them over a high heat – if you want them a little pink – for two minutes each side. But check and cook longer as needed.
  4. Arrange the lamb cutlets on a plate, lined with the greenery of your choice. Serve with the fragrant, sharp mint sauce, drizzling some on the cutlets too, if you so wish.

 

garlic-roasted-potatoes-feat.jpg

Garlicky Roasted Potatoes with Oregano and Feta

Serves 4 – 6

It’s not advisable to make ahead/store

WHAT YOU NEED:

  • 2 ¾ pounds potatoes, unpeeled and cut into 1-inch cubes
  • ¼ cup regular olive oil
  • 6 fat garlic cloves, peeled and minced
  • 2 ½ tsp dried oregano
  • 4 ounces feta cheese, crumbled, to give 1 cup loosely packed
  • Fresh oregano, to serve

WHAT YOU DO:

  1. Preheat the oven to 425°F and tumble the potatoes into a shallow roasting pan or pans, large enough for the potatoes to sit in one layer. Toss in the oil, followed by the garlic and dried oregano, and roast in the oven for 50-60 minutes until crisp and golden, and cooked through.
  2. Transfer to a serving bowl and toss with most of the feta, then sprinkle the remaining feta crumbles on top. If you have any fresh oregano on hand, strew away.

 

warm-blondie-pudding-cake-feat.jpg

Warm Blondie Pudding Cake

Makes 9 large squares

WHAT YOU NEED:

  • 1 stick plus 5 tbsp unsalted butter, soft, cut into cubes or spooned into blobs, plus more for greasing
  • 3 ounces good-quality white chocolate, chopped into smallish pieces
  • ¾ cup plus 2 tbsp light brown sugar
  • 2 tsp ground ginger
  • 3 large eggs, at room temperature, lightly whisked
  • 1 cup walnut pieces, roughly chopped so that you have both small pieces and dusty rubble
  • 1 ½ cups fine almond flour
  • Crème fraîche, to serve
  • Raspberries, to serve
  • 1 approx. 9-inch square baking dish

 

WHAT YOU DO:

  1. Preheat the oven to 325°F and very lightly grease your dish.
  2. Melt the butter and chocolate in a heavy-based saucepan very, very gently. Keep the heat really low and be patient. Don’t stir, just life the pan up and give it a swirl every now and then.
  3. Once it is a sludgy paste in buttery liquid, remove from the heat before adding the sugar and ginger, and stir gently to combine. It should amalgamate into a glossy-looking fudge. Allow to cool off the stove for 10 minutes. Don’t worry if the batter and chocolate separate as it stands: all will come good when you add the eggs.
  4. Stir in the eggs and keep stirring until they’re completely incorporated. Add the chopped walnuts and almond flour and, again, stir gently to combine.
  5. Pour into your prepared dish and bake in the oven for 35-40 minutes, or until golden brown on top, crisp at the edges, and beginning to come away form the sides of the dish. It should feel a little squidgy under its just-firm top; a cake tester will not come out completely clean, but with a few damp crumbs clinging to it.
  6. Leave to cool for 30 – 40 minutes before cutting into it, and serve with crème fraîche and raspberries.

 

Excerpted from At My Table: A Celebration of Home Cookingby Nigella Lawson. Copyright © 2017 by Nigella Lawson. Photography © 2017 by Jonathan Lovekin. Published byAppetite by Random House®,a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

Nigella’s six-part series At My Table premieres Monday, June 4th at 8 p.m. ET on Gusto and her cookbook by the same name is on bookshelves now!