0:00:06 > 0:00:10I don't believe it's possible to live well without eating well,
0:00:10 > 0:00:14and of course this means different things on different days.
0:00:14 > 0:00:15But whatever the day,
0:00:15 > 0:00:19I want food that makes me feel good not just when I'm eating it...
0:00:21 > 0:00:23..but when I'm cooking it too.
0:00:23 > 0:00:26That's a big heap of gorgeousness there.
0:00:26 > 0:00:30Simply Nigella is about dishes that do just that.
0:00:30 > 0:00:33Recipes that relax and restore...
0:00:34 > 0:00:37..uplift and enrich.
0:00:37 > 0:00:39And that's perfect.
0:00:40 > 0:00:43Food I've enjoyed with family and friends...
0:00:43 > 0:00:44- Mmm.- Amazing.
0:00:44 > 0:00:50..as I've settled into my new kitchen and where I am in my life right now.
0:00:50 > 0:00:53Come with me, if you will, to the dark side -
0:00:53 > 0:00:54and I mean dark.
0:00:55 > 0:00:59I believe with all my heart that what and how we cook
0:00:59 > 0:01:02can make us feel better and more alive.
0:01:02 > 0:01:05- Mmm.- Wow. Absolutely delicious.
0:01:05 > 0:01:09And for me, a meal, however simple, is a celebration of life,
0:01:09 > 0:01:12and life is there to be celebrated.
0:01:43 > 0:01:48I think little rituals are so important in life,
0:01:48 > 0:01:52and a special one of mine is a weekly jaunt to a favourite shop
0:01:52 > 0:01:54where I pick up one or two things,
0:01:54 > 0:01:57but always a particular loaf of bread
0:01:57 > 0:02:01that forms the basis of a breakfast I eat more than any other.
0:02:05 > 0:02:08This loaf has a name I love saying - dinkelbrot.
0:02:08 > 0:02:10In other words, German spelt bread.
0:02:11 > 0:02:15Its nuttiness and heft makes it the perfect partner
0:02:15 > 0:02:18for the delicate, smooth flesh of avocado.
0:02:21 > 0:02:24I'm fully aware that avocado toast isn't a recipe,
0:02:24 > 0:02:26but it's part of the fabric of my life.
0:02:26 > 0:02:29I'm ready to eat it no matter what the time of day,
0:02:29 > 0:02:32but I have to say it comes in particularly handy
0:02:32 > 0:02:36for breakfast on those days when you fear that lunch
0:02:36 > 0:02:39may be later than you'd like.
0:02:40 > 0:02:45I like Hass avocados not least because it's easiest with these
0:02:45 > 0:02:47to tell whether they're ripe or not
0:02:47 > 0:02:50because the dark green skin, that sort of crocodile skin,
0:02:50 > 0:02:51goes a purply black.
0:02:53 > 0:02:55This is one of my favourite bits -
0:02:55 > 0:03:00the sound I get when I scrape that last bit of avocado.
0:03:03 > 0:03:08I love that buttery green flesh on the inside
0:03:08 > 0:03:11and that slightly brighter green by the skin.
0:03:14 > 0:03:15If I'm eating this at supper,
0:03:15 > 0:03:19I like the heady aniseed flavour of coriander,
0:03:19 > 0:03:22but at other times of day
0:03:22 > 0:03:25I like its more delicate cousin, dill.
0:03:25 > 0:03:30I think part of the point of avocado is that smoothy-rich blandness,
0:03:30 > 0:03:32but I need salt with that.
0:03:35 > 0:03:36Just as important for me,
0:03:36 > 0:03:39I always have to have a squeeze of lime.
0:03:42 > 0:03:46I know it's breakfast, but let's put a bit of fire in the engine -
0:03:46 > 0:03:48some dried chilli flakes.
0:03:50 > 0:03:56And my latest development in avocado toast experimentation,
0:03:56 > 0:03:59some ginger for extra pep.
0:03:59 > 0:04:03This is my favoured method for peeling ginger,
0:04:03 > 0:04:06just with tip of the teaspoon.
0:04:06 > 0:04:08And a little sedentary grating.
0:04:15 > 0:04:17Don't mind me while I mash.
0:04:23 > 0:04:27My toast of choice is ready and waiting and I can pile this on.
0:04:39 > 0:04:42I'm all about the pink and green at the moment
0:04:42 > 0:04:47and I have some breakfast radishes to crown my avocado toast with.
0:04:49 > 0:04:51Just is never a bad thing to start the day
0:04:51 > 0:04:54with something so beautiful.
0:04:54 > 0:04:58MUSIC: Uptight (Everything's Alright) by Stevie Wonder
0:05:00 > 0:05:04As much as I derive pleasure from the taste and beauty of food,
0:05:04 > 0:05:09I want the entire process from inspiration to empty plate
0:05:09 > 0:05:10to make me happy...
0:05:10 > 0:05:12Mmm, perfect.
0:05:13 > 0:05:17..whether it's a spiced cauliflower and chickpea salad for one...
0:05:18 > 0:05:21..a fragrant cake to share...
0:05:23 > 0:05:26..or a messy lamb feast for my family and friends.
0:05:28 > 0:05:31But above all, I relish how the ideas for my recipes
0:05:31 > 0:05:35are so often a result of joyous encounters
0:05:35 > 0:05:37with people or places.
0:05:37 > 0:05:40One of the things that has galvanised and inspired me
0:05:40 > 0:05:42in the kitchen recently
0:05:42 > 0:05:45was a holiday I took to Thailand last year.
0:05:45 > 0:05:49I'd been looking forward to it so much and it didn't disappoint.
0:05:49 > 0:05:51I wish I could say that
0:05:51 > 0:05:53my travel notebook was full of profound thoughts,
0:05:53 > 0:05:55but that would be a lie.
0:05:55 > 0:06:00All I did was stare at the sea and the sky
0:06:00 > 0:06:01and eat.
0:06:01 > 0:06:04The markets there are so beautiful
0:06:04 > 0:06:08and so full of slightly different unfamiliar produce
0:06:08 > 0:06:10that just made me long to cook.
0:06:10 > 0:06:15It's also where my fixation with pink and green started
0:06:15 > 0:06:18and it continues apace.
0:06:18 > 0:06:19Hmm.
0:06:19 > 0:06:21I think the best that can be said about this photo
0:06:21 > 0:06:25is that it shows that happiness trumps good hair.
0:06:27 > 0:06:31Apart from the fact that this is a very bad photograph,
0:06:31 > 0:06:34what this reminds me of is the wonderful noodle dishes
0:06:34 > 0:06:36I ate while I was there.
0:06:36 > 0:06:40Every day something a bit different but always so fresh and vibrant
0:06:40 > 0:06:42and full of flavour.
0:06:42 > 0:06:45Ah, and this.
0:06:45 > 0:06:49I ate something which was a noodle dish
0:06:49 > 0:06:50with cinnamon and prawns,
0:06:50 > 0:06:52and I know it sounds really, really odd,
0:06:52 > 0:06:55but it was extraordinary.
0:06:55 > 0:06:57I've never eaten anything like it
0:06:57 > 0:07:00and I knew I couldn't leave Thailand without the recipe.
0:07:03 > 0:07:05I've been alive a long time,
0:07:05 > 0:07:09and when it comes to eating I've spent that time wisely and well,
0:07:09 > 0:07:12so it's not often I come across something
0:07:12 > 0:07:16that tastes so different to anything I've eaten before.
0:07:16 > 0:07:21This is a stir-fry, comforting and familiar.
0:07:21 > 0:07:26Warm with ginger and hot with garlic.
0:07:26 > 0:07:28When I first ate this,
0:07:28 > 0:07:31it was cooked by a chef called Tum,
0:07:31 > 0:07:34spelt, or rather transliterated, T-U-M.
0:07:34 > 0:07:36Very gratifying.
0:07:36 > 0:07:38And he used Chinese celery,
0:07:38 > 0:07:42which is really mostly thin stalk and a lot of leaf.
0:07:42 > 0:07:47So, what I do is I use what I think of as the shoots
0:07:47 > 0:07:50from a leafy stick of celery,
0:07:50 > 0:07:56which I chop none too fastidiously, you'll be shocked to hear.
0:07:56 > 0:08:00And what the celery gives is an anise flavour
0:08:00 > 0:08:03but with herbal freshness.
0:08:03 > 0:08:10Now comes the same, but bringing base - star anise.
0:08:10 > 0:08:14And, as if to amplify the star anise,
0:08:14 > 0:08:17some cinnamon crumbled in in shards.
0:08:19 > 0:08:22I'm making a base for the prawns to cook in,
0:08:22 > 0:08:27so on top of those spices, some dark soy sauce.
0:08:27 > 0:08:28Steady with this.
0:08:30 > 0:08:34And on top of that, some light soy sauce,
0:08:34 > 0:08:36or thin, this is called, this Thai version
0:08:36 > 0:08:39with a fantastically fat child on it.
0:08:43 > 0:08:46A small dollop of oyster sauce for richness.
0:08:49 > 0:08:52And - don't faint - some ready-ground pepper.
0:08:52 > 0:08:54I never thought I'd see the day
0:08:54 > 0:08:57when I used school pepper in my cooking,
0:08:57 > 0:08:59but this really works.
0:09:04 > 0:09:06Now some water.
0:09:10 > 0:09:12Chicken stock concentrate.
0:09:12 > 0:09:16I never feel bad about using stock that isn't home-made.
0:09:16 > 0:09:18Chef Tum used chicken powder
0:09:18 > 0:09:20and that's the nearest thing I can get to it.
0:09:20 > 0:09:25And then some ketjap manis, which is like sweet soy ketchup.
0:09:32 > 0:09:38And into this bubbling brown liquid go the prawns.
0:09:38 > 0:09:40Wouldn't we all like to pop out to the local market
0:09:40 > 0:09:45to pick up some fresh, plump prawns and then stroll back down the beach?
0:09:45 > 0:09:47A large sun hat for me.
0:09:47 > 0:09:50But if I didn't think these frozen prawns worked here,
0:09:50 > 0:09:52I certainly wouldn't be cooking with them.
0:09:54 > 0:09:57Some of the sweetness of the prawns goes into this brown liquor
0:09:57 > 0:10:02and those deep spices cling to the prawns.
0:10:05 > 0:10:09And in go some glass noodles, cooked and drained.
0:10:14 > 0:10:17And stand back while I toss this together.
0:10:18 > 0:10:23I've always thought of Thai cooking as sprightly and sharp...
0:10:25 > 0:10:28..but there's something about the darkness and depth of this
0:10:28 > 0:10:29which is exciting.
0:10:31 > 0:10:36And now a startling punch of ground cloves...
0:10:37 > 0:10:40..and a pinch of ground cinnamon.
0:10:42 > 0:10:46Now, obviously none of these ingredients is new,
0:10:46 > 0:10:49but it's how they're used in a particular way
0:10:49 > 0:10:51that makes them taste so different,
0:10:51 > 0:10:55and that is the essence of what cooking is.
0:10:55 > 0:10:59This is Thai seafood as you've never tasted it.
0:10:59 > 0:11:03MUSIC: Too Busy Thinking About My Baby by Marvin Gaye
0:11:07 > 0:11:09A tawny tangle of noodles...
0:11:13 > 0:11:17..and these golden prawns.
0:11:17 > 0:11:21I rather love the shards of cinnamon going through it.
0:11:21 > 0:11:23Obviously, they're not to be eaten.
0:11:26 > 0:11:28The final touch -
0:11:28 > 0:11:32the leaves from the shoots of the celery.
0:11:34 > 0:11:37A friend of mine's father said if it goes in it,
0:11:37 > 0:11:38it's got to go on it.
0:11:48 > 0:11:51I said at the beginning that a stir-fry
0:11:51 > 0:11:54was comforting and familiar,
0:11:54 > 0:11:58but what this is is comforting and unfamiliar.
0:12:14 > 0:12:18I really wish I had a megaphone right now,
0:12:18 > 0:12:22because my enthusiasm for lamb ribs is evangelical.
0:12:22 > 0:12:25Not only are they the least expensive way
0:12:25 > 0:12:26of eating lamb,
0:12:26 > 0:12:29but the thing is, they are the most luscious.
0:12:36 > 0:12:37Hi. Can I have the lamb ribs, please?
0:12:39 > 0:12:41Lamb ribs are cut from the breast
0:12:41 > 0:12:45and I lived on breast of lamb when I was a student.
0:12:45 > 0:12:49I used to braise them in one piece all the time.
0:12:49 > 0:12:54Now I go for the ribs which I roast with cumin seeds and nigella seeds,
0:12:54 > 0:12:56and I can tell you it's the way forward.
0:12:58 > 0:13:00- Thank you.- Thank you.
0:13:05 > 0:13:08Because I want to keep the flavour of lamb ribs to the fore,
0:13:08 > 0:13:10I'm not coating them in a sticky glaze
0:13:10 > 0:13:14cos this is really about the marriage between spice and meat.
0:13:14 > 0:13:16I start with nigella seeds.
0:13:16 > 0:13:20I mean, if you have a spice with the same name as you,
0:13:20 > 0:13:22it's a bit rude not to use it.
0:13:25 > 0:13:28Their slight lemon-scented pepperiness
0:13:28 > 0:13:32is boosted by the glorious pungency of cumin.
0:13:32 > 0:13:34Hard for me to have lamb without cumin.
0:13:38 > 0:13:41The fat on the ribs means I need only a little oil,
0:13:41 > 0:13:43just to help the spices stick to them.
0:13:47 > 0:13:50To highlight the sweetness of the meat,
0:13:50 > 0:13:53the saltiness of some soy sauce.
0:13:55 > 0:13:59All I need now is some garlic - quite a bit of garlic.
0:14:01 > 0:14:02Just mince them in.
0:14:16 > 0:14:20So, all I do is smoosh the ribs in this scant mixture
0:14:20 > 0:14:23just so they're glossed with conker-shiny liquid
0:14:23 > 0:14:24and freckled with spices.
0:14:28 > 0:14:30Because they're a fatty cut,
0:14:30 > 0:14:33I roast them on a tin with a wire rack
0:14:33 > 0:14:35so all the excess fat drips down,
0:14:35 > 0:14:39but still it's that fat which gives them all the flavour
0:14:39 > 0:14:42and that lip-smacking stickiness.
0:14:45 > 0:14:48You certainly need a lot of napkins when you eat these.
0:14:53 > 0:14:55I was recently told that
0:14:55 > 0:14:58the literal translation of nigella seed in Arabic
0:14:58 > 0:14:59is 'seed of blessing',
0:14:59 > 0:15:02which seems entirely right for any sort of meal.
0:15:06 > 0:15:08I cook these in a low oven
0:15:08 > 0:15:10just till the meat is tender and the fat crisp.
0:15:17 > 0:15:21With these, I make my feta and avocado salad
0:15:21 > 0:15:25and I drape both avocado and feta in red onions
0:15:25 > 0:15:28which I am steeping in red wine vinegar.
0:15:34 > 0:15:39And what this does is take out the acrid burn of the onion.
0:15:39 > 0:15:42I can't eat raw onions any other way.
0:15:42 > 0:15:45And by the time I'm ready to make the salad,
0:15:45 > 0:15:49these strips will have turned a beautiful lambent puce.
0:16:06 > 0:16:10Inspiration for this salad comes from my sister Horatia,
0:16:10 > 0:16:14who often serves chunks of feta sprinkled with nigella seeds.
0:16:14 > 0:16:16Call it family solidarity.
0:16:20 > 0:16:23My version builds on this, adding avocado.
0:16:23 > 0:16:25The soft creaminess contrasts beautifully
0:16:25 > 0:16:27with the saltiness of the cheese.
0:16:28 > 0:16:32A scattering of pomegranate seeds provides fruity tang.
0:16:34 > 0:16:36And then those lucent strips of onion
0:16:36 > 0:16:39altogether so prettily pink and green.
0:16:42 > 0:16:44Finally, a drizzle of extra virgin olive oil.
0:16:45 > 0:16:48Along with some warm flatbread,
0:16:48 > 0:16:51this is all the accompaniment the lamb ribs need,
0:16:51 > 0:16:54and I'm ready for my sister and her lot to descend.
0:16:56 > 0:16:58- Here we are. Ribs!- Oh!
0:16:58 > 0:17:00Your fave, 'Rachy.
0:17:00 > 0:17:01Oh, divine.
0:17:07 > 0:17:09Ella, that's for you.
0:17:09 > 0:17:11Lovely. Mmm.
0:17:13 > 0:17:16Oh, these look fantastic.
0:17:16 > 0:17:18And I'll just do mine.
0:17:21 > 0:17:23I'm going to just dig in, I'm afraid.
0:17:27 > 0:17:29Oh! These are so good.
0:17:33 > 0:17:34Mmm!
0:17:34 > 0:17:36I'm smearing nigella seeds all over my cheek,
0:17:36 > 0:17:37but I feel I'm entitled.
0:17:37 > 0:17:38You are.
0:17:54 > 0:17:57I always find baking both uplifting and calming.
0:17:57 > 0:18:01My apricot and almond cake is no flamboyant creation
0:18:01 > 0:18:03with fancy decoration,
0:18:03 > 0:18:05but that's precisely why I'm drawn to it.
0:18:05 > 0:18:11As it cooks, it wafts the fragrance of rose water and cardamom
0:18:11 > 0:18:14and fills the place with serenity-inducing scent.
0:18:17 > 0:18:20Instead of soaking the apricots overnight
0:18:20 > 0:18:22in a bowlful of cold water,
0:18:22 > 0:18:25I simmer them briefly in a scant amount of liquid
0:18:25 > 0:18:27and two cardamom husks,
0:18:27 > 0:18:30and then I let them get cold, which doesn't take long.
0:18:30 > 0:18:32But this is more than a short cut.
0:18:32 > 0:18:36What it does is it plumps up the apricots
0:18:36 > 0:18:39and infuses them with cardamom at the same time.
0:18:41 > 0:18:43These are for the top of cake.
0:18:43 > 0:18:46It's about as near to crafts as I get.
0:18:48 > 0:18:50And you can probably see why.
0:18:52 > 0:18:55The rest of the apricots, the seeds from the cardamom pods
0:18:55 > 0:18:58and this scant amount of syrup go into the processor.
0:19:03 > 0:19:04Every last bit.
0:19:08 > 0:19:11This is an apricot and almond cake and I use ground almonds -
0:19:11 > 0:19:15200g of them - instead of flour,
0:19:15 > 0:19:19thus making this gluten-free and dairy-free, inadvertently.
0:19:19 > 0:19:23To add a bit of bite and glorious goldenness,
0:19:23 > 0:19:2750g of fine polenta - not instant.
0:19:28 > 0:19:31And some sugar - 150g.
0:19:33 > 0:19:37Not too much sugar, because there's a sweetness from the polenta
0:19:37 > 0:19:39and the ground almonds.
0:19:39 > 0:19:40Got a teaspoon of baking powder.
0:19:44 > 0:19:45Six eggs.
0:19:50 > 0:19:52These help the cake to rise...
0:19:55 > 0:19:57..and lend moisture.
0:20:01 > 0:20:02And now we blitz.
0:20:16 > 0:20:18Add the magic touch.
0:20:21 > 0:20:25The thing about lemon is that it really brings out other flavours.
0:20:27 > 0:20:28Two teaspoons.
0:20:31 > 0:20:35And a final fragrant addition, some rose water.
0:20:35 > 0:20:37Thing about rose water is
0:20:37 > 0:20:39a small amount and it's full of exotic promise,
0:20:39 > 0:20:43and too much and it's your great aunt's bubble bath.
0:20:43 > 0:20:45So, one teaspoon only.
0:20:47 > 0:20:48And then we blitz again.
0:20:48 > 0:20:53MUSIC: Two Lovers by Mary Wells
0:21:06 > 0:21:10This is a 20cm spring form and I've lined it and greased the sides
0:21:10 > 0:21:12and I let the batter just flow in.
0:21:18 > 0:21:22A few quick bursts of unchallenging activity
0:21:22 > 0:21:27and the batter is made and the oven takes care of the rest.
0:21:32 > 0:21:36And now time for my modest artistic endeavour.
0:21:39 > 0:21:42I'm encircling the cake with apricots.
0:21:44 > 0:21:49This needs about 40 minutes in a 180-degree oven.
0:22:04 > 0:22:08Once the oven's worked its magic and while the cake is still warm,
0:22:08 > 0:22:12I glaze it with some apricot jam that's been made more spreadable
0:22:12 > 0:22:14by a spritz of lemon juice.
0:22:16 > 0:22:20Then to finish, a scattering of finely chopped pistachios.
0:22:23 > 0:22:25And the gleaming goldenness of the cake
0:22:25 > 0:22:28and the tender green of the pistachios
0:22:28 > 0:22:32make this a thing of simple beauty.
0:22:55 > 0:22:58Warm spiced cauliflower and chickpea salad
0:22:58 > 0:23:00is one of my favourite simple suppers.
0:23:02 > 0:23:05It relies on those two basic ingredients,
0:23:05 > 0:23:07but transforms them.
0:23:08 > 0:23:11I want the cauliflower in small florets
0:23:11 > 0:23:15or as small as the constraints of my patience will allow.
0:23:20 > 0:23:24I can't take much credit for this transformation
0:23:24 > 0:23:29because it's all down to the warm spices
0:23:29 > 0:23:31and the heat of the oven.
0:23:31 > 0:23:34It's just bit of regular olive oil.
0:23:34 > 0:23:36And now the spices.
0:23:36 > 0:23:38Just a little cinnamon
0:23:38 > 0:23:42to evoke the sweetness of a balmy night in Morocco.
0:23:43 > 0:23:46I'm going to be a bit heavier-handed with the cumin,
0:23:46 > 0:23:49a spice that's irresistible to me.
0:23:54 > 0:23:57I want to disperse the spices in the oil
0:23:57 > 0:24:00to stop them clumping in the oven later.
0:24:03 > 0:24:05And now in these go.
0:24:12 > 0:24:14The oil is just enough
0:24:14 > 0:24:18to help the spices stick to the cauliflower
0:24:18 > 0:24:21and to stop the cauliflower from drying out in the oven.
0:24:23 > 0:24:26Roast cauliflower is a glorious thing.
0:24:28 > 0:24:29It doesn't hurt either
0:24:29 > 0:24:32that there's very little washing-up involved.
0:24:37 > 0:24:39Right, this goes into a hot oven - and I mean hot.
0:24:42 > 0:24:43I don't need to wash this up.
0:24:43 > 0:24:47I just add the cauliflower's partner in crime -
0:24:47 > 0:24:49some chickpeas.
0:24:49 > 0:24:53You can use canned chickpeas too, but the ones in jar are really lush.
0:24:57 > 0:25:04And to these I want the heat of harissa -
0:25:04 > 0:25:06Moroccan chilli paste.
0:25:08 > 0:25:10I'm dolloping in quite a lot
0:25:10 > 0:25:13because both the cauliflower and chickpeas
0:25:13 > 0:25:15can withstand a bit of fierceness.
0:25:22 > 0:25:25I love way the tomatoes almost ooze into a dressing
0:25:25 > 0:25:27in the heat of the oven.
0:25:48 > 0:25:52The cauliflower has already lost its Victorian pallor
0:25:52 > 0:25:55and things are really going to brighten up for it now.
0:26:04 > 0:26:08Love having an implement in each hand.
0:26:08 > 0:26:11Makes me feel busy but in an unchallenging way.
0:26:16 > 0:26:17And this goes back in
0:26:17 > 0:26:19just so the cauliflower cooks a little more.
0:26:19 > 0:26:21The chickpeas are already cooked
0:26:21 > 0:26:23and the wonderful thing about the oven's heat
0:26:23 > 0:26:27is that the cauliflower will soften but it doesn't get soggy.
0:26:45 > 0:26:48I'm grabbing a hefty amount of parsley
0:26:48 > 0:26:50because I don't want it as mere decoration
0:26:50 > 0:26:52but as the salad leaf itself.
0:27:05 > 0:27:10I know there's quite a lot here - not that it's stopped me before -
0:27:10 > 0:27:13but this is fantastic cold as well.
0:27:17 > 0:27:18Packed lunch tomorrow.
0:27:23 > 0:27:24Little salt.
0:27:28 > 0:27:31And some gorgeous...
0:27:31 > 0:27:34ruby jewels of pomegranate.
0:27:38 > 0:27:42And a final flourish of parsley.
0:27:44 > 0:27:49I find this sort of cooking just the perfect way to decompress,
0:27:49 > 0:27:53and I am going to continue my relaxation programme with this.
0:28:22 > 0:28:24- Action. - Everything's got to be smooth.
0:28:28 > 0:28:31- GLASS CLINKING - Action.
0:28:31 > 0:28:33METALLIC CLANGING
0:28:33 > 0:28:36UTENSILS RATTLING
0:28:36 > 0:28:37Action.
0:28:42 > 0:28:46I've been told that the literal translation in Arabic
0:28:46 > 0:28:48for nigella seed is 'seed of blessing',
0:28:48 > 0:28:50which I rather like.
0:28:50 > 0:28:53SHE LAUGHS
0:28:53 > 0:28:55Maybe that's going too far.