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 > 0:00:18But whatever the day, I want food that makes me feel good
0:00:18 > 0:00:19not 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 > 0:00:29'Simply Nigella is about dishes that do just that.
0:00:31 > 0:00:33'Recipes that relax and restore...
0:00:35 > 0:00:37'..uplift and enrich.'
0:00:37 > 0:00:38And that's perfect.
0:00:40 > 0:00:43'Food I've enjoyed with family and friends.'
0:00:43 > 0:00:44- Mmm.- Amazing!
0:00:44 > 0:00:47'As I've settled into my new kitchen
0:00:47 > 0:00:50'and where I am in my life right now.'
0:00:50 > 0:00:51Now come with me, if you will,
0:00:51 > 0:00:54to the dark side, and I mean dark.
0:00:55 > 0:00:57I believe with all my heart
0:00:57 > 0:00:59that what and how we cook
0:00:59 > 0:01:01can make us feel better and more alive.
0:01:03 > 0:01:06Absolutely delicious.
0:01:06 > 0:01:08And for me a meal, however simple,
0:01:08 > 0:01:12is a celebration of life and life is there to be celebrated.
0:01:36 > 0:01:40On mornings when I just need to grab and go, it's breakfast bars I want.
0:01:40 > 0:01:45I've made breakfast bars before but these are breakfast bars 2.0.
0:01:45 > 0:01:48So full of seeds that you're going to start sprouting
0:01:48 > 0:01:51and packed with all manner of smug-inducing nutrients
0:01:51 > 0:01:53which I won't go into.
0:01:53 > 0:01:54I need for my breakfast bars
0:01:54 > 0:01:57to consult my gumbagly section,
0:01:57 > 0:01:58as some friends of mine call it,
0:01:58 > 0:02:03and among other things I will be requiring chia seeds,
0:02:03 > 0:02:07goji berries, and flax seeds.
0:02:07 > 0:02:08Bear with me on this.
0:02:12 > 0:02:15There's no sugar, flour or eggs in these breakfast bars
0:02:15 > 0:02:19so you do need something to hold these wondrous ingredients together,
0:02:19 > 0:02:22and that something is the medjool date.
0:02:24 > 0:02:26The fruit of kings.
0:02:30 > 0:02:37Medjool dates have such a wonderful caramelly, treacly taste.
0:02:37 > 0:02:41The most divine edible glue I can think of.
0:02:44 > 0:02:49On top of that wonderful pile of torn dates,
0:02:49 > 0:02:52I need some cinnamon...
0:02:54 > 0:02:57and a generous splosh of water.
0:03:01 > 0:03:03Might help this a bit.
0:03:07 > 0:03:09These need to bubble for a few moments,
0:03:09 > 0:03:13just until they're soft enough to be mashed to a rough puree with a fork.
0:03:15 > 0:03:17And now everything else.
0:03:18 > 0:03:20Some oats.
0:03:25 > 0:03:27Some chia seeds.
0:03:27 > 0:03:29These help everything stick together.
0:03:31 > 0:03:35Plus, they're meant to be improbably good for you.
0:03:35 > 0:03:37And I'm using cocoa nibs,
0:03:37 > 0:03:40which give a rather tangy, sharp chocolate flavour
0:03:40 > 0:03:41and a lot of crunch.
0:03:42 > 0:03:47Cocoa nibs are really just cocoa beans fragmented.
0:03:47 > 0:03:49And now some flax seeds.
0:03:49 > 0:03:51I'm not just using masses of different seeds
0:03:51 > 0:03:54and other ingredients for the hell of it,
0:03:54 > 0:03:57but because I want the maximum contrast
0:03:57 > 0:04:00of chew and crunch and texture.
0:04:02 > 0:04:04I love the flax seeds.
0:04:06 > 0:04:08They give a rather gentle crunch.
0:04:09 > 0:04:11Now a rather more boisterous crunch -
0:04:11 > 0:04:14my favourite seed of all, pumpkin seed.
0:04:19 > 0:04:20And now goji berries.
0:04:23 > 0:04:26I don't use them just because they're meant to be so fabulous
0:04:26 > 0:04:30for you, but because I find their colour immensely cheering.
0:04:33 > 0:04:34And some cornflakes.
0:04:34 > 0:04:37I'm using gluten-free cornflakes,
0:04:37 > 0:04:40not because I have anything against gluten personally
0:04:40 > 0:04:42but because this makes quite a lot
0:04:42 > 0:04:44and I like to share them out.
0:04:44 > 0:04:47If it's gluten-free, it has universal appeal.
0:04:48 > 0:04:49Mix this together.
0:04:52 > 0:04:54I know it all sounds a bit hessian-weave
0:04:54 > 0:04:58but if I didn't absolutely love the taste of these,
0:04:58 > 0:05:01I wouldn't be making them. And they are fabulous.
0:05:02 > 0:05:06Right, now I'll tend to medjool-i!
0:05:09 > 0:05:13Mm! It is the most sensational, beautifully scented sludge.
0:05:16 > 0:05:18And in it goes.
0:05:25 > 0:05:27Going to glove up.
0:05:28 > 0:05:31The dates are hot and they are very sticky.
0:05:41 > 0:05:44What I like to do is make a batch of these at the weekend
0:05:44 > 0:05:47and then I have fuel for first thing in the morning throughout the week.
0:05:51 > 0:05:53Now a bit more squidging.
0:05:58 > 0:06:0030 minutes in a moderate oven
0:06:00 > 0:06:06and then I will be blessed with 16 born-again breakfast bars.
0:06:10 > 0:06:13Also very handy for a packed lunch
0:06:13 > 0:06:17and, for me, fantastic for that 4pm slump.
0:07:12 > 0:07:16I first had pork buns at a buzzing place like this in New York
0:07:16 > 0:07:19and I just became obsessed with making my own.
0:07:19 > 0:07:23I think the best way I have of describing pork buns is to say
0:07:23 > 0:07:26"think belly pork burgers",
0:07:26 > 0:07:29and, yes, every bit as good as that sounds.
0:07:29 > 0:07:31And I'm rather thrilled, though I say it myself,
0:07:31 > 0:07:34with my homespun, simplified version.
0:07:34 > 0:07:39I mean, it takes a bit of time, but really very, very little work.
0:07:39 > 0:07:44I do get these soft, steamed bao buns from a local Asian supermarket
0:07:44 > 0:07:48but, you know, I don't see why you couldn't just use soft bread buns.
0:07:48 > 0:07:50I mean, the important thing
0:07:50 > 0:07:53is the pork is just meltingly luscious.
0:07:53 > 0:07:55OK, I'm going to dig in.
0:07:55 > 0:07:59'My hoisin-braised pork belly in soft buns is a glorious
0:07:59 > 0:08:02'and greedy DIY lunch for family and friends.
0:08:03 > 0:08:05'The secret is in the prep.
0:08:07 > 0:08:09'So the night before, I brine the pork belly
0:08:09 > 0:08:11'in cold water, sugar and salt.
0:08:15 > 0:08:17'I use a plastic bag as a receptacle for the marinade
0:08:17 > 0:08:19'and then I seal it up
0:08:19 > 0:08:20'and pop it in the fridge
0:08:20 > 0:08:25'for at least eight hours and up to 24. So, all very easy.'
0:08:26 > 0:08:28Being something of a pyrophile,
0:08:28 > 0:08:32I do like a dollop of fiery sauce in a pork bun,
0:08:32 > 0:08:35and my garlic, chilli and ginger sauce
0:08:35 > 0:08:37begins with five red chilli peppers.
0:08:40 > 0:08:41'They go in, seeds and all.
0:08:41 > 0:08:43'I told you I liked it fiery.
0:08:44 > 0:08:47'About a ten-centimetre length of ginger,
0:08:47 > 0:08:50'peeled and cut up into chunks for more warmth.
0:08:51 > 0:08:54'A couple of garlic cloves intensify the heat.
0:08:56 > 0:08:58'And then seasoning -
0:08:58 > 0:08:59'a teaspoon of fine sea salt...
0:09:01 > 0:09:04'..and then two of sugar to balance the heat.
0:09:11 > 0:09:12'Some sunflower oil.
0:09:16 > 0:09:17'The zing of the juice of a lime.
0:09:21 > 0:09:23'And whizz to a puree.
0:09:29 > 0:09:31'That's all there is to it.
0:09:31 > 0:09:33'Then leave in the fridge overnight,
0:09:33 > 0:09:36'taking it out to get to room temperature before serving.'
0:09:54 > 0:09:56I'd only ever roasted pork belly,
0:09:56 > 0:09:58but there is another way.
0:10:00 > 0:10:05When you softly braise the brined, plumped meat,
0:10:05 > 0:10:10it is all succulence, every little bit of it.
0:10:18 > 0:10:24I braise the pork in a mixture of water and hoisin, very low effort.
0:10:31 > 0:10:35But before I braise, I'm going to daub each slab
0:10:35 > 0:10:36with a bit of the liquid.
0:10:41 > 0:10:45And blitz it in a hot oven to help it on its way.
0:10:52 > 0:10:55It needs only 30 minutes in a very hot oven
0:10:55 > 0:10:57for the top to turn beautifully bronze.
0:11:00 > 0:11:03It is a thing of beauty - such an uplifting sight.
0:11:03 > 0:11:07I'm going to pour over the remains of the braising liquid,
0:11:07 > 0:11:09carefully missing the top.
0:11:12 > 0:11:16You know, the thing about the pork buns, like all sandwiches,
0:11:16 > 0:11:18it's all about the build.
0:11:18 > 0:11:21So into each soft bun I pack a quivering slice
0:11:21 > 0:11:23of soft, braised pork belly....
0:11:25 > 0:11:28..a fiery daub of chilli sauce,
0:11:28 > 0:11:31perhaps some extra hoisin,
0:11:31 > 0:11:33and, of course, some cooling cucumber
0:11:33 > 0:11:34and a tangle of spring onion.
0:11:34 > 0:11:38But the important thing for me are some sweet, crisp, fried shallots.
0:11:44 > 0:11:45Ah!
0:11:45 > 0:11:50I have asbestos hands but it would be more sensible to wear gloves.
0:11:50 > 0:11:53So this is tightly sealed and ready to be sweetly braised
0:11:53 > 0:11:56while I get on with frying the shallots.
0:11:57 > 0:12:00'That goes in low and slow for another two hours.
0:12:01 > 0:12:04'I use banana shallots, which are much easier to deal with
0:12:04 > 0:12:06'than the little round ones.
0:12:06 > 0:12:08'I slice them thinly
0:12:08 > 0:12:10'and fry them quickly in hot vegetable oil.'
0:12:17 > 0:12:19Once they're crisp and golden,
0:12:19 > 0:12:22I leave them to cool on a piece of kitchen towel.
0:12:32 > 0:12:33Gorgeous.
0:12:33 > 0:12:36Now, tempting though it is to start eating this immediately
0:12:36 > 0:12:39in its freshly burnished state,
0:12:39 > 0:12:41I find it makes my life easier to let it get cool,
0:12:41 > 0:12:43and then slice it cold -
0:12:43 > 0:12:45much easier for me to do since I'm a bad carver -
0:12:45 > 0:12:48and then I can warm it up in these lovely juices
0:12:48 > 0:12:50when the hungry hordes arrive.
0:12:50 > 0:12:51Mm!
0:13:01 > 0:13:03My pork bun feast is everything I like
0:13:03 > 0:13:05about having people over to eat.
0:13:05 > 0:13:10It's very laid-back and relaxed, a lot of food, but more importantly
0:13:10 > 0:13:15a lot of DIY at the table, that's to say condiments and picky things
0:13:15 > 0:13:18so everyone can eat how they want and what they want.
0:13:18 > 0:13:22The important thing is everyone has a good time, me included.
0:13:27 > 0:13:30OK, I'm going to park some here, and there's some spoons.
0:13:30 > 0:13:34I'm going to assemble mine. You can do yours differently.
0:13:34 > 0:13:37- Look how selfless you are. - You're doing it in a boy way.
0:13:37 > 0:13:39Then I'm going to have coriander.
0:13:39 > 0:13:41- And then I'm ending on shallots. - I'm ending on shallots.
0:13:41 > 0:13:43You see, this is...
0:13:43 > 0:13:46Oh, yeah, the garnish, thank you so much.
0:13:46 > 0:13:49- Careful with the chilli. - Oh, I'm a bit of a chilli head.
0:13:49 > 0:13:51I'm going in for a bite.
0:13:53 > 0:13:55Absolutely delicious.
0:14:11 > 0:14:13I come up with recipes in a number of ways
0:14:13 > 0:14:16and the inspiration is often inadvertent. A case in point -
0:14:16 > 0:14:20I was lounging about reading, or rather re-reading,
0:14:20 > 0:14:24a favourite book of mine, Home Cooking by Laurie Colwin -
0:14:24 > 0:14:28much beloved - and anyway, I came across this description
0:14:28 > 0:14:31of one of her dinner party regulars
0:14:31 > 0:14:35and it involves getting a chicken, getting it cut up
0:14:35 > 0:14:39and then dipping each piece in mustard which is flavoured
0:14:39 > 0:14:43with garlic and thyme and a pinch of cinnamon
0:14:43 > 0:14:46and then rolls it in breadcrumbs and cooks in the oven for two hours.
0:14:46 > 0:14:51And I found the idea of those flavours together really beguiling.
0:14:54 > 0:14:58My crunchy chicken cutlets are just an easy evolution
0:14:58 > 0:15:01and are now part of MY repertoire.
0:15:18 > 0:15:20You find me happily absorbed
0:15:20 > 0:15:24bashing a couple of chicken breasts
0:15:24 > 0:15:27into elegant escalopes or cutlets.
0:15:28 > 0:15:31This is disturbingly gratifying.
0:15:35 > 0:15:36But these are ready.
0:15:36 > 0:15:38Ah, bit of calm now.
0:15:41 > 0:15:44Before they get their crunchy coating,
0:15:44 > 0:15:47I'm going to bathe them in Dijon mustard.
0:15:52 > 0:15:54Even though they get such a brief dunking,
0:15:54 > 0:15:57the mustard really seems to tenderise them
0:15:57 > 0:15:59and gives such piquancy.
0:16:03 > 0:16:06On top of the mustard, some cinnamon.
0:16:12 > 0:16:14One clove of garlic - just mince it in.
0:16:16 > 0:16:20And finally one egg, just to bring everything together
0:16:20 > 0:16:23and help it stick to the chicken breasts.
0:16:24 > 0:16:27And I shall whisk these together.
0:16:30 > 0:16:33The gold and the blue - it's like the beach.
0:16:42 > 0:16:45And now, in for a brief dip
0:16:45 > 0:16:49go these beautiful - look how thin - escalopes.
0:16:57 > 0:16:59This is so enjoyable.
0:17:05 > 0:17:09There's enough here to give quite a good, thick coating.
0:17:11 > 0:17:13I'm going to leave these lying happily here
0:17:13 > 0:17:15while I go and wash my hands.
0:17:20 > 0:17:22This really is as easy as one, two, three.
0:17:22 > 0:17:26We've had one - the bashing, two - the bathing
0:17:26 > 0:17:28and three - the crunchy coating.
0:17:33 > 0:17:38And this crunchy coating comes courtesy of cornflakes.
0:17:38 > 0:17:41I love the crumb you get from these.
0:17:41 > 0:17:47And now I massage and coax the cornflakes into crumbs.
0:17:51 > 0:17:54This whole recipe is a bit like being a three-year-old.
0:17:54 > 0:17:55Only better.
0:18:01 > 0:18:05I'm going to deepen the golden tan of the cornflake crumbs...
0:18:06 > 0:18:10..by adding some smoked pimenton or paprika.
0:18:20 > 0:18:25This adds a bit of heat - always good.
0:18:29 > 0:18:31So, one by one, these bathing beauties
0:18:31 > 0:18:35go into the cornflake crumbs to get crunchily coated.
0:18:39 > 0:18:43I find it easiest just to put each cutlet or escalope
0:18:43 > 0:18:51into the crumbs and then sprinkle or dust the top with more.
0:18:51 > 0:18:53And just carry on until they're thickly coated.
0:19:06 > 0:19:07While these chicken escalopes
0:19:07 > 0:19:12settle in their slightly fiery cornflake coating...
0:19:13 > 0:19:17..I'll get on with my fennel, watercress, and radish salad.
0:19:22 > 0:19:27First, a bulb of fragrant fennel, sliced as thinly as possible.
0:19:28 > 0:19:32If you aren't as clumsy as I am, you could use a mandolin
0:19:32 > 0:19:34but I just don't trust myself with one.
0:19:37 > 0:19:39The same goes for the radishes -
0:19:39 > 0:19:41about four to six, cut into thin discs.
0:19:42 > 0:19:46And a couple of handfuls of peppery watercress to line the plate
0:19:46 > 0:19:48before showering the fennel on top.
0:19:55 > 0:19:58A squeeze of lemon,
0:19:58 > 0:20:00a pinch of sea salt, a trickle of extra virgin olive oil
0:20:00 > 0:20:02and that's it.
0:20:05 > 0:20:08Right, I don't need much oil
0:20:08 > 0:20:11and because these are so thin, I don't need much time.
0:20:27 > 0:20:29I'm ready to flip.
0:20:32 > 0:20:35And the outside is so crunchy.
0:20:40 > 0:20:41And they're done.
0:20:52 > 0:20:55A small readjustment of my leaves.
0:20:59 > 0:21:01And it's crunch time.
0:21:15 > 0:21:18# Sugar pie honey bunch
0:21:18 > 0:21:20# You know that I love you
0:21:22 > 0:21:24# I can't help myself
0:21:24 > 0:21:28# I love you and nobody else... #
0:21:28 > 0:21:31A while ago, I compiled my Chocolate Cake Hall of Fame,
0:21:31 > 0:21:34but that's never stopped me making new ones,
0:21:34 > 0:21:37and the latest addition to this illustrious list
0:21:37 > 0:21:39is right up there at the pinnacle.
0:21:39 > 0:21:42And don't faint, but it's vegan.
0:21:42 > 0:21:45Now I came up with it for a vegan friend of mine
0:21:45 > 0:21:47but I've been making it nonstop ever since
0:21:47 > 0:21:50and my dark and sumptuous chocolate cake
0:21:50 > 0:21:54is not only seductively simple to make, but it might just be
0:21:54 > 0:21:57one of the best chocolate cakes you have ever eaten.
0:22:09 > 0:22:11I start my making the icing.
0:22:11 > 0:22:12I pour 60 ml of cold water
0:22:12 > 0:22:15into a heavy-based saucepan.
0:22:15 > 0:22:17Then I add 75g of coconut butter,
0:22:17 > 0:22:19which is different from coconut oil,
0:22:19 > 0:22:21though you could use marge.
0:22:27 > 0:22:2950g of soft brown sugar
0:22:29 > 0:22:32gives a subtle suggestion of caramel that I adore.
0:22:39 > 0:22:42To get the slightly bitter edge I want,
0:22:42 > 0:22:44I add one-and-a-half tablespoons of cocoa.
0:22:47 > 0:22:50Plus a teaspoon-and-a-half of instant espresso powder.
0:22:58 > 0:23:00I bring all the ingredients to the boil...
0:23:02 > 0:23:04..and then turn off the heat
0:23:04 > 0:23:07before quickly adding some finely chopped chocolate.
0:23:07 > 0:23:09It must be good and dark.
0:23:11 > 0:23:14Nothing less than 70% cocoa solids will do.
0:23:17 > 0:23:18I give the pan a swirl
0:23:18 > 0:23:22to help the chocolate melt gently into the hot liquid.
0:23:24 > 0:23:28And then I whisk it all together until it's thick and smooth.
0:23:28 > 0:23:32Then leave it to cool while I get on with the gorgeous cake.
0:23:45 > 0:23:48That's 225g of plain flour.
0:23:50 > 0:23:53One-and-a-half teaspoons of bicarb.
0:23:59 > 0:24:03Half a teaspoon of free-flowing salt.
0:24:04 > 0:24:06And just as in the icing,
0:24:06 > 0:24:10a teaspoon-and-a-half of instant espresso powder.
0:24:16 > 0:24:19And a lot of cocoa, 75g.
0:24:19 > 0:24:22This is a very chocolaty chocolate cake.
0:24:28 > 0:24:31It's a two-stage affair
0:24:31 > 0:24:33and the first stage is done.
0:24:40 > 0:24:44For the second stage, a lot of water - 375ml.
0:24:44 > 0:24:46Now, this is a liquid batter
0:24:46 > 0:24:48and that's what makes the texture so fabulous.
0:24:51 > 0:24:54I've got 75g of coconut oil.
0:24:54 > 0:24:56It would be 90ml if it were liquid.
0:24:56 > 0:24:58And the thing about coconut oil
0:24:58 > 0:25:01is it's solid until the temperature's 24 centigrade,
0:25:01 > 0:25:04and then it liquefies.
0:25:04 > 0:25:07Just give this a little coax to help it melt.
0:25:10 > 0:25:12You can use any vegetable oil
0:25:12 > 0:25:15but I find coconut oil really gives a wonderful crumb.
0:25:18 > 0:25:22And just as there was dark sugar in the icing,
0:25:22 > 0:25:24there is soft dark sugar here.
0:25:26 > 0:25:28300g of it.
0:25:35 > 0:25:37I want a teaspoon-and-a-half of vinegar.
0:25:37 > 0:25:42The vinegar acts with the bicarb to make the cake rise
0:25:42 > 0:25:45and have a lightness and this is very important since, of course,
0:25:45 > 0:25:47there are no eggs.
0:25:53 > 0:25:57And now it's just a matter of pouring one to t'other.
0:26:03 > 0:26:05Quite apart from being seduced
0:26:05 > 0:26:08by the splendid squidgyness of this cake,
0:26:08 > 0:26:10it's so easy,
0:26:10 > 0:26:13you can see why I wheel it out for every family birthday now.
0:26:15 > 0:26:19This cake needs about 35 minutes in a 180-degree oven.
0:26:19 > 0:26:21And then you just let it cool in its tin.
0:26:23 > 0:26:26Once it's cold, the icing will be at a perfect consistency.
0:26:26 > 0:26:29I pour that on
0:26:29 > 0:26:32and then celebrate the cake's sumptuousness by sprinkling it
0:26:32 > 0:26:35with rose petals and pistachios.
0:26:54 > 0:26:57And now a casual stroll to the oven.
0:27:26 > 0:27:30To finish the cake, I gently ease the icing to the edges.
0:27:38 > 0:27:41If you want to adorn it, now is the time.
0:27:41 > 0:27:43Strew joyously with chopped pistachios
0:27:43 > 0:27:46and dried rose petals or whatever your heart desires.
0:27:53 > 0:27:57It needs to be left for 30 minutes to set, but that's a big ask.
0:28:40 > 0:28:42- DIRECTOR:- Action.
0:28:44 > 0:28:46I'm hypnotising myself here.
0:28:51 > 0:28:53Someone take me...
0:28:55 > 0:28:57OK. Hysteria has now set in. OK.
0:28:57 > 0:28:59Action.
0:28:59 > 0:29:00Lot of cocoa - 75...
0:29:00 > 0:29:04most of it on the counter, it would appear!