0:00:01 > 0:00:04MUSIC: For Once In My Life by Stevie Wonder
0:00:05 > 0:00:08I don't believe it's possible to live well without eating well.
0:00:08 > 0:00:13Now, of course, this means different things on different days.
0:00:13 > 0:00:16'But whatever the day, I want food that makes me feel good -
0:00:16 > 0:00:18'not just when I'm eating it...
0:00:20 > 0:00:22'..but when I'm cooking it, too.'
0:00:22 > 0:00:24And a deep, deep joy awaits.
0:00:25 > 0:00:28'Simply Nigella is about dishes that do just that.
0:00:29 > 0:00:31'Recipes that relax and restore...
0:00:33 > 0:00:34'..uplift and enrich...'
0:00:36 > 0:00:38That's what I wanted to see.
0:00:38 > 0:00:42'Food I've enjoyed with family and friends
0:00:42 > 0:00:45'as I've settled into my new kitchen
0:00:45 > 0:00:47'and where I am in my life, right now.'
0:00:48 > 0:00:50I believe with all my heart
0:00:50 > 0:00:54that what and how we cook can make us feel better and more alive.
0:00:56 > 0:00:58Wonderful.
0:00:58 > 0:01:02And for me, a meal, however simple, is a celebration of life -
0:01:02 > 0:01:04and life is there to be celebrated.
0:01:19 > 0:01:21The start of the working day
0:01:21 > 0:01:24understandably calls for a speedy breakfast,
0:01:24 > 0:01:29but the weekends can make way for something a little more leisurely.
0:01:29 > 0:01:32I will never turn my back on familiar favourites,
0:01:32 > 0:01:35but sometimes I want to branch out and give them a fresh twist.
0:01:37 > 0:01:41I wouldn't be able to count the number of pancakes I've made
0:01:41 > 0:01:43in over two decades as a parent,
0:01:43 > 0:01:46but these oat pancakes are the house specialty at the moment.
0:01:48 > 0:01:52Instead of flour, I'm using porridge oats - not instant -
0:01:52 > 0:01:56that I've blitzed up in a processor, with about two pinches of salt.
0:01:56 > 0:01:58It's not a fine flour.
0:01:58 > 0:02:00It's a bit mealy, but it's a flour nonetheless.
0:02:00 > 0:02:02That's 100g there.
0:02:02 > 0:02:07And on top of these, a teaspoon of baking powder
0:02:07 > 0:02:10and a teaspoon and a half of ground cinnamon.
0:02:11 > 0:02:15And the ground cinnamon really makes the oats taste so toasty and warm.
0:02:20 > 0:02:21Have a little stir...
0:02:23 > 0:02:25..and then get on with the rest of the ingredients,
0:02:25 > 0:02:27which are pretty simple.
0:02:27 > 0:02:31This is 100ml of milk. Now actually, I'm using oat milk.
0:02:31 > 0:02:34It seems to enhance the oats themselves.
0:02:36 > 0:02:37Just one egg...
0:02:41 > 0:02:44..and a teaspoon of vanilla paste or extract.
0:02:47 > 0:02:50I rather like this dark, heavily scented gloop.
0:02:58 > 0:03:01A little whisking.
0:03:01 > 0:03:02Nothing too strenuous...
0:03:04 > 0:03:05..with a bit of spilling.
0:03:14 > 0:03:16As with all pancakes,
0:03:16 > 0:03:19it's what you eat with them that really makes for the magic
0:03:19 > 0:03:21and with these oat pancakes,
0:03:21 > 0:03:25I make a gloriously rubied honey and raspberry sauce.
0:03:35 > 0:03:37It's 150g of raspberries
0:03:37 > 0:03:40and I want 150g of honey.
0:03:43 > 0:03:46Beautiful, that amber ooze...
0:03:51 > 0:03:55Frankly, by the time the raspberries have thawed, the sauce is made.
0:03:58 > 0:04:00I have to say, that what with the oats
0:04:00 > 0:04:02and the raspberries and the honey,
0:04:02 > 0:04:06these pancakes have a distinctly Scottish feel -
0:04:06 > 0:04:08and I can't help feeling that a wee nip of whisky
0:04:08 > 0:04:11somewhere along in the mix would be a good thing.
0:04:18 > 0:04:21That makes me very happy.
0:04:21 > 0:04:24Now, a little oil on the griddle.
0:04:29 > 0:04:31And I know it looks like I'm just wiping it off,
0:04:31 > 0:04:34but I am actually leaving the faintest smear.
0:04:36 > 0:04:37And I'm ready to roll.
0:04:40 > 0:04:43To dollop the batter on, I like a quarter cup measure,
0:04:43 > 0:04:45not filled to the brim.
0:04:47 > 0:04:49You can tell when it's time to flip pancakes over,
0:04:49 > 0:04:52because little bubbles appear on the surface.
0:04:59 > 0:05:02So, can you see? There are little bubbles now...
0:05:03 > 0:05:05..and the edges are a teeny bit darker.
0:05:10 > 0:05:12Lovely.
0:05:22 > 0:05:23I have to say,
0:05:23 > 0:05:26I couldn't have got away with these when my children were little,
0:05:26 > 0:05:29but these days, I cater to a slightly more mature crowd.
0:05:30 > 0:05:33I've got enough mixture left for another batch,
0:05:33 > 0:05:36but for now, I'm pleasing myself.
0:06:03 > 0:06:06How could a day not be good, that begins with this?
0:06:19 > 0:06:23MUSIC: Nowhere To Run by Martha Reeves and The Vandellas
0:06:35 > 0:06:36There are those who believe
0:06:36 > 0:06:39that to fiddle in any way with a classic recipe
0:06:39 > 0:06:40is an act of desecration.
0:06:40 > 0:06:42Well, it's not a dishonourable stance,
0:06:42 > 0:06:44but I think it's a flawed one.
0:06:44 > 0:06:47The classics, in food as in literature,
0:06:47 > 0:06:49are the very forms that can withstand and, indeed,
0:06:49 > 0:06:53spawn a plethora of interpretations -
0:06:53 > 0:06:56although I think this slim '60s version of Jane Eyre
0:06:56 > 0:06:58may be taking it too far.
0:06:58 > 0:07:01I had to buy it for the cover.
0:07:01 > 0:07:05Anyway, I can't apologise for taking liberties with a Caesar salad,
0:07:05 > 0:07:07when the outcome is so pleasurable.
0:07:15 > 0:07:18Even a riff on a Caesar salad needs to start with anchovies.
0:07:18 > 0:07:20Or it does, as far as I'm concerned.
0:07:23 > 0:07:26After the fierce saltiness of the anchovies,
0:07:26 > 0:07:27a hit of garlic.
0:07:33 > 0:07:36And some olive oil will help these flavours go further.
0:07:38 > 0:07:43Anchovies, garlic, romaine lettuce, or what we used to call "cos".
0:07:43 > 0:07:45So far, so classical.
0:07:45 > 0:07:48But this is my radical step.
0:07:48 > 0:07:50It's a question of context.
0:07:50 > 0:07:52I half the lettuce...
0:07:54 > 0:07:56..and I wilt it in a hot oven.
0:08:03 > 0:08:06First, I'm going to spoon over the anchovy and garlic.
0:08:10 > 0:08:13I always like roasting in a very hot oven,
0:08:13 > 0:08:16so luckily, this won't take very long.
0:08:22 > 0:08:25Instead of fiddly little croutons,
0:08:25 > 0:08:30I go for a large croute in the form of a slice of toast,
0:08:30 > 0:08:33drizzled with olive oil, to be munched alongside.
0:08:49 > 0:08:52Ah, the scent is glorious.
0:08:52 > 0:08:57You see, it's beginning to wilt and I love these charred pieces.
0:08:57 > 0:09:04In fact, I have to say, roast or baked lettuces are a wondrous thing.
0:09:04 > 0:09:06I want some lemon juice and zest.
0:09:07 > 0:09:10The zest is where all the flavour lies.
0:09:11 > 0:09:14What you get from the juice is brightness and sharpness.
0:09:18 > 0:09:22A spritz of this and I'll pop it back in, while I tend to my egg.
0:09:33 > 0:09:35And I'm frying it.
0:09:36 > 0:09:37Always a good move.
0:10:18 > 0:10:21"Eat topped with a fried egg" are words I always want to hear.
0:10:28 > 0:10:30And now, for a little artistic strewing.
0:10:34 > 0:10:38I suppose this riff, in a way, is like a little culinary joke,
0:10:38 > 0:10:41but it is so seriously good.
0:10:48 > 0:10:51MUSIC: Tally Ho! by JR Walker and The All Stars
0:10:59 > 0:11:02Can I have 600g of those, clean weight? Of course you can.
0:11:02 > 0:11:05They look so beautiful. I love the tentacles. Aren't they lovely?
0:11:05 > 0:11:07They're like little frilly dresses.
0:11:07 > 0:11:09I'll clean those. Thanks.
0:11:13 > 0:11:16I've got a Greek-inspired supper tonight.
0:11:16 > 0:11:19First, I've got my new, absolute favourite way of cooking squid.
0:11:19 > 0:11:21Greek squid and orzo.
0:11:21 > 0:11:23Oh, I'd love some. Amazing!
0:11:23 > 0:11:28And for pudding, a rapturous combination of filo, feta and honey.
0:11:29 > 0:11:33The thing is, both these are utterly glorious to eat,
0:11:33 > 0:11:35but so relaxing to make.
0:11:40 > 0:11:43'I get going with pudding first, and my Old Rag Pie,
0:11:43 > 0:11:46'which is the relaxingly slapdash work of mere moments.
0:11:49 > 0:11:52'I'm using frozen filo, which I've thawed.
0:11:52 > 0:11:56'The first step is to line the tin with a sheet or two of filo.
0:11:57 > 0:12:00'Then. I pour in a spoonful of melted butter...
0:12:01 > 0:12:04'..and now, you'll see why it's called "Old Rag Pie".
0:12:04 > 0:12:08'Tear and scrunch up a sheet of pastry and drop it in the tin
0:12:08 > 0:12:12'and repeat until you have a loose layer of filo rags.
0:12:17 > 0:12:21'In some ways, I think of this as a kind of Greek cheesecake.
0:12:23 > 0:12:26'Crumble some feta over the top of the filo rags...
0:12:31 > 0:12:33'..a scattering of grated Parmesan...
0:12:36 > 0:12:39'..and then, I sprinkle over some fresh thyme leaves
0:12:39 > 0:12:43'and pour over some more melted butter to finish the layer off.
0:12:49 > 0:12:51'And then, I do the same again.
0:12:51 > 0:12:54'So, filo, feta, Parmesan, thyme and butter.
0:13:00 > 0:13:02'Old Rag Pie was invented by Greek bakeries
0:13:02 > 0:13:05'as a way of using up old scraps of filo,
0:13:05 > 0:13:07'which means you don't have to be anxious about
0:13:07 > 0:13:10'the fine pastry drying out as you go.
0:13:16 > 0:13:20'For the third and final layer, I use larger filo rags,
0:13:20 > 0:13:22'filling the tin a little more tightly
0:13:22 > 0:13:24'before folding over the edges...
0:13:26 > 0:13:29'..and giving a final drizzle of butter.
0:13:32 > 0:13:35'Now, using the sharp point of a knife,
0:13:35 > 0:13:37'make two cuts down...
0:13:39 > 0:13:41'..and two across.
0:13:47 > 0:13:50'Pour over some eggs and milk, beaten together.
0:13:58 > 0:14:02'Finally, I scatter over a few more thyme leaves
0:14:02 > 0:14:04'and some sesame seeds.
0:14:08 > 0:14:10'Leave it to sit for a good 30 minutes
0:14:10 > 0:14:13'before going into the hot oven for another 30 minutes.
0:14:13 > 0:14:15'That hour leaves you free.
0:14:26 > 0:14:30'Once it's ready, it'll be golden and puffed up
0:14:30 > 0:14:34'and all it requires is an amber ooze of honey on top.
0:14:52 > 0:14:55'But before we come to pud, there is squid -
0:14:55 > 0:14:58'and it is sensational and so simple to make.'
0:15:02 > 0:15:05Countless recipes start with an onion,
0:15:05 > 0:15:09but I prefer the sweeter, gentler tones of a banana shallot.
0:15:12 > 0:15:16If banana shallots elude you, you could always use a small, red onion.
0:15:17 > 0:15:20These just need to be cut into chunky half-moons.
0:15:22 > 0:15:25This is so joyously easy-going.
0:15:25 > 0:15:27It's all about flavour, not finesse.
0:15:30 > 0:15:31A bit of fennel...
0:15:34 > 0:15:36Halve it.
0:15:37 > 0:15:39Try and remove the core.
0:15:44 > 0:15:47And as for the rest, just chop it - tubey bits and all.
0:15:50 > 0:15:52And a couple of cloves of garlic.
0:15:52 > 0:15:54Not minced or anything, just squished,
0:15:54 > 0:15:58so I can get the skins off.
0:15:58 > 0:16:01And the thing about garlic is that when you mince it,
0:16:01 > 0:16:03it's really strong and hot,
0:16:03 > 0:16:06but when it's squished like this,
0:16:06 > 0:16:07it's mellow and sweet.
0:16:12 > 0:16:15I wouldn't normally cook with extra virgin olive oil,
0:16:15 > 0:16:18but because the temperature is so low throughout,
0:16:18 > 0:16:21it doesn't lose its fabulous flavour.
0:16:26 > 0:16:28Into the pan with this mixture.
0:16:35 > 0:16:37Ah, I love those colours.
0:16:37 > 0:16:39And here is the joy of this -
0:16:39 > 0:16:42the squid goes in just as it is, not chopped.
0:16:50 > 0:16:52Tentacles, always fabulous.
0:16:57 > 0:17:00There are really two ways to go with squid.
0:17:00 > 0:17:02You either cook it quickly at a high heat,
0:17:02 > 0:17:06or go low and slow and this is low and slow.
0:17:10 > 0:17:15And because the fennel and the squid both give out quite a bit of liquid,
0:17:15 > 0:17:19really, this is about softly braising, rather than frying.
0:17:23 > 0:17:27So, you can see now that the tentacles are beginning to curl
0:17:27 > 0:17:31and have turned a wonderfully rosy terracotta at the edges
0:17:31 > 0:17:34and the body of the squid has lost its translucency.
0:17:34 > 0:17:37So, on with the dance.
0:17:37 > 0:17:38Some orzo pasta...
0:17:41 > 0:17:43..and a can of tomatoes.
0:17:48 > 0:17:51A good squirt of tomato puree,
0:17:51 > 0:17:53just to boost the tomatoey-ness.
0:17:55 > 0:17:57And whenever I use canned tomatoes,
0:17:57 > 0:17:59I always swill out the tin with water.
0:17:59 > 0:18:01Get every last drop.
0:18:01 > 0:18:02And in it goes.
0:18:06 > 0:18:10Little souvenir from a holiday, splosh of ouzo.
0:18:14 > 0:18:17Don't be alarmed by this, or by the fennel.
0:18:17 > 0:18:20Even those who profess aniseed antagonism love this.
0:18:22 > 0:18:25And if you don't have ouzo, you could use vermouth.
0:18:25 > 0:18:27I'd be happy with red or white.
0:18:29 > 0:18:32It's important not to season at this stage,
0:18:32 > 0:18:35not least because any salt added now would toughen the squid.
0:18:40 > 0:18:43When this bubbles, I'm going to put it in a low oven
0:18:43 > 0:18:46for about an hour and 20 minutes, by which time
0:18:46 > 0:18:51the orzo will have absorbed all the liquid and be quite sticky.
0:18:51 > 0:18:53And this squid will be so soft,
0:18:53 > 0:18:56I'll be able to cut into it just with this wooden spoon.
0:19:00 > 0:19:01And lo, it bubbles!
0:19:03 > 0:19:06So, clamp on a lid
0:19:06 > 0:19:08and into the oven.
0:19:27 > 0:19:28The moment of truth.
0:19:30 > 0:19:32That's everything I wanted to see.
0:19:34 > 0:19:35Now, it needs some water.
0:19:47 > 0:19:50Need to give it a good, but gentle stir...
0:19:51 > 0:19:56..and the important thing is to get all the sticky bits from the bottom.
0:19:56 > 0:19:58There's so much flavour in those bits.
0:20:00 > 0:20:04According to Terry Pratchett, burnt sticky bits were a food group.
0:20:07 > 0:20:11And since I didn't season before, it's time to go hardcore now -
0:20:11 > 0:20:12but let's taste.
0:20:15 > 0:20:17Needs quite a bit of salt.
0:20:21 > 0:20:23Some pepper...
0:20:43 > 0:20:45Mmm, perfect.
0:20:45 > 0:20:49Going to have to stop myself from eating it all now.
0:20:49 > 0:20:51Got a forest of dill.
0:20:51 > 0:20:54We can have some more on the table when we eat,
0:20:54 > 0:20:57but for now, just stir this in and put it back in the oven
0:20:57 > 0:20:59just for ten minutes, with the lid off.
0:21:06 > 0:21:09A bowl of this with a crisp, green salad -
0:21:09 > 0:21:10food for the Greek gods.
0:21:28 > 0:21:30Mmm. Wow.
0:21:30 > 0:21:31You recognise this?
0:21:34 > 0:21:35Looks delicious.
0:21:37 > 0:21:40Hmm, there's a good bit here. Oh, it smells divine, doesn't it?
0:21:46 > 0:21:48Be honest! LAUGHTER
0:21:48 > 0:21:50Nice to know.
0:21:51 > 0:21:54Now, has everyone got tentacles?
0:21:54 > 0:21:57I don't. Oh, my God. I'm going to give you a tentacle.
0:22:06 > 0:22:08Oh, thank you. Oh, the nice bit.
0:22:08 > 0:22:09Ooh, the corner!
0:22:10 > 0:22:13Now, I've got corner envy.
0:22:13 > 0:22:16You've got an edge. I gave you an edge!
0:22:25 > 0:22:28Your brain doesn't know quite what's going on.
0:22:28 > 0:22:31It's like, "What's going on?" My brain knows it's good. Yes.
0:22:41 > 0:22:44I always adore feeding people,
0:22:44 > 0:22:48but I really cherish the sort of food I make myself, too.
0:22:48 > 0:22:51A rice bowl - please forgive the trendy term -
0:22:51 > 0:22:56is one of my go-to recipes, or rather, non-recipe recipes.
0:22:56 > 0:22:59Every time I make it, I add something different,
0:22:59 > 0:23:00depending on what's to hand.
0:23:02 > 0:23:06Now, a rice bowl is generally a bowl of rice
0:23:06 > 0:23:10that is topped with an array of vegetable ingredients.
0:23:10 > 0:23:13I like to keep it rather simpler.
0:23:13 > 0:23:16I do need short grain brown rice.
0:23:16 > 0:23:18It has nubbiness and nuttiness,
0:23:18 > 0:23:22but not that jaw-aching endless chew of long grain brown rice.
0:23:22 > 0:23:27I also need raw, unfiltered apple cider vinegar
0:23:27 > 0:23:29and some mixed seeds and I'm off.
0:23:32 > 0:23:35The rice has had 25 minutes simmering
0:23:35 > 0:23:39and now, I'm just going to let it stand for a few minutes.
0:23:39 > 0:23:42Perfect, it's absorbed the liquid.
0:23:42 > 0:23:44And that's the thing about short grain brown rice.
0:23:44 > 0:23:47It takes so much less time to cook than long grain brown rice.
0:23:49 > 0:23:52And now, I'm going to get on with my few but choice ingredients.
0:23:54 > 0:23:56Ginger.
0:23:56 > 0:23:58As you can see, I like a lot of ginger.
0:24:00 > 0:24:03But there's something else I should have told you about the rice.
0:24:03 > 0:24:05Normally, there's a fixed rule with cooking rice.
0:24:05 > 0:24:09You need one cup of rice and two cups of water.
0:24:09 > 0:24:10You always have to go by volume.
0:24:10 > 0:24:13But with the short grain brown rice,
0:24:13 > 0:24:17I need one cup of rice and then, a cup and a half of water.
0:24:17 > 0:24:19It works perfectly for me.
0:24:22 > 0:24:24Right, some radishes.
0:24:24 > 0:24:27I adore the peppery juiciness you get from radishes,
0:24:27 > 0:24:29as well as the crunch.
0:24:30 > 0:24:33I tend to quarter these. Sometimes I cut them into eighths,
0:24:33 > 0:24:35depending on how much slicing I want to do.
0:24:40 > 0:24:44Bit of coriander. Want some leaves whole and some just chopped.
0:24:53 > 0:24:55I make this when I have a girlfriend coming over,
0:24:55 > 0:24:59or if I have a wonderful, quiet time to myself.
0:24:59 > 0:25:00Makes me feel very Zen.
0:25:02 > 0:25:05The rice should be ready now
0:25:05 > 0:25:07and all the ingredients can be mixed together.
0:25:07 > 0:25:09When I say "all", not that many.
0:25:13 > 0:25:15Scrape it out of my little pink pixie pan.
0:25:19 > 0:25:21I'm not normally much of a vinegar person,
0:25:21 > 0:25:24but I find that raw apple cider vinegar
0:25:24 > 0:25:27has a fresh sourness - really sprightly.
0:25:30 > 0:25:32Just need a bit. Obviously, it's to taste.
0:25:35 > 0:25:36Bit of saltiness from soy.
0:25:40 > 0:25:42I like quite a lot of seeds in this.
0:25:42 > 0:25:47I've got pumpkin seeds, sunflower seeds, flax seeds and sesame seeds.
0:25:49 > 0:25:52They add crunch and really boost the rice, as well.
0:26:03 > 0:26:07And I want to tumble in my exuberantly-coloured radishes...
0:26:09 > 0:26:11..and some of the chopped coriander.
0:26:13 > 0:26:16Ah. Let's have a little mix up again.
0:26:17 > 0:26:18Beautiful.
0:26:20 > 0:26:24And I love eating ginger in strips,
0:26:24 > 0:26:26just using a vegetable peeler.
0:26:28 > 0:26:30You get so much heat this way.
0:26:31 > 0:26:33Good in stir-fries, as well.
0:26:46 > 0:26:49And on top of my bowl of deeply-flavoured nubblyness,
0:26:49 > 0:26:53I like the smooth, cool, jade clay of an avocado.
0:27:12 > 0:27:14Beautiful slices of avocado.
0:27:20 > 0:27:23I'd only ever come across these rice bowls in California,
0:27:23 > 0:27:26but now they seem everywhere here and I can see why.
0:27:47 > 0:27:51I like to top this with a few delicate coriander leaves.
0:27:54 > 0:27:59It's both calming and uplifting just to look at, as well as to eat.
0:27:59 > 0:28:02And I shall try not to rupture this mood of serenity
0:28:02 > 0:28:05by shovelling this down too rambunctiously,
0:28:05 > 0:28:07but it's hard not to!
0:28:11 > 0:28:15MUSIC: Tell Me It's Just A Rumour Baby by The Funk Brothers
0:28:36 > 0:28:37DIRECTOR: Action!
0:28:38 > 0:28:41I appear to have difficulty putting lids on pans.
0:28:46 > 0:28:48What do I do now?
0:28:48 > 0:28:50DIRECTOR: Action! That makes me very happy.
0:28:52 > 0:28:53Where am I going to put this?
0:28:57 > 0:29:01MasterChef is back, to find the country's best home chef.