0:00:06 > 0:00:10I don't believe it's possible to live well without eating well.
0:00:10 > 0:00:14Now 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 > 0:00:22..but when I'm cooking it too.
0:00:23 > 0:00:24The moment of truth.
0:00:26 > 0:00:28Simply Nigella is about dishes that do just that.
0:00:30 > 0:00:32Recipes that relax and restore...
0:00:33 > 0:00:36..uplift and enrich.
0:00:36 > 0:00:38So seriously good.
0:00:39 > 0:00:42Food I've enjoyed with family and friends...
0:00:43 > 0:00:49..as I've settled into my new kitchen and where I am in my life right now.
0:00:49 > 0:00:51I believe with all my heart
0:00:51 > 0:00:56that what and how we cook can make us feel better and more alive.
0:00:56 > 0:00:59- Mm, really delicious. - This is so good.
0:00:59 > 0:01:03And for me, a meal, however simple, is a celebration of life
0:01:03 > 0:01:05and life is there to be celebrated.
0:01:30 > 0:01:33There are days when I want a big bowl of something cosy,
0:01:33 > 0:01:36and others when I want something light but still luscious.
0:01:36 > 0:01:37And I've got just the thing in mind.
0:01:37 > 0:01:40Got my avo, need watercress -
0:01:40 > 0:01:42everything else is back at the ranch.
0:01:55 > 0:01:57My salmon, watercress and avocado salad
0:01:57 > 0:02:00is a bit of a house special in Casa Lawson.
0:02:00 > 0:02:02I make it so often I could probably make it in my sleep.
0:02:02 > 0:02:06And I like to use wild Alaskan sockeye salmon,
0:02:06 > 0:02:09which naturally has this vivid hue.
0:02:09 > 0:02:12And although it's in a frying pan, I poach it.
0:02:13 > 0:02:16Want some spring onion to bring a bit of flavour to
0:02:16 > 0:02:18the poaching liquid.
0:02:18 > 0:02:20And some black peppercorns.
0:02:25 > 0:02:28The reason I use a frying pan is that you don't need much liquid,
0:02:28 > 0:02:33which means it comes to a bubble faster and it cools faster,
0:02:33 > 0:02:35so the flesh stays tender and doesn't overcook.
0:02:41 > 0:02:47I want the sprightliness and brightness of some lime.
0:02:55 > 0:02:58And I think you need to be bold with the salt.
0:03:03 > 0:03:07I have devised the perfect poaching procedure for this.
0:03:07 > 0:03:10I let the pan come to a bubble and once it does bubble,
0:03:10 > 0:03:13I turn off the heat, I turn the fish over,
0:03:13 > 0:03:16and I let them stand in the pan for seven minutes.
0:03:16 > 0:03:18Works for me every time.
0:03:21 > 0:03:25So it's bubbling now, I do not want it to come a rollicking boil.
0:03:25 > 0:03:27Turn off the heat.
0:03:29 > 0:03:31And flip these over.
0:03:31 > 0:03:35They do look a bit raw on the top but they will cook
0:03:35 > 0:03:39so gently as they stand in the water.
0:03:39 > 0:03:43The texture will be soft and luxurious.
0:03:45 > 0:03:49I like a bit of a crunch in the salad, so I add pumpkin seeds.
0:03:49 > 0:03:53Now, I love pumpkin seeds anywhere and anyhow,
0:03:53 > 0:03:56but toasted they really are wonderful.
0:03:56 > 0:03:59It enhances their flavour and it brings out
0:03:59 > 0:04:02their nuttiness and smokiness.
0:04:02 > 0:04:05And if I wait patiently, I'll start hearing them pop.
0:04:10 > 0:04:12Patiently being the key word.
0:04:16 > 0:04:18POPPING Oh! They're going.
0:04:22 > 0:04:26The noise reminds me of those little caps that my brother had
0:04:26 > 0:04:30when we were little, and you flicked them like that, picked at them
0:04:30 > 0:04:32and they would pop like the pumpkin seeds.
0:04:36 > 0:04:39I don't want them scorched, obviously, but I do want them
0:04:39 > 0:04:43to brown a little, or rather go bronze among the green.
0:04:43 > 0:04:45POPPING CONTINUES
0:04:45 > 0:04:49I'm going to give myself the pleasure of a few more pops
0:04:49 > 0:04:54and then I'm going to shake them out into a pan to cool.
0:04:59 > 0:05:00Beautiful.
0:05:04 > 0:05:06The salmon's had its time.
0:05:06 > 0:05:08I'm going peel away the skin.
0:05:08 > 0:05:14Although I love skin if fish is fried or grilled, not when it's poached.
0:05:16 > 0:05:18Perfect!
0:05:23 > 0:05:26And they can sit on the plate to get cool...
0:05:33 > 0:05:35..while I get on with my salad.
0:05:36 > 0:05:39I want a tangle of watercress.
0:05:39 > 0:05:41Bit of arranging.
0:05:44 > 0:05:47And a few drops of raw, unfiltered apple cider vinegar.
0:05:49 > 0:05:52And I love the fierce pepperiness of watercress.
0:05:52 > 0:05:57It's the perfect foil to the smoothness of the avocado
0:05:57 > 0:05:58and, indeed, the salmon.
0:06:04 > 0:06:08I prefer just to spoon out curls of avocado
0:06:08 > 0:06:10rather than have it sliced rigidly.
0:06:14 > 0:06:18Getting rather camouflaged in there.
0:06:18 > 0:06:19Now the salmon.
0:06:20 > 0:06:24See, this is how I like to eat salmon -
0:06:24 > 0:06:26still a bit bright coral within.
0:06:31 > 0:06:33Silky, the texture.
0:06:36 > 0:06:39I always go for cold-pressed rapeseed oil here.
0:06:39 > 0:06:42Again, it's got a pepperiness like the watercress,
0:06:42 > 0:06:45although extra virgin olive oil would not be a bad choice.
0:06:49 > 0:06:51Crunch of pumpkin seeds.
0:06:53 > 0:06:55This is the work of mere moments.
0:06:55 > 0:06:58Such a relaxing way to cook fish.
0:06:59 > 0:07:00I'm getting excited now.
0:07:38 > 0:07:42In or out of the kitchen, balance is all-important,
0:07:42 > 0:07:45but for me, a life cannot be a balanced one
0:07:45 > 0:07:48if there's no room in it for chocolate cake.
0:07:48 > 0:07:50And I have a radical new one in mind.
0:07:55 > 0:07:59My brand-new creation is a chocolate liquorice layer cake,
0:07:59 > 0:08:03sandwiched with jam, draped with chocolate
0:08:03 > 0:08:05and topped with blackcurrants.
0:08:05 > 0:08:07And I'm ecstatic about it.
0:08:11 > 0:08:14I've re-stocked my liquorice box.
0:08:14 > 0:08:16Now, I know the world divides into liquorice-loathers
0:08:16 > 0:08:17and liquorice-lovers,
0:08:17 > 0:08:22but I'm on a crusade and I have made a few conversions.
0:08:22 > 0:08:26The combination of chocolate and liquorice is a revelation.
0:08:26 > 0:08:30These chocolate liquorice almonds are - I describe as - entry level.
0:08:33 > 0:08:35But this liquorice-filled chocolate bar
0:08:35 > 0:08:38is decidedly for the mature student.
0:08:39 > 0:08:42Moving to warp factor nine,
0:08:42 > 0:08:47this salty liquorice syrup is the Antichrist for liquorice-loathers.
0:08:47 > 0:08:50But for me, this...
0:08:50 > 0:08:53drizzled over ice cream is a sensation.
0:08:56 > 0:08:59This is where my love affair with liquorice started.
0:08:59 > 0:09:02I used to spend all my pocket money on these blackcurrant
0:09:02 > 0:09:04and liquorice sweets.
0:09:04 > 0:09:08What I savoured, and still do, is that balance between
0:09:08 > 0:09:12bright, sharp blackcurrant and warm, deep liquorice.
0:09:12 > 0:09:15This is Yin and Yang in confectionary form
0:09:15 > 0:09:18and I knew I had to emulate this in the cake.
0:09:18 > 0:09:21To do so, I brought chocolate into the partnership,
0:09:21 > 0:09:24and I use fine liquorice powder.
0:09:25 > 0:09:27This is much more like a spice,
0:09:27 > 0:09:29bringing a subtle bloom after the bite,
0:09:29 > 0:09:34and it's my secret weapon for luring liquorice-loathers over to my side.
0:09:41 > 0:09:46This cake isn't just divine to eat, it's also really easy to make -
0:09:46 > 0:09:48just a case of mixing wet ingredients into dry.
0:09:50 > 0:09:53I'll start with the dry - plain flour...
0:09:55 > 0:09:58..and enough sugar to balance the immense amount of bitter cocoa
0:09:58 > 0:10:00that comes after.
0:10:12 > 0:10:16On top of that, baking powder and bicarb,
0:10:16 > 0:10:18without which the cake will not rise enough.
0:10:21 > 0:10:26And last to go into the dry ingredients is fine liquorice powder,
0:10:26 > 0:10:28enough to give a pronounced hit -
0:10:28 > 0:10:31but trust me, the effect is oh-so subtle.
0:10:39 > 0:10:42Then the wet ingredients, just three.
0:10:44 > 0:10:48First, milk. You can use semi-skimmed but I use almond milk,
0:10:48 > 0:10:50not least because then it's a dairy-free cake
0:10:50 > 0:10:52for those who want it so.
0:10:57 > 0:10:59Next, some sunflower oil.
0:11:02 > 0:11:03And then eggs.
0:11:08 > 0:11:12And once combined, they can be added to the dry ingredients.
0:11:16 > 0:11:18This is when the magic happens.
0:11:20 > 0:11:23The pale, speckled flour is transformed into
0:11:23 > 0:11:26a glistening, rich, mahogany paste.
0:11:36 > 0:11:40And this becomes a glossy batter thanks to the addition of
0:11:40 > 0:11:42some water from a recently boiled kettle.
0:11:45 > 0:11:47I whisk this in swiftly...
0:11:49 > 0:11:52..then pour the smooth, chocolaty batter
0:11:52 > 0:11:55into two lined and greased sandwich tins.
0:11:55 > 0:11:57And don't even think of using loose-bottom ones,
0:11:57 > 0:11:59or the batter will escape.
0:12:10 > 0:12:13These need about 25 minutes in a moderate oven, then let them cool.
0:12:39 > 0:12:42My cakes have been waiting so patiently to be iced
0:12:42 > 0:12:44and I'm happy to oblige.
0:12:44 > 0:12:46In fact, I am quite excited.
0:12:46 > 0:12:52Now, the icing should be a subtle echo of the flavours in the cake,
0:12:52 > 0:12:55so I'm starting with a whisper of liquorice.
0:12:59 > 0:13:01Just to dissolve that, bit of hot water.
0:13:07 > 0:13:10Oh, and now I have some information to impart -
0:13:10 > 0:13:14I am going to show you my magic trick.
0:13:14 > 0:13:16I take this, I put a bit of oil in it.
0:13:19 > 0:13:20Just brush it.
0:13:23 > 0:13:28And because I'm using golden syrup, it won't stick.
0:13:28 > 0:13:32This is good for honey, treacle - anything like this.
0:13:33 > 0:13:36And now, I will perform said magic trick.
0:13:38 > 0:13:40All comes out.
0:13:43 > 0:13:45I'm going to give it a quick stir.
0:13:50 > 0:13:54And while this comes to a bubble, I'm going to chop my chocolate,
0:13:54 > 0:13:57the last and very important ingredient in the icing.
0:14:02 > 0:14:04This chocolate is good and dark,
0:14:04 > 0:14:08a bitter hit against the ambrosial sweetness of the golden syrup.
0:14:11 > 0:14:14I like bashing this into smithereens.
0:14:15 > 0:14:18Getting a bit obsessive here now. SHE LAUGHS
0:14:22 > 0:14:24I'm marshalling my chocolate rubble.
0:14:25 > 0:14:28My bronze liquid is bubbling.
0:14:28 > 0:14:32So, heat off - this is crucial -
0:14:32 > 0:14:36the rubble...tumbles in.
0:14:38 > 0:14:42And I just need to swirl the pan...
0:14:43 > 0:14:45It's not very demanding work.
0:14:45 > 0:14:47..so that the chocolate is submerged
0:14:47 > 0:14:49and I can get on with filling the cake.
0:14:51 > 0:14:55The cakes will look quite flat at this stage - they're meant to.
0:14:55 > 0:14:58Now, one cake down here.
0:14:58 > 0:15:00I talked earlier about the inspiration for this cake
0:15:00 > 0:15:04and the sweets of my childhood, so it's only right that
0:15:04 > 0:15:07the filling for this cake should be blackcurrant jam.
0:15:09 > 0:15:12Oh! I love its malevolent glint.
0:15:20 > 0:15:22And the sharpness of the jam...
0:15:23 > 0:15:26..is just what you need to punctuate
0:15:26 > 0:15:30that rather sort of husky liquorice quality.
0:15:32 > 0:15:34And now, lid on.
0:15:40 > 0:15:45And it's ready to receive a swathe of glossy chocolate.
0:15:47 > 0:15:48Whisk it on.
0:15:55 > 0:15:57Needs a bit of coaxing -
0:15:57 > 0:15:59it's shy.
0:16:03 > 0:16:05I'm not a neat freak
0:16:05 > 0:16:09and I love it when the chocolate drips down the edges.
0:16:13 > 0:16:16Blackcurrants can be quite hard to find,
0:16:16 > 0:16:18although you can sometimes get them frozen.
0:16:18 > 0:16:23However, I have been to known to scrummage about a frozen packet
0:16:23 > 0:16:27of mixed berries just to get the blackcurrants for this.
0:16:30 > 0:16:31It's not the most exciting work,
0:16:31 > 0:16:33but it's worth it.
0:16:56 > 0:16:59One of the wonderful things about living in a big city is that
0:16:59 > 0:17:04you absorb culinary influences from so many different cultures.
0:17:04 > 0:17:07And one of my favourite recipes is testament to that.
0:17:09 > 0:17:12Chicken shawarma is a kind of Lebanese kebab,
0:17:12 > 0:17:14and it's cooked on a spit.
0:17:14 > 0:17:17Now, I make a version at home, I bake it in the oven,
0:17:17 > 0:17:19and it's fabulously simple.
0:17:19 > 0:17:21But I still like to eat it in the trad manner,
0:17:21 > 0:17:24and that means flatbreads and a lot of pickles.
0:17:24 > 0:17:26MUSIC: Get Ready By The Temptations
0:17:30 > 0:17:33I'm lucky enough to live near a Middle Eastern deli,
0:17:33 > 0:17:37so my supper guests get to crunch on pickled green chilli peppers
0:17:37 > 0:17:38and pickled turnips.
0:17:38 > 0:17:42Beetroot in the pickling liquor is what turns them so radiantly pink.
0:17:44 > 0:17:48And for me, nothing beats proper Middle Eastern pita bread.
0:17:59 > 0:18:02What I'm making to eat with these is something
0:18:02 > 0:18:04I get started on in leisurely fashion a day ahead.
0:18:17 > 0:18:21I'll admit my chicken shawarma relies on an awful lot of spices,
0:18:21 > 0:18:24but this couldn't be easier to make.
0:18:24 > 0:18:28And besides, any recipe that starts with the zest and juice
0:18:28 > 0:18:30of two lemons makes my heart sing.
0:18:32 > 0:18:34And this involves minimal washing up -
0:18:34 > 0:18:36always an important factor for me.
0:18:36 > 0:18:39I throw everything in a plastic bag and I've already got
0:18:39 > 0:18:4212 skinless, boneless chicken thighs nestling in there.
0:18:44 > 0:18:47I've got some serious impaling work to do,
0:18:47 > 0:18:51because on top of that fabulous mimosa sprinkle of lemon zest,
0:18:51 > 0:18:53now the sharpness of the juice.
0:18:57 > 0:18:59Remarkably pip-less lemons,
0:18:59 > 0:19:03although I don't much mind if a pip or two falls in.
0:19:05 > 0:19:07Very satisfying work.
0:19:13 > 0:19:16I want some olive oil, just regular olive oil.
0:19:21 > 0:19:22Bit of moisturiser.
0:19:26 > 0:19:30And now for my carefully-calibrated spice collection.
0:19:30 > 0:19:32Some paprika, first off.
0:19:38 > 0:19:41Gorgeous colour, gorgeous taste.
0:19:42 > 0:19:43Next, cumin.
0:19:45 > 0:19:49The thing about these spices is it's not their individual voices,
0:19:49 > 0:19:53but it's the choir of flavour when they're together.
0:19:55 > 0:19:59Coriander, always the junior partner to cumin
0:19:59 > 0:20:01but no less valuable.
0:20:02 > 0:20:03Dried chilli flakes.
0:20:07 > 0:20:11And now, a slight flirt with the sweeter spices.
0:20:12 > 0:20:16Before I put too much in, little bit of cinnamon.
0:20:20 > 0:20:23And some nutmeg, just freshly grated over.
0:20:30 > 0:20:33Being a bit more boisterous now with some garlic.
0:20:40 > 0:20:42Don't be alarmed though - the garlic doesn't overwhelm.
0:20:44 > 0:20:46It's all perfectly harmonious.
0:20:48 > 0:20:52And I'm happy to throw the end bits in. And then...
0:20:55 > 0:20:58Fabulous. Need a crunch of salt.
0:21:02 > 0:21:03And two bay leaves.
0:21:10 > 0:21:12Serious bit of squelching to do now.
0:21:18 > 0:21:23This just sits in the fridge gaining in tenderness and flavour,
0:21:23 > 0:21:27and then it goes in a hot oven for 30 minutes and it's cooked.
0:21:29 > 0:21:32The thing about the chicken shawarma, it's how you eat it
0:21:32 > 0:21:35as well as the fabulousness of the chicken itself.
0:21:35 > 0:21:38So I want a pile of warm flatbreads on the table,
0:21:38 > 0:21:43some tomatoes I'll chop up with some fresh mint, some shredded lettuce
0:21:43 > 0:21:47to go under the chicken, of course my pickle purchases...
0:21:47 > 0:21:50Oh, and I have to have my tahini yoghurt sauce
0:21:50 > 0:21:53which I sprinkle with pomegranate seeds.
0:22:02 > 0:22:06Now, although tradition decrees that this sauce should served only
0:22:06 > 0:22:10with lamb shawarma, I think it partners my chicken perfectly.
0:22:12 > 0:22:15Start with regular plain yoghurt and stir in some tahini,
0:22:15 > 0:22:19that rich and grainy sesame paste that I like to keep on hand.
0:22:22 > 0:22:24Add a good sprinkle of sea salt flakes
0:22:24 > 0:22:26and mince or grate in some garlic.
0:22:31 > 0:22:35When I serve this, I add a scattering of ruby pomegranate seeds,
0:22:35 > 0:22:38but for now, all I need to do is stir it together.
0:22:51 > 0:22:55As I'm making this ahead of time, I simply cover and chill this
0:22:55 > 0:22:56until I need it.
0:23:15 > 0:23:18Pudding has really nothing to do with what we're eating first,
0:23:18 > 0:23:21but I don't expect any objections on that account
0:23:21 > 0:23:25and I can get it mixed up before my guests arrive.
0:23:25 > 0:23:27My children like a chocolate chip cookie
0:23:27 > 0:23:30so gooey on the inside that it's hard to make the outside set enough
0:23:30 > 0:23:33for the cookies to keep integrity of form.
0:23:33 > 0:23:35So this is my solution.
0:23:35 > 0:23:38A chocolate chip cookie dough you bake in a little dish
0:23:38 > 0:23:42and eat warm with a spoon, the chocolate chips still molten.
0:23:46 > 0:23:49These are incredibly easy to make.
0:23:49 > 0:23:52You need soft, unsalted butter to start off with,
0:23:52 > 0:23:55which you beat together with soft light-brown sugar.
0:23:55 > 0:23:57This brings a bit of goo to the texture,
0:23:57 > 0:23:59along with caramely sweetness.
0:24:06 > 0:24:09I'm using a mixer but a bowl and a wooden spoon would be just fine.
0:24:11 > 0:24:13Once the mixture is soft and combined,
0:24:13 > 0:24:17add vanilla paste or extract and then beat in an egg.
0:24:24 > 0:24:28I've got some plain flour ready in a bowl and before I go any further
0:24:28 > 0:24:31with this, I need to add a little salt and bicarb.
0:24:38 > 0:24:42Then beat this into the butter and sugar mixture just gently
0:24:42 > 0:24:43until it coheres.
0:25:08 > 0:25:11When my children were small, they'd have eaten most of this
0:25:11 > 0:25:13batter by now.
0:25:19 > 0:25:21Finally, fold in some chocolate chips.
0:25:21 > 0:25:24I like very dark, teeny chocolate chips for this.
0:25:38 > 0:25:40And the pots I cook these in are small too.
0:25:40 > 0:25:43I hate the word 'ramekin', but it's ramekins I need for these,
0:25:43 > 0:25:45so there it is.
0:25:45 > 0:25:47I'm making six, even though I'm feeding four.
0:25:47 > 0:25:50As I've said before, I am never knowingly under-catered.
0:26:00 > 0:26:03One final touch - I smooth the tops with a cranked spatula.
0:26:07 > 0:26:10They'll need around 15 minutes in the oven.
0:26:16 > 0:26:19But in the meantime, I have peeps arriving
0:26:19 > 0:26:22and the heady aroma of chicken shawarma to welcome them with.
0:26:24 > 0:26:28MUSIC: Come And Get Your Love by Redbone
0:26:28 > 0:26:30William, you're meant to be on bread duty.
0:26:30 > 0:26:32Oh, yes, I was going to be on bread duty.
0:26:32 > 0:26:34Really, too busy with the talking.
0:26:34 > 0:26:37And now, I'll take it. Thank you very, very much.
0:26:37 > 0:26:39Sandwich in a minute. There you are.
0:26:39 > 0:26:41I'm going to try and give you some lettuce too.
0:26:41 > 0:26:44Oh, you've got... So, you have... Ah.
0:26:44 > 0:26:47They're beautiful, aren't they? The pink the red and the gold.
0:26:47 > 0:26:49I'm loving that so much.
0:26:49 > 0:26:51It's like a cocktail.
0:26:55 > 0:26:59- What's in that sauce? - Tahini, yog and garlic.
0:26:59 > 0:27:02Can I recommend a bit of the very nice pink turnip?
0:27:02 > 0:27:03Oh, yes.
0:27:03 > 0:27:06- NIGELLA LAUGHS - It's the way you say it.
0:27:12 > 0:27:15Look. This is pretty.
0:27:15 > 0:27:19And then I am going to apply to face.
0:27:19 > 0:27:22- LAUGHTER Mmm.- Do you want a fork?
0:27:22 > 0:27:25You have to wear your napkin like the old boys do, tucked in.
0:27:25 > 0:27:29I haven't got... I'm now reduced to fork behaviour.
0:27:29 > 0:27:31Mmm. Really delicious.
0:27:32 > 0:27:35However much everyone's eaten, there's somehow always room for
0:27:35 > 0:27:40my cookie dough pots, which I like with the sour tang of creme fraiche.
0:27:40 > 0:27:42OK, so I dig in like thus.
0:27:43 > 0:27:45And then...
0:27:49 > 0:27:51Oh, my God. Delicious.
0:27:51 > 0:27:52And then I fill the middle.
0:27:52 > 0:27:55Do you want to try that? You've done the...
0:28:28 > 0:28:31- 'Action!' - I have restocked my liquorice box.
0:28:31 > 0:28:34Now, I know the world is divided between liquorice-haters
0:28:34 > 0:28:36and liquorice-loathers, but...
0:28:36 > 0:28:37What am I doing?!
0:28:37 > 0:28:40I have to do it like this. I know the world is divided
0:28:40 > 0:28:42between liq...liquorice-loathers and liquorice-lovers.
0:28:42 > 0:28:44I da...I missed my pairing.
0:28:44 > 0:28:47Now, I know the world is divided between liquorice-loathers
0:28:47 > 0:28:51and liquorice-lovers, but I'm on a conversion and I have made...
0:28:51 > 0:28:55Oh, my God. Will someone throw water at me? SHE LAUGHS