Episode 6 Simply Nigella

I don't believe it's possible to live well without eating well.

Though, of course, this means different things on different days.

'But whatever the day, I want food that makes me feel good

'not just when I'm eating it...

'..but when I'm cooking it, too.'

Food of the gods.

'Simply Nigella is about dishes that do just that.

'Recipes that relax and restore.

'Uplift and enrich.'

It is so seriously good.

'Food I've enjoyed with family and friends.

'As I've settled into my new kitchen and where I am in my life right now.'

A tawny tangle of noodles.

I believe with all my heart that what and how we cook

can make us feel better and more alive.

That is so good!

And for me a meal, however simple, is a celebration of life.

And life is there to be celebrated.

In the middle of a busy week,

it can be hard to feel inspired about food first thing in the morning.

And I speak as someone who obsesses about what she eats

for the rest of the day.

But if I make my toasty olive oil granola ahead of time,

when I've got an hour to spare,

I know I can breakfast with brio every day of the week.

'I get through such a lot of this

'that I make quite a big batch at a time.

'First of all, I need rolled oats,

'or any porridge oats that aren't instant,

'which I spice warmly with ground ginger and cinnamon.

'And I like to add a sprightly sprinkle of sea salt flakes,

'which seems to bring out the spices.

'Next, I go nuts.

'Whole almonds with the skins still on,

'as well as flaked ones for me.

'Sunflower seeds, followed by pumpkin seeds.

'A scattering of brown flax seeds

'and finally, a shake of sesame seeds.

'Before this can go into the oven to be turned into granola,

'I have a little anointing to do.

'And I do this with the unlikely combination

'of maple syrup...

'and extra virgin olive oil.

'This gives it a subtle smoky sweetness,

'offset by the oil's pepperiness.

'So I pour over the viscous liquid

'and work it through the oats, nuts and seeds

'just so they're lightly coated.

'Before spreading the mixture on to a lined baking tray.

'And this needs to be toasted in a really low oven.'

Normally, there's dried fruit in granola, but I prefer it like this.

Eaten with fresh berries and some coconut milk yoghurt.

Though it is also fabulous in snatched handfuls

straight from the jar.

At this time of year, I huddle for warmth.

Looking at photos from my holiday in Thailand last year.

But actually, I relive it every time

I cook something that was inspired by that holiday.

These were some steamed clams with Thai basil I ate when I was there.

It was so good and I wanted to find a way of translating

those memories into something I could cook in my kitchen back home.

Yes, I do need to go and get clams

and yes, I need to get Thai basil,

but otherwise, I rely on a couple of ingredients

I just keep in the larder on standby.

# Too busy thinking about my baby...#

So I start off with Thai red curry paste.

And I like a certain amount of fierceness here.

So let's plonk that in.

And I wanted the delicate sweetness of coconut water,

rather than the rich creaminess of coconut milk.

Before I put the heat on, I want to help the curry paste

dissolve into the coconut water.

Slightly foolhardy to be doing this with a white shirt, but too late now.

And I want the brightness of some lime juice.

Sharpen everything up.

It's all so reassuringly simple.

All I need now is to wait for it to come to a bubble.

Right, bubbling.

I've soaked the clams in cold water

and discarded the ones that stayed open.

And actually, the most important flavour in the broth

is that marmy sweetness that comes from the clam liquor.

These take hardly any time to cook.

SHE CHUCKLES

I feel like I'm performing some sort of magic.

But in a way, there is magic, but it comes from the clams.

Because as they cook, they open

and their liquor seeps into the broth.

Ah! The minute I smell Thai basil, I'm back on a holiday.

I just adore its aniseed muskiness.

But it can be hard to get. And when I can't get Thai basil,

I am so happy with fresh coriander in this.

I don't need an implement to eat the clams - hands, mouth,

but I might sip the broth serenely with this.

Mm! That's what I wanted to see.

Ooh, I love the clatter of clams.

Oop! Just picking through because

any that stay closed get discarded.

That's a big heap of gorgeousness there.

And after that noise, joyous though it was...

..the calmness...of ladling out.

I find unchallenging, repetitive activity like this

just...very calming.

When I do get hold of Thai basil, I am profligate with it.

That's how life should be lived.

Greedily and gratefully.

I have to have a bit now. Hm!

That's one bowlful of bliss I have here.

# Yes, I do, yes, I do

# I love you

# Yes, I do, yes, I do... #

'In different moods, I want different food.

'And I'm planning what I call my bav and pav feast for some friends.'

He needs meat. He needs food!

'To translate, a tamarind-tangy griddled bavette steak

'and a pudding that I have a familiar fondness for.'

Wow!

'I've always been something of a pav-aholic

'and my latest creation is a lemon one.

'The combination of marshmallow sweetness,

'smooth cool cream and tangy citrus is just rhapsodic.

'I make the pavlova's billowy base in advance.

'To do this, I start by whisking egg whites.

'What I'm waiting for is the stage at which they form satiny peaks.

Then I patiently beat in my caster sugar one spoon at a time.

Patience is not one of my outstanding qualities,

but it's necessary here.

I derive great satisfaction from watching the meringue slowly

become glossier.

Once the mixture is stiff and shiny,

I turn meringue into pavlova base-to-be

with the addition of two ingredients.

First, cornflour.

Usually, this is combined with vinegar in a pav,

but this being a lemon pavlova, I'm using lemon juice.

As well as the finely grated zest, which is

where all the flavour resides.

Then it's a case of just folding everything gently together.

Now, a little culinary crafting.

I dab the four corners of a sheet of greaseproof paper

with the mixture I have left on the whisk, which will act as a glue

to stop the sheet slipping on the baking tray.

I adore how the snowy marshmallow spills on to the sheet in all

its Alpine glory.

I'm aiming for a regular circular shape,

or as regular as I can get it, which means a lot of flattening

and smoothing, but I find this rather restful.

It'll take about an hour to cook,

and then it can be left to cool in the switched off oven.

I'll wait till just before my friends arrive

tomorrow before piling it up into a pavlova proper.

POLICE SIREN IN DISTANCE

SOULFUL R&B MUSIC

In the meantime, I have a spot of shopping to do for my main course.

-Hello, can I have the bavette?

-Of course you can.

Thank you.

Yes, the whole of it. Lovely.

Bavette steak is cut from the flank,

and like all the cheaper cuts, it's so rich in flavour.

I cook it for a very short time over very high heat,

but I like to marinate it first.

Thank you.

And for this, I've found a magic Asian ingredient

that tenderises the meat and infuses it with its fragrant sourness.

FUNKY SOUL TUNE

It's tamarind paste, a bit like date but without the sweetness.

I just dissolve it in water and stir it into a rough puree.

To balance the sourness, I add saltiness with some soy sauce.

Just a little sunflower oil, a bit of moisturiser for the meat.

And finally, some honey.

Its sweetness offsetting the tartness of the tamarind.

Just a little mix together,

and then it's ready to get working on the steak.

I like to give it a good massage...

before it goes into the fridge to marinate.

FUNKY SOUL TUNE

HORN ON BOAT BEEPS

To partner my steak, my radical radishes.

That's to say, I roast them.

It may sound strange,

but cooked, their hot crunch is mellowed to a juicy pepperiness.

Just halve them from top to tail, then drizzle over some

regular olive oil...

..and arrange them cut side down on a roasting tray.

There's something rather restfully mesmeric about this activity.

They need only ten minutes in a hot oven which, rather handily,

is pretty much the time I need to cook and rest my steak.

Now, my butcher taught me that the only way to cook a bavette is

to "sear the hell out of it", and I quote, and then cook it really rare.

So, this is going to be hot.

Here goes.

Shake the marinade off.

LOUD SIZZLING

The wonderful thing about this tangy tamarind marinade is that it

is so sour, it really intensifies the sweetness of the meat.

I give a bavette two minutes each side, ferocious,

and then I let it rest for about five.

SIZZLING

Turning it over. Ah.

LOUD SIZZLING

I love the char marks, and this is going to be properly black and blue.

That's to say, blackened on the outside and really rare inside.

I serve this carved into thin slices, and it's important

that you carve against the grain, and you can see the grain

so easily on a bavette.

Like that, going that way.

And I shall slice this way.

This is ready.

SLINKY R&B MUSIC

And while the steak rests, I shall retrieve my ravishing radishes.

They are ravishing indeed. They're so exquisite.

I have a plate strewn with watercress,

and I shall pile it pinkly with these beauties.

The thing about roasting radishes is that they lose their crunchiness

and become juicy, though still with bite.

And their pepperiness is mellowed.

And then all I need to do is scatter generously with sea salt

and some chopped chives.

Just exquisite, and also divinely edible.

Now, you've all got to put up with my bad carving,

cos that's just how it is.

NIGELLA AND GUESTS LAUGH

R&B MUSIC

GUESTS CHAT

-So, how's everyone been? Good?

-We're very good.

-Very good.

-MAN:

-It's taken a long time...

Oh, thank you. Thank you very much.

Right. I'm going to give you more. Don't you worry.

I think I'm going to drape it.

Drape it in an attractive manner.

-Thank you.

-You're welcome, my darling. Can I have your plate?

-Yep. Can I have...

-Little ribbons of meat.

Very good, you're matching the radishes as well.

Mm...

Looks good.

-Thank you very much.

-Nice tangle.

-I'm just going to mustard up.

-That's lovely.

-Yeah.

-Mustard, wow.

-I have to have mustard.

I panic if I don't have mustard.

Really good.

I'm in love with this.

NIGELLA AND GUESTS LAUGH

The pavlova base is cooled, and it's been cooled for a while

and resting. Cracks will appear, don't worry.

This happens, and besides, as ever, I flip it over.

I always do this, because I love the way the tender part of the

pavlova base, like a marshmallow, hits the smoothness of the cream.

But actually, I am departing from tradition here,

because what goes on next is not cream but lemon curd.

I'm happy to use lemon curd from a jar providing it's good

and zingy, and if not,

you can always add some lemon zest and lemon juice.

Don't be alarmed...

..if some of it drips down the side of the meringue base.

I rather love that.

Push it to the sides. It will drip more as it stands.

Now I shall drape the curd with the cream.

Whipped, but not too whipped.

FUNKY ORGAN TUNE

Coax it to the edges.

I've got a lot of almonds I've toasted, by which I mean I've tossed

them about in a dry, hot frying pan until they're this colour.

You need a lot.

This isn't just decoration,

it's so that you get a good amount of crunch.

I always think of this a bit like an upside down lemon meringue pie.

And finally...

some lemon zest.

And I just can't wait to sink into this lemony lusciousness.

OK, you've had your bav, now you can have your pav.

Wow, look at that.

Wow. My God.

There's lemon in the meringue, too. I'll have to do big slices of it.

Now, I'm going to try and ferry them.

Obviously, I'm going to do you first.

Nigella's recipe.

GUESTS CHAT

-Transfixed by the food.

-I know. Can't even think about it.

-Now...

-There.

-..lemon curd.

-OK.

Look, we've managed to get through half of mega pav.

Mm.

Divine.

Like Nigella. Absolutely divine, Nigella.

She is!

GUESTS CHAT

Yum.

CAR HORNS BEEP

FUNKY SOUL MUSIC

As much as I enjoy feeding other people,

I never need company as an excuse to cook.

If I get home late at night when I should have eaten an hour ago,

there's only one thing for it -

griddled halloumi with sweet chilli sauce.

I don't mean, the sort of sauce you get out of a jar.

This is a homemade one which takes practically no time.

For optimal heat, I take the seeds out of one of the chillies

but leave them in the other two. Works for me.

There is quite a fair bit of chilli here, but I want a fair bit of fire.

Always a pleasure to get the pixie pan into play.

Oh. I'm going to have fun taking my lenses out later(!)

MODERN SOUL MUSIC

I want sweet with my heat.

Some honey. Not an extravagant amount.

I've got honeyed sweetness and I've got fire,

but what they and I need is a tangy spritz of sourness.

And now, hobward bound.

I'm staying put for a while, because all

I really need is to wait for this to come to a bubble,

and it's going to be fast in such a teeny pan.

And no sooner said.

I like a bit of brinkmanship here.

Waiting to see how far up the foam can rise in the pan

without boiling over.

I better lift it off the heat or it'll go everywhere.

The chillies have started to ooze their colour into the honey,

giving it a rather '70s tangerine glow,

and what this also means is that some of the heat

from the chillies has infused the honey, which tempers the sweetness.

The chillies have now softened and the sauce is done. That simple.

Just going to leave it here so it cools slightly

and let it thicken a bit.

And now, I'm happy with the sweet heat,

but there is something else I need.

The searing saltiness of halloumi.

SOULFUL SLOW JAM

Now, when it's in a cold block like this,

it's just so much salt flavoured polystyrene.

Not that I mind that.

But the magic really happens when heat comes into play.

It's the heat that transforms it,

making the interior molten and chewy.

CHEESE MAKES SQUEAKING SOUND

You can hear why it's called squeaky cheese, or it is in my house.

CHEESE MAKES SQUEAKING SOUND

CHEESE SIZZLES

Is there any better sound? I think not.

Armed and ready.

I love the bronze mottling, especially

when I know it means I'm going to have a lovely crisp skin

enveloping all that chewiness within.

Right.

Bit of salad strewing.

And now I can put these babies on their bed.

# Oo-oo-ooh

# Oo-oo-ooh

# Oo-oo-ooh

# Oo-oo-ooh

# Ooh... #

Spoon these glossy lipstick red...

slices of chilli over each bit of halloumi.

And the now hot sharp sweet honey.

# Ah, ah, ah, ah... #

There's only one drawback to halloumi.

It has to be eaten straightaway.

# Ahh...

# I'll try

# Something new

# Bop, ooh-we-ooh

# Bop, ooh-we-ooh

# Oooh

# Ooh

# Bop, bop

# Bop-bop

# Bop, bop

# Bop-bop

# Oooh...

-DIRECTOR:

-Action.

And now, we're adding further richness.

Oh! (GIGGLING) Sorry.

-DIRECTOR:

-Action.

-Cool?

-Yeah.

(LAUGHING) Who was that who ran on to my set?

-DIRECTOR:

-Action.

-And, to complete this...

..we need some fire, in the form of some chilli flakes.

Waah!

SHE CHUCKLES