Nigella's Spruced-Up Vanilla Cake (from NIGELLA CHRISTMAS) gets its name from the "Pine Forest" or "Holiday Tree" bundt pan ...

Nigella's Rosemary Rememberance Cake (from FEAST) is a madeira-style cake that incorporates a rosemary-scented home-made ...

Nigella's Chocolate Pudding For Christmas Pudding Haters With Hot Chocolate sauce (from NIGELLA CHRISTMAS) is a steamed ...

If making the gingerbread to use in the Advocaat and Ginger cake, can I use a 9-inch cake tin (lined with parchment paper) ...

Nigella's Apple And Cinnamon Muffins (from KITCHEN) are autumnal-inspired muffins that are topped with a crunchy ...

Nigella's Ultimate Christmas Pudding (from NIGELLA CHRISTMAS) is a traditional steamed Christmas pudding. The fat used in the ...

Nigella's No-Bake Advocaat And Ginger Cake is a layered dessert made from sticky ginger cake and a light, rich cream flavoured with advocaat. Advocaat is a liqueur traditionally made from eggs, sugar ...

Nigella's Roast Duck Legs With Potatoes from KITCHEN) roasts cubes of potato in the fat that is rendered from the duck as it ...

We would not particularly recommend using fresh lemons as an alternative as the skins will not soften enough as the stew ...

Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and butter a 24cm / 8inch square ovenproof dish. Put the 75g marmalade and juice of ½ orange into a small pan and set aside to make a glaze later.

Preheat the oven to 170°C/150°C Fan/325°F. Put the tamarind paste and the sugar in a measuring jug and add boiling water to the 250ml/1 cup mark. Stir with a fork to help dissolve the paste and sugar.