Nigella christmas

No one is doubting the glory of mashed potatoes, and while they are not difficult to make, they can be quite a faff in large quantities at the last minute. This is the answer: a tangy, subtly cheesy mash, with a crunchy topping, that has revolutionized my cooking life. I made them for the first time last year for Thanksgiving, and they have happily appeared on my table several times since. They come heartily recommended with the Slow-Cooked Black Treacle Ham, and any time you want to spread…

Nothing will ever take the place of my Ham in Coca-Cola from Bites — in my heart or on my table — but this slow-baked ham is a revelation of a different sort. The meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid. I always like a ham for the holidays — hot, it is spectacular, and it is helpful, after, to have cold ham to bring out alongside cold turkey (and for general sandwich…

"I creep into the kitchen the next morning to check on the cookies, and I feel just like a kid at Christmas."

Nigella Lawson's Italian Christmas Cake is made with Tuaca liqueur, eggs, caster sugar, mascarpone cheese, double cream, Marsala wine, marrons glacés, chocolate chips, pistachios, and pomegranate seeds. This delicious Italian Christmas Cake recipe creates a delightful dessert that takes about 12 hours to chilling and 20 minutes to prepare and can serve up to 10 people.

It’s not that I felt my usual Rocky Road Crunch Bars needed any improvement (though fiddling with recipes is one of life’s pleasures) but I thought they would benefit from some seasonal adjustment. So, out go the Rich Tea biscuits and in come amaretti and — in the seasonal spirit — I’ve crammed in some Brazil nuts and glacé cherries (as red as Rudolph’s nose), along with snowy mini marshmallows. The fresh snowfall of icing sugar on top might seem seasonal enough, but not for me. So I add…

Move over, Cronut. Nigella Lawson may have just created the hottest new hybrid food.

A vital part of the Christmas Eve dinner in Norway, these pork ribs have the tenderest meat and the crunchiest crackling imaginable. You have to take a leap of faith when making them, as the idea of letting the rind get so wet in the course of cooking goes against every bit of advice you may have heard thus far about the importance of keeping it dry. This method is an absolute revelation. You need a big old slab of pork belly on the bone for this, which requires a visit to the butcher. And —…

The author and TV star talks journalism, food photos, and home versus restaurant cooking

I think it’s hard to improve on this cake: dark, damp, squidgy and luscious. You don’t taste the chocolate full-on – the cocoa just leaves a hint of smoky richness.

I’ve got two recipes to tell you about to get you in the mood for celebrating the season.