soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is.
chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice.
stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.
hird of flour mixture followed by a tablespoon of the sour
unk the sandwiches briefly, one by one, in the milk, then
hey will easily be covered by the frosting later.
To
ook for about 15 minutes, by which time the salmon should
ayer of aluminum foil, followed by a layer of plastic wrap
pices, then toss everything together by shaking the pan.
Cook
hour and 15 minutes, by which time everything should be
In a large pan, dissolve the sugar in the ruby port over a gentle heat.
Add the cranberries and stir.
Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.
Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.).
Remove from the heat and allow to cool a little.
Add the brandy, almond ...
he sugar and water mixture by letting it bubble away until
Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly. (I used a 9X13 baking dish).
Place the salt, sugar, mustard and gin into a small bowl and mix well until combined and a smooth paste is formed.
Spread the mixture over the salmon to cover completely.
Sprinkle the dill over the mustard paste. Press onto the paste so that no salmon flesh is visible.
Carefully turn the fish over so that the skin is now facing up.
Cover the dish with cling film/plastic wrap and press it down onto the top ...
dd the milk mixture little by little whisking each addition thoroughly
br>Add the chopped Clementines by hand and mix to combine
ugar - you can judge this by eye - until the mixture becomes
rust-red ooze made by mixing the oil with the
dded the bicarb, alternately spoon by spoon, with 250 ml of
ith an electric mixer (or by hand).
Slowly pour in
nd bake for an hour, by which time a cake tester
Nigella offers a very important tip
hick paste. Color,as desired. Nigella thinks pastes are much better