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Punjabi families often make this at home, and it’s served at weddings and many feasts. Though traditionally it’s cooked nice and slow, I have ensured that you won’t miss out on any of the flavour and depth of the original in this quick recipe.
Method. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and hazelnut meal.
Introduction. I don’t deny it: there is something unattractively boastful about calling one’s own recipe “ultimate”. But having soaked my dried fruit for this pudding in Pedro Ximénez — the sweet, dark, sticky sherry that has a hint of liquorice, fig and treacle about it — I know there is no turning back.
Method. Put the ginger, garlic, cumin, coriander and chilli into a food processor, and blend to a paste. Add the ground almonds and 125ml/½ cup of water, then blend again, and set aside. Traditionally, this would be done with a pestle and mortar, and there's nothing to stop you using those, or a little spice grinder.
The lemon and rosemary perfectly balance the starchy rice and the rich, carbonara like cream and egg yolk. The finished dish is bright, sharp, savory and rich all at once. The recipe says it serves two, but you could comfortably serve three or four with this amount. Either way, this is gorgeous!
Dust over some icing sugar by pushing it through a tea strainer, and serve the pies with one of the butters from "Nigella Christmas". Make the mincemeat in advance. In a large pan, dissolve the sugar in the ruby port over a gentle heat.
Method. Preheat the oven to 200°C/180°C Fan/400°F/gas mark 6 and line a 12-bun muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job. Peel and mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar.
"Strawbugger" is exactly the right name for sad supermarket strawberries, especially here in Australia. Baking them into this crumble makes them wonderfull fragrant, and this method even works with frozen strawberries. The almonds in the crumble add a delicious crunch. Thank you Nigella!
