%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Hurry Up, I'm Hungry!
Nigella Kitchen - S1 - E2
Nigella has an armoury of short cut recipes to ensure there is no waiting around. Super-fast roast lamb with rosemary and port, rapid roastini and show-stopping, instant orange and blackberry trifle are perfect for a fast, fabulous after-work dinner with friends.
Nigella Kitchen: Season 1 - 13 Episode s
1x1 - You Know It Makes Sense
September 30, 2010
Nigella cooks sumptuous roast seafood for famished friends after work; a steaming bowl of pasta with salami for ravenous kids; her soothing 'mother's praised chicken'; a decadent chocolate peanut butter cheesecake for the hungry hoards; and a restorative Thai chicken noodle soup.
1x2 - Hurry Up, I'm Hungry!
October 7, 2010
Nigella has an armoury of short cut recipes to ensure there is no waiting around. Super-fast roast lamb with rosemary and port, rapid roastini and show-stopping, instant orange and blackberry trifle are perfect for a fast, fabulous after-work dinner with friends.
1x3 - Inspiration Everywhere
October 14, 2010
Nigella Lawson conjures up more dazzling dishes from the heart of the home, finding inspiration anywhere and everywhere with delicious results. Recipes include the fabulously kitsch grasshopper pie - the brainchild of a night sat in front of the telly, and an easy, elegant, spatchcocked poussins with baby leaf salad and sourdough croutons - a treat for two from travels in San Francisco.
1x4 - Rags to Riches
October 21, 2010
Truly heavenly meals don't have to start life with painfully expensive ingredients. Nigella's got a whole host of sublime recipes up her sleeve that hail from far more modest beginnings. Like South Indian Vegetable Curry - made from the wilting contents of a Monday morning fridge raid, decadent Chocolate Chip Bread pudding AKA stale bread reincarnated Nigella style. Beer Braised Pork Knuckles with Caraway, Garlic, Apples and Potatoes - totally divine and cheap to boot.
1x5 - Suppertime and the Cooking is Easy
October 28, 2010
If you're home alone and deserving a treat, simple spaghetti is the answer. If you have people coming over and are pressed for time - Spanish chicken with chorizo and potatoes is the work of moments, with the leftovers turned into dreamy breakfast quesadillas. There's Nigella's no-fuss fruit tart and for evenings when you need speed, ease, and restoration, there is lemony salmon with cherry tomato couscous. For those moments when cooking is beyond you, a chip kebab is the answer.
1x6 - Don't Knock It Till You've Tried It
November 4, 2010
No time to bake is no problem with Nigella's Irish oaten roll - fast and easy to make, they are instant comfort, and instant gratification. Salty and sweet may not sound like a match made in heaven, but Nigella's Sweet And Salty Crunch Nut Bars are totally irresistible. Plus, take a leap of faith with her inky Black Squink Risotto, as dramatically spectacular with its black rice and sauteed squid topping as it is simple to make. There's also an unusual slow-cooked melt in the mouth Asian Braised Shin of Beef topped with a crisp hot and sour shredded salad.
1x7 - Kitchen Comforts
November 11, 2010
It's a long weekend of comfort cooking in Nigella's Kitchen where the food is delicious and the cooking is easy. The action starts on Friday night with a fast and fabulous supper of sauteed Scallops with Thai Scented Pea Puree, then it's Saturday lunch for the kids, and Nigella's conjuring up an Italian classic, Pasta Alla Genovese, a double carb dish of spaghetti cooked with potatoes and a fabulous home made basil pesto.
1x8 - Kitchen Tourist
November 18, 2010
Nigella doesn't need to leave the house to travel - she has the whole world at her fingertips, visiting all corners of the globe from her kitchen. First to Asia, with a delicious, fast and easy chicken teriyaki with noodles and sugar snap peas. Next, a two-stop trip to Italy, with an incredible Venetian carrot cake with rum mascarpone cream and easy indulgent lone linguine with white truffle oil, the perfect dinner for one.
1x9 - Can't Live Without
November 25, 2010
Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent one-pot wonder.
1x10 - Easy Does It
December 2, 2010
Nigella uses every trick in the book to make food that's delicious and as effortless as possible. Nigella shows a speedy take on a French classic, tarragon chicken with steamed green beans - it’s the work of moments and makes a perfect after work supper.
1x11 - I Did it My Way
December 9, 2010
Nigella is putting her very own stamp on some seriously fabulous and favourite recipes. First up, a luscious Italian dessert, tiramisu, made even more incredible with hazelnut liqueur. Then it's her home-style version of Jamaica's classic jerk chicken with coconutty rice and peas.
1x12 - Devilishly Good
December 16, 2010
It's time for some seriously delicious eating and in Nigella's kitchen every mouthful is devilishly good. First up is her fabulous, fiery, red jumbo chilli sauce with tortilla chips, washed down with a cool and classic Americano cocktail. If it's ease you need, she's got the answer - it's greed-gratifying roast duck and potatoes with a simple salad.
1x13 - Safety in Numbers
December 22, 2010
It is Christmas, and Nigella is having a fabulous easy drinks party. On the menu there are meltingly tender turkey meatballs in tomato sauce and a must-have party recipe, wholegrain mustard, and ginger cocktail sausages served in a scooped-out loaf. For something a little different, there is gorgeous grilled halloumi in radicchio leaves with a zingy beetroot and lime sauce. Then as festive a dessert as you could imagine, squares of black beer gingerbread with snow-white icing sugar. For a final flourish, a simple, seasonal cocktail, Filthy Fizz.