A superb cheesecake from Nigella Lawson, shared by Nigel Slater in ” Real Food”.
Blog Archives
Dauphinoise with Pancetta and Rocket (3-4)
Rhubarb and Ginger Fool (6)
A classic but ginger spiked fool which can be made with both early forced rhubarb and the later outdoor grown crop. This version is from ” Hugh’s Three Good Things” by Hugh Fearnley- Whittingstall. If you like you can serve each fool topped with a sigle gingernut biscuit – standing it upright in the fool just before serving.
Salmon and Spinach Gratin (2)
Creamy Potato Gratin (6-8)
Orecchiette with Sprouting Broccoli, Blue Cheese and Hazelnuts (2-3)
Blueberry and White Chocolate Pots (4)
Blueberries are topped with a rich white chocolate ganache in this easy dessert from Waitrose. If you like you can add a cinnamon stick or a couple of cracked cardamon pods to the blueberries while they are cooking, but remove these before dividing among the ramekins. They can be made up to 48 hours in advance.
Roast Chicken with Thyme and Bread Sauce (2)
Celeriac and Potato Dauphinoise (4)
Toasted Smoked Mackerel Sandwich (2)
Potato and Smoked Mackerel Dauphinoise (4)

This is a favourite recipe from ” Real Food” by Nigel Slater. Although I have a couple of similar recipes for smoked mackerel by other food writers on my site I think his version was the first that I came across many years ago. Serve with rocket or baby spinach leaves to mop up the juices, or alternatively some green beans.
Plum and Ginger Flapjack Crumble ( 6)
Creamy Parsnip, Chestnut and Mustard Gratin (4)
Sybil Kapoor’s Kedgeree (4)
A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.
Chicken Savoyarde (6)
This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.