You can find the recipe here

¼ cup sour cream 1 cup crumbled Roquefort or other blue cheese 2 ripe avocados, peeled and seeded ¼ cup sliced pickled green jalapenos (from a jar) | 2 tablespoons finely sliced scallions ¼ teaspoon paprika Blue-corn tortilla chips |
Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
For the fishcakes:
15 oz (425 g) tinned red salmon
10 oz (275 g) Desirée or King Edward potatoes, peeled and cut into large chunks
2 tablespoons mayonnaise
2 heaped tablespoons chopped fresh parsley
2 heaped tablespoons salted capers or capers in vinegar, drained and chopped
6 pickled gherkins (cornichons), drained and chopped
2 large eggs, hard-boiled and chopped small
1 level dessertspoon anchovy paste or 4 anchovies, mashed up
2 tablespoons lemon juice
¼ level teaspoon powdered mace (optional)
¼ level teaspoon cayenne pepper
salt and freshly milled black pepper
For the coating and frying:
a little flour for dusting
1 large egg, beaten
3 oz (75 g) matzo meal or fresh white breadcrumbs
about 2 tablespoons groundnut or other flavourless oil
about ½ oz (10 g) butter
First of all boil the potatoes in salted water for about 25 minutes or until they're absolutely tender when tested with a skewer. (Be careful, though – if they are not tender you will get lumps.) Then drain the potatoes and mash them to a purée with the mayonnaise using an electric hand whisk, then add some seasoning.
Now, in a large mixing bowl, simply combine all the ingredients for the fishcakes together. Mix really thoroughly, then taste and season again if it needs it. After that, allow it to cool thoroughly, then cover the bowl and place it in the fridge, giving it at least 2 hours to chill and become firm.
When you are ready to cook the fishcakes, lightly flour a work surface, then turn the fish mixture on to it and, using your hands, pat and shape it into a long roll, 2-2½ inches (5-6 cm) in diameter. Now cut the roll into 12 round fishcakes, pat each one into a neat, flat shape
and then dip them, one by one, first into the beaten egg and then into the matzo meal (or breadcrumbs), making sure they get a nice, even coating all round.
Now, in a large frying pan, heat the oil and butter over a high heat and, when it is really hot, add half the fishcakes to the pan, then turn the heat down to medium and give them 4 minutes' shallow frying on each side. Then drain on crumpled greaseproof paper and keep warm. Repeat with the rest of the fishcakes, adding a little more oil and butter if needed. Serve immediately on hot plates with the English Parsley Sauce, sprigs of parsley and some lemon wedges.
15 fl oz (425 ml) milk
a few parsley stalks
1 bay leaf
1 slice onion, ¼ inch (5 mm) thick
1 blade of mace (also optional)
10 whole black peppercorns
¾ oz (20 g) plain flour
1½ oz (40 g) butter
4 heaped tablespoons finely chopped fresh parsley
1 tablespoon single cream
1 teaspoon lemon juice
salt and freshly milled black pepper
Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold.
When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes,
stirring from time to time.
To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug
Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.
So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.
Rice PilafAdd the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.
2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers)
Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
Juicy Beef Skewers (from Nigella Express)
500g beef rump
1½ tbsp red wine vinegar or balsamic vinegar
3 tbsp freshly grated horseradish or hot horseradish sauce
2tbsp rosemary needles or teaspoon dried rosemary
60 ml olive oil
2 tbsp Worcestershire sauce
2 tbsp port (I used red wine concentrate instead)
200g crème fraiche or sour cream
½ tsp Dijon mustard
¼ tsp Maldon salt or generous pinch of table salt
4 tbsp chopped chives
Cut the beef into 2.5 cm cubes and put in freezer bag or ice cream container with the vinegar and 1 tablespoon of horseradish add the rosemary the olive oil the Worcestershire sauce and Port leave for 20 minutes but preferably overnight in the fridge.
Let the meat come to room temperature and soak about 10 bamboo skewers in water at the same time.
Make the dip by beating together the crème fraiche with the remaining horseradish the Dijon mustard salt and chives.
Chocohotopots (from Nigella Feast)
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate or 1 stick butter then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
For the dressing:
1 ripe avocado
1/2 cup sour cream
3 tablespoons lime juice
1 clove garlic, peeled
1 teaspoon Maldon salt or 1/2 teaspoon table salt
A good grinding of black pepper
For the salad:
300g shredded cooked chicken
500g jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips)
2 spring onions, finely shredded
1/2 cup finely chopped coriander
3 cups shredded cos lettuce
1. Spoon the flesh out of the avocado; put flesh into blender with all other dressing ingredients. Process dressing till smooth.
2. Place all the salad ingredients into a large bowl, pour dressing over and toss to coat.
1 425g can black beans
2 tomatoes, seeded and roughly chopped
1/3 cup roughly chopped pickled jalapeños
1 tablespoon lime juice
1 teaspoon sea salt
1. Drain and rinse the beans; mix beans in a bowl with the tomatoes, jalapeños, lime juice, and salt.
2. Check seasoning, then serve with the salad above, either separately in a small bowl or on top of the salad itself.