Nigella shares her take on the bhorta, a dish of fried and mashed vegetables favoured in the Indian subcontinent, to which she introduces a very British ingredient.

Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi.

Nigella champions the much-maligned bacon of the sea, the anchovy, which she uses to create an elixir to accompany seared steak or crisp, red chicory.

Nigella shares her go-to celebratory cake - a divine, layered chocolate and peanut butter cake that will make even die-hard haters of peanut butter relent.

Nigella's grandmother's recipe for creme caramel provides the inspiration for a simple but elegant dessert of caramel custard.

Should you meddle with a classic? Nigella thinks that in the case of her crab mac'n'cheese, it's a must. She also cooks up chocolate cookies, chicken with orzo and a rice-filled dessert.