About the Show
Relaxed, inspiring and as mouth-watering as ever, Nigella Lawson’s latest series, Simply Nigella, shows us that what, and how we cook, really can make us feel better and more alive.
Packed with new recipes and tips designed to make our lives easier and less stressful, Nigella proves that whatever the occasion, food, in the eating and the making, should always be pleasurable.
From energy boosting breakfasts and satisfyingly simple suppers, to fuss-free ideas for feeding a crowd and bowl food to nourish and uplift, every episode is full of irresistibly easy recipes specifically created to help create some breathing space after a busy working day, or unwind with friends and family at the weekend.
Nigella’s sweet treats are the ultimate balance of lightness and lushness, with indulgent full-fat splurges sitting alongside ever more popular dairy and gluten free recipes.
Nigella also ventures out and about to share the simple things that make her time in the kitchen a contented one - whether it’s the reassuring ritual of picking up her new favourite loaf from the bakers, being inspired by an unsung cut of meat at her local butchers or just spotting some unusual spices to pep up a much loved recipe.
As Nigella says; “It’s all about the ease and comfort of food. It’s also about the process of cooking itself – showing how it can provide pleasure and calm in an ever more stressful world.”
Nigella Lawson’s versatility is evident from her collection of best-selling books, hit television shows, and innovative apps for iPad and iPhone. Lawson’s literary introduction began at The Sunday Times, where she held the position of Deputy Literary Editor. Soon after, Lawson became a freelance journalist, writing for a number of magazines and newspapers in both the United Kingdom and the United States, including the Evening Standard, Guardian, Daily Telegraph, Observer, Times Magazine, Gourmet, and Bon Appétit. In addition, she frequently wrote a restaurant column in The Spectator and food columns in British Vogue and The New York Times.Read More