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 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 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’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.

Nigella indulges in a little kitchen-table tourism with food from near and far, including Linzer cookies, pomegranate cocktails, smoked salmon on black bread and Norwegian pork ribs.