All language subtitles for Nigella.At.My.Table.S01E04.1080p.WEB-DL.AAC2.0.H.264-squalor

This is very delicious.

A table is more than
a piece of furniture,

just as food is
more than mere fuel.

When I moved into my
first home many years ago,

before I did anything
else, I bought a table.

And not just to eat
at but to live around.

Chin chin - amici.

Chin chin, everybody.

Cheers. Same to you.

At my table, when I'm winding
down at the end of a long day...

They're ready for me
and I'm ready for them.

Celebrating friendship
at weekend feasts

or making memories with family

the food I eat is
vibrant and varied

but always relaxed.

Old favourites...
so far, so good.

And fresh discoveries.

I need to be alone
with my sandwich now.

The comfort of the familiar,

combined with the
exuberance of the new.

Ahh! I can hear how
good this is gonna be.

The essential
welcoming taste of home.

There's no elegant
way to eat them

and that's in their favour.

Whether I'm pottering about at
the stove or sitting at the table,

I want pleasure, I want
flavour and I want ease.

Life can be complicated.

Cooking doesn't have to be.

Any morning that starts
off with my tomato and fried

bread hash, is a good
one as far as I'm concerned.

I've got a couple of slices
cut from a bloomer here,

I am now just cutting
into chunky cubes.

I've got some olive oil in here,

I mean, just regular
olive oil not extra virgin.

I'm gonna turn the bread in the
pan a bit because what I want is for

the cubes to become
golden all over. Oh, and they

will be so wonderful
and resoundingly

crunchy when they're done.

How long the cubes of bread
take to get golden will depend really

on how fresh or stale the
bread is. Either way, it's fine.

And let them fall on
a bit of kitchen towel.

I'm gonna leave the pan off the
heat while I chop a banana shallot, my

secret weapon in the kitchen.

Aiming for fine half-moons but,

knife skills I don't possess
so, some will be fine,

some a bit... chunky.

In they go.

I'm gonna sprinkle some
salt over the shallots.

I do this whenever I fry
onions or shallots when I

don't want them to burn at all

because the salt makes the
onions give out a little bit of water.

I want them soft and golden,

even a bit caramelised
in places but not burnt.

And while those cook, I'm
gonna chop up a few tomatoes.

When I was at
university, fried bread

with tinned tomatoes was the
Friday special in the college canteen.

And while I love a fried slice -
I won't hear a word against it -

I've always been
a bit troubled by

the pairing with tinned tomatoes,
so I go for fresh ones instead.

And I completely forgot
the garlic. How could I?

Because I want the oomph
from some minced garlic.

So, the shallots
are soft and golden

in places. Time
for the tomatoes.

They spit a bit because
of the liquid but that's fine.

So, pepper - a good grinding.

Worcester sauce -

a must.

I'm gonna snip in some chives
using my sewing scissors.

Everything looks ready there.

Mmm, more than ready.

And tumble these
bronze and crisp

cubes in.

Just tossing it together, so
that everything is combined

and oh, I can hear how
good this is gonna be.

So, now I'm ready to plate up.

With slightly frenzied haste,

utterly understandable,
under the circs.

I want every bit.

And a final
sprinkling of chives.

I mean this is really excellent when
you need to absorb excess alcohol -

obviously not the case now - which
makes me realise why they had it in

the college canteen.

I'm making a bit of
a vegan feast tonight

and I know it sounds odd
coming from a meat-eater

but I really love cooking
vegan food, it's like

painting with a fresh palette.

So, when my friends come round
later, I'm giving them a vibrant butternut

and sweet potato curry,
which I serve with black rice

and a green, green, green sauce
made of coriander, chillies and garlic.

And for pudding, I've got
something I call lemon tender cake,

which comes with a
blueberry compote.

This is very delicious,
darling. Yeah.

It is very delicious, isn't it?

Actually, the inspiration for
the cake comes from my travels.

When I was in Kansas
City a couple of years back,

I went into a cafe there

and had the most wonderful
mini lemon bundt cakes,

and yes, I do take a
photograph of everything I eat.

Well, in fact, I
ate a lot of them

because I had very
serious research to do.

So, when I got back home
I played with the recipe

and came up with this.

Starting off with
225g of plain flour,

I add 1.5 teaspoons
of baking powder

and 0.5 teaspoons of bicarb.

Then finally, a quarter
of a teaspoon of salt.

And just fork them together.

That's the dry ingredients done.

And now into a batter jug,
goes 275g of coconut milk.

I spoon the thick bit out
first, then pour in the liquid.

To this, I add 150g
of caster sugar.

I now need 150ml
of vegetable oil

and a teaspoon
of vanilla extract.

I finely grate in the
fragrant zest of two lemons.

I also need three
tablespoons of juice,

which is about
one lemon's worth.

Then I just stir to mix.

And now it's just a matter of
adding the wet ingredients, to the dry.

I do realise it all goes a
bit 'greige' at this point.

I suppose if you're unused
to making eggless cakes you

do miss the
goldenness of the yolks.

But do not fear, this is one
sensational cake once it's baked.

Pour the batter into a
20cm springform tin, and give

it about 30 minutes in
an oven at 180 degrees.

The cake is baked

and it can sit here calmly
while I equally serenely,

get on with my
blueberry compote.

I've got 150g of blueberries.

And I want a tablespoon
of caster sugar.

And now, the same
amount of lemon juice.

I'm gonna have to hope that I don't
get pips when I do this because i'm

squeezing straight
onto the spoon.

My lucky day.

Finally, into the pan before it
goes on the heat, 50ml of cold water.

Just give it a bit of a swirl
to let the sugar dissolve.

And now on the heat.

So, this needs to come to a
bubble now, which won't take long.

And these garnet glossy
juices need to be thickened.

And for that, I need
some corn flour.

A small amount -
just 1.5 teaspoons.

And exactly the same
amount of cold water to slake it.

The blueberries have started to
soften now, so I don't need to cook

them any further,

I just need to thicken them,
adding my corn flour and water.

This will take the
barest moment.

And just like that, my
beaded, Berry glaze is ready.

And look at this, the
colour of 1940s nail varnish

and just as glossy.

I'll leave this to
cool and thicken

and top the cake with it
just at the very last moment.

I need some bits and
pieces for my curry tonight

and this being a
butternut and sweet

potato curry, there are no prizes
for guessing what I'm gonna get.

So let's... so it's
butternut, sweet potato.

I think I need to
get another one.

Now, you can use ground
turmeric in this curry

but what really makes the difference
for me, is using this fresh turmeric

- these little
rhizomes - and you

can see they've got quite a tender
pinkie orangey-ness that's peeking

through the skin.

Once you've peeled them,

they are so intensely
orange so, very, very bright.

I have to say that intense
orangey-ness does get everywhere,

so before I start, I peel the
turmeric just using a teaspoon

and then chop it up and I

leave it in a bowl ready for
all the other paste ingredients.

To the turmeric, I add roughly
chopped red onion and chillies.

Then I slice fresh
ginger and pop that in too.

Next, I chop some garlic

and add that as well.

And then on to the dried
spices - first, coriander

and then a little cinnamon.

Finally, I sprinkle in sea salt

and all that remains for me to
do is blitz everything together.

Glorious. And now, I need this
rambunctiously vibrant paste to make

my rambunctiously vibrant curry.

Now, whenever you cook
with turmeric, you must

never use a wooden spoon unless
you don't mind it getting stained.

And here's one
I stained earlier.

In fact, I've stained
quite a few in my time.

I just want to cook the paste
just a teeny bit, let it soften.

Well, no more than that.

Now, good cans of coconut milk
separate into a thick part on top

and a watery part underneath

and it's the thick
part I want in now.

And the rich creaminess

of the coconut milk is so wonderful
against the fierceness of onion

and chilli, garlic and turmeric.

Cooking, like the rest of
life, is all about balance.

On that note, I'm gonna add
the rest of the coconut milk,

and you can see
it is quite watery.

And now, some vegetable
stock and that's to say hot water

and vegetable stock granules -

just to thin it a bit.

The coconut milk,
the butternut squash

and the sweet potatoes are sweet

and I want to add a note of
acidity with these canned tomatoes.

All that remains to be done, is
for me to add the butternut squash

and sweet potato. I'm gonna drop

them in very gently, otherwise,
I'll get splattered with orange.

I might do anyway.

And while caution
was a wise plan,

my impatience is
getting the better of me

and I'm just gonna
add the rest now.

And this now needs
to come to the boil.

Now, I'm serving rice with,
oh, let me show you, it's this

black Venus rice from Italy because
I just adore the drama of the black

rice against the orange curry.

I mean, you can serve
whatever rice you want.

I'm gonna leave this to cook
at a simmer with the lid on.

I'll get on with my green sauce

and then just put it in a
bowl to go out on the table

and people can just dollop spoonfuls
on their bowl of curry as they eat.

To make this
coriander and jalapeno

salsa, I tear up an
entire bunch of coriander.

I want the stalks as well.

Then I add roughly chopped
fresh, green jalapeno peppers.

Now, some roughly
chopped garlic,

and a good
sprinkling of sea salt.

I pour over vegetable oil

and finely grate
a couple of limes.

Then my old favourite, Mexican
elbow comes into play and I

squeeze the juice into the bowl.
And now, I simply blitz to mix.

Hello. I have curry.

Curry. Right, I'll ladle.
Yeah, it looks good.

School meals would have a ladle.

Oh, oh, look at that.
One spoonful or two

spoonful of the sauce?
I think one and people

can add more as they need. Yes,
you can splodge, you can splodge.

Oh, some splodge. Yes.
Please sir, can I have some more.

Ok. Chin chin, amici.
Chin chin, everybody.

Buon appetito.
Cheers. Thank you.

No, no, no it can
be, it can be a

very comforting...
Mmm. ..Version.

But anything you can eat
out of a bowl is comforting.

Yeah. And you see
yourself making this?

Mmm. It's very nice. Have you
finished your bowl already, Lisa?

Yes, I'm ready for the next.

Well, I'm very
excited about pudding

and this won't take
long. So, unclip the cake

and turn it out here.

And now, the unveiling.

Before the compote goes on
the cake, I'm gonna slather it

with this coconut milk
yoghurt, I've got 250g here.

Such a cooling balm
after the peppiness

of the salsa spiked curry.

I need to add a
couple of things.

First some vanilla
- just a teaspoon.

Stir that in quickly.

Not too quickly.

I love this.

And then some icing sugar.
I've got 2.5 teaspoons here and I'll

push it through
the tea strainer.

I don't want any lumps.

And now, I shall spoon

the sweetly vanilla scented, coconut
milk yoghurt, over the upended cake.

And the yoghurt on it like this,

makes every mouthful taste
even softer, lighter and fluffier.

If any yoghurt starts to creep
down the side of the cake,

don't worry about it.

I mean, I think it
looks rather charming.

And now my compote.

I'm gonna thrash it a bit with
a fork just to help it spread on.

And then with this
incredibly white

yoghurt serving as a frame, i'm
gonna dollop this in the middle.

It's all looking a bit
1970s but I rather like that.

Ok, come down the front.
Thank you very much.

Good. Now, that looks delicious.

There we are. Thank you,
everyone's ignoring me. Mmm!

I'm not, I'm already
passing my plate down...

Yes. Of course, you are.

..Certainly in
anticipation. So, this is...

Maria is obviously always first.

It's always first. This
pudding is my favourite.

Well, I might not tell you, I might
leave that as a bit of a secret.

Is that one of the
small or the big slices?

Oh, I don't know. The first one
is really difficult to tell, isn't it?

The first cut is the deepest.

Oh, beautifully done. Mmm!

Alright? Oh, my god!

Mmm! It's very good.

This is very delicious, darling.

Yeah. It is very delicious.

As you know, i'm
not a pudding person.

Pudding's my absolute favourite.

It's all she really wants
to eat. It's all I want to eat.

I'm very happy to say a big
bowl of pasta lies on the horizon

and I'm after a
short sturdy shape.

Now, these I love, I have
to have these at home,

they're called radiatori.

Why anyone had
the idea to make a

pasta shape modelled
on a radiator, I don't know.

But it works really
well. Now, ahh, these.

I had to get these,

I was rather entranced by
them but I haven't used them yet.

They're called
fidanzati caprese.

'Fidanzati' means, like,

you know, fiances -
engaged couple - from Capri.

Look, you can see
they're lovingly entwined.

And talking of family relations
in pasta and entwined...

I'm gonna get these gemelli.
Now, gemelli means 'twins'

and I'd always presumed that
this was because these were

two little strings of pasta turned
around each other but, in fact,

I have since
found out that it's a

single rope of pasta twisted
back on itself like a helicoidal twist,

I'll have you know.

Right, the gemelli are in,
I'll get started with the sauce.

It's a sauce of anchovies,
tomato and mascarpone

and it is full of zesty flavour.

I do need to say a word about
anchovies, which is that, a lot

of people think
they don't like them

because they've had a sort of
salty rusty nail on a bad pizza but,

in fact, think of anchovies
as the bacon of the sea.

They give depth and a

wonderful savoury intensity.

So, let's just get this
off the mezzaluna.

They're pretty much a mush

because the idea is for them
almost to melt into the oil.

And they're flavouring the
oil so gorgeously as they cook.

The anchovies have pretty
well dissolved in the oil.

So, now, a bit
more pep and brio.

A fat clove of garlic first.

And more heat with
some dried red chilli flakes.

A semi-stir

and then some cherry tomatoes. I
just halve them across the equator.

These won't take very
long to start exuding all their

gloopy tomato-y-ness
into the flavoured oil.

But while I wait - I
don't like waiting -

I'm gonna chop a bit of parsley.

Right, let's see how these
little tomatoes are doing.

You can see that their skin
has started to sag and wrinkle

a bit. Don't I know
how they feel!

So, time to add some vermouth. And
I know I should say vermouth but I've

had a lifetime of mispronouncing
it. Too late to change.

Mmm.

So, cheering when
it starts bubbling up.

And you can see that the
tomatoes, aided and abetted

by the chilli flakes, have
turned the liquid a vibrant orange.

And it's the insides of the tomatoes
that will thicken this, as well as a

bit of bubbling away.

And now, that's done.

I've got some mascarpone, which
mellows it but actually, there's a

great tang to
mascarpone, which I like.

It looks like the sauce is the
colour of tinned tomato soup.

It doesn't taste like that.

And now some parmesan.

And I know traditionally Italians
would never really add parmesan

to any pasta sauce

that either has fish in it or is
very chilli-fied and garlicky.

But, you know, this isn't an
Italian recipe, it's londonese.

And now, I just need
a sprinkle of parsley.

If you're gonna drain your pasta

remove a cupful of the liquid
first but I won't need to like this.

I'm just gonna lift it

into the wok.

You can see how the
gemelli have swollen,

they looked so teeny before.

It's a scant sauce but a
very highly flavoured one.

And that's it
ready. Near instant.

Oh, I love its salty,
creamy tanginess.

Inside I'm telling myself to stop
but I'm ignoring that direction.

A final bit of parsley.

That's just what I need.

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