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ahhh just made this tonight and i was disappointed too. it might actually be my first nigella recipe 😭 i thought exactly the same, smelled amazing, but was just so watery and bland? i had to reduce the liquid and i was adding salt and soy sauce and even a bit of vinegar at the end. i think it's a great idea for a dish but the execution was just not there

5:01 the PH tune was too funny!

Ive seen better ones, with light brown crust. But the inside looks good and light.

Great video. Thank you. :) x

I bought the book around a year ago. I’ve made recipes from the book that I thought were just ok. I actually think it’s more of a book of technique. Remember that this book was geared for a certain type of American woman (not all) a long time ago when processed foods and tv dinners were the norm. I actually like Ina Garten’s cookbooks better, they are easier to read, require less fuss and the flavors are better. When I use Julia Child’s cookbooks, I simply use them as a guide and then I add my own flare to elevate the recipe.

Sainsbury's do Durum wheat papardelle that works well with this.

A few slices of bacon are fine, who boils bacon? Brown it in the pan and leave the drippings. Beef stew has 10,000 variations and it's all a matter of taste. My mother used to make "Hamburger Stew" using the same recipe without the wine.

Thanks for this video! I’m making this one for the first time and was trying to find a video to see if I really did have to flop it face down into the pot 😂 oh Nigella, I dunno about that. You’re so funny, loved watching 😁

Of course it isn’t pretty to look at it was made a long time ago. Also this is the first time I’ve thought can we remake it with some pictures?

Is it okay if we don't add the orange liqueur !?

I have the book, first volume and I am trying to find recipe for macaroons but cannot. Is it me or is it not there? All I can find is macaroons used as "pulverized" for other recipes. I wonder if someone can solve this mystery for me?

Nice review dear lady. Thank you.

Aisle not isle!

Yep, I baked the cake at 160 C and after 25 minutes, it was still wobbly in the middle. So, I gave it another 10 minutes after which it appeared cooked as it had developed an all-over soft, golden brown surface. I removed it from the oven to cool slightly before drizzling the sauce. But this appearance of being cooked had simply lulled me into a false sense of security. It was still a pond, under the surface, in the middle. Although the ends were cooked (and were very tasty), the cake will need a total of 45 to 50 minutes, at least, to be cooked-through entirely. As a post script, my local Tesco supermarket, in the third world country of Scotland, stocked three different brands of Elderflower cordial. It lives in the same isle where the orange diluting juice is kept.

Great video. I tried this recipe and agree, it’s not very elderflowery. One thing though… I think Nigella’s recipe is for a pudding, not a cake. So it’s meant to be soft, almost like a soufflé, not like a cake. I agree that the cooking time is a bit short (maybe 35-40 minutes), but not so long that it dries out. Keep up the great work - love what you’re doing :-)

As a french cook ,For me its look like a mornay sauce

I'm a amateur cooking student and going to make this tonight with flounder. Wish me luck! 😋

Oh no I am making this now-day one. I am already in trouble because I have two lamb shanks and have had to double everything and I dont have a big enough casserole dish so am cooking on the hob. How shall I rescue the blandness? More chilli oil or more gochujang paste which I had to buy from Amazon. This has cost me a fortune!

It’s outdated cookbook, it needs to be threated that way. It’s a cornerstone for technique. Nowdays with pressure cooker beef burgunion can be done in as little as 1-2 hours with same if not better results.

Oh my goodness, can’t wait to try this!!! 🙌🏻🎉

Oooh! I want to remember the egg hack and the paper hack-my parchment paper always leaves creases in my bread! Can’t wait to try crumpling it first! Thanks so much!! 😊

You are adorable! I just watched the wonderful, “Julie & Julia” again and came on YT to look for videos about her cookbook. I enjoyed your review so much, and you inspired me to buy it! I try to eat mostly vegan, but how sad to miss out on such wonderful classic dishes, so I have decided to start incorporating a few of them in! And I will definitely be making that chocolate mousse!!! 😍 I just subscribed, and I definitely look forward to more videos from you! Thanks so much, and blessings to you! ❤️

Mmmmh that’s looks good 😳

Ive made this bread so many times, ive found it rises really well, i actually leave to prove bit longer and its so fluffy. I bake mine in loaf tin and comes out great .

It looked like you had added to much liquid. Next time leave the top slightly uncovered in the oven. It will help evaporate and cook the meat much better.

I'm making this dish for Christmas. And I'm with you, it better be worth it! It is a lot of work and I had to modify the recipe because I'm cooking it on the stovetop. Not the oven. I love a good beef stew, anyway, so, I should be ok with the results. Whatever they are.

A word of advice. Skip the blanching bacon step and put half of bottle of good strong red wine with 1 or 2 cups of beef stock it adds flavor. You can add more tomato paste but its important to have enough aromatic vegetables to bring up the flavor of the sauce. Not enough carotts and onions.

We deeeefinitely need that clip! and im confused too, to be honest i dnt even use a spoon for flour... Just pour the bag 😂 Also apparently with eggs you can use half of the shell and pick the yolk up, never tried it myself but another hack to give a go

What do you guys think of the new kind of videos? Do you prefer this to the cookbook reviewing?

Ayyyyyyy you’re back!!! Xxx

Would love to see the super embarrassing clip on your IG! The egg hacks looked fun, may have to try the ones that worked 😁

I’m so glad your making videos again! Can’t wait to see what’s next!!

It was the baby food face for me 😂 but the contents .. brown food and christmas comforts speak to my heart but im definitely that person that isnt here for the entire anchovy and rhubarb sections haha

Spent a long time deliberating over the final review for this cookbook haha 😅

Don’t get discouraged even experienced cook’s struggle with this recipe. Watch a few chefs make it, very helpful. You should have started with simple recipes to build confidence.😉 I suggest you tie your herbs together with dental floss or use cheesecloth, no need to ruin your pretty towel. Wishing you luck with your venture.🍀🌷🇺🇸

useful to know re temp cheers

Very curious as to how the step was worded...?

You have inspired me to make something with anchovies, I also don’t cook with them but I always read that they should be used for seasoning (and especially for things like Caesar dressing which I absolutely love but was horrified the first time I found out I had been eating anchovies all this time 🤯) and I only just recently found out they are in Worcestershire sauce too! This looks banging 🥳

I didnt realise this book was so old! Definitely love that the sections were split into groups, unlike the last series, but yeah, for it to be hard to tell the start and end of recipes to then have to skip back and forth between recipes too, to find recipes that are within recipes im not sure id like that. But what you said about liking all the recipes is true, it would be perfect if you could bus realistically no one is gonna love every recipe. (also not you telling Oli he has unsophisticated taste buds😂 i bet im worse than him)

First of all.. you look AMAZING in that top... But secondly yeah i was going to say just getting those ingredients seemed like enough of a faff let alone watching all those steps and going back and forth between pans and dishes and saucepans... Its a no from me (plus i DEFINITELY would have got food everywhere if i had to seperate that sauce and meat, so props to you for doing that) but yeah, such a shame it wasnt worth it but i absolutely am not even mildly tempted to try this

You look so beautiful Fabz

Chocolate? Orange liquer? Coffee? Dessert? Sign me up! Just speaking to my heart on this one 😍 serves 6? Naaa, keep it in 1 bowl and its a serving for 1, ezpz, thank you very much! Looked so yum

When you were cracking those eggs it sounded like the start of an 'indie' music video 😂 so glad this recipe turned out better than the one before though! And so much cheese? Is there ever too much cheese!?

Haha your little head jiggle at the start had me 😂 but yeah your face when you had that first bite said it ALL, which also made me sooo surprised it got 2 stars for taste, if you didnt like it? Such a shame though

My portion costed £5.82! 😂 🤣 Why share!? 😂 🤣 Chocolate fix needed? Look no further, this is it! Delicious! 👏 👏

Didn't know about the coffee thing... I don't like coffee but as you don't taste the coffee I may just try this with any chocolate thing and see how good it makes it 🤔🤔

It looked so yummy for your first soufflé! Bravo je te tire mon chapeau 🤠 !

I'm enjoying the prepping montages! Getting very creative with it, they're cool 😎 I'm not so sure on the Destiny's Child connection though considering they used to be a quartet. I'll give you Sugababes (who are honestly better anyways) 🤷‍♂️ But hey, doing a soufflé well, clearly mastering the art now!

Great job !

Thank you! This was our first book, we done it by ourselves, self-published. We learnt a lot and got to no.1 Amazon which we were so grateful for. Our latest book is the yellow cover one published by Bloomsbury :D www.amazon.co.uk/Original-Flava-Caribbean-Recipes-Home/dp/1526604868