Tried and Tasted:
A week of cooking from Simply Nigella
What happened when Simply Nigella's recipes were put to the test in a real home kitchen.
The six recipes tested from Simply Nigella.
Cooking from a cookbook is one thing, cooking through it is another.
Each week in Tried and Tasted, I spend time actually living with a cookbook: testing six recipes, eating them, tweaking them, and seeing what they’re like in the flow of real life. No ratings, no pressure, just honest reflections on what I cooked, how it went, and whether I’d make it again.
This week’s book? Simply Nigella by Nigella Lawson. A book that promises calm, comfort, and ease in the kitchen. I was curious to see if that promise would hold up across breakfasts, dinners, and even dessert.
Here’s what happened.
Nigella's Crunchy Chicken Cutlets - Simply Nigella pg. 43
Crunchy Chicken Cutlets
In the Kitchen
This one definitely lived up to Nigella’s promise of “simple.” The most satisfying part? Whacking the chicken flat with my meat hammer. Honestly, find me someone who doesn’t enjoy that.
The most tedious part was crushing the cornflakes, less fun, more finger-stabbing than expected. When combining them with the spices, I found the mix didn’t blend evenly. The spices tend to settle at the bottom of the bowl, so you’ll want to stir as you go to make sure the coating stays balanced.
When it came time to cook, Nigella says to heat the pan “until hot” - not the most precise instruction. I used a medium-high heat, but found the cornflakes darkened quicker than expected. She suggests three minutes per side, but I’d either lower the heat or shave off 30 seconds. The chicken is so thin it cooks fast, so keep a close eye on it. The salad is simple enough to throw together while the chicken's in the pan.
The Verdict
The flavour surprised me. The cinnamon gives the schnitzel a pronounced sweetness that initially threw me, but when paired with the sharp lemon juice, it turned into something quite special. Unexpected, but it worked. This is a light meal, so if you want to bulk it out, some oven fries wouldn’t go astray.
Would I Make It Again?
Right after dinner, I wasn’t sure. It was tasty, but I didn’t see it becoming a staple. But I’ve caught myself thinking about it again and again since. So I guess my cravings answered that for me.
It won’t be a weekly regular, but I’ll definitely make it again.
Worth Knowing
Crushing cornflakes by hand? Painful. It took longer than I expected and the shards were surprisingly sharp. I’ve since come up with a better method: pile them in the center of a chopping board, place a second board on top, and press down with your bodyweight. So much easier.
I also froze half the crumbed chicken for later, following Nigella's instructions. I forgot to defrost it in time, but because the cutlets are so thin, I cooked them straight from frozen. Low-medium heat for about 15 minutes. The result? Still perfectly crispy and fully cooked. I wouldn’t do that with everything, but for these, it worked a treat.
Nigella's Sweet Potato Macaroni Cheese - Simply Nigella pg. 79
Sweet Potato Macaroni Cheese
In the Kitchen
There’s very little prep involved in this recipe, with only the sweet potato to dice and some cheese to grate. In terms of cooking, there were three main tasks to do; boil the sweet potato, make the sauce and cook the pasta. The core components that come together at the end.
I liked the detail of boiling the pasta in the sweet potato water. It’s the kind of small, thoughtful touch I always appreciate, extra flavour, no extra effort.
That said, the instructions could be clearer. There are no “meanwhile” cues to help with timing, and at one point you're told to season the white sauce to taste, but not when to take it off the heat. It’s minor, but these moments added unnecessary guesswork.
Nigella includes instructions for baking the mac in one large dish or individual ramekins. I went the ramekin route and loved that she gave both options. It’s rare to see, and makes a simple dish feel a bit more special.
As promised, it came out of the oven bubbling and piping hot, golden and ready to eat.
The Verdict
I had high hopes for this one given Nigella calls it the best macaroni cheese she’s ever eaten, but unfortunately it didn’t deliver. It was a perfectly respectable dish, but the cheese flavour was drowned out by the sweet potato.
To me, and those I served it to, it didn’t taste like macaroni cheese at all. I’ve had veg-packed versions that still hit the brief (Nadia Lim’s comes to mind), but this felt misnamed. If it had been described as a sweet potato pasta bake, I probably would’ve judged it more generously.
Would I Make It Again?
No. Even setting aside the name, it’s not a dish I’d rush to make again. It felt like an overly complicated way to make something that’s usually quick, comforting, and cheesy. There are faster, tastier options out there.
Worth Knowing
If you do want to give this one a go, I’d suggest dicing the sweet potato a little smaller, maybe 1cm cubes, and skipping the mashing altogether. Leaving the pieces whole might give the cheese a better chance to shine through.
And as with any dish where melty cheese is the star, grate your own. Pre-grated cheese is coated with anti-caking agents that stop it from melting properly. It makes a difference.
Nigella's Butternut and Halloumi Burgers - Simply Nigella pg. 134
Butternut and Halloumi Burgers
In the Kitchen
This was another simple recipe to make - the hardest part was slicing the pumpkin into perfect rounds. Aside from that it couldn't have been easier, it was just oil, season, bake, add cheese, and stuff into pitas.
I love the smell of roasting vegetables, and the pumpkin filled the kitchen with that sweet, savoury warmth. Nigella was again a little vague with her timing, instructing that the pitas be added “towards the end” of the pumpkin and halloumi’s cook time. I found that the last five minutes worked well.
The Verdict
Fresh, veggie-packed, and tasty, these burgers were a nice alternative to the usual barbecue fare. Definitely suited to a summer afternoon with a cold drink. I think the thick slice of tomato made the difference, adding a cold, juicy element that brought the whole thing together.
At first I found myself wondering if you really need a recipe for something this simple. But maybe that’s the point. Some days, you don’t want to think, you just want a handful of ingredients to turn into something that still feels like a meal. In that sense, this is the essence of Simply Nigella.
Would I Make It Again?
They were tasty, but I probably wouldn’t go out of my way to make them again. My fiancé (our resident vegetarian) still prefers fake meat patties, and realistically, it’s quicker to throw those in a pan. That said, if I had leftover butternut pumpkin on hand, this would be a good way to use it up.
Worth Knowing
Cutting pumpkin is one of my least favourite tasks. It takes muscle, and it’s tricky even when you’re just chopping chunks, let alone trying to get neat, uniform slices. The trick is a really sharp knife. You should be sharpening your knives regularly anyway, but I’d definitely recommend giving it a quick sharpen before diving in.
Since we had these two nights in a row (the recipe makes 6–8 servings), I tried them once with buns instead of pitas. They were fine, but the pitas are absolutely the better choice. Burger buns are too soft and pillowy, so everything blends together. The pita gives a bit of contrast and texture that helps hold it all together.
Nigella didn’t specify which salad leaves to use, but her photo showed rocket, so I went with that. It added a nice peppery note and just enough bite to balance all the soft fillings.
Nigella's Slow Cooker Cuban Black Beans - Simply Nigella pg. 214
Slow-Cooker Cuban Black Beans
In the Kitchen
This recipe is a reminder of what makes slow cookers so great: prep your ingredients, throw them all in the pot, set it, and forget it. Come dinnertime, it’s all done, no fuss, no finish-line scramble.
Nigella keeps things simple, using just a few ingredients. If you’re used to cooking with dried beans, you might raise an eyebrow at her choice not to soak them beforehand. The idea is that soaking, and discarding the water, loses flavour. Personally, I usually soak mine and use that water in the cooking, so it was interesting to skip that step entirely. The good news? The beans still came out beautifully tender.
One instruction that puzzled me: she says to “salt to taste” when adding everything to the pot, before anything has cooked. Since there’s nothing to taste at that point, it’s really a case of seasoning by instinct. If you’re unsure, err on the side of under-salting, you can always adjust at the end.
The Verdict
I had these taste-tested by someone who’s actually been to Cuba, and the verdict was glowing: apparently, they taste completely authentic.
I tried them a few different ways, inspired by Nigella’s serving suggestions. First, with rice and coriander. Then again in a wrap with avocado, sour cream, and cheese. That second version was my favourite, especially with a good drizzle of sriracha to add some spice. The beans themselves are mild and hearty, which makes them versatile and easy to build a meal around.
Would I Make It Again?
Definitely. They’re extremely affordable, easy to make, and require almost no hands-on effort. It’s the kind of recipe that’s great to have in your back pocket - for meal prep, grocery-budget weeks, or just when you want something satisfying and low-effort.
Worth Knowing
There are lots of bean recipes out there, and these aren’t the kind that knock your socks off with bold flavour. But they are balanced, comforting, and mellow enough to pair with almost anything - from punchy toppings to simple grains. Think of them as a great base, ready to be dressed up however you like.
Nigella's Dark and Sumptuous Chocolate Cake - Simply Nigella pg. 283
Dark and Sumptuous Chocolate Cake
In the Kitchen
I was surprised to start this recipe with the icing. Usually, that’s something you throw together while the cake’s baking, or if it’s a quick one, while the cake cools. But here, the icing is made on the stove, and it actually worked out beautifully. By the time the cake was done, the icing was the perfect temperature to spread.
One thing to keep in mind: once off the stove, the icing still needs to be stirred occasionally while the cake is baking. I set a timer to remind me every ten minutes, which worked well and stopped it from forming a skin or thickening unevenly.
The cake itself bakes for 35 minutes, with Nigella suggesting a check at the 30-minute mark. I use a thermometer in my oven to ensure the right temperature, and 35 minutes was absolutely spot on.
The smell while it bakes? Unreal. Between the rich, fudgy cake and the glossy icing, it’s honestly hard not to tear into it straight out of the oven.
The hardest part is waiting the 30 minutes after icing to let everything set, but trust me, it’s worth it. The cake slices so much more cleanly once it’s had time to firm up.
The Verdict
This is, without exaggeration, one of the best chocolate cakes I’ve ever eaten, and easily the best I’ve ever made. It’s rich and complex, with just the right balance of sweetness and depth. The icing is dark, glossy, and luxurious - like the perfect finishing touch.
I made this for a party and it was a hit. Everyone raved, and several people asked for the recipe to make it themselves. Nigella suggests optional toppings, but honestly, I like it just as it is, maybe with a bit of thickened cream on the side.
Would I Make It Again?
Yes. A thousand times yes. I’ve already made it three times. It’s a showstopper that always delivers, whether you’re dressing it up for an occasion or just want something decadent on a rainy Tuesday. You can also freeze the cake base (without icing) for up to three months, which makes it the perfect “just in case” dessert to keep on hand.
Worth Knowing
Nigella calls for coconut butter in the icing, but I recommend using regular or vegan butter instead. She offers it as an alternative, and after trying both, I found the butter version far tastier and more crowd-friendly.
She also suggests storing the cake at room temperature, but personally I wouldn’t. Unless you live somewhere especially cool, I’d refrigerate it. The texture is almost fudgy, and it keeps better chilled. It’s excellent straight from the fridge, but I love popping a big slice into the microwave for 20 seconds to get it warm, gooey, and perfect for devouring.
Nigella's Fried Egg and Kimchi Taco - Simply Nigella pg. 372
Fried Egg and Kimchi Taco
In the Kitchen
If you’re ever looking for a five-minute cooked breakfast that hits all the right notes, this is it. The only prep is slicing half a chilli, and everything else comes together in one frying pan.
I let the egg sit out while chopping the chilli and warming the tortilla, bringing it closer to room temperature makes for better frying.
Nigella uses more oil than I expected for cooking the chilli and egg. But once you see it in action, it makes sense. It turns into a chilli oil that’s spooned over the egg to help set the whites. As someone who can’t stand runny egg whites, this trick was a revelation. That said, I found I could halve the oil and still get the same result.
Assembling it all on the tortilla at the end is half the fun, and only makes you more excited to eat it.
The Verdict
This breakfast blew me away. I truly wasn’t expecting the flavour bomb that is this taco. The flavour-to-effort ratio is phenomenal. It takes five minutes to make and keeps you full till lunch. The egg and kimchi are a perfect pair, the chilli adds just the right kick, and the warm tortilla brings everything together.
Would I Make It Again?
I’ve made this for breakfast every morning for the past two weeks. Nigella ends the recipe with:
“...halve it to form a half-mooned sandwich – and apply to face.”
Every morning, I turn to my very patient fiancé with a grin and say, “Time to apply to face,” before demolishing it with glee.
Worth Knowing
Even if you drain the kimchi well, expect juice to run out of your taco. I’ve tried folding it like a burrito and all sorts of containment strategies, still drips. But honestly, that’s part of the charm. The best tacos I’ve ever eaten have had juices running down my wrists.
Fresh chillies aren’t always easy to find, and they can be expensive. I’ve also tested this with chilli flakes instead, and they’re a perfectly fine substitute. It still hits all the same flavour notes and removes the need to rely on fresh ingredients.
Spending a week cooking from Simply Nigella felt like slowing down, just a little. The recipes aren’t flashy or fussy. They’re comforting, practical, and often surprisingly clever (like boiling pasta in sweet potato water, or turning chilli oil into a tool to set egg whites).
Not everything was a standout, I didn’t fall in love with the macaroni cheese, but I also found some absolute gems. That chocolate cake? An instant favourite. The fried egg and kimchi taco? Let’s just say it’s now on permanent breakfast rotation.
There’s something very Nigella about the way these recipes fit into your life: no pressure, no perfection, just the quiet satisfaction of making something at home, even on the busiest nights.
→ Curious about the cookbook itself? Here’s my full review.
Want to Try It Yourself?
If Simply Nigella sounds like your kind of cookbook, unfussy, soothing, and full of good food vibes, you can pick up a copy below. It’s the exact edition featured in this review.
I may earn a small commission if you buy via this link, at no extra cost to you. Thank you for supporting City Slicker.
Hungry for more?
Join our mailing list and get fresh cookbook reviews, tips, and more delivered straight to your inbox.
