Nigella Lawson's Cook, Eat, Repeat

Nigella shows her take on the bhorta, to which she introduces a very British but very familiar ingredient. Next, she introduces slow cooked lamb shanks with wide noodles and cabbage. Then, ripe bananas are the key ingredient in two desserts.

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 dives into a historical cookbook to utilize one of her favorite ingredients: the anchovy. At her cocktail trolley, Nigella shakes up a cocktail using lemon juice and elderflower—a combination which inspired her lemon and elderflower pudding.

Nigella’s grandmother provides inspiration for the first recipe, a caramel custard which reminds her of the crème caramel she loved as a child. Her next dish is fusilloni and spicy n’duja, which makes an instant sauce alongside cavolo nero.

Nigella debates the classics with recipes for her crab mac ’n’ cheese, chocolate cookies, and her take on her mother’s praised chicken. She also creates a rice pudding with a raspberry jam sauce and nachos with her crab mac ‘n’ cheese sauce.