bake

Bright, crunchy and packed with nutrients, pomegranates are worth more than their weight in juice.

This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas. The recipe has not been tested by the Chatelaine Test Kitchen.

It's one of the most moist and decadent slices you've ever tasted.

I love thyme and sprinkle it wantonly in my cooking, but I wanted a cake that relied on it as a leading ingredient, not merely as a decorative flourish. Besides, with a rosemary loaf cake under my belt (in Feast), I had no doubt that it would work. And it does. Don’t be alarmed at the amount of thyme in the cake batter, as it doesn’t overwhelm. It charms. - Nigella

This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the pan. And they can be turned into glorious sundaes: squodge into glasses with ice cream, pour a little maple syrup over, and sprinkle with chopped walnuts.