Nigella Lawson: sultry winter recipes from Cook, Eat, Repeat

Cook, eat, repeat is more than a mantra: Nigella Lawson. Photo / Matt Holyoak

Nigella Lawson's latest book, Cook, Eat, Repeat - Ingredients, Recipes and Stories, is the ideal companion for Queen's Birthday weekend and beyond. From stupendously beautiful desserts to simply delicious one-pot meals to warm the soul,

1. Start by cooking the rhubarb. Heat the oven to 200C/180C fan. Cut the trimmed rhubarb ribs into 5cm lengths if slender, 2½cm if chunky. Put into an ovenproof dish in which they will be able more or less to sit in a single layer – I use a 20 x 26cm Pyrex dish – and sprinkle over the 100g of sugar. Mix together with your hands, leaving the rhubarb in a single layer as much as possible, then cover the dish with foil, sealing the edges well, and cook in the oven for approx 30 minutes until the rhubarb is tender but still holding its shape.