Nigellas Granola From Feast Recipes

SPAGHETTI ALLA CARBONARA

Steps:

• Put a large pan of water on to boil for the pasta.
• In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
• In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
• When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.

NIGELLAS GRANOLA FROM FEAST

Steps:

• preheat oven to gas mark 4 line a large tray with baking parchment so your granola wont get napalmed to the tray,.
• in a large bowl mix everything togther EXCEPT FOR THE RAISINS! other wise you will end up with charcol raisins. mix it all well and sprad on the baking parchment.
• barke in the oven for about 40 minutes turning half way to ensure even browning. sometimes this can take up to an hour but just keep an eye on it.
• once baked allow to cool and mix in raisins store in an airtight jar. experiment by putting in other seeds nuts if your not allergic and fruits and try compotes instead of the honey.

CHOCOLATE AND PEANUT GRANOLA

Steps:

• Preheat oven to 310 degrees F.
• Mix everything together very well in a large mixing bowl. Spread the mixture evenly in 2 baking tins and bake for 40 minutes to 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container.