Nigella Lawson shares easy two ingredient pasta sauce recipe
The Cook, Eat, Repeat star, 60, reveals: “I get quite frightened beforehand – but then I get quite frightened before I write. I think anything worth doing is frightening and in fact so many things that aren’t worth doing are frightening. So that’s no reason not to do things. “I sometimes feel this weight of expectation because its like being in a one-woman play every day. I feel there are a lot of people relying on me and I don’t want to let them down.
“There are times I just feel I haven’t got a thought in my head. But actually once the director says ‘action’ I’m so interested in what I’m doing the thoughts come.”
Nigella, who debuted on our screens in 1999, adds: “What I love about doing the television is that I love the camaraderie of crew life. I always work with the same people. It’s a very small crew and I feel very safe. Like I’m with family. I love that and also I like feeding them.”
The domestic goddess also explains why she uses such evocative language, which regularly strays into innuendo, to Australian journalist Cheryl Akle on her latest Better Reading podcast.
Nigella – who tickled fans by pronouncing microwave “meecro-wah-vey” in Monday night’s episode – says: “Language interests me. One of the reasons I started writing about food is I’ve always been interested in language. I read languages at university and literature.
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“To me, when I read a book I love, I experience the sentences a bit like I’m tasting food.
“I like the taste of them. And so in a way it’s another challenge when you talk about food. I think you have to use language that evokes why you like it that isn’t just about how many grams of flour or butter are in a recipe.
“It’s about what it’s bringing, what it’s doing. It’s the duty for anyone writing about food to fire the imagination as well as be practical. It has to be practically reliable, but it also has to feed in another way.”
Nigella’s Cook, Eat, Repeat continues on Monday at 8pm on BBC Two.
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