Thought you knew how to butter a slice of toast? Think again.
British cook and food writer Nigella Lawson has revealed that she has a not one, but two-step approach to enjoying hot, buttered toast for breakfast.
What’s more, her indulgent process is a far cry from simply adding a scrape of butter to your bread while running out the door because you’re late for work.
"I favour the two-stage buttering approach," says the TV star, 60, in her new BBC Two show, Nigella's Cook, Eat, Repeat. "Stage one is, the minute this (toast) came out of the toaster all lovely and hot, I spread it with butter so that the butter has melted down into it and it'll give it a fabulous crumpety bite.
“For stage two, I need a little more butter, and it will stay in some golden patches on the surface. It's unsalted butter, which I always prefer to use, but what I need to do is sprinkle some sea salt flakes over.”
However, stage two’s “little more butter” raised eyebrows in the comments section, with one person saying: “Shudder to think what she considers a lot of butter.”
There was also support, with another commentator saying: “I just tried Nigella's toast recipe. It is awesome! The texture and flavour is truly luscious. She is a brilliant chef.”
“Using small amounts of butter every now and then shouldn’t be a problem for most people, but one should know that there are far healthier fats for our heart,” advises Nadine Aoun, clinical dietician at Medcare Women and Children Hospital. “It is better to replace saturated fats with unsaturated fats. For example, one can use avocados or olive oil. It’s not the butter alone that causes heart problems; it’s the whole dietary pattern that counts.
“The American Heart Association recommends limiting the amount of saturated fat you eat to less than 7 per cent of your total daily calories.”
The British TV personality published her first cookery book, How To Eat, in 1998, following up with her bestseller, How to be a Domestic Goddess the same year. Her latest BBC Two show is an accompaniment to her book Cook, Eat, Repeat: Ingredients, Recipes and Stories.
Lawson divided fans in September when she shared a recipe for spaghetti with Marmite, which combined pasta with the yeast extract spread, along with butter and parmesan.
“So many of you know and love this already, and the rest of you are probably horrified by it,” she admitted on Twitter.
"It is wonderful. The ultimate comfort food. A delicious lunch treat," one fan of the recipe commented, while an Italian critic wrote: "This is the real ultimate discomfort food."
As you might expect of a self-confessed foodie, Lawson has been kept busy during lockdown.
"I was carb-loading for Britain," she told the Sydney Morning Herald of her quarantine approach to food.
Adding of her approach to her daily diet: “I don’t ban myself from eating. If I want chocolate, I’ll eat chocolate. If I want cake, I’ll eat cake – I don’t need the whole cake.”
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Fuel consumption: 11.7L/100km
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The American singer is hugely respected in blues circles due to her passionate vocals and songwriting. Born and raised in Michigan, Williams began recording and touring as a teenage gospel singer. Her career took off with the blues band The Wiseguys. Such was the acclaim of their live shows that they toured throughout Europe and in Africa. As a solo artist, Williams has also collaborated with the likes of the late Dizzy Gillespie, Van Morrison and Mavis Staples.
Lin Rountree
An accomplished smooth jazz artist who blends his chilled approach with R‘n’B. Trained at the Duke Ellington School of the Arts in Washington, DC, Rountree formed his own band in 2004. He has also recorded with the likes of Kem, Dwele and Conya Doss. He comes to Dubai on the back of his new single Pass The Groove, from his forthcoming 2018 album Stronger Still, which may follow his five previous solo albums in cracking the top 10 of the US jazz charts.
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