CARBONARA NIGELLA RECIPES

Steps:

• Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
• Preheat the oven to 375 degrees F.
• Butter and line an 8-inch springform pan with parchment paper.
• Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
• Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
• I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

Steps:

• Start by putting the Bombay mix and nuts in a food processor and blitzing until they form an uneven, crumby mixture.

  Add the boiling water to that, mix and leave for 15 minutes for the liquid to soak in.

  Preheat the oven to 180°C/fan 160°C.

  Add the chaat masala to the mix and stir in well, then add the egg and combine well.

  Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly.

  Divide the Bombay mix and nut mixture into four patties using wet hands and pop onto the tray. Make sure they are just flattened slightly. Bake for 25 minutes.

  Take the patties out, add the cooked onion on top of each patty and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes till the cheese has melted.

  To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base.

  Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!