Nathan Young-Ziolkowski
@nyziolkowski.bsky.social
🏳️🌈 Creator of 365 Days of Nigella, 2020-2023. Currently cooking/eating through Fuchsia Dunlop’s Invitation to a Banquet (albeit very slowly due to 👶👶👶🐶🐶 and all that)
Sweet, nutty crown prince squash, roasted with garlic, puréed. Madeira wine. Stock. Parmesan. Walnuts. Sage. Green, grassy and gorgeously bitter virgin olive oil. #risotto
November 27, 2025 at 8:36 PM
Sweet, nutty crown prince squash, roasted with garlic, puréed. Madeira wine. Stock. Parmesan. Walnuts. Sage. Green, grassy and gorgeously bitter virgin olive oil. #risotto
Roast chicken and gnocchi with cream, smoked bacon, wholegrain mustard, marsala, roasting juices, Parmesan, a pinch of chilli flakes for sass and a stray segment of Saint Agur for good measure (less isn’t always more). Leaves with extra virgin olive oil and lemon on the side. Rosół to start.
November 2, 2025 at 7:56 PM
Roast chicken and gnocchi with cream, smoked bacon, wholegrain mustard, marsala, roasting juices, Parmesan, a pinch of chilli flakes for sass and a stray segment of Saint Agur for good measure (less isn’t always more). Leaves with extra virgin olive oil and lemon on the side. Rosół to start.
A meal at The River Cafe is always an unforgettable treat, each one a memory received with gratitude and treasured. Pizzetta, topped with taleggio, sage & rosemary; the iconic calamari, tender, just the right resistance, with chilli; and a heavenly tangle of spaghetti with vongole and bottarga.
October 18, 2025 at 9:03 AM
A meal at The River Cafe is always an unforgettable treat, each one a memory received with gratitude and treasured. Pizzetta, topped with taleggio, sage & rosemary; the iconic calamari, tender, just the right resistance, with chilli; and a heavenly tangle of spaghetti with vongole and bottarga.
As all meals start at Parsons, and I hope always will: Jersey Rock oysters and smoked cod’s roe with seaweed crackers. This visit, followed by plaice schnitzel with a sunny egg, excellent measures of tartare sauce and a bean and anchovy salad. Always a joy - and essential on every London visit.
September 21, 2025 at 6:57 PM
As all meals start at Parsons, and I hope always will: Jersey Rock oysters and smoked cod’s roe with seaweed crackers. This visit, followed by plaice schnitzel with a sunny egg, excellent measures of tartare sauce and a bean and anchovy salad. Always a joy - and essential on every London visit.
Damson mousses.
September 13, 2025 at 9:12 PM
Damson mousses.
Friday night rumpled goodness.
Calabrian Lasagne
📖 Nigellissima
Calabrian Lasagne
📖 Nigellissima
September 13, 2025 at 12:06 PM
Friday night rumpled goodness.
Calabrian Lasagne
📖 Nigellissima
Calabrian Lasagne
📖 Nigellissima
Leaving the nest for a week tomorrow (well, in about 8 hours actually and still haven’t finished packing). Chicken in a pot with lemon and orzo for comfort and courage. #cookeatrepeat
August 22, 2025 at 7:45 PM
Leaving the nest for a week tomorrow (well, in about 8 hours actually and still haven’t finished packing). Chicken in a pot with lemon and orzo for comfort and courage. #cookeatrepeat
Scrumptious Sunday dinner. Sirloin. Tarragon, garlic and anchovy potato gratin. Radicchio, radish, herbs, mustard dressing. Scant, but splendid, peppery sauce made from deglazing frying pan with lemon, marsala wine, lots of black pepper and a splash of cream.
July 27, 2025 at 7:11 PM
Scrumptious Sunday dinner. Sirloin. Tarragon, garlic and anchovy potato gratin. Radicchio, radish, herbs, mustard dressing. Scant, but splendid, peppery sauce made from deglazing frying pan with lemon, marsala wine, lots of black pepper and a splash of cream.
Dreamy midweek treat: briny mussels, sweet butternut squash and creamy coconut milk with Thai green curry paste, Thai basil, fish sauce, fresh lime and spring onions. Ladled over rice, cooked pilaf style with lime zest and coriander seeds. A clattering, soothing delight.
July 23, 2025 at 9:05 PM
Dreamy midweek treat: briny mussels, sweet butternut squash and creamy coconut milk with Thai green curry paste, Thai basil, fish sauce, fresh lime and spring onions. Ladled over rice, cooked pilaf style with lime zest and coriander seeds. A clattering, soothing delight.
8 years of marriage to this handsome man, who can neither stack/unstack a dishwasher, nor put the laundry back in the right place, but never fails to make me laugh, feel loved and safe. How much we’ve done together — most notably, of course, completing our family with this heavenly trio of cherubs 🩷
July 22, 2025 at 8:24 PM
8 years of marriage to this handsome man, who can neither stack/unstack a dishwasher, nor put the laundry back in the right place, but never fails to make me laugh, feel loved and safe. How much we’ve done together — most notably, of course, completing our family with this heavenly trio of cherubs 🩷
Arayes, deliciously plump — just like me — and full of flavour. Turkey mince, spices & fresh herbs, red onion, raisins and egg stuffed into pitta halves, fried until golden, finished in the oven.
July 20, 2025 at 10:29 AM
Arayes, deliciously plump — just like me — and full of flavour. Turkey mince, spices & fresh herbs, red onion, raisins and egg stuffed into pitta halves, fried until golden, finished in the oven.
For me, unmatched in both beauty and deliciousness. Freshly picked blackcurrants, plump and still warm from the sun. @nigella.bsky.social’s liquorice and blackcurrant chocolate cake, from Simply.
July 20, 2025 at 6:56 AM
For me, unmatched in both beauty and deliciousness. Freshly picked blackcurrants, plump and still warm from the sun. @nigella.bsky.social’s liquorice and blackcurrant chocolate cake, from Simply.
Scrumptious bowl of Sichuanese fried egg and tomato soup for dinner. Got a little overly enthusiastic with the wok spatula—so it turned out more scrambled than broken omelet—but delicious nevertheless. Recipe from the wondrous Food of Sichuan by Fuchsia Dunlop.
July 15, 2025 at 7:48 PM
Scrumptious bowl of Sichuanese fried egg and tomato soup for dinner. Got a little overly enthusiastic with the wok spatula—so it turned out more scrambled than broken omelet—but delicious nevertheless. Recipe from the wondrous Food of Sichuan by Fuchsia Dunlop.
One of my favourite things to eat as a family. Mess, giggles and deliciousness. (Bit of a pointless scattering of coriander but I had a small bowl chopped and couldn’t be bothered to wrap it for the fridge (still got eaten!). #buffalowings
July 7, 2025 at 7:34 PM
One of my favourite things to eat as a family. Mess, giggles and deliciousness. (Bit of a pointless scattering of coriander but I had a small bowl chopped and couldn’t be bothered to wrap it for the fridge (still got eaten!). #buffalowings
Champion dinner as always at The Lazy Trout and with wonderful company. Dove straight into a roast (soft and tender pink beef for me) followed by a warm frangipane Bostock and pistachio cheese cake. #sundaydinner
July 6, 2025 at 7:06 PM
Champion dinner as always at The Lazy Trout and with wonderful company. Dove straight into a roast (soft and tender pink beef for me) followed by a warm frangipane Bostock and pistachio cheese cake. #sundaydinner
Went out last night. Had (shared) a Tomahawk. Rare. Luxurious.
June 29, 2025 at 8:17 PM
Went out last night. Had (shared) a Tomahawk. Rare. Luxurious.
Sublime. Fried peppers, mushrooms and tofu stuffed with shrimp paste, served with black bean sauce, and my favourite Sichuan boiled fish.
June 27, 2025 at 4:00 PM
Sublime. Fried peppers, mushrooms and tofu stuffed with shrimp paste, served with black bean sauce, and my favourite Sichuan boiled fish.
Sunday dinner, and first bbq feast of the season: spiced pork shoulder steaks, soy and ginger chicken thighs, smoked and marinated kiełbasa, Nigella’s sweet and sour slaw, potato and egg salad with sour mustard & burger gherkins, bread and butter, bulgur wheat salad and a tomato, onion & feta salad.
June 24, 2025 at 6:35 PM
Sunday dinner, and first bbq feast of the season: spiced pork shoulder steaks, soy and ginger chicken thighs, smoked and marinated kiełbasa, Nigella’s sweet and sour slaw, potato and egg salad with sour mustard & burger gherkins, bread and butter, bulgur wheat salad and a tomato, onion & feta salad.
A beautiful unity of land and sea: last week’s rich, meaty ragu hit with fresh mussels, shells bursting open, briny juices flowing into the sauce. Tossed through bucatini, finished with a glossy splash of EVOO and fresh dill. Exquisite.
June 21, 2025 at 12:10 PM
A beautiful unity of land and sea: last week’s rich, meaty ragu hit with fresh mussels, shells bursting open, briny juices flowing into the sauce. Tossed through bucatini, finished with a glossy splash of EVOO and fresh dill. Exquisite.
Quick work trip to London—but lunch at Parson’s was non-negotiable. Smoked cod’s roe & seaweed crackers, Jersey Rocks, toasted Cornish crab sandwich, deliciously rich sea buckthorn sorbet. Flying solo meant some restraint, but still a joy. Usual window seat, breeze, people-watching, bliss.
June 20, 2025 at 10:07 PM
Quick work trip to London—but lunch at Parson’s was non-negotiable. Smoked cod’s roe & seaweed crackers, Jersey Rocks, toasted Cornish crab sandwich, deliciously rich sea buckthorn sorbet. Flying solo meant some restraint, but still a joy. Usual window seat, breeze, people-watching, bliss.
Enjoyed with the chicken, harissa and sweet potato traybake - also a Nigella: spiced bulgur wheat with roast vegetables. Heavenly.
June 16, 2025 at 7:52 PM
Enjoyed with the chicken, harissa and sweet potato traybake - also a Nigella: spiced bulgur wheat with roast vegetables. Heavenly.
A glorious Sunday dinner: Nigella’s one pan chicken with harissa and sweet potatoes. #cookeatrepeat
June 16, 2025 at 7:27 PM
A glorious Sunday dinner: Nigella’s one pan chicken with harissa and sweet potatoes. #cookeatrepeat
For Sunday dinner: chicken roasted with butter, lemon, salt, pepper, and fresh marjoram and thyme from the garden; peas braised with spring onions, white vermouth & giblet stock; grated beetroot with apple; potatoes with butter & dill; and mizeria (cucumber with sour cream & fresh dill).
June 9, 2025 at 7:29 PM
For Sunday dinner: chicken roasted with butter, lemon, salt, pepper, and fresh marjoram and thyme from the garden; peas braised with spring onions, white vermouth & giblet stock; grated beetroot with apple; potatoes with butter & dill; and mizeria (cucumber with sour cream & fresh dill).
First cuke ferment of the year. Ogórki małosolne — not the full kiszone (sour ferment), but the epitome of summer: fresh, tangy, and ready to crunch in just a few days. I like mine around the 5–6 day mark; my husband starts fishing in the jar anytime after 24 hours.
June 8, 2025 at 6:56 PM
First cuke ferment of the year. Ogórki małosolne — not the full kiszone (sour ferment), but the epitome of summer: fresh, tangy, and ready to crunch in just a few days. I like mine around the 5–6 day mark; my husband starts fishing in the jar anytime after 24 hours.
When you get home after a long week away and Mum’s left you a homemade cottage pie in the fridge—cabbage cut and in the pan, just boil, add butter and fresh cracked black pepper—ready to bung in the oven for Friday night dinner for the fam ❤️. Leftovers on bread and butter the next day.
June 8, 2025 at 2:57 PM
When you get home after a long week away and Mum’s left you a homemade cottage pie in the fridge—cabbage cut and in the pan, just boil, add butter and fresh cracked black pepper—ready to bung in the oven for Friday night dinner for the fam ❤️. Leftovers on bread and butter the next day.