Don’t scoff at Nigella’s two-ingredient recipe – simple food can be glorious | Global
As if we needed further proof that there is nothing that people on social media can’t get angry about, Nigella Lawson came under fire this week for posting a link to an innocuous-looking recipe for an old-fashioned tomato salad â€" boasting, her outraged audience claimed, just two ingredients. “I REALLY hope this is a joke!?†one Facebook commenter reacted. “This is a dish of cherry tomatoes ... with a squirt of salad cream ... get over yourself for goodness sake.â€
Another critic claimed to be “lost for words†over Lawson’s cheek in recommending “tomatoes and salad creamâ€. Few, however, actually bothered to click through to the recipe itself, featuring a salad cream containing no fewer than nine ingredients, which is, I can confirm, a good deal nicer than the gloop sold under that venerable name.
Homemade or Heinz, however, there is no shame in simplicity. Ask someone about their favourite foods and you will rarely hear a hymn to the joys of tournedos rossini, or three textures of cauliflower. Hot buttered toast, strawberries and cream, rice and dal, or yes, a simply dressed, gloriously ripe tomato â€" for most of us, this is the stuff of true pleasure.
And, although Lawson’s salad may not be one of them, there are plenty of great meals that use only two ingredients. Porridge for example â€" all you need for perfection is oats, milk and patience. And many great breakfasts can be created with eggs and a knob of butter â€" make an omelette, and you can call it lunch, add potatoes and you’ve got yourself a feast.
Pasta with butter or good olive oil is a very fine thing indeed, especially if you have black pepper in the cupboard, as is a big  bowl of egg-fried rice. Fondue needs only cheese and white wine (although a bit of stale bread would be welcome) and who would argue that steak and chips should involve more than beef and fried potatoes?
Although I’ll admit “Open tub. Add spoon†doesn’t quite count as a recipe for my favourite way to enjoy ice-cream, whizzing frozen ripe bananas in a food processor demands little more in the way of effort, and you can always add a dollop of peanut butter or a pinch of cinnamon if you really want to impress. An excellent chocolate sauce that sets satisfyingly solid on hitting said ice cream can be made from chocolate and coconut oil â€" or chocolate can be turned into truffles with the help of double cream, or mousse with nothing more than a drop of hot water.
Humble pie, however, is probably one recipe that’s a bit beyond Lawson’s armchair critics.
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