Episodes 10-13 The domestic goddess was back to show you how to make marvellous meals in minutes.

In this article

Episode ten: quick, quick, slow Episode eleven: retro rapido

Episode twelve: razzle dazzle Episode thirteen: holiday snaps

This week's show was all about meals that may not be ready in a flash, but which are low on preparation and effort. The chicken and ribs go into a bag to marinate before being put to roast along happily in the oven. The tagine improves with a couple of days' rest, meaning last-minute panics are avoided. And for dessert, the exotic trifle takes moments to throw together, then can just sit in the fridge until you're ready to tuck into the feast.

Recipes

• Maple chicken 'n' ribs
• Lamb, olive and caramelised onion tagine
• Ginger passion fruit trifle

This week Nigella revisited some favourite dishes from her past and gave them the express treatment. She relived her student days with a friend, tucking into a rich, indulgent fondue and a cheesecake for pudding. Then the 'domestic goddess' was in her element cooking a 1950s-inspired dinner of crunchy fish goujons followed by boozy Crêpes Suzette - dishes that are too good to be relegated to the annals of cookery history.

Recipes

• Cheese fondue
• Goujons of sole with dill mayonnaise
• Crêpes Suzette

With the party season fast approaching, Nigella found a happy medium between fiddly canapés and the 'open a few packets of crisps' approach. Potato cakes with smoked salmon and dill were effortlessly elegant, while little wraps filled with tuna or crab were sure to have guests hovering around the food table. White chocolate and mint mousse, served in shot glasses, provided a kick of something sweet to round off the evening.

Recipes

• Potato cakes with smoked salmon
• Tuna and crab and avocado wraps
• White chocolate and mint mousse

In the final episode of the series, Nigella prepared for the Christmas season, leaving the big day itself to one side to concentrate on the days around it. Sweet roasted butternut squash with pecans and crumbled blue cheese made a great side dish or veggie main for cold days. Spiced peaches, perfect served with gammon, and indulgent Chocolate pistachio fudge doubled up as gifts and get-ahead goodies for the festive table.

Recipes

• Butternut squash with pecans and blue cheese
• Spiced peaches
• Chocolate pistachio fudge

These and other recipes are available from a book to accompany the series. Nigella Express (ISBN: 9780701181840), published by Chatto & Windus, is available at good bookshops or online.