Cooking has a way of telling stories-sometimes those stories come from far-off places, and sometimes, they come from the heart of your own kitchen. That’s the beauty of a recipe like Nigella Lawson’s Cheesy Feet. It’s quirky, it’s fun, and it’s a perfect example of how food doesn’t always have to be about tradition or formality. Instead, it can be about joy, experimentation, and sometimes a little bit of madness. I first came across Nigella’s cheesy feet when I was flipping through her cookbook, How to Eat. It caught my eye immediately-not because I have a particular fascination with feet (let’s be clear), but because it was something so unexpected. Cheesy feet? What could that possibly be?
To my surprise, it’s not some bizarre concoction meant to shock or awe; rather, it’s a playful snack that’s packed with comfort. The cheese, the crunch, the richness-it all comes together in this unlikely but satisfying dish.
So, here we are, about to take a deep dive into Nigella’s "Cheesy Feet"-a recipe that might seem strange at first but quickly becomes a crowd-pleasing delight when you realize it’s just another way to celebrate the cheesy, crispy, indulgent side of life.
Nigella Lawson’s Cheesy Feet Recipe
I remember the first time I made Nigella’s Cheesy Feet. At first, I was skeptical. The name alone had me wondering if I was about to encounter some type of culinary disaster. But once I made them-and tasted them-it all made sense. Nigella has a way of taking the ordinary and turning it into something extraordinary, and Cheesy Feet are no exception.
Her version of cheesy feet is a warm, golden, cheesy snack. The foot shape comes from using cookie cutters (or, if you’re feeling bold, your hands) to shape cheese and bread into what looks like tiny, adorable feet. Once you get the technique down, you can personalize them to your heart’s content.
This recipe feels a little bit like an adventure. It’s one of those dishes where you can’t help but get a bit creative, adding your favorite cheese or even throwing in a bit of spice if that’s your style.
Ingredient List
Now, let’s talk ingredients. It’s a simple list, but each item brings something delicious to the table. You won’t need a ton of fancy ingredients, which makes this the kind of recipe you can whip up at a moment’s notice.
Here’s what you’ll need:
- Bread: Choose something that can hold its shape without becoming soggy. A thick, sturdy white bread works well here, but if you want to get fancy, a hearty sourdough or rustic bread can add a bit of extra flavor.
- Cheese: The heart and soul of this recipe. Nigella uses cheddar in her version, which provides a wonderful sharpness that melts beautifully. If you’re feeling adventurous, consider using a mix of cheeses like Gruyère, Parmesan, or even a bit of blue cheese for a twist.
- Butter: Not too much, just enough to toast the bread and add a slight richness to each bite. You’ll want something good here-unsalted butter is always the way to go.
- Cayenne Pepper (optional): If you like a little heat to balance out the richness, a dash of cayenne can give the dish an unexpected kick.
- Worcestershire Sauce (optional): A small splash of this sauce adds depth and a subtle umami flavor to the cheesy base.
How To Make Nigella Lawson’s Cheesy Feet?
Making Nigella’s Cheesy Feet is surprisingly simple, which makes it a great recipe for both beginners and seasoned home cooks alike. Here’s a step-by-step breakdown of how to bring these cheesy, crispy delights to life:
- Prepare the Bread: Start by cutting the bread into slices, and then, using a foot-shaped cookie cutter (or whatever shape strikes your fancy), cut out your feet. If you don’t have a foot cutter, you can always make a rough approximation with a regular cutter and hand-shape the bread into foot-like forms.
- Butter the Bread: Once you have your foot-shaped bread pieces, spread a thin layer of butter on one side of each slice. This is what will crisp up in the oven.
- Toast the Bread: Next, lay the buttered slices on a baking sheet and pop them under the broiler. You’ll want to keep an eye on them because they can go from golden brown to burned pretty quickly. Toast them until the edges start to turn golden and crispy.
- Grate the Cheese: While the bread is toasting, grate your cheese. Nigella recommends using a sharp cheddar for its strong flavor, but you can mix it up depending on what you have on hand.
- Add the Cheese: Once the bread has toasted to your liking, take it out of the oven and top each slice with a generous helping of grated cheese. Pop it back into the oven or under the broiler just for a minute or two, until the cheese melts into the bread and bubbles up slightly. You want the cheese to form a gooey, golden layer.
- Optional Additions: If you’re feeling adventurous, now’s the time to sprinkle some cayenne pepper on top for a spicy kick, or drizzle a bit of Worcestershire sauce to give the cheesy feet that extra umami depth. The key here is to have fun and make it your own.
- Serve and Enjoy: Once the cheese is perfectly melted, take your cheesy feet out of the oven, and serve them hot. They’re perfect as a snack, appetizer, or even a quirky side dish.
Things I Learned
One of the things I quickly realized while making Nigella’s Cheesy Feet is how versatile and forgiving the recipe is. You don’t have to be super precise with the shapes (although it’s definitely fun to try to get the feet to look realistic). The bread you choose doesn’t matter all that much either. I’ve made them with sourdough and whole grain when I had them on hand, and both worked beautifully. The cheese is where you can really get creative-cheddar is wonderful, but mixing in a little Gruyère or even some mozzarella adds texture and flavor layers that really elevate the dish.
Another key takeaway? The importance of broiling. Don’t just bake them; give them a minute or two under the broiler to get that crispy, cheesy finish. It’s almost magical how quickly those few seconds can transform the dish from ’meh’ to magnificent.
Lastly, I learned that sometimes it’s okay to let go of perfection. Nigella’s recipe isn’t about creating something pristine or restaurant-quality-it’s about creating something fun and comforting. It’s a reminder that cooking, at its best, doesn’t have to be about adhering to rigid rules. Instead, it’s about playing, experimenting, and enjoying the process as much as the result.