Mamma Mia! We’re all eating out of Nigella’s hands...

NOT since Mary Berry admitted to adding a glug of white wine to her ragu sauce has there been such a fusillade of outrage as that which met Nigella Lawson’s recipe for carbonara.

The domestic goddess uses double cream, white wine and nutmeg in her version of the classic dish, flying in the face of purists who insist it should be made with egg yolk and parmesan only.

Nigella’s high-calorie carbonara may be an offence to the sacred rules of Italian cuisine. The fingerlicking chef’s new TV series, At My Table, which comes out later this year, will show if it also offends the rules of hygiene.

LIKE Miriam O’Callaghan, Dave Fanning loves his RTÉ job and is forever counting his blessings. He’s not so appreciative though of how his colleagues constantly complain about their workload when they have, he insists, the easiest job in the world. Hate...