Shall I get the ball rolling on Feast, as I have already cooked from it quite a bit? My thinking is that some of my comments on some of the recipes in there may fire up some enthusiasm
From the Christmas chapter, I have done both the chestnut and gingerbread stuffings. My notes state that the gingerbread stuffing would be good with venison, if anyone is inclined that way, and that is can be made up beforehand and stored in the fridge until baking. The chestnut stuffing is also lovely, but I'm a purist about chestnuts so wouldn't make it at this time of year, which also applies to the chestnut cheesecake (though I make this regularly at Christmas time to great acclaim). One recipe from this chapter that works year round is the cranberry and white chocolate cookies - as unctuous as a biscuit ever gets and quite a hit at school bake sales!
From the Easter chapter, I can recommend the lemon meringue cake. The macaroons in the Passover chapter are also very good.
The breakfast chapter in my book is very well thumbed. The rhubarb muffins are excellent as is the banana breakfast ring (which I often make in smaller quantities according to the number of black bananas I have, and in a smaller cake tin) and the granola (which is good in hampers to give as presents).
In Kiddiefeast, I regularly make the chicken pot pies and use the crepe recipe. The cut out cookie recipe is also a winner and I usually make double the quantity of mixture and freeze half to cut out and bake at a later date.
In the chocolate cake hall of fame, the old fashioned cake is a rare thing: a disappointing nigella recipe. Maybe someone else will be more successful with it than me. The quadruple loaf cake is fabulous, however, though you do need to be careful to not let the syrup turn to caramel!
One thing I do want to try is the kedgeree risotto from the Easter chapter. I'm intrigued to see how it turns out. Some recipes in the midnight feast chapter are also tempting.
Too much?