Nigella Lawson just pronounced "microwave" as "micro-wah-vay" 2 years ago

Nigella Lawson just pronounced "microwave" as "micro-wah-vay"

Surely she has to be takin the piss with this one?

Nigella Lawson has done the most Nigella thing ever and pronounced "microwave" in the strangest way.


The TV chef is known for her extravagant use of the English language while she cooks up a storm, but this one is on another level. In fact if you asked me to pronounce "microwave" every way I could I don't think I would come up with this one.

Another episode of Lawson's cooking show, Cook, Eat, Repeat, aired on BBC two and had everyone drooling at her delicious looking dishes - and at the same time lost for words for how she said "microwave."


Nigella always gives us a good laugh when she's describing her recipes, she can make any meal sound like a sexy dish, it's a secret talent that only she has.

In this week's episode she cooked black pudding meatballs and a pasta with cavolo nero, which both looked deliciously stunning. While she was whipping up some colcannon she explained the process and said: "I still need a bit of milk - full fat - which I've warmed in the microwave."

But instead of pronouncing the word as we all do, the 60-year-old TV star pronounced it as "micro - wah - vay."

Of course, Twitter was alive with tweets about the star's language and we can't blame them.


One person tweeted: "Monday 7th December 2020: the date Nigella introduced a new and unforgettable way to pronounce ‘microwave’."

Another jokingly said "I, for one, shall enthusiastically adopt this pronunciation henceforth."


Cook, Eat, Repeat is definitely a hit online. A few weeks ago, Nigella went in to detail about how she butters her toast and it was mesmerising. It involved buttering the toast twice and then putting some salt over it.

"I favour the two-stage buttering approach and so far, only stage one has taken place," she explained on the show. "That is to say, the moment this came out of the toaster and was lovely and hot, I spread it with butter, so the butter has melted down into it and it'll give it a fabulous, crumpet-y bite.

"Stage two now. I need a little more butter and it will stay in some golden patches on the surface. It is unsalted butter, which I always prefer to use, but what I need to do is sprinkle some sea-salt flakes over. This is the platonic ideal of toast."

I now butter my toast twice and sprinkle it with salt too, so who knows how I could be saying "microwave" soon.