If you were hoping to get stuck into Nigella’s luscious dessert Slut Red Raspberries in Chardonnay Jelly this weekend, you may have to settle for the PG version. 

The Jewish chef, 61, whose recipe for wine-soaked raspberries set in jelly appeared in her 2002 cookbook Nigella Summer, has tweaked the title to exclude the derogatory word. 

Online users were quick to point out the name change after she posted the recipe on social media on Sunday. 

“I feel that the word has taken on a coarser, more cruel connotation, and I’m not happy with that,” she wrote on Twitter. 

But despite its slight rebranding, the recipe  remains "the same dessert of dreams," she said on her website. 

The name change divided opinion, with some insisting they would continue to call it by its original name.

But on the flavour front, the consensus was clear. As one online user put it, “these are the recipes we get out of bed for.” 

Earlier this month, the celebrity cook revealed that she had also changed the name for her version of pasta alla puttanesca to “slattern’s pasta”.

“Although you will often see its Italian name explained as meaning ‘whore’s pasta’ in English, the general consensus seems to be, however, that this is the sort of dish cooked by slatterns who don’t go to market to get their ingredients fresh, but are happy to use stuff out of cans and jars. Whatever you call it, it is as flavoursome to eat as it is easy to cook,” she wrote on her website.