Nigella recently appeared on BBC1s' 'Friday night with Jonathon Ross' in which she advised viewers to use goose fat when preparing Christmas dinner. Goose fat has a higher burning temperature than other fats and can therefore ensure crispier spuds.
"The Nigella phenomenon is yet further proof of the influence of celebrity chef's which has reached new heights this Christmas," commented Waitrose.
Spokespeople from both Tesco's and Waitrose told FoodandDrinkEurope.com that sales of goose fat have doubled since Nigella dished up her festive tips.
"With the return of back to basics cooking, goose fat is certainly destined to be flavour of the month this Christmas," said David Wyllyams, Waitrose buyer.
A spokeswoman from Sainsbury's told FoodandDrinkEurope.com that whilst sales of goose fat have risen 70 per cent, that she felt this was more to do with the time of year.
Sales of goose-fat are increasing at Marks and Spencers in what they say is a definite trend towards more traditional cooking, a spokeswoman told FoodandDrinkEurope.com. However they were unable to provide sales figures or comment on the effect of Nigella's comments.
Nigella has given the traditional prune her midas touch, say Waitrose. They featured on her programme Nigella's Christmas Kitchen (BBC2) last week, where she suggested using them in her chocolate Christmas cake. The chef described them as "teddy bear noses", commenting on how they keep Christmas cakes moist and flavourful.
Sales of pomegranate rocket by 109 per cent this year, yet another food championed by Nigella.