You could, of course, make your own sponge cake for this simple ice-cream dessert. But then, if you are going to that much trouble, you might as well make your own ice cream, too. Some major food shops sell really buttery plain sponge cakes, and if they have ground almonds in, then all the better, or you could use a brioche loaf or a plain panettone instead. It is essential to bring the cake out of the freezer a good half-hour before you intend to eat. I know this seems like a long time, but, trust me, it takes that long to soften enough to cut.

Nigel Slater the Kitchen Diaries - AbeBooks Nigel Slater the Kitchen Diaries - AbeBooks

Set the oven at 180C/gas mark 4. Line the base of a square 24cm cake tin, about 6cm deep, with a piece of baking parchment. I do this with one sheet of paper cut to the exact size of the base of the tin but long enough to come right up the sides. That way you can just lift the paper to remove the cake. Divide the seasoned lamb into nine, then roll each piece into a small, squat sausage, like a large wine cork. Gently push a long wooden skewer lengthways through the centre of each one and set aside for 20 minutes in the fridge. Slice the kernels from a head of sweetcorn and drop them into the pan. Roughly chop 2 spring onions and a small bunch of parsley and stir them into the soup carefully, without breaking up the fish. Serve as soon as the corn is tender. Nigel has written hisweekly column for The Observer newspaper for almost thirty years. Itis his curiosity andfascination for details, his observationsof thesmall, human moments of cooking and eating that are the hallmarkofhis writing. The much-loved essays from his kitchen are photographed each week by Jonathan Lovekin. This awkwardness may make one stop and reread passages here and there, but it will clearly not detract from the pleasure of reading this book for dyed in the wool foodies. Another thing which may limit the interest of the book to food fanatics is that like `Appetite' and unlike some of his more popular books such as `real fast food' and `real cooking', all measurements are done in metric units.Put 500g of minced lamb into a large mixing bowl and add 2 teaspoons of ground ginger, a teaspoon of ground coriander, 2 teaspoons each of chopped thyme and rosemary leaves, and a tablespoon of chopped parsley. Add the almonds, then the cream. You need no salt, because of the salted almonds and the bacon. Leave to bubble briefly, then serve.

Nigel Slater - The Kitchen Diaries

My one gripe with the format of the book, is that Nigel comes across as a little annoying insofar as all he seems to spend his day doing is lazily shopping for his dinner at the local market (?! - it's well for some...) while the rest of us race around Tesco for ten minutes with a screaming toddler on our hip, at the end of a day's work in the office. Now, he being a professional cook and cookery writer, the chances are this IS all he does all day, but depending on the day, it can make for a jealous/angry/disgruntled reader (esp in Jan/Feb....). What transpires is a meal of nutty aubergines and brown rice, followed by a clean-tasting dish of stewed apples, made as usual but flavoured with a few drops of rosewater. The scent of toasted pine kernels, brown rice and rosewater in my little kitchen makes me wish I were somewhere altogether more warm and mysterious. Get a grill or griddle pan hot. Place the kofta on the griddle and let them brown nicely, then carefully turn and cook the other side. They will probably need about 10 minutes. Serve hot.Slater`s evocative prose gives the impression that you are already devouring that strawberry mascarpone tart` Financial Times, Books of the Year. Slater has two elder brothers, Adrian and John. John was the child of a neighbour, and was adopted by Slater's parents before the writer was born. Place them cut-side down in a single layer in the pan, add the butter and let them brown very lightly, then add the onion. Continue cooking for about 10 minutes, until the sprouts are softening and the onion is translucent. Although best known for uncomplicated, comfort food recipes presented in early bestselling books such as The 30-Minute Cook and Real Cooking, as well as his engaging, memoir-like columns for The Observer, Slater became known to a wider audience with the publication of Toast: The Story of a Boy's Hunger, a moving and award-winning autobiography focused on his love of food, his childhood, his family relationships (his mother died of asthma when he was nine), and his burgeoning sexuality. To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Peel and chop the garlic and add it to the dish with the chilli flakes, star anise and salt. Grind the peppercorns roughly and add them to the marinade. Toss the ribs in the marinade, then set aside for an hour or so. It won't hurt if they stay there overnight.

The Kitchen Diaries by Nigel Slater | Waterstones

Cut the tomatoes in half and add them to the soup with the nam pla and lemon juice. They will take 7-10 minutes to cook. Add the chunks of pumpkin and continue cooking for a minute or two. Place a swirl of cooked noodles in each of four bowls, pour over the laksa and add the mint and the remaining coriander leaves. Steam the greens for a minute or two. Drain carefully, then serve with the polenta and more grated parmesan. Het juiste eten, op de juiste plaats en in de juiste tijd. Ik ben ervan overtuigd – en daar gaat dit boek ook over – dat dat het allerbeste recept is. Een broodje krab op een junimiddag aan zee, een plak gebraden gans met appelmoes en geroosterde aardappelen op Eerste Kerstdag, warme saucijzen en een stuk geroosterde pompoen op een van vorst fonkelende novemberavond. Dat zijn maaltijden waarvan het succes niet leunt op de deskundigheid van de kok, maar op het meer fundamentele uitgangspunt dat dit voedsel is dat bij dat moment hoort: iets dat gegeten wordt op de meest geëigende tijd, wanneer de ingrediënten op het toppunt van perfectie zijn, wanneer eten, kok en tijd van het jaar met elkaar in overeenstemming zijn.’Bake for 55 minutes to an hour. The edges should be browning nicely and the centre firm. Leave to cool for 10 minutes or so before turning out. Eat warm. A rich and warming version of the classic nursery supper. We follow this with a spinach salad and, for dessert, a plate of new season's Conference pears, chilled for an hour so they are thoroughly cold and juicy. Enough for 4. Toast - the20th Anniversary Edition, with an introduction by Elizabeth Day and Afterword by Nigel,will bepublished Autumn 2023.