I love this cookbook. I love the pictures, I love the idea of cozy winter vegetable dishes, I love the size and layout - everything about this book speaks to me. I've made one of the recipes (it hasn't been all that cold yet and these foods are definitely for warming a body on dark, chilly days) and while it wasn't perfect, I could tell exactly what I would need to do to make it to my liking. I notated my thoughts in the margins of the recipe and next time I bake the little root veggie pie, it will be so delicious. Butter a 20cm soufflé or baking dish, add the ricotta mixture and top with the reserved asparagus spears and parmesan. Bake for 35 minutes till risen, its surface tinged with gold. I have made myself many a fine supper from warming a glug of olive oil and a slice of butter in a pan, then adding bits from the fridge – leftover cooked potato, sauteed vegetables or mushrooms, a few cold noodles or a spoonful of cooked rice, then folding in harissa sauce or several shakes of za’atar. A bit of a mixed bag to be honest, with some compilations more successful than others, but something of a blessing when you come home tired and hungry. Baked ricotta, asparagus The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French. And then also, even though the photography is nice, it's...also kind of boring. Everything is pictured from above and looking down on it from about the same distance, so there's just not a lot of variety to it. Everything kind of starts to look the same after awhile.

Nigel Slater: 10 recipes from my little black book | Food Nigel Slater: 10 recipes from my little black book | Food

A note on the recipes: though all are plant-based, the recipes are not strictly vegetarian. They can, however, be rendered suitable for vegetarian or vegan diets with a bit of informed tweaking. In a bowl Viele kochen ja an sich sehr gerne, ich gehöre eher zu den Personen, die lieber essen als selbst zu kochen. Durch Covid-19 wurde ich quasi dazu gezwungen - wie einige andere denke ich - selbst doch zu kochen. Ich kenne schon einige Kochbücher, aber dieses war doch etwas besonderes.Nigel has appeared on Desert Island Discs, Gardeners’ World, Gardener’s Question Time and Front Row. He is a regular contributor to Woman’s Hour and The Food Programme.

Nigel Slater’s recipes for halloumi with pickled slaw, and Nigel Slater’s recipes for halloumi with pickled slaw, and

Tear up the Thai basil leaves. Squeeze the juice from the lime. Divide the hot broth between four bowls, and add the remaining spring onions, the peas, basil leaves and the lime juice. Pass soy sauce around at the table, leaving everyone to season as they wish. Sell by dates. I know I'm not the only one who doesn't pay attention to them for jarred items because we can see/smell when something is off. Apparently he's throwing out Tahini when it's reached the sell by date even though it's covered by oil and can't really go off? It seems weird to promote this. Toast - the20th Anniversary Edition, with an introduction by Elizabeth Day and Afterword by Nigel,will bepublished Autumn 2023. Its also aesthetically pleasing; compact, with gold embossing, the muted green color at the top compliments the warm orange color of the pumpkins in the cover photo. The creative team really knew what they were doing with this one! The inside photos are simple and unfussy, just like the recipes. Halloumi, Melon, Chilli – the bright pink of melon, the blazing red of chilli and tomatoes, a hunk of charred halloumi and green hits of coriander – it's a winner.

This version of me eats beautiful food called simply by the main ingredients: "butternut, feta, egg," for example, which is "Crisp, light, sweet, salty." (Ahem..."Makes 9 fritters. Serves 3"...in case you were wondering.) Or "onions, taleggio, cream." Or "beet, lentils, garam masala." Cooking and eating are both sensual, leisurely experiences, accompanied by fine wine. Nigelis published in Great Britain by Fourth Estate, in the United States by Ten Speed Press at Random House, by DuMont Buchverlagin Germany, Eskmo in Russia andby Fontaine Uitgevers in the Netherlands. Nigel’s recipes are often told as stories, as in his award-winning books Tender, the three-volume Kitchen Diariesand The Christmas Chronicles. Others are collections of simpler, more concise recipes to use as daily inspiration. These are published as Appetite, Eat and the recently published, vegetable-based GreenFeast. He has also written a best-selling memoir and a book of essays. Nigel's books have been translated into German, Russian*, Dutch, Portuguese, Korean, French and Taiwanese. His latest publication is A Cook's Book (2021). If your rice is taking longer than 25 minutes, keep the heat at a low to moderate simmer, stir in a little boiling water from the kettle and continue cooking, stirring often, till tender. Chop the apples. Melt the butter in a large, shallow pan – I use a 28cm deep-sided frying pan – add the apples, cloves and cinnamon. Cook over a moderately high heat for 10 minutes, covered, until the fruit can be crushed to a purée. Stir from time to time, letting the apples colour a little. (If they get dry, add 2 tbsp of water.) When the apples are soft, stir in the sugar and watch carefully as it starts to caramelise. Remove from the heat. Let the apples caramelise a little here and there. They will take on a pale toffee colour