The simple act of making someone something to eat, even a bowl of soup or a loaf of bread, has a many-layered meaning. Sharing food suggests an act of protection and caring, of generosity and intimacy. It is in itself a sign of respect.” The oven gets more use at this time of year, the grill and griddle probably less. More food will come to the table in deep casseroles and pie dishes. I dig out my capacious ladle for a creamed celeriac soup as soft as velvet. The temperature of the plates and bowls will change. We want to hold things that warm our hands, a sign of the happiness to come.

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

Nigel'swriting has won the National Book Awards, the Glenfiddich Trophy, the James Beard Award, The Fortnum and Mason Award,the British Biography of the Year and the André Simon Memorial Prize. Television awards include a Guild of Food Writers’ Award for his BBC1 series Simple Suppers and the BBC Food Personality of the Year. The stage adaptation of Toast by Henry Filloux-Bennett, was itself recipient of a Cameo Award. Nigel is an honorary Master of Letters(MLitt). Hewasawarded an OBE in theNew YearHonours 2020 'for services to cookery and to literature'. Greenfeast: spring, summer is a vibrant and joyous collection of the food Nigel eats at the end of the day. Over 110 simply beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don't want to compromise on flavour and ease of cooking. 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. Much of my weekday eating contains neither meat nor fish . It is simply the way my eating has grown to be over the last few years.' Greenfeast, like Eat before it, is a collection of what I eat when I finish work every day: the casual yet spirited meals with which I sustain myself and whoever else is around. The recipes are, like those in previous collections, more for inspiration than rules to be adhered to slavishly, word for word. But unlike Eat, this collection offers no meat or fish. The idea of collecting these recipes together is for those like-minded eaters who find themselves wanting inspiration for a supper that owes more to plants than animals. How I eatUsing a 6cm cookie cutter or glass as a template, cut discs from the polenta. Heat a griddle pan over a moderate to high flame, place the discs on the hot bars of the griddle and leave until lightly crisp, then carefully turn with a palette knife and cook the other side. People who eat. Especially those who really like vegetables. And those who look forward to spring and summer, not solely for the weather, but more importantly for the way it changes how and what we scoff for dinner, and even where we eat it. This will have you carrying dishes outside to eat, whether you have a huge lawn or just a chair and a wedge of space on a balcony. The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French. 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. Ingredients: soft tofu; ponzu sauce; sesame oil; rice vinegar; spring onions; radishes; coriander leaves; fresh ginger; frying oil of your choice

Greenfeast: Spring, Summer (Cloth-covered, flexible binding

The book is cloth-bound in jewel coloured linen with every recipe beautifully illustrated. Thebooks aretactile,user-friendly and in a more compactformatthan the usual cookery manual.Like Eat, GreenFeast isdesigned to open flat with regular use. S I M P L E C O O K I N G - M O S T L Y P L A N T S. A collection of recipes for Autumn and Winter presented in a similar spirit to the best-selling Eat. The 100 recipes are plant-based and bring together ideas for straightforward, modern cooking using vegetables, fruit, grains and pasta. Neither strictly vegetarian nor vegan the collection nevertheless contains no meat or fish. The recipes are simple andconcise. This is contemporarycooking for every day. The RRP is the suggested or Recommended Retail Price of a product, set by the publisher or manufacturer.Unfortunately, the more I read, the more I fell out of love. Which has nothing to with the recipes, I bookmarked a lot even though he uses some weird things that I dont know what else to use for but am willing to give some of them a shot. In a deep pan, fry three lightly heaped tablespoons of the curry paste in a tablespoon of oil for 30 seconds till fragrant, stirring as you go. Categories: Egg dishes; Pasta, doughs & sauces; Main course; Suppers; Winter; Fall / autumn; Cooking for 1 or 2; Vegetarian IT IS quite possible to never make a single recipe of Nigel Slater's, and to simply read his cookbooks cover to cover, like novels that comfort and nourish through words alone.

Nigel Slater - GreenFeast Spring/Summer Nigel Slater - GreenFeast Spring/Summer

Not a good recipe. Very bland. Yolk and parmesan don't melt into the broth nicely. Wouldn't recommend. This version of me doesn't worry about what time dinner gets to the table, whether it fills the bottomless stomachs of her (non-existent) adolescent boys. She is free to tarry over Mix together the yoghurt, tahini and lemon juice. Finely chop the coriander and parsley and stir into the sauce. Thin to coating consistency with the iced water.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. Categories: Dressings & marinades; Suppers; Side dish; Fall / autumn; Cooking for 1 or 2; Vegetarian I froze the leftovers and they reheated nicely and made great breakfast sandwiches. Heated enough to thaw (300°F, 5 min in my steam oven, maybe wrap loosely in a regular oven), then split, toast for a bit to make sure it's all warm, then add an egg or sausage patty or country ham slice. Still soft-ish and pancake-like. Or toast longer and top halves with egg salad or smoked salmon or whatever.

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

If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. Eating for England', his collection of essays, was dramatised for BBC Radio 4 starring Celia Imrie and Julian Rhind-Tutt.

Other cookbooks by this author

From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice – as comforting as a cashmere blanket – big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include: The syrups, devoid of their fruits, can be chilled overnight in the fridge and served with strained yogurt for breakfast. Set the oven at 200C/gas mark 6. Put a pan of water on to boil. Trim the asparagus, discarding any tough stalks, then cut each spear into short lengths. When the water is boiling, salt it lightly, then add the asparagus and cook for two or three minutes. Drain and set aside.