The Kitchen Diaries

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Slice the sponge thinly and use half of it to line the bottom of the tin. Leave enough to put a layer on top later. Patch it where you must, but try to keep the slices as large as possible. Chop the chillies, removing the seeds first if you wish, peel the garlic and ginger and chop roughly. Put them all into a food processor. Discard the outer leaves of the lemon grass and roughly chop the inner leaves, shred the lime leaves, then add them to the chillies. Scrub the coriander roots and add them to the chillies, along with half the coriander leaves and stems. Blitz them to a pulp, adding a little vegetable oil if the mixture needs it to go round. 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....). When the sausages are pale gold on all sides, add the onion to the pan and continue cooking until it is soft and translucent. Stir in the sage and bay leaves, then push all to one side of the pan, turn up the heat a little and put in the pigeons. Lightly brown the birds on all sides.

Nigel Slater - Nigel Nigel Slater - Nigel

Add a little more fresh oil and the butter to the frying pan, then add the flattened cloves of smoked garlic and the mushrooms. Spoon the butter and oil over the mushrooms, then cover with a lid. Lower the heat and continue cooking for a good 10 to 15 minutes, turning once, basting often, till tender and soft. From the one of our best-loved food writers and the presenter of BBC One’s Eating Together, A Year of Good Eating is a completely fresh take on seasonal cooking. Peel and finely chop a red onion, then let it sweat and soften in a little olive oil in a small pan and over a low heat. His take on onion soup using pan roasted onions instead of cut and pan browned made such a spectacular result I remain amazed to this day. A cold, wet autumn begs for game birds, roasted and served up with mash (potato, celeriac and potato, pumpkin, parsnip), if for no other reason than they feel right. Imagine a roast partridge, its skin crisp, its flesh the rose side of bloody, with a mound of nutty-tasting celeriac and potato mash; a grouse with a pool of hot bread sauce and a couple of roast parsnips; or pigeon, as bloody as you like, with a mash of buttered, peppered swede.Steam the greens for a minute or two. Drain carefully, then serve with the polenta and more grated parmesan. Once again there are small green lentils bubbling in a pot of water on the stove that need nothing more than draining, then tossing immediately with red wine vinegar, olive oil and lots of parsley, to be eaten with slices cut from a log of chalky, ash-rolled goat's cheese. This is the supper I make when we really don't know what to have; a supper of nubbly, fudgy textures and milky, nutty flavours that works on every level. It's cheap, too. Love it.

Nigel Slater recipes from his books: part 2 | Food 20 best Nigel Slater recipes from his books: part 2 | Food

The best, possibly the only, places to get crisp apples with any true depth of flavour are the farmers' markets and farm shops. Greengrocers no doubt do their best, but when did you last see a Michaelmas Red or a Peasgood Nonesuch at your local shop? I walk 30 minutes every Sunday to get a decent apple. Today there are strawberry-scented Worcester Pearmains, small, striped Ellison's Orange, maroon-flashed Laxton's and orange and rust Egremont Pippins. I avoid the Cox's Orange Pippins, knowing they will be better after a few weeks in storage. I come home with a mixed woven basket that looks like something from a medieval country fair; certainly nothing like the blue polystyrene trays and cling film so typical of the supermarkets. A K I T C H E N C H R O N I C L E. The second volume of The Kitchen Diaries. A collection of notes, essays, jottings and recipes compiled over a period of three or four years. A very personal book, it was written and photographed in Nigel's home kitchen. Not a television tie-in, but many of the recipes are those from the BBC1 series Simple Suppers and Simple Cooking.Nigel Slater is a British food writer, journalist and broadcaster. He has written a column for The Observer Magazine for seventeen years and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was food writer for Marie Claire for five years. He also serves as art director for his books. Forgotten the title or the author of a book? Our BookSleuth is specially designed for you. Visit BookSleuth When the courgettes are pale gold, add the tomatoes, 6 whole sprigs of thyme and a teaspoon of dried oregano and let them cook for a minute or two, then transfer the whole pan to the oven.