The Kitchen Diaries

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When the shallots are soft, push them to one side of the pan and add the courgettes and sliced garlic to the other, letting them lightly colour. Cut 800g of cherry or other small tomatoes in half. www.nigelslater.com is designed and curated by Nigel Slater and created,developed and managed by ph9 - ( http://www.ph9.com/) Shred the kale finely, cook in the melted butter and oil in a shallow pan for three minutes, tossing it gently, then add a little salt and the golden sultanas. The texture of polenta is a personal thing, and I like mine soft, verging on the soupy; others prefer it to have more of a cakey consistency. The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French.

The Kitchen Diaries II by Nigel Slater | Waterstones The Kitchen Diaries II by Nigel Slater | Waterstones

Extract: "April 17 ... "Could there ever be the perfect day? Maybe not, but today is as close as it gets. Bright sunshine and cool breeze, the scent of wallflowers and narcissus on the air; a farmers' market with sorrel, young pigeons and good rhubarb, and an afternoon so hot and sunny you could fry eggs on the pavement. I gave in and bought my first tomatoes too, a vine or two of the early Campari..." (Slater, N. 2005, 'The Kitchen Diaries: A Year in the Kitchen', London, Fourth Estate, p.123 You will need to have some sort of salad with them - perhaps something crunchy and cooling with bean shoots and cucumber in it. Enough for 2-3, depending on the size of your wings. 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. If you are using a freezer, remove the sorbet after two hours and beat it firmly, bringing the frozen edges into the middle. Now return it to the freezer for a further hour, repeat, then freeze again. At this point you might well wonder what on earth I am up to as the mixture will look somewhat dodgy, with a frozen layer of white on top and a liquid layer underneath. Trust me. It will all blend together at the final beating.

I have been slowly coming round to the Brussels sprout. Not a Damascene conversion, more a slow warming (I have still to work out the allure of cooked carrots). Fried rather than boiled, partnered with the meat of the pig and slathered in cream, these are the sprouts for me. They never see water in this recipe – only hot butter, cream and bacon. There are almonds too, an inspiration. They were cooked for the last show of my third cookery series, a programme set in Scotland, where they appeared with roast wild venison and potatoes cooked with onions. The recipe is not mine but one of my assistant James's. I used purple Brussels sprouts but use whatever you have. Slater's evocative prose gives the impression that you are already devouring that strawberry mascarpone tart"Financial Times, Books of the Year. Cut the pumpkin into large chunks and place in the top of a steamer (alternatively, steam them in a colander balanced over a pan of boiling water). The pumpkin should be tender in 12-15 minutes. Remove from the heat.

Nigel Slater - The Kitchen Diaries volume i

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).Nigel has appeared at the Berlin Literary Festivalin conversation with Priya Basil, in Birmingham with Ravinder Bhogal (2018)and in Dublin (2019) with Marian Keyes. Forgotten the title or the author of a book? Our BookSleuth is specially designed for you. Visit BookSleuth The first two trees I planted in this garden were apples: a Blenheim Orange, the apple of the Benedictine monasteries, for cooking, and a Discovery for its copious blossom and the scent of its small, flat fruit, which reminds me of the apple trees we had when I was a child. Neither has fruited well this year, and what fruit there was has been eagerly scrumped by the squirrels. 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. When the mixture is well on its way to being frozen (the length of time this will take depends entirely on your freezer but it will probably be a good couple of hours) you must take it out and beat it again. Move the sorbet to the fridge 15-20 minutes before you intend to serve it.

Nigel Slater - The Kitchen Diaries volume ii Nigel Slater - The Kitchen Diaries volume ii

Cooking food slowly on a low heat, covered with a lid, gives time for the ingredients to come together, for the flavours to mellow and soften and become as one. This gentle style of cooking in liquid has an hour or more to draw the marrow from the bones, which, together with the fat, deeply enriches the cooking juices. You effortlessly create a softly burbling pot of succulence and savour.Roughly chop 4 tablespoons of pumpkin seeds and add them to the softening onion. Stir in 2 teaspoons of ras el hanout and a little salt. I pepper and salt the four plump little partridge, smear them with butter inside and out, then put a sprig of thyme up them. I am not sure the thyme does a fat lot, but it makes them look the part. 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. I really can't recall the last time I enjoyed reading a book as much as I enjoyed The Kitchen Diaries. I spent most the weekend curled up with it on the couch under a warm blanket, drinking a hot mug of coffee. It's basically the perfect format for me - a combination of diary and cookbook, reflecting on seasonal eating, cooking experiments (both good and bad), and the pleasures (and sometimes shames) of food. After reading through half the year on Saturday, I woke up Sunday morning dreaming of perfect breakfasts.

Nigel Slater - The Kitchen Diaries volume iii.

Add the almonds, then the cream. You need no salt, because of the salted almonds and the bacon. Leave to bubble briefly, then serve. I truly enjoyed this sneak peak into Nigel's everyday life. His (almost) everyday account and thoughts about changing seasons, nature's way of providing us with fresh food within them and his ideas of how to use those in the kitchen. I read this book slowly for a very long time savouring the pace, the information, the recipes, and the humanity that permeates the entire book. In 1998 Slater hosted the Channel 4 series Nigel Slater's Real Food Show. He returned to TV in 2006 hosting the chat/food show A Taste of My Life for BBC One. 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.

Peel and roughly chop an onion, put it into a large deep pan with a little oil and fry till golden. Scrub 400g of new potatoes, then halve or quarter them depending on their size. Add them to the onion then pour in 500ml of water and 500ml of milk. Bring to the boil, with a coarse grinding of pepper and a couple of bay leaves. 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....).