Tag Archives: Nigel Slater

Bad Seed bread

Posted on March 18, 2013 by

My mission to bake better and easier bread continues apace and this week I found a magic ingredient. Many moons ago, when I was younger and idiotically naïve, I worked in a bar in Paris, which is probably the most … Continue reading →

Posted in Bread recipes, Dough | Tagged , , , , , , , | 2 Comments

My cookbooks of the year and a couple for 2013

Posted on December 23, 2012 by

I found myself in Foyle’s yesterday, one of my two favourite shops for Christmas shopping (the other being Fopp, handily located just round the corner) and, once I had chosen the last few presents I wandered, as nonchalantly as a … Continue reading →

Posted in The Cook Shelf | Tagged , , , , , , , , , | 2 Comments

Fast Festive Treats, including Deserve-To-Be-Famous Rarebit Puffs

Posted on December 13, 2012 by

It’s that time of year, the time when you can’t move for cocktail sausages, smoked stuff on blinis and small, overpriced battered things in boxes of 12. But there is another way, a homemade way and although you may scream … Continue reading →

Posted in barefoot Contessa, Cheese recipes, Food for friends, Nigel Slater, Party recipes, Real Food, The Cook Shelf | Tagged , , , , , , | 3 Comments

A new Nigel Slater cookbook and a thrifty risotto

Posted on November 13, 2012 by

When you live on your own buying herbs is truly a pain in the backside. Especially since the ones I buy are almost always the floppy, go-off-in-three-seconds kind that I can’t grow: flat-leaf parsley, coriander and dill. Whereas thyme, rosemary … Continue reading →

Posted in Ideas for leftovers, One pot, Vegetarian recipes | Tagged , , | 6 Comments

WTF do I do with…rhubarb?

Posted on June 19, 2012 by

My default for rhubarb has always been crumble but, after returning from a trip to Sussex a couple of weeks ago with about a kilo of freshly-tugged stalks from my best friend’s new garden, I realised that I was going to … Continue reading →

Posted in Fruit recipes, Tender | Tagged , , | Leave a comment

Nigel’s onion and cheese tart

Posted on June 12, 2012 by

What is the thing you always have too much of in the fridge/house? Mine is dairy: for example I currently have Parmesan, Cheddar, Brie, and St Agur, cream cheese and Italian mascarpone and butter. Usually I have a pot of … Continue reading →

Posted in Vegetarian recipes, One pot, Appetite, Cheese recipes, Savoury tart recipes | Tagged , , , | Leave a comment

Poached Asian duck…bloody marvellous and easy peasy

Posted on February 27, 2012 by

Poaching is now officially one of my favourite ways to cook meat. Chicken and pork come out beautifully juicy, without a trace of overdoneness and now, ha, this recipe shows how wonderful duck can be cooked in the same way. … Continue reading →

Posted in Duck recipes, One pot, The Kitchen Diaries | Tagged , , , | Leave a comment

An amazing leek and Parmesan soup

Posted on December 12, 2011 by

What lingers in your fridge? What are the foodstuffs that you either a) always have too much of and/or b) hang on to because it/they will, of course come in handy at some point? I am guilty of always having … Continue reading →

Posted in Cheese recipes, One pot, Soup recipes, The Kitchen Diaries | Tagged , | 1 Comment

Baked onions with cream and Parmesan

Posted on December 7, 2011 by

One of the quickest, and to be fair yummiest, dinners on the planet has to involve buying a ready-roasted chicken from the supermarket rotisserie and eating it with some salad. But, although that’s fine in the summer, in the winter, … Continue reading →

Posted in Nigel Slater, The Kitchen Diaries, Winter vegetables | Tagged , , | Leave a comment

Waste not…

Posted on November 2, 2011 by

Yesterday’s recipe got me thinking about using stuff up again, especially since I’ve reached the point where I have more leftovers in the fridge than enticing new prospects. This month’s include the rest of the bottle of cider I opened … Continue reading →

Posted in Appetite, Ideas for leftovers, WTF do I drink tonight? | Tagged , | Leave a comment