Greenfeast: Spring, Summer (Cloth-covered, flexible binding): The Sunday Times bestselling seasonal vegetarian cookbook with delicious and healthy plant-based recipes

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But here’s another thing. Despite being resolutely omnivorous, it is clear how much of my everyday eating has become plant based. Although not strictly vegetarian (the bottom line for me will always be that my dinner is delicious, not something that must adhere to a set of strict dietary rules) much of my weekday eating contains neither meat nor fish. I am not sure this was a particularly considered choice. It is simply the way my eating has grown to be over the last few years. I do know, however, that I am not alone in this. Fennel, Onions, Eggs – while we trust Slater's palate implicitly, this sounds marginally less appetising than say, Asparagus, Broad Beans, Eggs. In summer, there will be a couple of light, easily prepared principal dishes. Alongside those will be some sort of accompaniment. There may be wedges of toasted sourdough, glossy with olive oil and flakes of sea salt. Noodles that I have cooked, often by simply pouring boiling water over them, then tossed in toasted sesame oil and coriander leaves, or an all-singing and dancing Korean chilli paste. More pudding than soufflé, but nevertheless light and airy. A tomato salad would work neatly here, dressed with basil and a dash of red wine vinegar. Pudding 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.

Nigel Slater - Nigel Nigel Slater - Nigel

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. 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. Dass täglicher Fleischverzehr zum einen der Ökobilanz schadet und zum anderen der Gesundheit auf Dauer nicht zuträglich ist, wissen wir mittlerweile alle und haben (hoffentlich) daraus Konsequenzen gezogen. Salat, Gemüse und Obst gehören täglich auf den Tisch, und zwar nicht nur als dekorative Beilage. The things that bugged me were little things that annoy me in general. I can't be the only one who thinks using foil in the oven to cover something is unnecessary and wasteful? Can't you use a dish with a lid? Halve and stone the apricots, and put them in a saucepan with 3 tablespoons of the sugar and 100ml of water. Bring to the boil, then lower the heat and leave to simmer until the fruit is tender enough to crush effortlessly with your thumb and fingers. The softer and silkier the fruit, the better. Remove from the heat and leave to cool.Slater has two elder brothers, Adrian and John. John was the child of a neighbour, and was adopted by Slater's parents before the writer was born.

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

I am a collector of bowls. Bowls for soup and porridge, bowls for rice and pasta, bowls for pudding. I enjoy choosing which will be most appropriate for my dinner, deep or shallow, with a rim or without, earthenware, lacquer or wood. There is nothing precious about this, I simply feel food tastes better when you eat it from something that flatters the contents. 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. 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.

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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 - Books Nigel Slater - Books

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.Nigel has written hisweekly column for The Observer newspaper for almost thirty years. Itis his curiosity andfascination for details, his observationsof thesmall, human moments of cooking and eating that are the hallmarkofhis writing. The much-loved essays from his kitchen are photographed each week by Jonathan Lovekin. The syrups, devoid of their fruits, can be chilled overnight in the fridge and served with strained yogurt for breakfast. 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

Greenfeast: Autumn, Winter (Cloth-covered, flexible binding

This is exactly the food everyone wants to eat now, in the style everyone loved in Eat, all told in Nigel’s warm and unique signature style. 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 Using a heavy rolling pin or pestle, smash the lemongrass stalks, keeping them intact but in large splinters. Put them in a saucepan, then pour in the milk and 500ml of water. Bring to the boil, then remove from the heat, cover tightly with a lid and let the liquid infuse with the lemongrass for half an hour. Although best known for uncomplicated, comfort food recipes presented in early bestselling books such as The 30-Minute Cook and Real Cooking, as well as his engaging, memoir-like columns for The Observer, Slater became known to a wider audience with the publication of Toast: The Story of a Boy's Hunger, a moving and award-winning autobiography focused on his love of food, his childhood, his family relationships (his mother died of asthma when he was nine), and his burgeoning sexuality. To make the custard, pour the cream into a saucepan, then place over a low heat and leave until hot. Do not boil.There are some recipes that use cheese or egg but the vast majority are just vegetable. Most recipes seem fairly simple and there aren't many unusual ingredients required. I think this would be a good cookbook for someone who grows their own vegetables who is looking for new things to do with their seasonal glut. His new cookbook, part one of two (the second, Greenfeast: Autumn, Winter will be out later in the year), looks to be as restorative and encouraging as ever... I think the really interesting bits of my story was growing up with this terribly dominating dad and a mum who I loved to bits but obviously I lost very early on; and then having to fight with the woman who replaced her ... I kind of think that in a way that that was partly what attracted me to working in the food service industry, was that I finally had a family." As he told The Observer, "The last bit of the book is very foody. But that is how it was. Towards the end I finally get rid of these two people in my life I did not like [his father and stepmother, who had been the family's cleaning lady] - and to be honest I was really very jubilant - and thereafter all I wanted to do was cook."