Nigel Slater
Food Writer at The Observer Magazine
A cook who writes. Books: Toast, The Kitchen Diaries, Christmas Chronicles, A Cook’s Book.
Articles
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4 days ago |
theguardian.com | Nigel Slater
Mussels, ribbons of pasta, herbs and cream is a perfect marriage for a spring lunch. I sometimes fill a puff-pastry case with such an assembly or present it in a white porcelain dish with a splodge of creamy potato in the retro style of coquille St Jacques. (And when exactly did I last see that on a menu?) The mixture of shellfish and cream is one of my favourite pasta sauces, especially when I take a few minutes to remove the mussels from their shells.
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1 week ago |
theguardian.com | Nigel Slater
Put a deep pan of salted water on to boil. Peel 750g of potatoes, then cut them into large pieces. Cook them in the boiling water until tender to the point of a knife. About 12-15 minutes depending on their variety and the size you’ve cut them. You can also make this using smoked mackerel in place of the salmon.
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1 week ago |
theguardian.com | Nigel Slater
Easter, whether early or late, is the point at which my cooking changes step. The lidded earthenware casseroles are put away until autumn; the jars of beans in the larder are moved to the top shelf – almost too high to reach – and slow cooking is swapped for suppers that take a few minutes on the grill. The last few days before Easter is when I make a deep casserole of beans, onions and sausages – the final big casserole, with which to wave goodbye to winter-spring.
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2 weeks ago |
theguardian.com | Nigel Slater
Blueberries actually have a pinch of acidity that helps lift this rather mild and soothing puréed mango. I like to use a thick, strained Greek-style yoghurt here, and only partially mix it into the purée to leave some attractive swirls of it marbled through the fool. Tip 150g of blueberries into a saucepan, then add 2 tbsp of sugar and 100ml of water and bring to the boil. Lower the heat and wait until the berries start to burst and a purple juice forms. Then set aside to cool.
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2 weeks ago |
theguardian.com | Nigel Slater
It has been a week of bright, sunny days that suddenly turn into chilly evenings. The sort of weather that can wreak havoc with dinner plans. Twice this week I have had to make last-minute changes when the temperature dropped. What started out as a light supper of stuffed aubergine ended up being rethought as a more substantial offering, the aubergines layered with haricot beans and chilli-spiked tomatoes under a thyme and breadcrumb crust.
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