Nigel Slater

United Kingdom

Food Writer at The Observer Magazine

A cook who writes. Books: Toast, The Kitchen Diaries, Christmas Chronicles, A Cook’s Book.

Featured in: Favicon

theguardian.com Favicon

headtopics.com Favicon

homefrontmagazine.ca

Articles

Nigel Slater’s recipe for almond and marzipan biscuits

3 weeks ago | theguardian.com | Nigel Slater

The recipeA last-minute sweet treat for Easter. The lemon zest and toasted almonds lend an Italian note. These will keep for a fortnight in a biscuit tin (that is, if they’re not all eaten today). The biscuits are fragile directly after baking. Let them rest on the baking sheet for 5 minutes before lifting themSet the oven at 175C/gas mark 3-4. Line a baking sheet with greaseproof paper. Lightly toast 100g of flaked almonds in a shallow pan until pale gold in colour, then set aside.
Nigel Slater’s recipes for fettuccine with mussels and dill, and lemon Swiss roll

3 weeks 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.
Nigel Slater’s recipe for salmon, kale and potatoes

4 weeks 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.
Nigel Slater’s recipes for sausages and black-eyed beans, and mint frozen yoghurt

1 month 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.
Nigel Slater’s recipe for mango blueberry fool

1 month 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.
Nigel Slater’s recipes for baked feta with blood oranges, and aubergine and haricot beans

1 month 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.
Nigel Slater’s recipe for mango salad with cashews and chillies

1 month ago | theguardian.com | Nigel Slater

Thinly slice 2 large tomatoes – I use beefsteak – and put them in a mixing bowl. Scrub, peel and very thinly slice a couple of small beetroot (a golden or candy-stripe variety is a colourful addition, but any sweet beet will do). Add to the bowl with the tomato. Peel 1 medium-sized, ripe mango. Cut thin slices of flesh from each side of the stone and add them to the mixing bowl. Squeeze the fruit in your fist into the bowl to extract as much juice as possible, then discard the stone.
Nigel Slater’s recipes for noodles with breadcrumbs, and panna cotta with passion fruit

1 month ago | theguardian.com | Nigel Slater

In tune with the changeable weather, dinners this week have veered between substantial winter casseroles and lighter, more uplifting dishes. A typical dinner was one of a spicy noodle dish glowing red with chilli followed by a pale and gently flavoured panna cotta. A sort of whip-and-kiss effect that followed that of the week’s see-saw between icy mornings and blissful afternoons with the sun on our backs.
Nigel Slater’s recipe for brown butter and chocolate chip friands

1 month ago | theguardian.com | Nigel Slater

Set the oven at 200/gas mark 6. Lightly butter or oil 12 shallow bun tins. Melt 180g of butter in a small pan over a moderate heat. Watch carefully as the butter first froths and then calms down and starts to turn deep gold. Once the butter becomes walnut coloured and smells nutty and toasted, remove immediately from the heat and set aside. In a shallow pan over a moderate heat, toast 125g of hazelnuts until they are golden. Moving them regularly around the pan will help them brown evenly.
Welcome to March’s OFM

1 month ago | theguardian.com | Nigel Slater

Spring is here and we celebrate with a glass of something in tune with the season, suggested by David Williams. He has a cellar full of ideas for something to raise to the arrival of spring sunshine, cherry blossom and the rising sap. Tarunima Sinha has a box of chocolate treats for us, including muscovado cookies, a cardamom cake decorated with edible flowers, and extravagant pistachio and kataifi cups. The best kitchen knife is the one with which you are most comfortable.