Tag: Slaters

Sort: Date | Title | Views | | Random Sort Ascending
View:

Nigel Slater’s recipe for crumbed halloumi with basil, avocado cream

0 Views0 Comments

A crisp, hot cheese with a green herb, tahini and avocado cream. Halve 3 small avocados – total weight about 650g – and remove their stones, then use a teaspoon to scoop their flesh out into the bowl of a food process...

Nigel Slater’s recipes for puddings to celebrate the jubilee

2 Views0 Comments

A jubilee celebration with cake, an indulgent creamy dessert or a slice of shimmering tart. A sugar-crusted meringue perhaps or even a piece of thick, sweet toast soaked with purple juice and carrying a colourful carg...

Nigel Slater’s recipe for burrata with peas and broad beans

12 Views0 Comments

The moment the sun shines, I think about milky cheeses – feta, mozzarella and burrata – as the stars of a light lunch or to add to a table of salads. Out comes the chewy bread, sometimes toasted, sometimes just torn f...

Nigel Slater’s recipe for lemon pancakes with strawberry sauce

14 Views0 Comments

Melt 30g of unsalted butter in a small pan, then remove from the heat and set aside to cool. Put 100g of plain flour into a large bowl. Break 1 large egg into a bowl, add a second egg yolk, then mix together with a fo...

Nigel Slater’s recipe for split peas and coriander cream

15 Views0 Comments

Soak 250g of yellow split peas in cold water overnight (or put them in first thing in the morning for the evening). Drain them, tip them into a saucepan and cover with cold water. Bring to the boil, then cook for abou...

Nigel Slater’s recipes for baked sausages with rhubarb chutney, and apricot cheesecake

23 Views0 Comments

Of all the things I am unable to grow – cauliflowers, lavender, globe artichokes (the list is longer than I would like) – rhubarb remains the most frustrating. It grew in every garden when I was a kid; a free pudding ...

Nigel Slater’s recipe for linguine with asparagus

33 Views0 Comments

Bring a large, deep pan of salted water to the boil. Finely chop 2 tbsp of fresh mint leaves, grate 35g of pecorino or parmesan cheese, and finely grate the zest from 1 lemon. Set all aside. Thinly slice 4 spring onio...

Nigel Slater’s recipe for miso mushroom soup

25 Views0 Comments

Check 250g of mixed mushrooms, trim their stalks and remove any growing medium from their roots. Separate them into those you need to slice, such as king oyster mushrooms, and those that cook in seconds, such as enoki...

Nigel Slater’s recipes for red chicory with orange, and root vegetable gratin

19 Views0 Comments

Chicory, especially the red variety, reminds me of the plump buds currently opening on my local magnolia trees. The rose-maroon of the chicory fades when you cook it, and its gentle bitterness softens in the heat of o...

Nigel Slater’s recipes for roast chicken, and banana chocolate-chip muffins

32 Views0 Comments

There was a steady rota of Sunday roasts: lamb, pork, beef and chicken. It was the latter I looked forward to most, because Mum would always make bread sauce (properly, the coarse crumbs left to steep in warm milk wit...

Nigel Slater’s recipe for mussels with herb butter

18 Views0 Comments

Make a herb butter: finely chop 1 clove of garlic. Mash it to a soft paste with a little sea salt using a pestle and mortar. Finely chop 1 tbsp of thyme leaves, 10g of parsley leaves and add to the garlic. Grate 1 tsp...

Nigel Slater’s recipe for mushroom muffins

38 Views0 Comments

Less of a dinner, more of a light lunch or hearty midweek snack, toasted muffins piled with a creamy, cheesy cargo tick every box for me. Thinly slice 300g of small, brown mushrooms. Pull the leaves from a handful of ...

Nigel Slater’s recipe for couscous with labneh and tomato

39 Views0 Comments

Peel 2 medium-sized onions and cut them into rings. Warm 2 tbsp of olive oil in a shallow pan, add the onions and cook until deep gold and sticky – a good 25 minutes. Stir them regularly. Meanwhile, bring a medium-siz...

Nigel Slater’s recipes for beetroot and blood oranges, and for pears and blackcurrant

33 Views0 Comments

The bunches of beetroot and their claret-veined leaves in the shops are tempting. So fresh, so cheap, so “good for you”. But then I get them home and my enthusiasm mysteriously wanes. Too sweet, too earthy. I balance ...

Nigel Slater’s recipe for leek and mushroom crumble

27 Views0 Comments

Trim 850g of leeks, discarding the tough dark green leaves, then slice them into finger-thick pieces. Melt 40g of butter in a deep pan or casserole over a moderate heat and add the leeks. Cover with a lid and cook for...

Nigel Slater’s recipes for oat porridge with blueberries, and sweet buns with cream

29 Views0 Comments

It is early, the sky is the colour of lead and the birds are still asleep. I have been woken by the wind from storm something-or-other thundering down the chimney in the bedroom. It is what I call a porridge morning. ...

« Prev