Greenfeast: Spring, Summer (Cloth-covered, flexible binding): The Sunday Times bestselling seasonal vegetarian cookbook with delicious and healthy plant-based recipes
About this deal
Toast is the memoir of Nigel’s childhood. It has won five literary awards and been translated into six languages. Toast has been dramatised for radio, made into a filmand has recently been adapted for the stage. After itspremier at The Lowry and the Edinburgh Fringe it moved to London in the spring and summer of 2019 and then toured for six months until the end of the year. As suggested, I added some cooked pasta, which made for a satisfying meal - great flavor with the smoked mozzarella and sprouts; I only added half the cream, which was still plenty. Nigel'swriting has won the National Book Awards, the Glenfiddich Trophy, the James Beard Award, The Fortnum and Mason Award,the British Biography of the Year and the André Simon Memorial Prize. Television awards include a Guild of Food Writers’ Award for his BBC1 series Simple Suppers and the BBC Food Personality of the Year. The stage adaptation of Toast by Henry Filloux-Bennett, was itself recipient of a Cameo Award. Nigel is an honorary Master of Letters(MLitt). Hewasawarded an OBE in theNew YearHonours 2020 'for services to cookery and to literature'.
Nigel Slater - Books Nigel Slater - Books
Nigel has appeared at the Berlin Literary Festivalin conversation with Priya Basil, in Birmingham with Ravinder Bhogal (2018)and in Dublin (2019) with Marian Keyes. I used blue cheese but now that I've managed to get ahold of smoked mozzarella, I can see how great that would be! Made this quite a few times this winterNigel has appeared on Desert Island Discs, Gardeners’ World, Gardener’s Question Time and Front Row. He is a regular contributor to Woman’s Hour and The Food Programme.
Nigel Slater recipes + Summer food and drink | Food | The Nigel Slater recipes + Summer food and drink | Food | The
Why I like it: For those days where I can’t really be bothered, these recipes are so easy and speedy that you don’t even have to think about it. Plus there are only 5 ingredients to each recipe, so it’s relatively likely you’ll be able to shop them, even during a pandemic. I served this with the recommended drop scones and the light and savory scones were an excellent contrast with sweetness of the squash and onion. Butter a 20cm soufflé or baking dish, add the ricotta mixture and top with the reserved asparagus spears and parmesan. Bake for 35 minutes till risen, its surface tinged with gold.The first day I got it, I made the recipe for parsley drop scones (why hadn't I ever thought of putting herbs into drop scones before?) and they were a warming yet light delight. There's a note on the inspiration for the art in the book and how that ties into the main theme of autumn and the mellow fruitfulness and reflection this brings, and a note on the typefaces. It's a lovely thing.
Greenfeast: Spring, Summer (Cloth-covered, flexible binding
Wash the spinach and pile, still wet, into a pan with a lid. Steam for a minute or two, occasionally turning the spinach with kitchen tongs. Remove from the pan and squeeze any remaining water out. Empty, rinse and dry the pan, return to the heat, pour in the cream, stir in the spinach, then add the grated parmesan. Season with a little pepper and set aside. Lovely soup! When I have the leftovers tomorrow I will dry-fry the mushrooms for the topping as I didn't feel they worked all that well fried in olive oil, but otherwise this was a very satisfying, tasty autumnal soup. If your rice is taking longer than 25 minutes, keep the heat at a low to moderate simmer, stir in a little boiling water from the kettle and continue cooking, stirring often, till tender.I like to keep the meringue pieces on the large side so they form a crisp contrast with the whipped cream and soft, warm fruit. Small pieces tend to dissolve into the cream. Lemon rice, mango, ice‑cream Categories: Dressings & marinades; Fried doughs; Main course; Suppers; Winter; Fall / autumn; Cooking for 1 or 2 A note on the recipes: though all are plant-based, the recipes are not strictly vegetarian. They can, however, be rendered suitable for vegetarian or vegan diets with a bit of informed tweaking. In a bowl