What transpires is a meal of nutty aubergines and brown rice, followed by a clean-tasting dish of stewed apples, made as usual but flavoured with a few drops of rosewater. The scent of toasted pine kernels, brown rice and rosewater in my little kitchen makes me wish I were somewhere altogether more warm and mysterious. A still, quiet morning, as humid as a Turkish bath. I sit barefoot in the garden, sipping green tea and listening to the sound of church bells." Break the eggs, beat them with a fork, then gradually add them to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture. Scrape into the lined cake tin. Put the spiced apples on top of the cake mixture, then scatter with the breadcrumbs and, if you wish, a little more demerara sugar. 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.

The Kitchen Diaries by Nigel Slater | Waterstones The Kitchen Diaries by Nigel Slater | Waterstones

When the mixture is well on its way to being frozen (the length of time this will take depends entirely on your freezer but it will probably be a good couple of hours) you must take it out and beat it again. Move the sorbet to the fridge 15-20 minutes before you intend to serve it. The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French.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. Cut the tomatoes in half and add them to the soup with the nam pla and lemon juice. They will take 7-10 minutes to cook. Add the chunks of pumpkin and continue cooking for a minute or two. Place a swirl of cooked noodles in each of four bowls, pour over the laksa and add the mint and the remaining coriander leaves. I once described to culinary journalist and writing teacher, Dianne Jacob, the author of `Will Write for Food', that I thought there were three major styles of recipe writing. The first and most common these days is the model created by Julia Child in `Mastering the Art of French Cooking'. Everyone from James Beard on down rewrote his or her stuff in this style soon after this book came out. The second style is the `haute cuisine' / celebrity chef style epitomized by Joel Robuchon, with the assistance of Patricia Wells. These recipes are read less to prepare these dishes than to garnish insights on new cooking techniques and unusual ingredients. The third is what I described as the Elizabeth David style of recipe writing as this great writer did in her earliest books on Mediterranean, French, and Italian cooking. Ms. Jacob said she didn't think anyone wrote recipes like Elizabeth David (except, perhaps, Elizabeth David). I submit that if in no other way, then certainly in this style of culinary writing, Nigel Slater is the truest incarnation of Elizabeth David's style of recipe writing. Vivid and touchingly personal, it is the kind of book you will dip into again and again"Casilda Grigg, Daily Telegraph, Books of the Year.

Nigel Slater - The Kitchen Diaries volume i Nigel Slater - The Kitchen Diaries volume i

I have been slowly coming round to the Brussels sprout. Not a Damascene conversion, more a slow warming (I have still to work out the allure of cooked carrots). Fried rather than boiled, partnered with the meat of the pig and slathered in cream, these are the sprouts for me. They never see water in this recipe – only hot butter, cream and bacon. There are almonds too, an inspiration. They were cooked for the last show of my third cookery series, a programme set in Scotland, where they appeared with roast wild venison and potatoes cooked with onions. The recipe is not mine but one of my assistant James's. I used purple Brussels sprouts but use whatever you have.

Divide the seasoned lamb into nine, then roll each piece into a small, squat sausage, like a large wine cork. Gently push a long wooden skewer lengthways through the centre of each one and set aside for 20 minutes in the fridge.

Nigel Slater’s new Kitchen Diaries 12 delicious recipes from Nigel Slater’s new Kitchen Diaries

Nigel Slater and James Thompson are co-founders of the independent television production company Sloe Films. Their first series, Eating Together, premiered in Spring 2015 on BBC1. Their latest, Nigel Slater's MiddleEast was shown on BBC2 in Spring 2018 and they are currently working on a new series for 2021. Eating for England', his collection of essays, was dramatised for BBC Radio 4 starring Celia Imrie and Julian Rhind-Tutt. Slice the kernels from a head of sweetcorn and drop them into the pan. Roughly chop 2 spring onions and a small bunch of parsley and stir them into the soup carefully, without breaking up the fish. Serve as soon as the corn is tender. Set the oven at 180C/gas mark 4. Line the base of a square 24cm cake tin, about 6cm deep, with a piece of baking parchment. I do this with one sheet of paper cut to the exact size of the base of the tin but long enough to come right up the sides. That way you can just lift the paper to remove the cake. When the courgettes are pale gold, add the tomatoes, 6 whole sprigs of thyme and a teaspoon of dried oregano and let them cook for a minute or two, then transfer the whole pan to the oven.His words touch something deep and primitive: appetite. A gorgeous book in the pure sense."Sunday Telegraph" Brush 4 small red mullets with olive oil, then season inside and out with salt and pepper and cook on a preheated grill or griddle pan until just cooked. They shouldn’t need more than 6-8 minutes per side, depending on size. This awkwardness may make one stop and reread passages here and there, but it will clearly not detract from the pleasure of reading this book for dyed in the wool foodies. Another thing which may limit the interest of the book to food fanatics is that like `Appetite' and unlike some of his more popular books such as `real fast food' and `real cooking', all measurements are done in metric units. The last fat, yellow leaves fell off the fig tree this morning, leaving next year's buds at the tip of each grey branch and 40 green fruits that will never ripen. You approach the tree with caution, each piece of stone around its base splattered with potentially lethal squashed figs, hoping for just one edible fruit. But there is no such thing, and the tree that promised so much in May has failed to deliver anything but disappointment.

The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

A cold, wet autumn begs for game birds, roasted and served up with mash (potato, celeriac and potato, pumpkin, parsnip), if for no other reason than they feel right. Imagine a roast partridge, its skin crisp, its flesh the rose side of bloody, with a mound of nutty-tasting celeriac and potato mash; a grouse with a pool of hot bread sauce and a couple of roast parsnips; or pigeon, as bloody as you like, with a mash of buttered, peppered swede. Het juiste eten, op de juiste plaats en in de juiste tijd. Ik ben ervan overtuigd – en daar gaat dit boek ook over – dat dat het allerbeste recept is. Een broodje krab op een junimiddag aan zee, een plak gebraden gans met appelmoes en geroosterde aardappelen op Eerste Kerstdag, warme saucijzen en een stuk geroosterde pompoen op een van vorst fonkelende novemberavond. Dat zijn maaltijden waarvan het succes niet leunt op de deskundigheid van de kok, maar op het meer fundamentele uitgangspunt dat dit voedsel is dat bij dat moment hoort: iets dat gegeten wordt op de meest geëigende tijd, wanneer de ingrediënten op het toppunt van perfectie zijn, wanneer eten, kok en tijd van het jaar met elkaar in overeenstemming zijn.’

But I have read enough of The Kitchen Diaries to know it will be enjoyed by many cooks, not just for the recipes but for all the description by Nigel Slater of his life in the country, through the seasons. I have never seen him on TV, as I live in Australia, but remember my life in Somerset well and this book is like having comfortable, casual chats over the fence with a good neighbour who loves growing food and cooking it.