WebThe essence of early autumn. The simplest imaginable dessert, made in minutes, for eating warm from the oven with creme …
Preview
See Also: Food RecipesShow details
WebNigel Slater’s autumn fruit and nut recipes New apples, the last summer squash, early walnuts, late berries, and wild mushrooms – it’s a brilliant time to be in the …
See Also: Drink Recipes, Food RecipesShow details
WebAutumn Autumn Meat Quail, blackberries, mushrooms Quail roasted with wild mushrooms, thyme, juniper and blackberries Pheasant, Honey and Grapes A sweet and fruity sauce for pheasant, with parsley celeriac …
See Also: Meat RecipesShow details
WebRecipes. Every weekend for twenty-seven years I have sat at my kitchen table and written a column for The Observer. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked …
See Also: Share RecipesShow details
Web20.6g (1.5g sugars) Fibre 1.4g Salt 0.6g Rate Ingredients For the pastry Butter 90g Plain flour 150g Egg yolk 1 Parmesan 40g, finely grated For the filling Double cream …
WebNigel has published several recipe books, the first of which was Real Fast Food, published in 1993. His food writing has won him numerous awards, and his autobiography, Toast: A Story of a
WebA savoury tart of shallots, apples and Parmesan. Soothing polenta with garlic and mushrooms. Fiery udon noodles with tomato and chillies. Creamy pudding rice with …
WebSet the oven at 200°C/Gas 6. Peel the shallots, then halve lengthways. Melt the remaining 30g of butter with the oil in the tin or frying pan over a moderate heat, then add the shallots, cut side down. Let them brown …
WebNigel Slater demonstrates straightforward, down to earth cooking, filmed at his home vegetable patch and on friends' allotments. Each programme takes us through a week's …
WebWarm the vinegars, 120ml of water and the mustard seeds in a small saucepan, add half a teaspoon of salt and the onion. Bring to the boil, then remove from the heat, cover and leave for 35 minutes. Finely …