Nigel Slater

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Pear, apple and blackberry pop tarts: delicious for breakfast. 

As any parent knows, summertime can be hectic once school is out. Working freelance throws even more variables into the melting pot. Of course I want (...)

Nigel Slater’s broad beans, flageolets, courgettes. Photograph: Jonathan Lovekin/HarperCollins

A bit of shopping may be required for today’s recipe, the last in our Nigel Slater series. But with farmers’ markets now brimming over with new-season(...)

Nigel Slater’s broad beans, flageolets, courgettes. Photograph: Jonathan Lovekin/HarperCollins

1 Pod the broad beans, boil them in lightly salted water, then drain and cool under cold running water. Unless they are really young and small, at thi(...)

Nigel Slater’s asparagus, puff pastry. Photograph: Jonathan Lovekin/HarperCollins

It’s Friday, so perhaps it is time for a treat, a reward for getting to the end of the week. If you can get your hands on some Irish asparagus for thi(...)

Nigel Slater’s asparagus, puff pastry. Photograph: Jonathan Lovekin/HarperCollins

1 Set the oven at 200 Celsius/gas 6. Put an upturned baking sheet in the oven. Bring a medium pan of water to the boil. Trim the asparagus, then cut e(...)

Nigel Slater’s burrata, broccoli, lentils. Photograph: Jonathan Lovekin/HarperCollins

1 Cook the lentils in deep, lightly salted boiling water for about 20 minutes, until tender but toothsome. Drain them, toss in a splash of olive oil a(...)

Nigel Slater’s peas, pappardelle, Parmesan. Photograph: Jonathan Lovekin/HarperCollins

Today we reach the midway point in the working week, and maybe we need a bit of a carb boost to power us through to Friday. This triple-P plate of per(...)

Nigel Slater’s peas, pappardelle, Parmesan. Photograph: Jonathan Lovekin/HarperCollins

1 Put the vegetable stock on to boil. (You can use water instead of stock at a push.) Keeping a handful of raw peas to one side, cook the rest in the (...)

Nigel Slater’s aubergine, honey, sheep’s cheese. Photograph: Jonathan Lovekin/HarperCollins

1 Cut the aubergines lengthways into 1cm-thick slices. Put them in a colander and sprinkle the salt over them, then leave for at least half an hour. (...)

Greenfeast: Nigel Slater’s freekeh, feta, peach. Photograph: Jonathan Lovekin/HarperCollins

There is a little black book on the kitchen table. Neatly annotated in places, virtually illegible in others, it is the latest in a long line of tissu(...)

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