Nigel Slater

36 results

Nigel Slater: ‘Little can compare with making someone something nice to eat.’ Photograph: Jenny Zarins/4th Estate

THE FOOD WRITER AND TV PRESENTER WROTE A BOOK ABOUT HIS TOUGH CHILDHOOD, AND HE NOW REGULARLY GOES TO SEE THE PLAY IT LED TO. IT IS HARD TO WATCH, (...)

Jay Rayner: ‘If you put “Jay Rayner” and “pompous” into Google you’ll get a lot of results,’ he says. Photograph: Levon Biss

Be warned, I am a big fan of Jay Rayner. This will definitely not be an unbiased review of his new book. In fact, I’m such a fan, it cannot really be (...)

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 (...)

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