Greenfeast: Spring, Summer (Cloth-covered, flexible binding): The Sunday Times bestselling seasonal vegetarian cookbook with delicious and healthy plant-based recipes

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Categories: Dressings & marinades; Fried doughs; Main course; Suppers; Winter; Fall / autumn; Cooking for 1 or 2 Ingredients: limes; fresh ginger; fish sauce; palm sugar; red chillies; green chillies; tamarind paste; groundnut oil; aubergines; mint; apples; natural yogurt However, the focus is very much veg. Slater is not vegetarian (taste trumps everything for him), but as he explains, vegetables rather than animals have been increasingly dominating dinnertime in his house, and it's a way of eating that more and more of us are adopting – so why not eat well while we're at it? Ingredients: mozzarella cheese; feta cheese; cherry tomatoes; spring onions; naan bread; coriander leaves

Greenfeast: Spring, Summer by Nigel Slater: 9781984858719 Greenfeast: Spring, Summer by Nigel Slater: 9781984858719

I thought these were delcious and I would make again-- really nice with hummus. We just shredded the squash as I don't have a spiraliser. I cut the feta by 1/3 and thought it was great! I used the leftover squash for a butternut squash soup from Falastin A collection of recipes for Autumn and Winter, presented in a similar spirit to that of Eat. The recipes are plant-based and bring together ideas for straightforward, modern cooking using vegetables, fruit, grains and pasta. Neither strictly vegetarian or vegan the collection nevertheless contains no meat or fish. The recipes are contemporary and light. This concise, modern cooking for every day. More pudding than soufflé, but nevertheless light and airy. A tomato salad would work neatly here, dressed with basil and a dash of red wine vinegar. Pudding Break the sponge fingers into a deep serving dish about 20cm in diameter. Pour the orange juice into a small saucepan, add the jam and the alcohol, and warm over a moderate heat, removing as soon as the jam has melted. Pour the hot mixture over the sponge, pressing down lightly with a spoon to make sure the pieces are fully soaked. Set aside to cool.Having a shallow pan to cook in gives us the gift of speed. Supper in minutes. It is also possibly the most successful way to use leftovers. Peel the mangoes and cut the flesh from the stone, then puree in a blender or food processor. Spoon the rice into dishes, add a pool of mango puree, then a ball of vanilla ice-cream. Finely grate the lemon zest over the rice and ice-cream. 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.

Greenfeast: Autumn, Winter: [A Cookbook]: Slater, Nigel Greenfeast: Autumn, Winter: [A Cookbook]: Slater, Nigel

From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice – as comforting as a cashmere blanket – big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include: I used about half the amount of cheese because that was all I had in the house. Still extremely tasty and I feel like the full amount of cheese would have been an overloud (and I say that as a cheese lover).Bring 1 litre of water to the boil, then stir in the miso pastes and mirin. Simmer for two minutes, then ladle into the bowls over the cauliflower. Shiitake, coconut, soba noodles

Greenfeast. Spring, Summer : Nigel Slater (author Greenfeast. Spring, Summer : Nigel Slater (author

Put 750ml of water on to boil, then, when it is fiercely bubbling, salt it generously and rain in the polenta, stirring as it falls. If you do this from a height, it will lessen the chances of the polenta forming lumps. Lower the heat so the polenta bubbles lazily and keep stirring regularly, getting right into the comers of the pan with your wooden spoon. Take care not to let the polenta scald you – it sends up volcano-like eruptions as it cooks. 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.The deep smoky notes, the delicious battle scars and the crisp edges all add to the appeal of cooking on the griddle. If I could only have one method with which to cook my food, it would be this. The syrups, devoid of their fruits, can be chilled overnight in the fridge and served with strained yogurt for breakfast.

Nigel Slater - Nigel Nigel Slater - Nigel

S I M P L E C O O K I N G - M O S T L Y P L A N T S. A collection of recipes for Spring and Summer presented in a similar spirit to the best-selling Eat. The recipes are plant-based and bring together ideas for straightforward, modern cooking using vegetables, fruit, grains and pasta. Neither strictly vegetarian or vegan the collection nevertheless contains no meat or fish. The recipes are simpleconcise and contemporary. Categories: Egg dishes; Pasta, doughs & sauces; Main course; Suppers; Winter; Fall / autumn; Cooking for 1 or 2; Vegetarian Tear up the Thai basil leaves. Squeeze the juice from the lime. Divide the hot broth between four bowls, and add the remaining spring onions, the peas, basil leaves and the lime juice. Pass soy sauce around at the table, leaving everyone to season as they wish. But here’s another thing. Despite being resolutely omnivorous, it is clear how much of my everyday eating has become plant based. Although not strictly vegetarian (the bottom line for me will always be that my dinner is delicious, not something that must adhere to a set of strict dietary rules) much of my weekday eating contains neither meat nor fish. I am not sure this was a particularly considered choice. It is simply the way my eating has grown to be over the last few years. I do know, however, that I am not alone in this.Using a heavy rolling pin or pestle, smash the lemongrass stalks, keeping them intact but in large splinters. Put them in a saucepan, then pour in the milk and 500ml of water. Bring to the boil, then remove from the heat, cover tightly with a lid and let the liquid infuse with the lemongrass for half an hour. Lovely flavour combination, but I did have some issues with the recipe. I had a fennel bulb that was miraculously almost the exact weight specified and I cut it to the width specified in the instructions, but there was no way I could fit all of the fennel in one layer in my large Le Creuset frying pan. Even using another large frying pan it was a tight fit, let alone fitting the halloumi into "the gaps"! I ended up cooking it in batches. There is also a lot of the pea and herb purée, but I'm not complaining as I will have that for lunch tomorrow on toast! Toast - the20th Anniversary Edition, with an introduction by Elizabeth Day and Afterword by Nigel,will bepublished Autumn 2023. I could read Nigel Slater's books all day, and when I go this book, in July it came to work with me for a week. It's beautiful to look at and exactly the kind of recipes that work for me - less instruction manual- more guidelines. Very similar to Eat: The Little Book of Fast Food which I think is my most references cookery book. Fennel, Onions, Eggs – while we trust Slater's palate implicitly, this sounds marginally less appetising than say, Asparagus, Broad Beans, Eggs.