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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Nigel'swriting has won the National Book Awards, the Glenfiddich Trophy, the James Beard Award, The Fortnum and Mason Award,the British Biography of the Year and the André Simon Memorial Prize. Television awards include a Guild of Food Writers’ Award for his BBC1 series Simple Suppers and the BBC Food Personality of the Year. The stage adaptation of Toast by Henry Filloux-Bennett, was itself recipient of a Cameo Award. Nigel is an honorary Master of Letters(MLitt). Hewasawarded an OBE in theNew YearHonours 2020 'for services to cookery and to literature'. Nigel Slater's Toast, the stage play of his much loved memoir, has been performed at The Lowry in Salford and at the Traverse Theatre at theEdinburgh Fringe in the summer of 2018. Adapted by Henry Filloux-Bennett and directed by Jonnie Riordan, it starredGiles Cooperas Nigel. Toast was on stage at The Other Palace Theatre in London before touring the country for six months. 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. I love this cookbook. I love the pictures, I love the idea of cozy winter vegetable dishes, I love the size and layout - everything about this book speaks to me. I've made one of the recipes (it hasn't been all that cold yet and these foods are definitely for warming a body on dark, chilly days) and while it wasn't perfect, I could tell exactly what I would need to do to make it to my liking. I notated my thoughts in the margins of the recipe and next time I bake the little root veggie pie, it will be so delicious. The recipes are characateristic of Nigel'sstraightforward, home cooking,developed with James Thompson and photographed by Jonathan Lovekin. The book is illustrated by Tom Kemp and published by Fourth Estate.

Nigel Slater - Greenfeast Spring, Summer Nigel Slater - Greenfeast Spring, Summer

The RRP is the suggested or Recommended Retail Price of a product, set by the publisher or manufacturer. vegetarian spring and summer recipes that provide nourishing and simple plant-based suppers while paying homage to the warm seasons—from the beloved author of Tender. Wash the spinach and pile, still wet, into a pan with a lid. Steam for a minute or two, occasionally turning the spinach with kitchen tongs. Remove from the pan and squeeze any remaining water out. Empty, rinse and dry the pan, return to the heat, pour in the cream, stir in the spinach, then add the grated parmesan. Season with a little pepper and set aside. There’s a mistake in the ingredients; chestnuts not chestnut mushrooms. Will update when I make this

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Nigel has appeared on Desert Island Discs, Gardeners’ World, Gardener’s Question Time and Front Row. He is a regular contributor to Woman’s Hour and The Food Programme. As suggested, I added some cooked pasta, which made for a satisfying meal - great flavor with the smoked mozzarella and sprouts; I only added half the cream, which was still plenty. Besonders imponiert hat mir, dass viele Rezepte für zwei Personen sind und manche für vier Personen. Das fand ich sehr praktisch, da in vielen anderen Kochbüchern die Rezepte für mehr Personen ausgelegt sind. Die meisten Rezepte dauern auch nicht länger als eine halbe Stunde. 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.

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

Published: 25 Jun 2023 Nigel Slater’s recipes for lemon sherbet mousse cake, and cucumber and pea soup Uninspiring. These recipes don't make enough food for the eaters in my life. And there was a LOT of dairy, which is off-limits in my kitchen.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. Sometimes, the language/attitude annoyed me. In a recipe with different (expensive) mushrooms, he says that you can use button mushrooms, it works "well enough". Ho boy. Personally, I don't feel that some expensive mushroom add flavor proportionally to their price, some do. But boy, the "well enough" really annoyed me. 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. 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 I have a certain reverence for food served in a bowl that I don’t when it is served on a plate. I am not sure why this should be, I only know that it is. I love the way the dressing, sauce or juices sit in the base, to be spooned up as a final treat, which is why so many of the dishes throughout these books are presented the way they are. It is my preferred way to eat. Greens, coconut curry