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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Why I like it: I love eggs; Poached, fried, baked, you name it, so it was a no brainer that I needed this cookbook in my life. Featuring twists on classics like Oeufs Au Plat and new recipes to explore like Mussels with Saffron Custard. 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.

Greenfeast - Spring, Summer by Nigel Slater | Waterstones

I loved this! I quartered the B sprouts so they had a bit more texture. Any soft melty cheese would work here. 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. I froze the leftovers and they reheated nicely and made great breakfast sandwiches. Heated enough to thaw (300°F, 5 min in my steam oven, maybe wrap loosely in a regular oven), then split, toast for a bit to make sure it's all warm, then add an egg or sausage patty or country ham slice. Still soft-ish and pancake-like. Or toast longer and top halves with egg salad or smoked salmon or whatever. But that would leave you feeling unbelievably hungry, and when his food – often just the putting together of a few ingredients, with thought – is so reassuring and good, it's tough not to start pulling things from cupboards, and perusing the fridge for willing participants.

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We didn't use as much cheese but still delicious, easy and comforting. I've been making this as a soup for ages after learning it from an italian friends' mum as a teen. I added some peas too. Halloumi, Melon, Chilli – the bright pink of melon, the blazing red of chilli and tomatoes, a hunk of charred halloumi and green hits of coriander – it's a winner. Sunil’s specialisms include Fashion, Beauty and Grooming, Lifestyle and Culture. Prior to Marie Claire, Sunil worked at ELLE, InStyle, Shortlist Media and freelanced at various other titles. The syrups, devoid of their fruits, can be chilled overnight in the fridge and served with strained yogurt for breakfast.

The Best Cookbooks: Get inspired in the kitchen and cook up a The Best Cookbooks: Get inspired in the kitchen and cook up a

Ingredients: soft tofu; ponzu sauce; sesame oil; rice vinegar; spring onions; radishes; coriander leaves; fresh ginger; frying oil of your choice Made this with spinach. Nice, easy, comfort food, very good for a busy weekday night. Kids loved it. Nigel’s recipes are often told as stories, as in his award-winning books Tender, the three-volume Kitchen Diariesand The Christmas Chronicles. Others are collections of simpler, more concise recipes to use as daily inspiration. These are published as Appetite, Eat and the recently published, vegetable-based GreenFeast. He has also written a best-selling memoir and a book of essays. Nigel's books have been translated into German, Russian*, Dutch, Portuguese, Korean, French and Taiwanese. His latest publication is A Cook's Book (2021). If your rice is taking longer than 25 minutes, keep the heat at a low to moderate simmer, stir in a little boiling water from the kettle and continue cooking, stirring often, till tender. Shallow bowls of rice cooked with milk and thyme in the style of a risotto. A verdant, filling soup of Brussels sprouts and blue cheese. A saffron-colored stew of sour cream, herbs, and noodles. Translucent fritters in a pool of melted cheese. Golden mushrooms astride a cloud of soft polenta.

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This is exactly the food everyone wants to eat now, in the style everyone loved in Eat, all told in Nigel’s warm and unique signature style. 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 Greenfeast, like Eat before it, is a collection of what I eat when I finish work every day: the casual yet spirited meals with which I sustain myself and whoever else is around. The recipes are, like those in previous collections, more for inspiration than rules to be adhered to slavishly, word for word. But unlike Eat, this collection offers no meat or fish. The idea of collecting these recipes together is for those like-minded eaters who find themselves wanting inspiration for a supper that owes more to plants than animals. How I eat

Greenfeast: Spring, Summer: [A Cookbook]: Slater, Nigel Greenfeast: Spring, Summer: [A Cookbook]: Slater, Nigel

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. The book is cloth-bound in jewel coloured linen with every recipe beautifully illustrated. The books are user friendly, smaller and more compact than the usual cookery manual and like Eat before it, is designed to open flat with regular use. This one...I've spent quite a bit of time with it, because I do find the flavor combinations appealing, and the photos are nice, and most of the recipes seem very simple. And I really like how Slater includes additional ideas or ways to change things up for each recipe. That makes it feel very flexible, and like there's a ton of inspiration to be had. But at the same time... I have made myself many a fine supper from warming a glug of olive oil and a slice of butter in a pan, then adding bits from the fridge – leftover cooked potato, sauteed vegetables or mushrooms, a few cold noodles or a spoonful of cooked rice, then folding in harissa sauce or several shakes of za’atar. A bit of a mixed bag to be honest, with some compilations more successful than others, but something of a blessing when you come home tired and hungry. Baked ricotta, asparagus Categories: Egg dishes; Main course; Suppers; Winter; Fall / autumn; Cooking for 1 or 2; VegetarianCategories: Suppers; Appetizers / starters; Winter; Fall / autumn; Cooking ahead; Cooking for 1 or 2; Vegetarian I like to keep the meringue pieces on the large side so they form a crisp contrast with the whipped cream and soft, warm fruit. Small pieces tend to dissolve into the cream. Lemon rice, mango, ice‑cream 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. 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.