The Kitchen Diaries

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Es ist nicht notwendig, sich sklavisch an die Zutatenliste zu halten, man sollte sie eher als Vorschlag und/oder Inspiration verstehen. Absurdly, this 'slow food' that is so precious to foodies who take themselves seriously is, in practice, less trouble than the fast food they are often so quick to condemn. If you are using a freezer, remove the sorbet after two hours and beat it firmly, bringing the frozen edges into the middle. A sky as clear and bright as iced water; plum and pear blossom breaking out in the garden; the hot scent of grated ginger coming from the kitchen.

Nigel Slater - THE KITCHEN DIARIES, US Nigel Slater - THE KITCHEN DIARIES, US

I especially liked Nigel's innovative recipes for left-overs, which made me more experimental too- more prepared to have a go combining bits of this and that to make a unique supper dish, a la Nigel! As I told Shane, this is something I struggle with in planning meals - I worry that whatever I make isn't going to be enough, or that there should be more protein, etc - when perhaps if I focused on healthy, hearty, and flavorful, the rest wouldn't be as big of a deal. I use a mixture of apples - not that it will be any better that way but I can't make up my mind which one to use. When someone started burning leaves, the smell of wood smoke wafting across the back gardens made our lunch of roast tomatoes and mozzarella seem insubstantial and wanting. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.

Chop and change the greens with whatever you have available or what is in season: broccoli is wonderful with polenta, as is cavolo nero. James creates, directs and produces their television programmes and wasFood Director of the stage production of Toast. You could use one of the ready-prepared assortments of fish meant for fish pie if it is more convenient. Intensify them with a little garlic, a trickle of balsamic vinegar, a few capers or thyme leaves – or perhaps you would prefer a spoonful of basil pesto.

Kitchen Diaries III by Nigel A Year of Good Eating: The Kitchen Diaries III by Nigel

The entire fourth star however comes entirely from the pizza base recipe, which somehow manages to be the simplest yet best pizza base I've ever made - thanks Nigel! Today there are strawberry-scented Worcester Pearmains, small, striped Ellison's Orange, maroon-flashed Laxton's and orange and rust Egremont Pippins. I can, however, with great enthusiasm, go on about some of the worst meals I have ever had and they were all in the UK. Back from a week in the States with two traditional American tart tins (shallow aluminium with holes in the base to keep the crust crisp) and the recipe for the best supper I ate there - a warming bowl of macaroni with a thick sauce of mustard and cheese.The last fat, yellow leaves fell off the fig tree this morning, leaving next year's buds at the tip of each grey branch and 40 green fruits that will never ripen. Neither has fruited well this year, and what fruit there was has been eagerly scrumped by the squirrels.