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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Using a 6cm cookie cutter or glass as a template, cut discs from the polenta. Heat a griddle pan over a moderate to high flame, place the discs on the hot bars of the griddle and leave until lightly crisp, then carefully turn with a palette knife and cook the other side. As a Crown Food and Drink Influencer, I am offered a selection of cookbooks each month for review. I can narrow down to ones I think I will like from the offered choices but, as with any books offered for review, that doesn't necessarily ensure I'll love the ones I choose. I think this book missed the mark with me because of its extreme simplicity--which may be what makes someone else love it. I was drawn to the idea of making some vegetarian fall and winter recipes but most of these were barely complex enough to be called recipes. Personally, I am looking for twists on established recipes, new ideas, and a bit more inspiration from my cookbooks.

Nigel Slater recipes + Summer food and drink | Food | The Nigel Slater recipes + Summer food and drink | Food | The

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. The RRP is the suggested or Recommended Retail Price of a product, set by the publisher or manufacturer.Chop the apples. Melt the butter in a large, shallow pan – I use a 28cm deep-sided frying pan – add the apples, cloves and cinnamon. Cook over a moderately high heat for 10 minutes, covered, until the fruit can be crushed to a purée. Stir from time to time, letting the apples colour a little. (If they get dry, add 2 tbsp of water.) When the apples are soft, stir in the sugar and watch carefully as it starts to caramelise. Remove from the heat. Let the apples caramelise a little here and there. They will take on a pale toffee colour The syrups, devoid of their fruits, can be chilled overnight in the fridge and served with strained yogurt for breakfast.

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

Made this to use up some tarragon. I had a few issues, probably due to using gluten-free flour in the roux. I needed much more than the 300ml milk listed to make anything resembling a sauce. My soufflé rose impressively but took quite a bit longer to cook than stated (down to the extra liquid perhaps?) and the top was quite a dark brown in the end, so not the prettiest soufflé in the world. It tasted OK, but I wouldn't rave about it and probably won't make it again. As always with Nigel Slater the recipes are good, interesting, and easy to use, but much important is the prose that sits alongside it - things like "the apricot nestles in its morning dew hinting at the possibilities inside" - which make it worth reading alone. 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.

Although best known for uncomplicated, comfort food recipes presented in early bestselling books such as The 30-Minute Cook and Real Cooking, as well as his engaging, memoir-like columns for The Observer, Slater became known to a wider audience with the publication of Toast: The Story of a Boy's Hunger, a moving and award-winning autobiography focused on his love of food, his childhood, his family relationships (his mother died of asthma when he was nine), and his burgeoning sexuality. I used blue cheese but now that I've managed to get ahold of smoked mozzarella, I can see how great that would be! Made this quite a few times this winter Fennel, Onions, Eggs – while we trust Slater's palate implicitly, this sounds marginally less appetising than say, Asparagus, Broad Beans, Eggs. 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.

Cookbook review: Greenfeast: Spring, Summer by Nigel Slater Cookbook review: Greenfeast: Spring, Summer by Nigel Slater

In 1998 Slater hosted the Channel 4 series Nigel Slater's Real Food Show. He returned to TV in 2006 hosting the chat/food show A Taste of My Life for BBC One.

I've read a few of Slaters cookbooks now and always enjoy the read. He writes brilliantly. As a vegetarian I appreciate the way he lets the vegetables shine in the recipes, keeps things simple (often very few ingredients and useful variations provided), and doesn't make a fuss of tagging a dish as vegetarian. Homely, unfussy, humble, understated … Greenfeast’s lexical field suggests such simplicity that one might wonder whether this food deserves a book. Rather than being named, each recipe is headed with three main ingredients, followed by a two-three sentence description , eg ‘Quietly pleasing. Frugal.’ and ‘ A soothing cream. A spicy crunch.’ .