Nigel Slater’s desert island dishes


They started their life around the kitchen table. An idea. A potential. When I started eating at home, I think it deserves to be developed and shared. There is no test kitchen and family economist and chef team here. Everything comes from my kitchen. In other words, I am not working alone. James Thompson worked with me for nearly a decade. Jonathan Lovekin has been filming for longer. After cooking and shooting, the three of us sat down to eat.

I started with the last 200 questions and passionately selected my favorite recipes. One mission quickly frustrated me because I had to give up so many favorite recipes. (At some point, it’s pretty much a collection of pork recipes.) Much like choosing your Desert Island CD, it’s easier to choose a list by closing your eyes and inserting a pin into it.

I am happy to update the recipe. Reflect on an old idea. Sometimes it may mean adding something and often introducing new textures. Although in most cases, I think this means taking something out. What is unnecessary? Sugar may, or cream, or provide too little, not worthwhile ingredients.

Like most people, my cooking is continuing. I respect the classic recipes just as they cook for the rest of my life, but at the same time I do not believe cooking should stop. In my own kitchen, people have been slowly evolving lighter and more vegetables-centric meals, but this is a slow, thoughtful evolution, not in keeping with the latest trends.

We do not use props in the picture. Bowls, plates, pots and pans are my own, day after day, over the file, I prefer to see those photos on the same piece. I found the familiar things reassuring. They feel like old friends.

With the ebb and flow of the seasons, this is what I advocated before fashion, if only because of the food I ate in the seasons. In other words, I do not want my cooking to be taken hostage on the calendar. I will not buy the romantic concept, simply because it is grown locally. The truth is, yes, it usually tastes better, but sometimes it simply does not. The collection here is special season, because I hope it is immediately useful.

Next is a snapshot of the recipe style appearing in magazines over the past 17 years. Some are new, some are refreshing, others are the original form. They are all recipes to start living around my kitchen table, and I hope you will put on your.

Tomato and onion salad
In the kitchen, there is a salad that is not put together daily, a fact reflected in OFM’s recipe. From the most complex, multi-level collection of meat, leaves, herbs and seeds to a simple marriage of just two or three ingredients, the genre is becoming more popular every year. The salad below is a simple mixture of daily onions, tomatoes and avocados, but its highlight is the marinated spices used in sauces. Lemon juice, wine vinegar, coriander seeds, mustard and dill bring Scandinavian notes, fresh and crunched, to produce a pure, clean taste salad that rejuvenates and rejuvenates.

Supply four
2 red onions
200 ml of lemon juice
White wine vinegar 50 ml
Yellow mustard seeds 1 tsp
Daphne gentian seeds 1 tsp
10 black pepper
3 medium sized tomatoes
160 grams of tomatoes small
150 grams of cherry tomatoes
2 avocados mature
A dill
4 tablespoons olive oil

Peel the onion, slice it, and place it in a shallow dish. Mix lemon juice, vinegar, mustard and coriander seeds with black pepper. Pour on the onion and set aside for a few hours.

Cut the tomato into thick slices and put it in a bowl. Cut the avocado in half and cut it into thick slices. Cut dill. Gently mix the pickled onions, tomatoes, avocado, dill and olive oil for consumption.

Roasted rhubarb, mint and orange sugar
There are always fruits to eat breakfast. Autumn star anise plums, summer honey mango, winter, apples stewed apples, stewed with amber brook maple syrup. Rhubarb, baking a little honey and citrus, further refreshing mint is a winter wake up. It was also forced to wake up early in bed and meet the day a little while.

Provide 4
Rhubarb 400 grams
200 ml of orange juice, freshly squeezed
3 tablespoons honey
Star anise

For mints
Orange 1 passion
2 tablespoons sugar
Mint leaves 12

Set the oven temperature to 200C / gas mark 6. Trim the rhubarb stem to remove the white “heel” on the bottom. Cut the stems into clips of the same size as your thumbs and place them in a shallow, heat-resistant dish.

Mix orange juice with honey, then add star anise. Pour the mixture on rhubarb and bake for 25 minutes until completely soft and supple.

While roasting rhubarb, place the orange peel in the bowl of a food processor containing sugar and mint leaves, and process until the sugar turns bright green.