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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Bring to the boil, then lower the heat and leave to simmer until the fruit is tender enough to crush effortlessly with your thumb and fingers. There is always at least one sitting in the fridge, a saucer for a hat, keeping a little treasure safe for another day. Favourite Recipe: The Mexican fiesta – a combination of black bean quesadillas and tostadas with smoked salmon, avocado and chipotle mayo. Dessert recipes are made to serve about four and each and every dessert recipe is fruit based and not overly sweet. The 100 recipes are plant-based and bring together ideas for straightforward, modern cooking using vegetables, fruit, grains and pasta.

Greenfeast: Autumn, Winter (Cloth-covered, flexible binding

I can't wait to fully delve into this one, to serve up easy-to-make, comforting foods over the bleak midwinter months. Add the sugar snaps or shelled peas and let them boil for two minutes, then lift them out with a draining spoon and drop them into a bowl of cold water. 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. Nigel Slater: ‘Greenfeast 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.

However, I think these recipes are absolutely perfect for holiday or special occasion meals and sides. Still extremely tasty and I feel like the full amount of cheese would have been an overloud (and I say that as a cheese lover). Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice – as comforting as a cashmere blanket – big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. I enjoy choosing which will be most appropriate for my dinner, deep or shallow, with a rim or without, earthenware, lacquer or wood.

Greenfeast: Spring, Summer by Nigel Slater | Goodreads Greenfeast: Spring, Summer by Nigel Slater | Goodreads

Der goldene Pinselstrich auf dem Cover wiederholt sich auch innerhalb des Covers mit schwarzen Pinselstrichen zwischen manchen Rezepten, sowie bei den Kapitelneuanfängen. Der britische Food-Journalist Nigel Slater hat darin über 110 vegetarische Rezepte gesammelt, die für Abwechslung auf dem Teller sorgen, schnell zubereitet sind – ein nicht zu unterschätzender Faktor - und keine Konzessionen hinsichtlich Optik und Geschmack machen.The change starts late on a summer’s evening, when you first notice the soft, familiar scent of distant woodsmoke in the sudden chill of the evening air. A collection of recipes for Autumn and Winter presented in a similar spirit to the best-selling Eat. Or perhaps a frittata, its thin layer of egg topped with asparagus, finger-thick carrots or shredded spring greens.

Greenfeast: Spring, Summer (Cloth-covered, flexible binding Greenfeast: Spring, Summer (Cloth-covered, flexible binding

With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. The recipes are super easy to follow, fun to bake and there are lots of different sweet treats to choose from - so it's time to move on from the current banana bread craze on Instagram and get creative.I substituted a sharp Cheddar for the Caerphilly and used half milk and half heavy cream instead of all cream. Unfortunately, virtually every recipe contains cheese, eggs, other dairy, and/or oil, so not compatible with my particular diet. Discard the cloves and crush the apple to a purée with a fork, vegetable masher or with a food mixer. If I have yoghurt, blackcurrant compote and pumpkin seeds at breakfast, it will be in that little book. Melt the butter in a large, shallow pan – I use a 28cm deep-sided frying pan – add the apples, cloves and cinnamon.

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

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's a nice compact size, which makes it easy to carry around with you, but pretty impossible to lay flat on the counter while cooking something out if, and then also the instructions are in paragraph form so it all just looks like a wall of text. The deep smoky notes, the delicious battle scars and the crisp edges all add to the appeal of cooking on the griddle. 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. Why I like it: Cupcakes, cookies, puddings and pies, this is the perfect addition to any baker's shelf.To be more accurate, baked apples – stuffed with mincemeat or marinated vine fruits, served with custard or maple syrup. 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. Fennel, Onions, Eggs – while we trust Slater's palate implicitly, this sounds marginally less appetising than say, Asparagus, Broad Beans, Eggs. When this one came across my desk, I lingered over it a little longer than usual before cataloging it and sending it on its merry way. Warm the olive oil in a frying pan over a moderate heat, add the chickpeas and ground spices, and let them sizzle for a couple of minutes till hot and fragrant.