Nigel slater recipes

All the flavour, none of the hassle.

Exclusive extract: For years, Nigel Slater has been writing down everything he eats in his notebook. These notes shape the plant-based recipes in his new book, Greenfeast

The slight tartness of the date syrup, not unlike pomegranate molasses, has much to offer the sweet, fudgy flesh of the roast pumpkin

A bells and whistles version of tomatoes on toast here, but with good reason. As you slice into the baked tomatoes, their sweet-sour juices spill deliciously over the soft mound of herb-speckled bean puréee – a taste of deep summer

Get away from your desk to enjoy pastrami sandwiches, crispy-fried kefir chicken, and raspberry burrata focaccia

Baked chicken, herb butter, orzo

Nigel Slater on Instagram: "A dark and sticky loaf for cheese. Essentially a malt loaf, but with golden sultanas, pumpkin and sesame seeds, we ate it in thick slices with blue cheese, though almost any would work. (You could simply butter it if you preferred.) Somewhere between cake and fruit loaf it kept well, wrapped in foil, for several days. Details are in @obsfood on Sunday and soon on theguardian.com and nigelslater.com in recipes, winter baking."

Recipe: Savory stuffed peppers with pork, rosemary, garlic and parmesan - on the table in less than an hour. #StuffedPeppers #Pork #EasyRecipe

The cuts are coming, the recession's not gone – it's time for simple, tasty suppers that won't blow a huge hole in your budget

Winter is the time to dig deep for root vegetables. Perfect for parsnip and chicken soup, salsify and bacon or a kohlrabi citrus salad

Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms. #chicken #dinnerrecipe

Cheap, filling, easy to make and packed with flavour… is it any wonder that the cassoulet rules the kitchen, asks Nigel Slater

The subtitle for Nigel Slater's book Notes from the Larder is "A Kitchen Diary with Recipes." It records a year of cooking, eating and thinking about food

Chickpea cakes, and baked apples | Nigel Slater | Food | The Guardian

Use whatever noodles you have around for this crisp, light salad. I have suggested brown rice noodles but only because that is what I had in the house. The dressing is at its most refreshing when sharp, sweet and hot, but tweak it to your liking, adding more palm sugar or lime juice as you wish

Spiced rice and pumpkin, comforting beef rib and potato, raspberry mille-feuille: layered recipes, contrasting autumn flavours

This is the ultimate winter comfort food. I was not, and am not a huge traditional shepherds pie fan, I’m not a big fan of anything mince based unless shaped and fried into oblivion. But leek…

Bright flavours for a cold day in bold hues

Spread straight on to bread, baked, used in puds or scoffed in lumps, lovely versatile ricotta is a source of joy