The oven gets more use at this time of year, the grill and griddle probably less. More food will come to the table in deep casseroles and pie dishes. I dig out my capacious ladle for a creamed celeriac soup as soft as velvet. The temperature of the plates and bowls will change. We want to hold things that warm our hands, a sign of the happiness to come.

Nigel Slater - GreenFeast Spring/Summer Nigel Slater - GreenFeast Spring/Summer

Once the sugar has been added, keep a close eye on the fruit. Let the apples colour and caramelise a little here and there – they will smell liked baked apples and take on a pale toffee colour. Serves 6 I've always enjoyed his books; they are practical and succinct. His recipes are exciting and familiar, because they help me think of new ways to prepare plant based dishes using whats available seasonally. This practice helps me to utilize my weekly farmers market, and create dishes that came from my area. Bring a medium-sized pan of water to the boil. 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.S I M P L E C O O K I N G - M O S T L Y P L A N T S. A collection of recipes for Spring and Summer presented in a similar spirit to the best-selling Eat. The recipes are plant-based and bring together ideas for straightforward, modern cooking using vegetables, fruit, grains and pasta. Neither strictly vegetarian or vegan the collection nevertheless contains no meat or fish. The recipes are simpleconcise and contemporary. Why I like it: I’m making more of an effort to have a balanced diet and get my vitamins in for obvious reasons, and Lorraine’s tasty recipes are healthy without feeling like you’re just munching on a bunch of greens, e.g., this includes healthier curry and pancake recipes.

Greenfeast - Autumn, Winter by Nigel Slater | Waterstones

Halve and stone the cherries. Scatter half the cherries over the sponge. Spoon the custard over the cherries, smooth flat, then refrigerate for an hour. The first day I got it, I made the recipe for parsley drop scones (why hadn't I ever thought of putting herbs into drop scones before?) and they were a warming yet light delight. There's a note on the inspiration for the art in the book and how that ties into the main theme of autumn and the mellow fruitfulness and reflection this brings, and a note on the typefaces. It's a lovely thing. Butter a 20cm soufflé or baking dish, add the ricotta mixture and top with the reserved asparagus spears and parmesan. Bake for 35 minutes till risen, its surface tinged with gold.

Having a shallow pan to cook in gives us the gift of speed. Supper in minutes. It is also possibly the most successful way to use leftovers. Mix together the yoghurt, tahini and lemon juice. Finely chop the coriander and parsley and stir into the sauce. Thin to coating consistency with the iced water. Pour the milk through a sieve into a clean saucepan, add the rice and bring to the boil. Lower the heat to a simmer and leave to cook for about 25 minutes, stirring regularly, until the grains are soft and plump. Should they take longer, top up the liquid with a little boiling water. Towards the end of the cooking time, add the sugar. 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.

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

As suggested, I added some cooked pasta, which made for a satisfying meal - great flavor with the smoked mozzarella and sprouts; I only added half the cream, which was still plenty. I thought these were delcious and I would make again-- really nice with hummus. We just shredded the squash as I don't have a spiraliser. I cut the feta by 1/3 and thought it was great! I used the leftover squash for a butternut squash soup from Falastin Break the sponge fingers into a deep serving dish about 20cm in diameter. Pour the orange juice into a small saucepan, add the jam and the alcohol, and warm over a moderate heat, removing as soon as the jam has melted. Pour the hot mixture over the sponge, pressing down lightly with a spoon to make sure the pieces are fully soaked. Set aside to cool. I took my time working through this book, and have already found several recipes that make it into the weekly meal rotation. Greenfeast autumn, winter is definitely going to help me comfort myself through the long winter ahead.Uninspiring. These recipes don't make enough food for the eaters in my life. And there was a LOT of dairy, which is off-limits in my kitchen. Cookbooks are typically nothing more than entertainment for me. I look at the pictures, pretend I could make those things if only I [insert excuse], and then move on. 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.’ . I've tried a few here already (I like the Japanese influenced dishes in this volume) and as usual they all worked. Several of his recipes have become regulars in my house.