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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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

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

Shallow bowls of rice cooked with milk and thyme in the style of a risotto. A verdant, filling soup of Brussels sprouts and blue cheese. A saffron-colored stew of sour cream, herbs, and noodles. Translucent fritters in a pool of melted cheese. Golden mushrooms astride a cloud of soft polenta. 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.Lovely flavour combination, but I did have some issues with the recipe. I had a fennel bulb that was miraculously almost the exact weight specified and I cut it to the width specified in the instructions, but there was no way I could fit all of the fennel in one layer in my large Le Creuset frying pan. Even using another large frying pan it was a tight fit, let alone fitting the halloumi into "the gaps"! I ended up cooking it in batches. There is also a lot of the pea and herb purée, but I'm not complaining as I will have that for lunch tomorrow on toast! There are some recipes that use cheese or egg but the vast majority are just vegetable. Most recipes seem fairly simple and there aren't many unusual ingredients required. I think this would be a good cookbook for someone who grows their own vegetables who is looking for new things to do with their seasonal glut. Sunil Makan is the Editor of British Marie Claire. With over 12 years of publishing experience, working on print publications and their digital counterparts, national newspapers and digital pure plays he is an Editor, Strategist, Content Producer and Creative Director.

Greenfeast: Autumn, Winter | Eat Your Books Greenfeast: Autumn, Winter | Eat Your Books

But here’s another thing. Despite being resolutely omnivorous, it is clear how much of my everyday eating has become plant based. Although not strictly vegetarian (the bottom line for me will always be that my dinner is delicious, not something that must adhere to a set of strict dietary rules) much of my weekday eating contains neither meat nor fish. I am not sure this was a particularly considered choice. It is simply the way my eating has grown to be over the last few years. I do know, however, that I am not alone in this.Categories: Suppers; Appetizers / starters; Winter; Fall / autumn; Cooking ahead; Cooking for 1 or 2; Vegetarian Made this with spinach. Nice, easy, comfort food, very good for a busy weekday night. Kids loved it.

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

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. 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.

This version of me eats beautiful food called simply by the main ingredients: "butternut, feta, egg," for example, which is "Crisp, light, sweet, salty." (Ahem..."Makes 9 fritters. Serves 3"...in case you were wondering.) Or "onions, taleggio, cream." Or "beet, lentils, garam masala." Cooking and eating are both sensual, leisurely experiences, accompanied by fine wine.

Greenfeast: Spring, Summer by Nigel Slater: 9781984858719 Greenfeast: Spring, Summer by Nigel Slater: 9781984858719

Nigel has written hisweekly column for The Observer newspaper for almost thirty years. Itis his curiosity andfascination for details, his observationsof thesmall, human moments of cooking and eating that are the hallmarkofhis writing. The much-loved essays from his kitchen are photographed each week by Jonathan Lovekin. In a deep pan, fry three lightly heaped tablespoons of the curry paste in a tablespoon of oil for 30 seconds till fragrant, stirring as you go.Fennel, Onions, Eggs – while we trust Slater's palate implicitly, this sounds marginally less appetising than say, Asparagus, Broad Beans, Eggs. Pour the vinegar into a stainless-steel saucepan, add the sugar, peppercorns and the whole garlic. Add 550ml of water and bring to the boil. As soon as the sugar has dissolved, pour the hot liquor over the salted vegetables, toss thoroughly then seal or cover and set aside overnight, or for at least 4 hours. Turn the vegetables occasionally by stirring or shaking the jar. 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. Featuring twists on classics like Oeufs Au Plat and new recipes to explore like Mussels with Saffron Custard. 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. Ingredients: red peppers; cherry tomatoes; aubergines; garlic; rosemary sprigs; canned butter beans