Preheat the oven to 200C/180C Fan/Gas 6. He also serves as art director for his books. A bowl of cranberry sauce full to the brim; shards of cold roast goose, turkey perhaps; some cold roast potatoes, craggy and golden, and, joy of joys, a saucer of cold pigs-in-blankets. A bowl of cranberry sauce full to the brim; shards of cold roast goose, turkey perhaps; some cold roast potatoes, craggy and golden, and, joy of joys, a saucer of cold pigs-in-blankets. Nigel Slater’s recipes for festive leftovers: soup and panettone custard When it comes to Christmas pickings, there are no rules… Soup of the day: bones, beans, bits and bobs. Treats beyond measure. Add the butter and most of the water, then mix with your hands to bring the mixture together. Slater wrote a collection of mushroom recipes for the Guardian that gave us an insight on how to prepare our recipe and why the dish is so important to him. Inspired by the dish Nigel cooks for his mentor at the hotel, we made mushrooms on toast. Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Adapted from Guardian.co.uk . There is absolutely no reason why anyone can't make this. For the basic dough: strong, white bread flour 500g salt 10g instant yeast 10g unsalted butter 30g water about 300mls Put the flour in a large, warm mixing bowl and add the salt and the dried yeast. Nigel Slater’s recipes for festive leftovers: soup and panettone custard Dumplings and Mexican stuffed peppers: Yotam Ottolenghi's recipes for an alternative Christmas dinner When it comes to Christmas pickings, there are no rules… This is the fridge’s finest hour. I couldn't have Christmas lunch without bread sauce: just the smell of the milk, infusing on the hob, giving off that familiar scent of onion, mace, bay and clove, lets me know it is Christmas. There is bread sauce in … Nigel Slater’s pie recipes – classic chicken and leek, and cauliflower cheese maart 2020 Deep, crisp, rich: a proper savoury pie, complete with homemade pastry, is worth taking time over, says Nigel Slater Prior to this, Slater was food writer for Marie Claire for five years. Nigel Slater OBE (born 9 April 1956) is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. This is the fridge’s finest hour. 450 grams (about 1 pound) strong bread or All Purpose flour ; 1½ teaspoons salt ; 2 teaspoons yeast (7 grams) 13.5 ounces warm water ; cornmeal And there is just nothing like having fresh bread around. Nigel Slater's Olive and Parsley Focaccia . Nigel Slater is one of Britain's best-loved cookery writers. The Guardian - Nigel Slater. 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