Mullet, pork belly, pheasant recipes and more, selected from Eat and Tender Vol II as part of Observer Food Monthly's celebration of Nigel Slater's first 20 years at the Observer• Part 2 appears tomorrowRoasted beetroot ...
Lamb, beef and vegetable dishes from the Kitchen Diaries and Real Food as part of Observer Food Monthly's celebration of Nigel Slater's first 20 years at the Observer• Part 3 appears tomorrowLamb 'osso buco' with ...
Fish suppers, chocolate cake and more, selected from Appetite and Tender Vol II as part of Observer Food Monthly's celebration of Nigel Slater's first 20 years at the Observer• The final part of this series ...
A chicken dish, lamb, pork and more from Tender Vol I, as part of Observer Food Monthly's celebration of Nigel Slater's first 20 years at the ObserverBroad beans, herbs, bacon and its fatEnough for 2shelled ...
Beef, pork and lamb in part 1 of Observer Food Monthly's celebration of Nigel Slater's first 20 years with the Observer • Part 2 appears tomorrowPork baps with carrot and galangal coleslawEnough for 4leftover roast ...
Mussels, grilled duck and squid in part 2 of Observer Food Monthly's celebration of Nigel Slater's first 20 years with the Observer • Part 3 appears tomorrowBaked squid with chilli tomato sauceAsk your fishmonger to ...
Whipped into a souffle, cake or frittata, the egg is an ingredient no cook should be without - even if Nigel Slater is squeamish...There is no cheque you could write that would tempt me to ...
Artichoke tortillas, aubergine curry and more in part 3 of Observer Food Monthly's celebration of Nigel Slater's first 20 years with the Observer. • Part 4 appears tomorrowGrilled halloumi with beetrootServes 4 as a light ...
Baked apples with dates, banana ice cream and more in the final part of Observer Food Monthly's celebration of Nigel Slater's first 20 years with the ObserverChocolate praline truffle cakeA cake for serious chocolate fans ...
No need to throw away the bony bits of crabs, crayfish or even prawns - with a little care they can be transformed into delicious sauces and dressingsI like to use every bit of an ...