I first came across it in an early NigelSlater book, who in turn got it from Nigella Lawson. I’ve made it several times, although I had to adjust it quite a bit before it came out as I liked it – Nigella does like a lot more cream and butter than is good for anyone’s arteries
Adapted from a recipe by NigelSlater. The ingredients you'll need to make this bowl of goodness are Ginger, Jalapeno Chillies, Lemon Zest, Garlic, Fresh Coriander, Vegetable Oil, Ground Coriander, Ground Turmeric, Vegetable Stock Cubes, Water, Noodles, Coconut Milk, Baby Spinach, Salt and Boneless Chicken
After some googling, I came across this recipe from NigelSlater. When your vegetables are all cooked, pour the entire contents of the roasting dish into a blender
It's my dream to have a garden with vegetables and herbs, my favourite fruit and edible flowers - to take a walk through the garden in the morning and decide what to cook based on what's fresh and catches my eye (no, it's not my aim to become the female NigelSlater, although I like the way he cooks)
From NigelSlater's brilliant and amusing observation of bolognese served with vomit-inducing dried parmesan cheese in his semi-biographical Toast to extra-special evenings out with the family in the west end of London at the now sadly closed Topo Gigio Italian restaurant, the bolognese sauce was always a firm family favourite
for the perfect roast chicken i follow mama and nigelslater’s set of basic principles. the only problem with my makowiec was that it was an unmanageable size (it was the length and width of my vegetable chopping board)
Next up Alex from Gingey Bites cooked up a Lovely Lentil & Spinach Pie which she adapted from the legend that is “NigelSlater” so this is just going to be brilliant right
Try Hugh Fearnley-Whittingstal’s book ‘Three Good Thing’s on a Plate’ in which all recipes use only three ingredients or any of NigelSlater’s cook books for easy, nutritious recipes
Remember, as NigelSlater often says, “a recipe is just a starting place” so always improvise if you don’t have the exact ingredients required for a recipe or tweak it to your own taste
NigelSlater – you know this already. I often get inspiration for coloured pasta from the shiny packets of dried pasta imported from Italy (the packaging is often even more beautiful that what’s inside), or if I know I have a glut of vegetables or fruit I need to preserve the jars on the shelves will give you some ideas
