Nigel Slater’s seafood with bacon recipes

Classic surf and turf – each flavour boosts the power of the otherI have always liked what cured meat does to seafood. The fish seems to appreciate the saltiness of the bacon, as if pining for the sea. This week, my local fishmonger had a rather handsome hake. Well, handsome compared to, say, a monkfish. I bought four fine hake steaks. The Spanish eat a lot of hake – in fact half of all the hake consumed in Europe. Back in the kitchen I looked to them for inspiration and found it.Fish seems to appreciate the saltiness of the bacon, as if pining for the sea Continue...

Nigel Slater’s fettuccine with fennel and prawns

A gloriously quick and tasty supper which you can have on the table within minutes of walking through the doorSlice 2 medium-sized fennel bulbs in half and then into thin slices. Melt 30g of butter and warm in a deep-sided shallow pan with 3 tbsp of olive oil. Add the fennel and the juice from half a lemon. Cover with a lid and leave to cook over a low to moderate heat for a good 20 minutes, until the fennel is soft and translucent. An occasional stir is all to the good. Continue...

Nigel Slater’s ice-cream sundae and truffle recipes

These deeply delightful desserts are sweeter still when sharedI preferred Valentine’s Day when it involved nothing more than trying to work out who had sent me a card covered in kisses. Whatever, the event has moved on and there are probably gifts to be given this week and, to my mind, none more suitable than something made with your own hands.Try to avoid the temptation to make your truffles symmetrical. It removes much of their charm Continue...