Nigel Slater’s steamed sweet potato and dal recipe

Aromatic spices marry crunchy lentils and tender tubersPeel and finely chop 1 medium-sized onion. Warm 2 tbsp of groundnut oil in a shallow pan, add the chopped onion and cook it for about 10 minutes, until it is pale gold. As the onion is cooking, peel, roughly chop and stir in a clove of garlic. Continue...

Nigel Slater’s potatoes recipes

Cold weather calls for spirit-lifting carbs – and nothing is more comforting than a dish of tatties served piping hotIf you slice waxy-fleshed potatoes so thin you can almost see through them, then bake them slowly in duck fat or cream, the result is both humble and luxurious. The potatoes should almost melt into the fat, and that relies very much on your dexterity with the knife. A mandolin slicer is the piece of kit I really need for this, but I don’t like them, even those with a safety guard to keep blade and fingers well apart. Instead, I battle on with a freshly sharpened kitchen knife.The kitchen filled with the scent of far-off bonfires as the smoked garlic softened Continue...

Nigel Slater’s haricot beans and dill rice recipe

Easy, spicy beans and rice for midweekPeel and finely slice 2 medium-sized onions into rounds. Warm 3 tbsp of olive oil in a saucepan, add 1 large clove of garlic, peeled and finely sliced, then add the onions and leave them to cook over a moderate heat until they are soft and golden. Remove from the heat. Continue...

Nigel Slater’s seafood recipes

That little bit of extra work involved in preparing seafood is well worth the effort – especially with these classicsAs much as I look forward to the prospect of a bowl of steamed mussels, teasing the seafood from their precariously piled shells, I also like the idea of a recipe where the work has been done for me.A handful of shelled mussels, each as plump and juicy as a dumpling, will add much deep, piscine flavour to a risotto, a clear broth or a vegetable stew. Shelling mussels sounds like a step too far. In reality, the task is simple, especially when you get into the rhythm of things, tugging out each scorching-hot parcel of seafood from its home. (Use an empty pair of conjoined shells as pincers if you like.) It is one of those curious kitchen jobs I start with trepidation and finish rather wishing that I hadn’t come to the end. Continue...

Nigel Slater’s cannellini fritters and kohlrabi salad recipe

A herby, spicey, succulent week-night beanfeastDrain two 400g cans of cannellini beans. Peel and finely dice a medium-sized shallot and a large clove of garlic, then let them soften in a little olive oil over a moderate heat for 5-7 minutes. Chop a tablespoon of rosemary leaves finely and stir into the softening shallot. Continue...