The inexorable slide into winter has begun, and the evenings are closing in around us. The last thing we want to do once we get in, after battling through commuters or decidedly soggy from an impromptu downpour, is get in and embark upon lengthy preparations at the stove. Luckily, on hand is Nigel Slater with Eat: The Little Book of Fast Food.
The much-loved author of The Kitchen Diaries and presenter of BBC1’s Simple Suppers is here to help you cook real food fast, with over 600 ideas for delicious everyday dishes.
Inspired by his own supper-time improvisations, Nigel Slater shows you how to make tasty and quick meals with the ingredients you have to hand. Full of inventive food ideas for those pressed for time, and with recipe variations and alternatives to suit any cupboard, Eat: The Little Book of Fast Food will be a feast of everyday inspiration.
‘The pick of the bunch…bubbling with ideas, suggestions, hints and personal opinions that genuinely help you to make your own mind up about how and what to cook’. The Times
‘It’s ACE. I love it so much I’ve photographed a dozen recipes so have ingredients on my phone for shopping.’ India Knight
‘It’s genius/delicious/a must have as ever.’ Gizzi Erskine
And to give you a literal taste of Nigel’s new book, we have chosen a couple of recipes to share with you:
Chicken with soured cream and gherkins
You will need:
Chicken legs, soured cream, gherkins, Riesling, button mushroom, shallots
Put 12 small shallots in a bowl and pour boiling water from the kettle over them. Set aside for 10 minutes to soften the skins and make them easier to peel. Season 2 large, free-range chicken legs, then brown them lightly on either side in a little butter over a moderate heat.
Peel the shallots, add them to the pan and let them colour nicely all over. Halve 250g button mushrooms and add them to the chicken and shallots, letting them colour lightly. Thickly slice 6 gherkins, then add to the pan together with 500ml Riesling. Let the wine come to the boil, continue cooking at an enthusiastic bubble for 3 or 4 minutes, then lower the heat to a gentle simmer.
Cook for about 20 minutes, then stir in 150ml soured cream, keeping the heat quite low. Allow to warm through. Check the seasoning and serve with potatoes, noodles or rice.
Irish Coffee Trifle
You will need
Sponge fingers, Baileys Irish Cream, espresso coffee, hazelnuts, double cream, mascapone
Put 100g sponge fingers into a serving bowl and pour over 150ml of Baileys Irish Cream and 150ml strong espresso coffee. Leave to soak.
Toast 100g skinned hazelnuts and chop them in half. Whip 200ml double cream to soft folds, then fold in 200g mascapone cheese and most of the chopped hazelnuts. Spread the hazelnut mixture over the sponge fingers and refrigerate.
Softly whip another 200ml double cream, flavor it with a little vanilla extract or a knife point of vanilla seeds, then spread it over the hazelnut and mascapone cream. Leave, covered in the fridge for about an hour (20 mins will do for a trifle emergency).
Scatter the remaining hazelnuts over the cream. Melt 35g dark chocolate in a small bowl set over a pan of simmering water, then trickle and splatter the chocolate over the surface of the cream.
Refrigerate for a few minutes, till the chocolate goes crisp, then bring to the table.
– Tom Gamon