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Eat: The Little Book of Fast Food by Nigel Slater

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Notes about this book

  • SashaJackson on April 06, 2017

    Though it may not grab you straight away - with it's lack of photographs and traditional ingredients lists - this is a fantastic book, bursting with great recipes and inspiration. Slater at his best.

  • Breadcrumbs on March 02, 2016

    I have to admit, I wasn’t initially enamoured with this book, in fact the format in which the recipes are presented actually kind of ticked me off - why not make my life easier and list the ingredients Nigel? Over time though I come to love this little book. I don’t even notice the format. I now think of these recipes as little stories that invite the same creativity that led the author to choose this format in the first place.

Notes about Recipes in this book

  • A light chicken ragù

    • Astrid5555 on October 27, 2013

      Light as promised, but a bit disappointing. Not a usual Nigel Slater winner, family still liked it.

  • Chicken, earthy spice, sweet sharp apricots

    • Susan_F on December 03, 2013

      Very easy to make and really tasty. Very liquid though, more like poaching the chicken in the stock than a sauce. Afterwards I had some chicken and a lot of 'broth' left over, so I've shredded the chicken and blended the onions, tomatoes, apricots and liquid. Put them together again and hopefully I'll have a nice soup for tomorrow's lunch. Edited to add that the soup was very spicy, but absolutely delicious. Will definitely make this one again.

  • Smoked haddock with lentils

    • saladdays on December 13, 2013

      This is the ultimate in comfort food. Smoked haddock cooked in double cream, which is then added to the cooked lentils! Keep an eye on the lentils as they cook as the liquid may need topping up. A classic easy supper which provides two generous portions.

  • Gammon, crème fraîche, two mustards

    • saladdays on December 14, 2013

      This simple and tasty recipe uses another variation on a classic Nigel Slater sauce that he uses often in his books. I used double cream instead of crème fraîche as I had some to finish and added more lemon juice - less healthy but very delicious!

  • Cherries, tomatoes and salami

    • LouiseStaley on December 29, 2013

      Perfect on a summer day in the post Christmas glow. The plate is a riot of red, the cherries offset the salami and the tomatoes bring acidity.

    • lou_weez on April 24, 2017

      A delicious way to use up those extra cherries. I added bocconcini to the salad and used a sticky fig balsamic vinegar.

  • Salmon, spinach, garlic

    • saladdays on January 05, 2014

      Salmon needs careful frying, the pieces I used were rather thick so needed longer at a low heat. The spinach with garlic was very tasty though as it is cooked in the same pan.

  • Lentil Bolognaise

    • lilham on January 12, 2014

      I made this pretty much as written, except for using half the volume of water and adding some frozen peas to the sauce towards the end of cooking. A short cut I used was to use a hand mixer and just whizz the sauce inside the saucepan, instead of emptying half into a blender as instructed. The puy lentils took 25min to cook to the consistency I liked. This is very good and different from a normal vegetarian bolognese. (It doesn't use tomatoes).

    • pistachiopeas on April 22, 2015

      Loved the preparation and flavor of the lentils but did not care for having them with pasta. Much too starchy.

    • SashaJackson on March 17, 2017

      Delicious though I used 300g of lentils which gave me enough ragu for 8 (to freeze half for another meal). I would recommend some additions after cooking this a few times: 2 diced celery, couple of bay leaves, tsp oregano, pinch of dried chilli, 3 tbsp of tomato puree, a splash of red wine. Also a non vegetarian version with a pack of smoked pancetta lardons added.

  • Sausage lasagne

    • Astrid5555 on January 13, 2014

      Really delicious and quick, but not on the light side. Used half fresh and half canned tomatoes since this was what I had on hand. Will go into the regular rotation.

  • Marmalade chicken

    • okcook on January 23, 2014

      Extremely easy and ready in half an hour! Pretty tasty. I had a chicken breast also so I cut it into same size pieces as the drumsticks. They were done about 10 minutes before the drumsticks. The skin wasn't crispy. A quick minute or two under the broiler may help the crispness....or the coating may burn.

    • Breadcrumbs on May 12, 2015

      p. 271 - So this was just meh for us. I should have taken note of CH Linda’s experience and at least added salt because the dish really needed it and we’re not big salt users. I have the UK version of the book and it doesn’t call for salt, just pepper. I chuckle as I type this as my parents are British and I always tell folks that the only spices in our house were salt and pepper and they were used sparingly because my Mom hated anything “too spicy”! I’m sure she’d have enjoyed this dish! I followed along w the book but picked a normally super-flavourful grainy mustard (Kozlik’s Triple Crunch) & stirred in some fresh garlic heeding Gio’s note about upping the flavours. I found that the marmalade mixture just slid right off the chicken when I spooned it atop so I found myself basting throughout until I gained some traction with the caramelized sauce. Still, the dish was unremarkable for us. I wouldn’t make it again. http://chowhound.chow.com/topics/1012106?commentId=9559291#9559291

    • FJT on October 31, 2015

      I made this using chicken thighs and added dried pepper flakes suggested in one of the variations - so easy, so very tasty. Just took longer to cook than stated - I used an instant read thermometer to check when it was done and it was in the oven for about double the time stated - I think my oven may be on the way out. We loved this and I have a request to make the variation with mango chutney next!

  • Chorizo and potatoes

    • okcook on January 25, 2014

      At the end of cooking time the dish was not even close to being as brown as the picture. I put it under the broiler to get it a bit browner/crispier. The combo of ingredients made for a very pleasing dish. Maybe turn the oven temp up from the getgo.

  • Spicy sausage, soft, floury bap

    • Gio on March 14, 2014

      3. 13. 14. Page 298. Loved this. Lots of flavor. Included caramelized red onions, mixed the mayo with Sriracha, omitted the watercress. (didn't have any) Everything on a soft potato roll.

  • Stir-fried chicken with cashews and broccoli

    • Susan_F on May 21, 2014

      Quite bland - I was disappointed with this and won't make it again.

  • Baked red mullet with fennel and leeks

    • leahorowitz on May 21, 2014

      Added some new potatoes to the vegetables. Used fillets instead of whole fish and only added them after the vegetables had roasted for 30 mins. The fillets are ready very quickly, mine took about 4 to 5 minutes.

    • wester on November 07, 2015

      The flavors were good, but I was quite disappointed to find the fennel wasn't close to being done after 20 mins. Either precook the vegetables or cut them smaller. The latter method would stop the fish from falling off the vegetables too. I used shallots instead of leeks, and reinserted the liver in the fish after cleaning them. Both worked well.

  • Smoked salmon and green peppercorn macaroni

    • leahorowitz on June 09, 2014

      available online: http://www.theguardian.com/lifeandstyle/2013/mar/26/nigel-slater-pasta-salmon-recipe

  • Spiced mushrooms on naan

    • leahorowitz on June 09, 2014

      available online: http://www.theguardian.com/lifeandstyle/2013/jan/19/nigel-slater-spiced-mushrooms-naan

  • Courgettes with bacon gremolata

    • leahorowitz on June 09, 2014

      available online: http://www.theguardian.com/lifeandstyle/2012/jun/24/nigel-slater-midweek-courgette-gremolata

    • wester on August 07, 2014

      Simple and good. I usually find the taste of gremolata too overpowering, but this wasn't, although it was deeply savoury. The courgettes go with it very well. I subbed almond meal for the breadcrumbs to lower the carb content.

  • Quick spiced rice

    • leahorowitz on June 09, 2014

      available online: http://www.theguardian.com/lifeandstyle/2013/jun/25/quick-spice-rice-recipe-nigel-slater

  • Roast chicken pho

    • Kitchenangel on August 08, 2014

      I like to add ginger and garlic to the chicken marinade, also garnish dish with plenty chopped basil mint and coriander. This is truly a gem of a dish!

  • A cream of cauliflower soup with mussels

    • wester on August 23, 2014

      This was a good soup. I wasn't sure it needed both mussels and hazelnuts but my husband liked the combination. I prefer using either one but noth both. I made this with leftover mussels and mussel broth that I had frozen, steaming the mussels over the caulilower to warm them. This worked well.

  • Paprika, mustard chicken goujons

    • Cati on October 01, 2014

      He uses Dijon mustard. I used hot english mustard. It was hardly noticeable ,seemed to be diluted with the frying. Not as dominant as mustard flavour in Israeli chicken by Diana Henry. Still very nice meal.

  • Potatoes with spices and spinach

    • ellabee on October 25, 2014

      Tasty, nutritious, and very little of the cooking time is active. Save a pan by wilting the spinach in the same pot you use to parboil the potatoes.

  • Chocolate oat crumble

    • swegener on February 13, 2015

      Smitten Kitchen did a play off of this recipe, which is a very versatile little dessert. I made it with my own variation. I used pears, and raspberries/blackberries, but instead of maple syrup I used half honey and half pomegranate molasses. The tartness of the pomegranate really played well with the raspberries and chocolate.

  • Mozzarella chorizo sandwich

    • pistachiopeas on May 01, 2015

      Couldn't be any easier in terms of preparation. I used arugula instead of spinach because the arugula provided a very nice contrast to the richness of the sausage and mozzarella. Even my partner who isn't crazy about arugula thought it was a nice touch. It would have been a bit bland with just spinach. I think I'd make this again, if I needed to make a quick meal, or had rolls on hand.

    • annmartina on February 29, 2016

      Feel free to play with sausage types.

  • Chicken thighs, golden skin, herbs, a flash of lemon

    • pistachiopeas on May 01, 2015

      Great flavors. If using bone-in, skin-on chicken thighs, I recommend finishing them in oven before adding wine to make a pan sauce.

  • Tomato Caesar bruschetta

    • Gio on May 02, 2015

      Online recipe (second one down). http://www.theguardian.com/lifeandstyle/2013/may/18/vegetable-recipes-nigel-slater

  • Chicken, mushrooms and beans

    • Breadcrumbs on May 06, 2015

      p. 340 - I went with snap peas instead of the beans and because I had some roasted red pepper leftover, I tossed in a handful of that as well. I tasted the mix before adding in the additional soy at the end and opted to exclude it as the dish was salty enough for us and I used 2 b/s chx breasts vs NS’s one. This produced a serviceable stir-fry. Good, not great. mr bc liked it more than I did. It was a bit plain for my taste. I could see this recipe being a good starting point for someone wanting to dip their toe (or chopsticks) into wokking. It did get dinner on the table in under 30 mins so there’s something to be said for that! Photos here: http://chowhound.chow.com/topics/1012104?commentId=9553102#9553102

  • Pork with blood orange

    • Breadcrumbs on May 09, 2015

      p. 35 - As I mentioned in another thread, I believe I scooped up the very last of the blood oranges in my neck of the woods and I’ve been using them judiciously. I set one aside for this dish and it was a wise use of my assets indeed! Instead of rib chops I opted to use pork tenderloin. I marinated the meat for 24 hours so the flavours of the marinade had infused throughout the meat. I wasn’t prepared to love the sauce as much as I did. It was perfectly balanced. Not too sweet, not too salty and just the right amount of heat. I wish I’d prepared rice as I’d love to have served the sauce atop the rice to sop it all up. No worries though, there was plenty of sauce left over so I snagged a couple of little pieces of pork as well and tomorrow’s lunch will be a stir-fry! btw, this made for a perfect weeknight meal as it only needed 20 mins in the oven. This will definitely reappear on our menu. Photos here: http://chowhound.chow.com/topics/1012106?commentId=9551718#9551718

  • Chicken burger with lemon and tarragon

    • westminstr on May 11, 2015

      These burgers were great! Very juicy and flavorful. I subbed preground turkey for homemade ground chicken. The ground meat is mixed with lemon juice, garlic, s&p, panko and herbs. He suggests a "good handful" of tarragon, but since my plant is still tiny, I subbed a mix of dill and chives. I also made four patties instead of six.

  • Salt and pepper pork

    • Breadcrumbs on May 12, 2015

      p. 349 - Thanks to Gio on CH for drawing my attention this dish, it sounded scrumptious and I’m happy to report that it was! Since Gio didn’t get that numbing sensation I decided to toast my Sichuan peppercorns before crushing them with the black peppercorns. That seemed to be the key because I’m still feeling that lovely numbing sensation on my lips as I type. I just sprinkled in some sea salt to taste as I stir-fried the meat…maybe 3 good pinches. Anyway, we just loved this dish and since I was also serving NS’s Chilli Shrimp dish, which is served atop a watermelon salad, I decided to serve this in the same manner vs atop the lettuce. For the photo, I took the opportunity to plate my pork in my lovely “ants having some summer fun” bowls that I purchased at London’s wonderful Old Spitafield’s Market. Photos here: http://chowhound.chow.com/topics/1012104?commentId=9560641#9560641

    • rosten on April 02, 2016

      Ridiculously delicious for how easy it is.

  • Chilli prawns with watermelon

    • Breadcrumbs on May 12, 2015

      p. 223 - Outstanding! Seriously yummy! This unassuming little dish far exceeded my expectations. What a delicious surprise! Prep is simple and I’ll cover it here because the Guardian has pulled the recipe from their site. Watermelon is sliced and tossed w the juice of a lime and some mint and coriander (I had neither and went with basil). Shrimp is marinated in some fish sauce with a pinch of sugar. Flour is combined with chilli flakes in another bowl (I used corn flour vs regular). Though NS doesn’t say so, I assumed he intended that the shrimp is marinated then tossed in the flour mixture before cooking. Thank goodness for the photo because the book’s instructions might have you simply mixing all the ingredients together. Anyway, shrimp is then fried and served atop your watermelon salad. One of the best shrimp dishes I’ve eaten or made in a long time. Absolutely delicious. Photos here: http://chowhound.chow.com/topics/1012106?commentId=9560624#9560624

  • Smoked haddock and leek cakes

    • lilham on May 13, 2015

      Very bland. Won't make again.

  • Lentils with scallops. The reassurance of a classic

    • AudreyFromNe on May 15, 2015

      U.S. version THE REASSURANCE OF A CLASSIC p 280 Chosen as my 2nd scratch meal since hip replacement a couple of weeks ago because of its ease and simplicity (canned/jarred braised lentils with garlic, thyme, salt, & bay leaf sided to fresh cod cooked in foaming butter with parsley & a splash of wine vinegar.) Both were quite tasty and will be marked as keepers for a quick dinner. I served them with corn which was pretty but made the plate much too starchy - next time would do beans, broccoli or similar.

  • Asparagus, garlic, soy

    • Breadcrumbs on May 22, 2015

      p. 296 - Our turn with this and we definitely agree with Westminstress, a very nice treatment for asparagus indeed. I was worried it might be too salty but that wasn't the case at all. We really enjoyed this quick & tasty little dish. I par-steamed my asparagus as they were on the large side and then sliced the largest ones in half vertically to ensure even cooking. Photos here: http://chowhound.chow.com/topics/1012106?commentId=9572531#9572531

  • Vietnamese prawn baguettes

    • lilham on May 23, 2015

      I didn't have enough raw king prawns so I topped it up to 250g by using a bag of frozen seafood mix in my freezer. It has pre-cooked mussels, shrimps and squid, all pre-cooked. I served this as part of a picnic and it's lovely.

  • Spiced roast chicken, creamy mashed beans

    • wester on May 27, 2015

      I forgot to make the beans, but my husband really liked the chicken, and so did I.

  • Chicken with orange and sherry vinegar

    • wester on May 27, 2015

      The orange juice really helps bring color to the chicken, and a nice taste too. My 8 year old son loved it.

  • Cod with lemon, tarragon and crème fraîche

    • FJT on September 04, 2015

      So very simple and quick to make, but full of flavour. This was a hit!

  • Chorizo and sweet potato mash

    • FJT on September 06, 2015

      Quick and simple to make (the hardest thing is peeling and dicing the sweet potato!) and extremely tasty. What's not to like? I served this with some stir-fried savoy cabbage which nicely offset the sweetness of the potato and assuaged my need to serve something green on every dinner plate! This is a great quick supper for weeknights.

  • Cider thighs

    • FJT on September 07, 2015

      Tasty, but much much soupier than I had anticipated (although I didn't let on) - I shredded the chicken thighs into the mixture and just served it as a soup! I didn't have the extra time to spend reducing the liquid, so this solution worked for me.

  • Pork with apple and maple syrup

    • Gio on October 01, 2015

      Pg. 261. UK edition. 200C = 392F. Pork tenderloin at 1.2 lbs. I was slightly worried about the maple syrup here but I needn't have been. We used Grade B VT maple syrup and for me it simply added another layer of flavor in a dish that was absolutely delicious. Loved the apples and onions combo that mingled with the meat juices. Note to self: next time crusty bread.

    • FJT on December 02, 2015

      Absolutely delicious! The fennel seed is a lovely counterpoint to the sweetness of the apple / onion / maple syrup combination. I was slightly worried about how sweet it would be so I used Granny Smith apples and they worked really well. Simply served with roast potatoes this was a hit with everyone.

    • Breadcrumbs on March 02, 2016

      p. 261 - Great recipe. For good measure, I toasted off some extra fennel seeds before adding oil to the pan. I then placed the pork atop the apple mixture, and drizzled some maple syrup over the lot. In almost no time the pork emerged fragrant, juicy and flavourful. The dish is self saucing and although I was a little concerned the mixture might be too sweet, it was perfect and ideally matched with the fennel-scented pork. I immediately started thinking about future possibilities, wouldn’t a little curry powder be nice in the spice rub, some chili flakes for a kick of heat for a change of pace now and then, I could change up the veggies in the late summer by adding zucchini or eggplant to the mix. Thanks once again Nigel of another little dish with big possibilities. Photo here: http://www.chowhound.com/post/2015-cotm-eat-chapters-5-7-pp-173-319-1012106?commentId=9817423

  • Smoked mackerel and green beans

    • wester on October 05, 2015

      Simple and good, but the amount of cream seemed excessive. I halved it and used creme fraiche instead of double cream, with good results.

  • Sweet and garlicky peppers

    • leahorowitz on October 11, 2015

      Takes some time until the peppers and onions are sweet but it's definitely worth the time. I added some thyme instead of basil, a small amount water when it seemed to become too sticky and a couple of drops of balsamic vinegar in the end.

  • Pork with mustard seed and yoghurt

    • wester on December 06, 2015

      Very easy, very tasty. The kids loved it too. ETA: Also very good as meatball mix-in. Use less yogurt.

  • Chicken with fennel and leek

    • wester on December 10, 2015

      A very simple soup/stew, but somehow everything is just right. The whole family loved it. I left it on the stove quite a bit longer than the recipe said, but that was no problem.

  • Mustard, mango chutney, Worcestershire sauce, a spiced chicken sandwich

    • FJT on January 03, 2016

      Delicious combination - better even than the marmalade chicken that this is a variation of!

  • Spiced haddock chowder

    • FJT on January 07, 2016

      This was nice enough but you need to dice your root veggies really, really small. I went with 0.5 cm dice and this meant it took ages to cook through plus the swede - rutabaga - cooks slower than the other veggies and should most definitely have gone into the an before the rest. If your knife skills are better than mine and you don't use a large carrot or potato - or you have an enormous skillet - you might get the veggies cooked through in the times given, but I'm sceptical! Also (and I did think this before I started) it really isn't at all spicy ... I think I would add something else if there is a next time. My ratio of veggies to fish was way off so this wasn't a great success, but it was nicely warming and, done right, could be lovely.

  • Chicken with prosciutto, crème fraîche and tarragon

    • wester on January 15, 2016

      I loved this, but I don't think I will be making it again soon, as the children didn't like it and my husband doesn't like large amounts of cream in his food.

  • Pinto beans, chorizo and tortilla

    • FJT on April 01, 2016

      Simple and tasty supper. I could imagine that the chorizo / bean / onion mixture would also work well with a cheesy mashed potato topping!!

  • Grilled lamb with minted feta

    • FJT on April 02, 2016

      Nice enough as written, but we found the feta cream was improved by a squeeze of citrus (I used lime but lemon would work well too). This seemed to enhance the taste of the mint which was in danger of playing second fiddle to the feta even though I used more than the 10 leaves suggested. The lamb was delicious.

  • Cheese and apple couscous

    • Hannaha100 on September 21, 2016

      Made without walnuts due to allergies. Tried with and without cheese but definitely better with. Nice as a side salad, not convinced as main. May have been too timid with the fennel? Will experiment again with juice and couscous.

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Reviews about this book

  • Food52

    2015 Piglet Community Pick. My copy is now a bright flurry of “to make!” and “to make again!” Post-Its. I can't think of higher cookbook praise than that.

    Full review
  • Boston Globe by T. Susan Chang

    ...some recipes can turn out to seem hasty, when quick was what was intended. Still, as an idea book, it’s revolutionary. And most of these ensembles have the potential to turn into ravishing dishes..

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0007526156
  • ISBN 13 9780007526154
  • Linked ISBNs
  • Published Sep 12 2013
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

Publishers Text

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 150 recipes 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.

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