Ripe: A Cook in the Orchard by Nigel Slater

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Notes about Recipes in this book

  • Plum crumble tart

    • Jane on October 19, 2014

      This isn't really a tart as no pastry and not really a cake as no eggs but whatever it is, it's a lovely fall dessert. The base is pressed down crumble mix then plums laid on top and scattered with the rest of the crumble mix. I liked the addition of ground almonds and pine nuts to the crumble. I served it with buttermilk ice cream.

    • twoyolks on September 07, 2015

      The crumble does a good job of cutting the tartness of the plums but is better with some ice cream or whipped cream.

  • A moist cake of damsons and spelt

    • ellabee on September 21, 2013

      Toasted sliced almonds and amaretto excellent additions, per member notes on same recipe in UK version (Tender vol 2).

  • A cake for midsummer

    • TrishaCP on July 21, 2018

      This is a quick and easy dessert and everyone loved it. I used blueberries instead of raspberries and they worked well.

    • Astrid5555 on August 06, 2012

      Quick and easy. Made it twice already over the past weeks and was a huge success!

    • JFM on August 02, 2012

      Made it twice so far - brilliant! Definitely one of my new favourite recipes. And so easy!

  • Whole wheat apple and marmalade cake

    • PatriciaScarpin on April 11, 2011

      Delicious without being too heavy - I did not expect this cake to be so tender, for it's made with whole wheat flour alone.

    • Melanie on October 28, 2011

      p684. Very lovely. Perfect accompaniment to a pot of tea!

  • Slim apricot tarts

    • Astrid5555 on August 10, 2012

      Quick and very easy. Left out the apricot jam. Made a double batch of the apricots and stored the remaining ones in their cooking liquid. I used them for a week as a topping for my morning oatmeal. So delicious!

  • Peaches with kaffir lime leaves and lemongrass

    • apattin on September 13, 2016

  • Chocolate chip hazelnut cake with chocolate cinnamon buttercream

    • Melanie on February 24, 2012

      p959. Madeleine made this recipe :) it is a 20cm cake and turns out quite small but it tastes lovely. Made hazelnut brittle shards to sprinkle over the top.

  • A hotpot of sausage and apples

    • Melanie on March 17, 2012

      p 664 (UK ed) This is a stew, of sorts. First, you cook up some beans. White beans would be the way to go here, but I didn't have any, so I used red. You start the stew by browning some onions in olive oil, then add some thinly sliced garlic, then some bay leaves and fennel seeds. Slice up some sausages, and add them, and brown on all sides. Then you sprinkle over some flour, and add the apples. Stir that around, and add Madeira or sherry (I used sherry), and some stock. Add a little mustard, and simmer about 25 miin. Then you add the beans and simmer about 20-25 minutes more. At this point you have a thick stew. Stir in a little more mustard to finish the dish. Slater reminds you that mustard loses flavor if you cook it too long, so serve soon after adding that last dollop. This is a delicious dish you could serve on it's own. Or you could do as we did, and have it with some potatoes.

  • A cake of apples and zucchini

    • Melanie on February 24, 2012

      p685. Quick and easy to prepare. Lovely cake for a relaxing afternoon tea.

  • Apfelstrudel

    • Melanie on February 24, 2012

      p694. Low effort for a fancy result. I didn't have any apricot jam so I substituted honey. It took a little while to cut the apples but the end result was worth it.

  • Baked peaches with an almond crust

    • lisachile on July 28, 2014

      This was easy and wonderful. There wasn't a lot of juice in the pan to baste the peaches with, but it was still great. I will make this over and over!

  • A salad of chicken, mint, and peaches

    • sharifah on November 27, 2011

      Not sure about this one - interesting flavours. Followed recipe to the letter, but used supermarket ready-cooked roast chicken. It was a bit too salty and too sour. Need to add a bit more sugar next time, and more chillies.

  • Classic almond apricot tart

    • twoyolks on July 09, 2019

      I liked the almond filling but the apricots turned out too tart for me.

  • Rhubarb cinnamon polenta cake

    • joyofcooking1931 on June 19, 2014

      Made this using gooseberries instead of rhubarb and did not cook the gooseberries before adding them. When you make this recipe, you will probably feel like you're making a pie crust or a crumble topping or streusel. You use a food processor to make the "dough", and then you press 2/3 of it into a springform, top with fruit, then top with the remaining 1/3 dough. This turned out to be really delicious. I don't know that I'd call it a cake, as it's very crumbly. But the tart fruit and the polenta crust go really nicely together. It would be just about perfect with a scoop of ice cream.

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Reviews about this book

  • KQED Public Media

    As with Tender, however, the real reason to add Ripe to your cookbook shelf is Slater’s smart, supple prose and tart observations, which are at once lyrical, deeply felt, and irresistibly irreverent.

    Full review
  • Huffington Post

    Nigel Slater's passionate, intelligent, practical salute to fruit is highly seductive, a mixture of simple, appealing recipes and lucid writing. inspiring as it is practical.

    Full review
  • Food in Jars

    It deserves every ounce of adulation too. It is beautifully written and photographed. The recipes are creative and allow you the space to adapt and explore the featured main ingredients.

    Full review
  • Serious Eats

    ...contain casual, conversational directions calling for "handfuls" of this or a "large piece" of that. This tone is perhaps a bit of an adjustment, but its vagueness encourages the cook to experiment

    Full review
  • NPR by T. Susan Chang

    Not every fruit can be easily found on these shores - white currants, gooseberries, damsons and sloes among them. But Slater is so vivid and surefooted in his can almost taste them anyway

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1299092535
  • ISBN 13 9781299092532
  • Published Jan 01 2012
  • Format eBook
  • Page Count 749
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

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