• SashaJackson on April 07, 2017

  Great book, been using it steadily for 15 years. Wonderful for quick ideas and inspiration.

• Jane on September 21, 2009

  I love this book - I use it so much. For quick every-night suppers it is indispensable.

Notes about Recipes in this book

• Fried potato with spices and basil vinaigrette in pitta

  • Clog on June 19, 2020

    Use leftover potatoes. It would be a waste to cook them especially for this.

• Cauliflower and bacon with coriander-cream sauce in pitta

  • wester on May 18, 2012

    I'm not sure about this one. The cauliflower with bacon was alright, and the sauce wasn't bad either, although more like mayonnaise than like a cream sauce. It just did not work with each other. Not a bad combination, just not that brilliant.

• Hot mackerel, tomato and sweet onion in pitta

  • THIRKEJ on October 19, 2022

    can't find this in my paperback edition...

• Spiced lamb kofta with pine nuts in pitta

  • etcjm on September 05, 2019

    Made the lamb kofte. Made double, but didn't double the spices (did about 1.5 times). Texture was good, better than with breadcrumbs (they did have time in the fridge), but I'm afraid they were just too harsh in the spicing for me. I've done something similar out of Turkish delights so I'll go back to that next time. Sorry Nigel.

• Omelette with broad beans

  • marmite on July 12, 2013

    Nice addition to an omelette. Add feta too. Yum!

• Caramelised onion and parsley frittata

  • wester on September 10, 2012

    These are the recipes I love Nigel Slater for. Simple ingredients, easy to cook, and incredibly tasty. Of course onions won't caramelize in the 15 minutes given. 45 was more like it. But he does tell you to cook the onions for as long as you have time, so this is just a minor point.

• Stir-fried eggs with spring onions

  • wester on September 22, 2012

    A good variation on scrambled eggs. Make sure the pan is really hot, the eggs stick less to the pan that way. The sesame oil gives a nice accent. I prefer to use less spring onions - unless he means a very small "bunch". 4 to 6 is enough for 6 eggs. I added half a teaspoon of soy sauce, and a teaspoon of minced ginger is good too.

• Grilled salmon with watercress-cream sauce

  • Caroline_B on November 14, 2014

    not in the 1992 edition

• Salmon steaks with dill butter

  • wester on July 06, 2011

    Good everyday food.

• Baked salmon with soured cream

  • wester on January 28, 2011

    This was very tasty (even when I used dried dill), nice and moist, and really easy to make.

  • rodillagra on January 11, 2015

    http://halfapotofcream.blogspot.co.uk/2009/10/unloved-cookbooks-part-4-fast-food-by.html

• Fried mackerel with mustard and coriander seed sauce

  • wester on January 20, 2011

    The citrusy notes of both coriander and lemon go very well with the mackerel, and I enjoyed the smoothness of creamy sauce on fatty fish. I will put in a bit less lemon next time, though.

• Mustard mackerel

  • GabrielGottlieb on February 13, 2021

    page 69

• Mackerel teriyaki

  • wester on March 09, 2013

    This was really good. It's a pity I have so many brilliant other mackerel recipes, and this is not the best Japanese-inspired one, nor does it add much to other recipes for grilling/roasting. I would repeat this if I wasn't spoiled for choice.

• Warm pea and lentil salad

  • Clog on January 14, 2023

    The pea and lentil flavours combine very nicely. Works better with lime than with lemon.

• White cabbage with orange and sesame

  • wester on February 10, 2012

    This tasted distinctly of peanut butter, which I hadn't expected. I didn't really mind either, but if I want my cabbage to taste of peanut butter I'll use peanut butter instead of sesame oil.

• Rumbledethumps

  • Clog on February 15, 2023

    Simple, satisfying and easy to cook.

• Spinach with blue cheese and pasta

  • wester on August 28, 2010

    This is one of my favourite dishes, but I didn't realize for quite a while that I actually have a recipe for it! Easy, tasty, and the kids love it too. I use 100 g of cream cheese instead of the cream, and I often use frozen spinach. Possible additions (not all at the same time please): some thyme, some garlic, some white wine or a drop of vinegar, mushrooms. I usually serve it with a simple tomato salad.

• Mushrooms with potatoes and garlic

  • RogerP on July 22, 2022

    The book suggests serving this on top of a large pile of salad leaves. It's worth doing that way as a simple meal.

• Bulghur wheat with mushrooms

  • Kirstin_the_Kiwi on August 31, 2018

    I kind of combined this with his butter and almonds recipe. Fab!

  • Kirstin_the_Kiwi on August 31, 2018

    360 grams bulgur served 3 adults + 8 toddler meals + 1 adult lunch the next day.

• Basic fried rice

  • TLouise on January 10, 2021

    Such a simple thing but I'm guilty of throwing away left over rice too often. In future I will pop it in a container and make this for lunch the following day. Super easy, super quick.

• Chicken with spices and cream

  • wester on January 21, 2023

    Simple and tastes good. Just not sure it will replace my usual Jamie Oliver recipe.

• Chicken with basil mayonnaise sandwich

  • wester on May 24, 2013

    OK but nothing special.

• Baked feta with thyme

  • wester on September 11, 2012

    Good & simple. I put it in the oven for twice as long as the book says and it still was hardly colored, so I suppose baking longer and/or at higher temperatures would be better.

• Apple, walnut, and carrot salad

  • wester on September 03, 2010

    Nice fresh salad. I am thinking of adding a pinch of cumin next time.

• Blackberry fool

  • Astrid5555 on August 12, 2014

    My blackberries were very tart, so this was the perfect recipe to use them. I did not only crush the berries and add the sugar, but made a compote letting the mixture cook down to a syrupy consistency. Had leftover compote for breakfast as oatmeal topping.