Notes about Recipes in this book

• A brown vegetable stock

  • Ksmotherman on January 02, 2021

    This stock is extremely rich and flavorful. Great soup base.

  • Ganga108 on January 13, 2022

    Unusual and utterly delicious. Uses miso, kombu and roasted vegetables.

• Oats, dried mulberries, date syrup

  • Ganga108 on June 20, 2023

    A huge bowl of porridge this morning, using the dried fruits that I had and some mulberry syrup. Delicious and warming on a cold morning.

• Brussels sprouts, brown rice, miso

  • joneshayley on January 15, 2020

    Very savoury and quite delicious. Added soy - both children liked sprouts this way! I served with some leftover roast chicken and, for me, without a meat/ tofu element the meal overall would be a little too monastic.

  • Tealismyname on November 21, 2021

    Definitely needs a protein to go with it but is super easy and quick :D

• Burrata, beans, tomatoes

  • FJT on November 04, 2021

    Very nice supper. Served on toast with some aged balsamic on the burrata

• Butternut, feta, eggs

  • SheilaS on January 16, 2021

    I'm glad I tried these but I wouldn't bother making them again. I reduced the feta by 1/3 but should have cut in in half as they were still too salty and cheesy for my taste. I also should have added another egg as I didn't have nearly as much batter as is shown in the photo. I had to use a scissors to cut the very long squash strands generated by the spiralizer in order to make reasonably sized fritters.

  • Tealismyname on April 17, 2023

    I thought these were delcious and I would make again-- really nice with hummus. We just shredded the squash as I don't have a spiraliser. I cut the feta by 1/3 and thought it was great! I used the leftover squash for a butternut squash soup from Falastin

• Fennel, peas, halloumi

  • FJT on January 09, 2020

    Lovely flavour combination, but I did have some issues with the recipe. I had a fennel bulb that was miraculously almost the exact weight specified and I cut it to the width specified in the instructions, but there was no way I could fit all of the fennel in one layer in my large Le Creuset frying pan. Even using another large frying pan it was a tight fit, let alone fitting the halloumi into "the gaps"! I ended up cooking it in batches. There is also a lot of the pea and herb purée, but I'm not complaining as I will have that for lunch tomorrow on toast!

• Parsley, Parmesan, eggs

  • SheilaS on January 11, 2021

    I made these to go along with the suggested pumpkin, onion & rosemary dish that follows. I was worried that they looked thick and doughy so I turned down the heat and gave them some extra cook time but they're actually very light and fluffy inside. I froze the leftovers and they reheated nicely and made great breakfast sandwiches. Heated enough to thaw (300°F, 5 min in my steam oven, maybe wrap loosely in a regular oven), then split, toast for a bit to make sure it's all warm, then add an egg or sausage patty or country ham slice. Still soft-ish and pancake-like. Or toast longer and top halves with egg salad or smoked salmon or whatever.

• Pumpkin, onions, rosemary

  • SheilaS on January 11, 2021

    I was skeptical about this recipe and thought roasting the veg in the oven would be better but this method worked very well to meld the flavors. I used butternut squash and my only deviation was cutting the cubes a bit smaller as I was using the round end and it wasn't that thick. I served this with the recommended drop scones and the light and savory scones were an excellent contrast with sweetness of the squash and onion.

  • eliza on December 16, 2022

    Very easy squash and onion recipe cooked on the stovetop. I used dried rosemary from my garden. Will make again since it’s very easy, tasty, and nutritious, and doesn’t need the oven. Suggested to go with the drop scone recipe but we had it with spinach pizza. The leftovers heated up nicely in a cast iron pan; I added some cooked chickpeas and za’atar to the leftovers and they went well with the squash.

• Rainbow chard, egg, noodles

  • Astrid5555 on February 09, 2024

    Excellent way to use a big bunch of chard, added some mushrooms and topped with black sesame seeds for some additional crunch.

• Beetroot, apple, goat's curd

  • Ganga108 on June 30, 2023

    A delicious snack or light lunch. I just used tinned beetroot (being Australian) rather than pickled beetroot, soaked for a few minutes in vinegar before chopping finely and quick-pickling with the apple. I think it would also be perfect with fresh beetroot, grated, and treated similarly. The mix of ingredients is quite divine. We had it on German rye bread.

• Crumpets, cream cheese, spinach

  • joneshayley on January 17, 2020

    Brilliant breakfast/brunch . Full of flavour, healthy and delicious

  • Ganga108 on October 09, 2023

    Extraordinary really. I made for supper but it would be equally delicious as breakfast, lunch or afternoon snack with a cuppa. I changed it up a bit to suit what I had. I used a mixture of creme fraiche and mascarpone, mixed with the greens and herbs that were already in the kitchen. The crumpets were spread with a little more of the creme fraiche then the spinach mix went on top. A fabulous supper.

• Eggs, spinach, bread

  • SheilaS on January 11, 2021

    I enjoyed this riff on French toast. I used a whole grain sourdough instead of ciabatta and it seemed to work fine. After mixing the spices, spinach and eggs, I had a mound of eggy spinach, not really something I could dip the bread in so I added a bit of milk. The spinach didn't really adhere to the bread so I ended up spooning it over and spreading it around. Next time, I might try blitzing the spinach/egg mix in the blender to see if that helps. I served this with spicy tomato chutney.

• Leeks, Caerphilly, mustard

  • SheilaS on January 12, 2021

    This is a leek and cheese cream sauce, flavored with mustard and served over toasted crumpets. I substituted a sharp Cheddar for the Caerphilly and used half milk and half heavy cream instead of all cream. It's still very rich but I found one crumpet along with a nice salad was plenty. This would work well with English muffins.

• Mushrooms, blue cheese, toasting muffins

  • mjes on August 17, 2021

    Tired of butter and fruit spread? This a great breakfast - quick and flavorful.

• Artichokes, winter roots, smoked salt

  • Tealismyname on December 27, 2020

    Made this with butternut squash instead of beets (Can't have them) and it was divine. Was definitely the star of the show for christmas dinner. I'd maybe reduce the heat on the celariac and Arichoke roasting to prevent too much colouring.

• Brussels sprouts, smoked mozzarella, dill

  • FJT on March 06, 2020

    I made the version with blue cheese, a creamy gorgonzola; probably because the cheese was so creamy the dish cooked in 15 minutes. I also added gnocchi (one of the variations suggests adding cooked pasta) and feel that without it this would have been a side dish rather than a meal in itself. Both really liked it and I'm sure I'll make it again at some point.

  • Jojobuch on June 07, 2020

    As suggested, I added some cooked pasta, which made for a satisfying meal - great flavor with the smoked mozzarella and sprouts; I only added half the cream, which was still plenty.

  • Tealismyname on May 03, 2021

    I used blue cheese but now that I've managed to get ahold of smoked mozzarella, I can see how great that would be! Made this quite a few times this winter

  • IvyManning on March 30, 2023

    I loved this! I quartered the B sprouts so they had a bit more texture. Any soft melty cheese would work here.

• Carrots, spices, paneer

  • mjes on August 17, 2021

    A simple, delicious, and versatile recipe as one can vary the cheese and the vegetable.

• Cheddar, tarragon, eggs

  • FJT on March 04, 2020

    Made this to use up some tarragon. I had a few issues, probably due to using gluten-free flour in the roux. I needed much more than the 300ml milk listed to make anything resembling a sauce. My soufflé rose impressively but took quite a bit longer to cook than stated (down to the extra liquid perhaps?) and the top was quite a dark brown in the end, so not the prettiest soufflé in the world. It tasted OK, but I wouldn't rave about it and probably won't make it again.

  • Charlotte_vandenberg on October 10, 2022

    Looked and tasted fantastic, kids loved it too.

• Cheese, thyme, grapes

  • chezmaryb on February 01, 2024

    More of a serving idea than a recipe, but delicious none the less. A great excuse to eat a bunch of melted cheese as a meal.

• Potatoes, Brussels sprouts

  • gamulholland on March 14, 2021

    This is really good, even served casserole style and not back in the potato skins. :). The garlic cream is what made it amazing— it would be wonderful on pasta or bread or anything savory, really. I made this as a side dish and my husband made chicken and despite being a total meat-lover, he liked this better than his chicken recipe, which was a surprise.

• Potatoes, sweet potatoes, cream

  • chezmaryb on February 25, 2021

    Very rich and a little on the spicy side for me, but simple and delicious

• Red cabbage, carrots, smoked almonds

  • Tealismyname on December 27, 2020

    This is a really nice lighter recipe for christmas/boxing day. I think I used too much cabbage so the dressing wasn't as punchy as I had hoped.

• Filo pastry, cheese, greens

  • Hansyhobs on December 14, 2022

    I used about half the amount of cheese because that was all I had in the house. Still extremely tasty and I feel like the full amount of cheese would have been an overloud (and I say that as a cheese lover).

• Leeks, parsnips, pastry

  • Tealismyname on June 12, 2022

    Really delicious. Nigel loves his fat- you can reduce the quantity of it by using half single cream and less oil/butter.

• Sweet potato, puff pastry

  • Ganga108 on October 21, 2021

    I had this spicy sweet potato and puff pastry pie looking so good on the bench, yes on the bench. Not on the tray or on baking paper. It was scored, a light wash of cream over top, sprinkled with nigella seeds. And then I realised I had to move it onto the oven tray that was heating in the oven. Result, one out of shape pie. :( But it still tasted Oh! So! Good!

  • Tealismyname on September 28, 2025

    It benefits from adding some chickpeas. I think it makes a lot of filling so am interested in making smaller little pies.

• Beetroot, lentils, garam masala

  • lilham on March 12, 2021

    This is a dhal recipe. A bit bland for my taste.

• Mushrooms, butternut, soured cream

  • FJT on November 05, 2019

    Lovely soup! When I have the leftovers tomorrow I will dry-fry the mushrooms for the topping as I didn't feel they worked all that well fried in olive oil, but otherwise this was a very satisfying, tasty autumnal soup.

• Rice, milk, fig jam

  • Charlotte_vandenberg on October 07, 2020

    Ultimate comfort food, very appropriate for cold and dark nights. Subtle flavor of cardemom en bay leave.

• Tomato, chillies, udon

  • Charlotte_vandenberg on October 25, 2020

    Superfast and easy, tomato sauce holds well when reheated the next day with new noodles.

• Mushrooms, spinach, rice

  • Charlotte_vandenberg on October 25, 2020

    This really is a dish for cold and dark evenings with a blanket on the couch. It doesn’t look very fancy, but we found it very nice and comforting.

• Cheddar, cider, mustard

  • Ksmotherman on January 02, 2021

    I used the brown vegetable stock from this book for the base. This was a big hit in my house, but definitely make sure you use a good cheese! We served it with homemade beer bread, which was the perfect pairing.

• Celeriac, horseradish, pumpernickel

  • Tealismyname on February 13, 2021

    So simple and delicious. I add potato to bulk it out as well

  • FJT on March 29, 2022

    This was fine, but not memorable.

• Chocolate, orange zest, candied peel

  • Lepa on January 16, 2022

    These scones were okay but not a repeat. The texture wasn't as short as most scones. I think this is because there was less better and more milk than I have seen in other recipes. The result was a bit doughy. Also, these could use some salt. They were good slathered with lots of butter and marmalade, but what isn't?

• Mograbia, tomatoes, labneh

  • anniecc on August 27, 2022

    This was really tasty. I used maftoul which made it a bit quicker to cook. Nigel Slater never seems to use salt, but I felt it needed 1/2 tsp or so.

• Apples, oats, chocolate

  • Charlotte_vandenberg on September 29, 2022

    Maybe chocolate and apple is just not my favorite combination. Or I know a lot more recipes for baked apples from the oven that I like more. It’s not bad, but I don’t think we’ll make it again.

• Fregola, greens, pecorino

  • Charlotte_vandenberg on October 01, 2022

    Made this with spinach. Nice, easy, comfort food, very good for a busy weekday night. Kids loved it.

  • Tealismyname on March 20, 2023

    We didn't use as much cheese but still delicious, easy and comforting. I've been making this as a soup for ages after learning it from an italian friends' mum as a teen. I added some peas too.

• Basmati rice

  • Ganga108 on May 21, 2023

    Just a usual way to cook basmati rice. It is a suggested accompaniment to the main recipe on this page, Aubergine, Tomato, Coconut Milk.

• Gnocchi, peas, egg yolk

  • chezmaryb on August 27, 2023

    Not a good recipe. Very bland. Yolk and parmesan don't melt into the broth nicely. Wouldn't recommend.

• Orzo, smoked mozzarella, thyme

  • anniecc on October 23, 2023

    This was just ok. The flavours were good but I wasn’t super keen on the texture of the orzo, it was like overcooked risotto.

• Orecchiette, cauliflower, cheese

  • Schooffiecooks on January 07, 2026

    A simple nice cauliflower pasta dish. Great for weeknights.

• Kavey Eats

  The recipes...are deceptively plain and simple...yet every dish turns out just as you would expect, only twice as flavourful.

  Full review