Greenfeast: Autumn, Winter by Nigel Slater

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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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Crumpets, cream cheese, spinach

    • joneshayley on January 17, 2020

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Tomato, chillies, udon

    • Charlotte_vandenberg on October 25, 2020

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

  • 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.

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Reviews about this book

  • 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
  • ISBN 10 0008213771
  • ISBN 13 9780008213770
  • Linked ISBNs
  • Published Oct 03 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Fourth Estate (GB)

Publishers Text

Nigel Slater’s Eat was one of his bestselling and most popular books ever. Now he has written Greenfeast, the green follow-up to Eat, packed full of short, doable and fast vegetable recipes that are usefully divided into In the frying pan, In the hand, On the hob and Puddings.

The Greenfeast recipes are for those who want easy recipes for eating more vegetable dishes throughout the week and there will be suggestions for changing up each recipe, as well as lists and lists of quick ideas.

This is exactly the food everyone wants to eat now, in the style everyone loved in Eat, all told in Nigel’s warm and unique signature style.



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