Greenfeast: Autumn, Winter by Nigel Slater

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Notes about Recipes in this book

  • 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!

  • 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.

  • 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.

  • 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.

  • Crumpets, cream cheese, spinach

    • joneshayley on January 17, 2020

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

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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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