Tender: Volumes 1 and 2 by Nigel Slater

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  • Chicken with leeks and lemon

    • Jane on February 13, 2018

      I'm surprised that Nigel says "This is one of my all-time favorites for a good, easy, midweek supper. What especially appeals is that although the sauce tastes rich and almost creamy, it has no butter of cream in it at all." This isn't going to be a favorite for me. It was quite acidic from the lemon juice and very liquid, not close to "creamy". Now, I did use 4 thighs rather than 8 but mine are big and one thigh per person is enough. It was slightly better the second night when I cut the chicken off the bone into pieces and served with egg noodles, but still not a recipe I plan to repeat.

  • Warm chicken with green beans and chard

    • Breadcrumbs on September 12, 2011

      p. 260 - With green beans and chard in abundance at this time of year, this dish had immediate appeal. I roasted a full chicken, washed and chopped the beans and chard a day ahead so not much more than a quick cook of the veggies and assembly was needed during the week. Instead of dunking the chard in boiling water I stir-fried it in a little bit of oil in the wok (which I omitted from the dressing) then I added the beans (which I’d steamed til al dente) to the wok along w most of the dressing. The idea is to serve the warm chicken over the cooked, dressed beans and chard The night we were serving I simply warmed the chicken in the oven then placed slices over the salad the drizzled with the small amount of remaining dressing. This was really special. The chicken was tender and moist, the greens were fresh and vibrant and the lemon/shallot/basil dressing just tied it all together beautifully. This was such a nice summer meal that was substantial without being rich or heavy.

  • A cake of pears, muscovado and maple syrup

    • IvyManning on July 29, 2019

      The cake was dry (I'll use 4T. milk next time) and I would x 1.5 the pears.

  • A baked cake of celeriac and parsnips

    • lizwinn on March 06, 2011

      Sweet and savory all at once. I used Lemon Thyme the second go-round, which was lovely as well.

  • Courgettes and green lentils to accompany slices of dark and interesting ham

    • MelMM on September 13, 2010

      Made a very nice light meal. The flavors go quite well together.

  • A side dish of spiced and creamed carrots

    • mziech on July 05, 2011

      love this, reminds me of indian pachadi

  • A stir-fry of broccoli and lamb

    • Emily Hope on December 06, 2010

      This was surprisingly tasty and very more-ish. I used a pound of ground lamb (rather than 300 grams) and more broccoli than specified, and added extra lime juice/fish sauce to compensate. Quite good as a one-dish meal over steamed rice with some hot chili sauce on the side. Put chunks of avocado on top of the leftovers the next day; this was also good. This recipe would also be good with ground pork.

  • A soup-stew of beans and cavolo nero

    • Emily Hope on November 18, 2010

      This was OK, but not as fantastic as I was hoping. Used fresh shell beans, and threw in the shredded ham hock meat left from previous day's collards. C thought this made it too smoky (I disagree). The squash was a sugar pie pumpkin, I think, and it didn't disintegrate at all, which I don't think helped matters. Fine and comforting, but not more-ish at all.

  • A salad of roast tomatoes

    • Emily Hope on July 30, 2011

      This was good, not great--really depends on the quality of the tomatoes, I think, and mine were a bit early in the season still. Also, the crust never really got "crunchy", per se--the tomatoes were too juicy for that. But I don't find that problematic. I'd try this again with super tasty tomatoes--the flavor combination is good.

  • Wholemeal 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

      Very lovely. Perfect accompaniment to a pot of tea!

  • Black cabbage and bacon - a fry-up

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  • ISBN 10 0007447892
  • ISBN 13 9780007447893
  • Published Sep 29 2011
  • Format Paperback
  • Page Count 592
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

Publishers Text

Both volumes of Nigel Slater’s beautiful Tender, available together for the very first time in this collectable boxed edition.

The definitive guide to cooking with vegetables and fruit, Tender Volumes I and II reaffirm Nigel Slater’s position as Britain’s finest food writer.

From the presenter of BBC One’s Simple Cooking.

Collectively nominated an incredible 21 times as Book of the Year.

Limited edition.

‘The greatest cookery writer of them all.’ The Guardian

‘No one writes more temptingly about food.’ The Independent

‘The year’s must-have cook book.’ The Observer



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