#nigel slater

[cavatas]

"In Hokkaido, a tangle of wild mountain greens in tempura batter, presented on a disc of white paper, like a flower preserved in ice."

— Nigel Slater, A Thousand Feasts

[askwhatsforlunch]

Toasted Oats Porridge

It is a very simple oatmeal recipe, but toasting the oats, like Nigel Slater mentioned taking a fancy to in a chapter of The Christmas Chronicles, makes this Toasted Oats Porridge an especially comforting brekkie, bringing out a delightfully nutty flavour to warm a cold and grey morning! Happy Thursday!

Ingredients (serves 1):

1/3 cup whole rolled oats

1 cup sem-skimmed milk

1 teaspoon Homemade Vanilla Extract

a pinch of fleur de sel or sea salt flakes

2 heaped teaspoons demerara sugar

Heat the bottom of your saucepan over a medium flame.

Add the rolled oats, and toast, stirring occasionally, until they take a nice golden brown hue, and are just fragrant, about 5 minutes.

Remove from the heat, and allow to cool slightly, a couple of minutes.

 Stir in milk and Vanilla Extract.

Return over a low flame, sprinkle in a good pinch of fleur de sel, and cook, stirring often until mixture thickens, about 5 minutes. Stir in half of the demerara sugar until completely dissolved.

Remove porridge from the heat and spoon into serving bowl. Sprinkle with remaining demerara sugar.

Enjoy Toasted Oats Porridge hot.

[aviel]

Perfumer H x Nigel Slater INK Rewrittren

[home--farm]

What to do on a rainy spring morning: read cookbooks, walk in the park, take pictures in the garden.

[kitaston]

London Home of Nigel Slater (chef & food writer)

ph. R.V. Stapleton

[what-marsha-eats]

Banana brioche pudding

By Nigel Slater

From The Guardian

A light, slightly sweeter version of the classic bread-and-butter pudding. I often use soft brioche buns for this, curiously easier to get hold of than a loaf sometimes. If no form of brioche is available, use a soft white loaf such as milk bread instead. 

Serves 4

For the custard: full-cream milk 250ml double cream 250ml green cardamoms 6 eggs 3, large plus 1 yolk caster sugar 125g

bananas 3, medium brandy 1 tbsp (optional) brioche 6 x 1cm-thick slices or 4 brioche buns, 300g total weight orange zest caster sugar a little to finish

Set the oven at 180C/gas mark 4. Pour the milk and cream into a saucepan – I use a nonstick milk pan. Crack open the cardamom pods, remove the seeds and grind to a fine powder using a pestle and mortar. (By all means use ready ground cardamom, but that means you will lose something of the spice’s magic.) Put the ground cardamom into the milk and cream and bring to the boil. As soon as the milk starts to rise up the pan, remove immediately from the heat and set aside to infuse.

Beat together the eggs, extra yolk and sugar until pale and thick. Pour the milk and cream through a sieve and stir until thoroughly mixed.

Slice the bananas into ½cm pieces. Tear the brioche into bits roughly 4 cm square. There is no need to be too accurate here. Pour a little of the custard into a 22cm diameter baking dish. Layer the pieces of brioche and the bananas in the dish, sprinkling over a little of the brandy as you go, then pour over the rest of the cardamom custard. Grate a little orange zest over the surface. Scatter with a little caster sugar and bake for 40 minutes until lightly puffed and golden.

Follow Nigel on Instagram @NigelSlater

[frithams]

Coffee and a book! When I found out this cookbook was coming out I preordered immediately. 

[gayness-and-mayhem]

Who knew it was possible to get so invested in a weird little biscuit documentary with Nigel Slater.