A favourite gravy from ” Real Food” by Nigel Slater. Its very good poured over his Toad from the same book, but also goes very well with mashed potatoes, potato cakes and bubble and squeak. It will keep in the fridge for a couple of days.
This is a great way to use up any leftover blue cheese which is past its best. Cashel or Stilton cheese work well, and a little Roquefort in the mix will give the soup a more gutsy flavour. The recipe is from ” Real Food” by Nigel Slater and the soup can also be served chilled.
This dauphinoise is cooked on the stovetop and I found it in ” Real Food” by Nigel Slater. It will serve four as a light lunch or three for a more substantial main course.
A pear and blue cheese salad from Nigel Slater. After adding the walnuts top the pan you shoul;d cook them only briefly- just enough to warm them. If you have walnut oil in the house use half olive oil and half walnut oil in the dressing.
A simple dish of smoked fish and cream from Nigel Slater. This is good served with hot brown toast to mop up the sauce and a crisp salad. The salmon could be replaced with smoked haddock if preferred. You will need 2 small shallow baking dishes.
I always look forward to eating the first Jersey Royals of the season, however eexpensive they are. This recipe is from ” The 30 Minute Cook” by Nigel Slater.
A good mash to serve on the side with some sausages, grillede bacon or grilled chicken. You can also make Double Cheese Mash by scooping the mash into an ovenproof dish , scattering with a good handful each of Parmesan and fine breadcrumbs, then baking in a very hot oven until the top is golden and fairly crisp. The recipe is from ” Real Food” by Nigel Slater.
This is a favourite recipe from ” Real Food” by Nigel Slater. Although I have a couple of similar recipes for smoked mackerel by other food writers on my site I think his version was the first that I came across many years ago. Serve with rocket or baby spinach leaves to mop up the juices, or alternatively some green beans.
