Tender: Volume I: A Cook and His Vegetable Patch

by Nigel Slater

ISBN-10: 0007248490
ISBN-13: 9780007248490
Region: British
Publication Date: September, 2009
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Recipe Index

Recipe Pagesort icon Rating
A Pilaf of Asparagus, Broad Beans and Mint 32
0
Warm Asparagus, Melted Cheese 34
0
A Tart of Asparagus and Tarragon 34
0
Roast Asparagus 36
0
Asparagus with Pancetta 36
0
Baked Finger Aubergines, Yoghurt and Cucumber 44
0
Grilled Aubergine, Creamed Feta 46
0
Smokey Aubergines and a Punchy, Bright-Tasting Dressing 47
0
A Quick Supper of Aubergines and Pesto 47
0
Roast Aubergines, Chillies and Thyme 48
0
An Aubergine Bruschetta 49
0
Hot Aubergine, Melting Cheese 49
0
Moutabal - A Heavenly Purée 50
0
A Classic Caponata 51
0
Aubergines Baked with Tomato and Parmesan 52
0
Baked Vegetables with an Aubergine Sauce 53
0
Baked Aubergine, Miso Dressing 55
0
Aubergines with Mint and Feta 56
0
Spiced Aubergine Stew 56
0
Grilled Lamb with Aubergines and Za’atar 57
0
A Hot Stew with Tomatoes and Coriander 58
0
A Fragrant Supper For One 59
0
Baked Aubergines with Thyme and Cream 61
0
Beetroot: A Light Touch for Meatballs 68
0
Chickpea Patties, Beetroot Tzatsiki 70
0
Goat’s Cheese and Beetroot Salad with Toasted Hemp and Poppy Seeds 72
0
Marinated Mackerel with Dill and Beetroot 75
0
A Chilled Soup of Goat’s Cheese and Beetroot 76
0
Beetroot Seed Cake 77
0
An Extremely Moist Chocolate Beetroot Cake with Crème Fraîche and Poppy Seeds
78
0
‘Mangetout Beans’ for Eating with Ham or Roast Lamb 88
0
A Risotto of Young Beans and Blue Cheese 89
0
Greens Beans, Cool White Cheese and Hot Radishes 90
0
Broad Beans, Herbs, Bacon and Its Fat 94
0
The Simplicity of Broad Beans and Spanish Ham 95
0
Creamed Beans with Mint 98
0
A Green Hummus 99
0
A Broad Bean Frittata 100
0
Sprouting and Blood Oranges on a Frosty March Day 110
0
A Soup of Broccoli and Bacon 113
0
Pasta with Sprouting and Cream 114
5
A Stir-Fry of Broccoli and Lamb 116
0
A Rich Dish of Sprouts and Cheese for a Very Cold Night 126
0
Brussels with Bacon and Juniper 127
0
A Salad of Sprouts, Bacon and Pecans 128
0
Sprouts, Sprout Tops, Lentils and Chicory 129
0
Sprout Tops with Sesame Seeds and Oyster Sauce 132
0
Mashed Brussels with Parmesan and Cream 133
0
A Crisp, Sweet-Sharp Relish for Christmas 141
0
A Cabbage Soup 142
0
Cabbage with Beans, Coconut and Coriander 146
0
A Quick Cabbage Supper with Duck Legs 147
0
Winter Cabbage, Juniper and Cream 149
0
A Slaw of Red Cabbage, Blue Cheese and Walnuts 151
0
Red Cabbage with Cider Vinegar 154
0
Turkey Breast Steaks, Prune Gravy , Red Cabbage 155
0
A Gratin of White Cabbage, Cheese and Mustard 156
0
A Salad of Carrot Thinnings 168
0
A Soup the Colour of Marigolds 169
3.666665
A Side Dish of Spiced and Creamed Carrots 173
4
Carrot and Coriander Fritters 174
0
Roast Lamb with Mint, Cumin and Roast Carrots 177
0
Mint Béarnaise Sauce 178
0
A Bright-Tasting Chutney of Carrot and Tomato 178
0
A Carrot Cake with a Frosting of Mascarpone and Orange 179
0
A Luxury Cauliflower Cheese 188
0
A Soup of Cauliflower and Cheese 189
0
Another Fried Cauliflower 190
0
A Mildly Spiced Supper of Cauliflower and Potatoes 192
0
Celeriac Remoulade - A Contemporary Version 200
0
A Simple Salad of Celeriac and Sausage 201
0
A Remoulade of Celeriac and Smoked Bacon 202
0
Steamed Pork in an Aromatic Broth, Celeriac Purée 205
0
A Pot-Roast Pheasant with Celeriac Mash 206
0
A Baked Cake of Celeriac and Parsnips 207
0
A Crunchy Celeriac and Blood Orange Salad for a Frosty Day 208
0
A Dish of Baked Celery and Its Sauce 216
0
A Soup of Celery and Blue Cheese 218
0
A Simple Sauté of Chicken and Celery 218
0
A Gentle Vegetable Dish of Old-Fashioned Grace 219
0
A Chard Gratin 226
0
Chard Gratin: A Better Gratin, This Time with Grain Mustard 226
0
A Soup of Lentils, Bacon and Chard 228
0
Chard with Olive Oil and Lemon 229
0
Potato Cakes with Chard and Taleggio 230
0
A Shallow Tart of Chard and Cheese 232
0
Chard with Black Pepper and Cream 233
0
A Vietnamese Stir-Fry 243
0
Chinese Broccoli with Garlic and Oyster Sauce 244
0
Prawns, Leaves and Limes 246
0
Squid with Greens and Basil 249
0
Warm Chicken with Green Beans and Chard
260
0
French Beans with Shallot Butter 261
0
A Crisp Salad of Climbing Beans, Fennel and Parmesan 262
0
Green Beans, Red Sauce 265
0
Fruit and Nut Filling for Baked Courgettes 274
0
Zucchini on the Grill 275
0
Spiced Courgette and Carrot Fritters 276
0
A Supper of Courgettes, Tomatoes and Basil 277
0
A Lemon-and Garlic-Scented Side Dish 281
0
Courgettes and Green Lentils to Accompany Slices of Dark and Interesting Ham 284
0
A Salad of Raw Courgettes, Lemon and Toasted Parmesan 285
0
A Lentil Stuffing for a Cheap Supper 289
0
Baked Marrow, Minced Pork 290
0
A Salad of Raw (Jerusalem) Artichokes 300
0
A Warm Salad of (Jerusalem) Artichokes and Bacon 301
0
Jerusalem Artichokes with Walnut Oil and Lemon 304
0
A Pan Fry with Duck Fat and Bay 305
0
A New (Jerusalem) Artichoke Soup 306
0
A Middle Eastern Seasoning for an Earthy Roast 306
0
A Casserole of (Jerusalem) Artichokes and Pork for Deepest Winter 308
0
A Soup-Stew of Beans and Cavolo Nero 316
0
Black Cabbage and Bacon - A Fry-Up 317
0
Young Kale with Lemon and Garlic 320
0
Kale with Golden Raisins and Onions 321
0
Chicken Broth with Pork and Kale 323
0
Potato Soup with Leeks, Black Pudding and Parsley 330
0
A Chowder of Mussels and Leeks
331
0
Braised Lamb Shanks with Leeks and Haricot Beans 334
0
Leek and Cheese Mash 335
0
A Soup of Roots, Leeks and Walnuts 336
0
A Tart of Leeks and Cheese 337
0
Spring Leeks, Broad Beans and Bacon 338
0
Pork, Leeks and Green Peppercorns 340
0
Chicken with Leeks and Lemon 341
0
A Risotto of Leeks and Pancetta 342
0
Little Cakes of Leeks and Potatoes 343
0
Fried Onions to Accompany Liver or Steak 352
0
A Simple Stew of Onions, Beer and Beef 354
0
A Classic Meat and Onion Pie 356
0
An Onion Rabbit 357
0
A Stew of Oxtail and Onions for a Cold Night 359
0
Roast Lamb, Couscous, Red Onion 360
0
Grilled Gammon, Baked Onions 362
0
Shallots with Raisins and Cider Vinegar 364
0
Lentil Soup with Lemon, Pancetta and Mint 365
0
Onion Soup, Madeira and Gruyère Toasts 367
0
Baked Onions
368
4
Baked Onions, Porcini and Cream 370
0
Couscous, Red Onions, Parsley, Pine Kernels 371
0
Roast Parsnips 382
0
Roast Parsnips...and with Thyme and Maple Syrup 383
0
Roast Parsnips...and with Sesame and Honey 383
0
How to Make the Silkiest (Parsnip) Purée 384
0
A Contemporary Parsnip Purée 384
0
A Rich Root and Cheese Soup for a Winter’s Day 385
0
Ham with Apple Juice and Parsnip Purée 388
0
A Dish of Cream and Parsnips to Accompany a Roast 389
0
A Soup of Toasted Roots with Porcini Toasts 390
0
A Root Vegetable Korma 394
0
Another Supper of Young Parsnips and Sausage 395
5
Parsnips Baked with Cheese 396
0
A Salad of Beans, Peas and Pecorino 408
0
A Green Soup for a Summer’s Day 409
0
Minted Pea Purée 409
0
A Lamb Steak with Peas and Mint 412
0
A Salad of Hot Bacon, Lettuce and Peas 413
0
Baked Peppers for a Summer Lunch 421
0
Stuffed Peppers for an Autumn Day 421
0
Peppers with Pork and Rosemary 424
0
A Hungary-Inspired Stew for the Depths of Winter 426
0
A Classic Fluffy Mash for Sausages 440
0
A Lovely Soft Mash with Milk and Bay 440
0
Mustard and Parsley Mash 443
0
Wasabi Mash 443
0
A Mash with Olive Oil (and the merest whiff of garlic) 443
0
A Parmesan and Olive Oil Mash 444
0
A Soft Mash with Cream and Parsley 444
0
A Cake of Potato and Goat’s Cheese 446
0
Classic Roast Potatoes 449
0
Sea Bass with Lemon Potatoes 450
0
Roast New Potatoes and Salami 452
0
Roast Potatoes with Duck Fat and Garlic 453
0
Chips 455
0
A Crisp Cake of Shredded Potato 456
0
Potato Cake with Thyme 458
0
Potatoes with Goose Fat and Thyme 458
0
Potatoes, Crème Fraîche and Dill 460
0
Crushed Potatoes with Cream and Garlic 463
0
Sorrel with New Potatoes 464
0
New Season’s Potatoes with Pancetta, Walnut Oil and Sherry Vinegar 464
0
Sea-Salt-Baked Potato, Parmesan Greens 466
0
Baked Potatoes, Leeks and Fontina 467
0
Baked Potatoes, Salt Cod and Parsley 468
0
Linzer, and a Perfect Potato Salad 469
0
A Salad of Potatoes, Mustard and Cucumber 470
0
A Salad of Potatoes, Herring and Crème Fraîche 471
0
Roast Potato Salad with Rosemary and Garlic 475
0
Gratin Dauphinois 476
0
A Potato Supper 477
0
Potatoes with Dill and Chicken Stock 478
0
A Thin Cake of Potatoes and Parmesan 478
0
A Winter Dish of Potatoes, Onions and Melted Cheese 479
0
Herbed Potato Cake 482
0
Cheese Bubble and Squeak 483
0
A Simple Baked Pumpkin 494
0
A Pumpkin Pangrattato with Rosemary and Orange 494
0
Sausage and a Pumpkin Mash 498
0
A Pan-Cooked Pumpkin with Duck Fat and Garlic 499
0
A Warm Pumpkin Scone for a Winter’s Afternoon 502
0
Chickpeas with Pumpkin, Lemongrass and Coriander 506
0
A Fry-Up of Pumpkin and Apple to Accompany a Meaty Supper 507
0
A New Pumpkin Laksa for a Cold Night 508
0
A Simple Dressing for Mild Leaves 526
0
A Classic Dressing 526
0
A Mustardy Dressing 526
0
A Lemon Dressing for Summer 526
0
A Walnut Oil Dressing 526
0
A Creamy Dressing 528
0
A Salad of Lettuce, Peas and Ham 528
0
A Soup of Lettuce and Peas 529
0
A Dish of Lettuce for Deepest Summer 531
0
Squeaking Spinach, Sizzling Bacon 540
0
Spinach, Orange and Feta 540
0
Classic Creamed Spinach 544
0
A Contemporary Take on Creamed Spinach 545
0
A Quick, Hot Spinach Side Dish 545
0
Salmon, Steamed Spinach and a Lemon Salad
546
0
A Chicken, Spinach and Pasta Pie 548
0
An Indian-Inspired Dish of Spinach and Potatoes 549
0
Spinach and Mushroom Gratin 551
0
A Filling, Carb-Rich Supper for a Winter’s Evening 552
0
Spinach, Melted Cheese and Lightly Burned Toast 553
0
How to Make the Perfect Mashed Swede 558
0
A Mash of Roasted Swedes (very good with roast beef) 558
0
Another Good Way with Swede 558
0
A Three-Root Mash 558
0
Swede ‘Braised’ with Onion and Stock 559
0
A Good Pasty Recipe 560
0
A Swede and Cheese Pasty 562
0
A Baked Cake of Swede and Potato
563
5
A Slow Roast of Roots and Herbs for when there is no frost on the ground 566
0
Baked Swede to Accompany a Meat Dish 568
0
A Dish of Lamb Shanks with Preserved Lemon and Swede 569
0
A Salad of Bread and Tomatoes 580
0
(A Salad of Tomatoes) with Anchovies and Basil 580
0
Roast Cherry Tomatoes 584
0
Baked Tomatoes with Cheese and Thyme 584
0
A Salad of Roast Tomatoes 585
0
Slow-Roast Tomatoes with Thyme and Mozzarella 585
0
Yellow Tomatoes, Grilled Peppers 587
0
Parmesan Tomatoes 587
0
Roast Beef with Tomato Gravy 590
0
Seared Beef, Tomato Salad 591
0
Baked Tomatoes with Chillies and Coconut 594
0
A Soup of Tomatoes and Crab 595
0
A Tomato Salad with Warm Basil Dressing 596
0
Golden Turnips with Butter and Sherry 603
0
A Little Dish of Sweet Turnips 603
0
Rabbit with Bacon and Turnips 604
0

Publishers Information

About Tender: Volume I: A Cook and His Vegetable Patch

Publisher Web Link: http://www.harpercollins.co.uk/

With over 400 recipe ideas and many wonderful stories from the cook’s garden, Tender: Volume I – A cook and his vegetable patch, is the definitive guide to cooking with vegetables from Britain’s finest food writer.

‘I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.’__In his inimitable, unpretentious style Nigel Slater elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, Tender has everything a cook could want from a recipe book.

(http://www.harpercollins.co.uk/)

Author Information

About Nigel Slater

Author Web Link: http://www.nigelslater.com/

NIGEL SLATER is a cook who writes. He has been the food columnist for The Observer for seventeen years and is presenter of BBC1’s Simple Suppers. Author of seven cookery books, including Appetite and The Kitchen Diaries, his latest book is the two-volume Tender (Autumn 2010). The film of his childhood memoir Toast is currently in post-production and due to be shown later in the year.

Author, columnist and broadcaster, he remains very much an amateur cook. Nigel is not a chef. His food is understated, straightforward home cooking that is easy to accomplish and without a trace of what he affectionately calls ‘celebrity cheffery’. He is not fond of fussy food and prefers simple suppers made with care and thought. He believes that making something good to eat for your self or for others can lift the spirits in the way little else can.

“There is something quietly civilizing about sharing a meal with other people. The simple act of making someone something to eat, even a bowl of soup or a loaf of bread, has a many-layered meaning. It suggests an act of protection and caring, of generosity and intimacy. It is in itself a sign of respect.”

In November 2009 Nigel was presented with the award of Food Personality of the Year at the BBC Food and Farming Awards by His Royal Highness The Prince of Wales and was recently awarded an honorary degree (Master of Letters) from the University of Wolverhampton.

Nigel is currently working on the second series of BBC 1’s Simple Suppers and continuing his long-running weekly column for the Observer. A major BBC film of his autobiographical novel Toast is now in post-production for showing later in the year. Simple Suppers has just been awarded the Guild of Food Writers Television Programme of the Year, and Nigel has been named as The Good Housekeeping Institute Television Cook of the Year. (http://www.nigelslater.com/)

Cookbooks by Nigel Slater