Nigel Slater - Recipes - Winter (2024)

FAQs

Is Nigel Slater a chef or a cook? ›

N I G E L S L A T E R A cook who writes. Nigel has written his weekly column for The Observer newspaper for almost thirty years.

Nigel is not a chef and has no restaurant or commercial connections. His food is understated, handcrafted 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.

Nigel Slater demonstrates straightforward, down-to-earth cooking, filmed at his home vegetable patch and on friends' allotments, taking us through a week's worth of simple suppers.

Slater eventually marries Joan and becomes more unbearable from the excessive consumption of Mrs. Potter's cooking. Nigel reaches a boiling point with his stepmother when he starts working at the local pub's restaurant to hone his skills in more sophisticated cooking, which she perceives as a threat.

Observer columnist. Gardener. Books: The Kitchen Diaries, The Christmas Chronicles, A Cook's Book. Autumn 2024: A Thousand Feasts.

Put the oven on at 190C/gas 5. Bake the shallots, in their skins with a light drizzle of oil and a few of the sprigs of thyme, for about 30 minutes, till soft to the touch. Test one - it should be meltingly soft inside. Put the shallots on plates with the slices of goats' cheese.

In a mixing bowl, stir together the soy sauce, mirin, toasted sesame oil, lemon juice and shichimi togarashi seasoning. Push the chicken down into the marinade. Set aside for an hour or more. (I leave them overnight sometimes.)

Set the oven at 180C fan/gas mark 6. Cut the squashes in half and use a spoon to remove the seeds and fibres. Place the squash hollow side up in a roasting tin, then divide the butter and thyme between them. Season with salt and black pepper and bake the squashes for 40 minutes until the flesh is soft and giving.

Around my middle was a thick layer of fat.” The technique to get rid of it was keeping a food diary, he revealed in a feature for the Guardian. “For the entire 12 months I kept a record of everything I put in my mouth,” he revealed. Despite losing fat, Nigel was not intending to lose weight through his regime.

Is Nigel Slater vegetarian? ›

Although not strictly vegetarian (the bottom line for me will always be that my dinner is delicious, not something that must adhere to a set of strict dietary rules) much of my weekday eating contains neither meat nor fish.

Toast is all about Slater falling in love with food before he embarked on a career as a chef. As it turned out, though, it was a short-lived career. “I ended up writing about it because the thing I set my heart on, which was being a chef and which I'd trained to do, I realised I wasn't very good at,” he says.

Born in Wolverhampton, Slater worked in restaurants around the country from the age of sixteen including Thornbury Castle and The Miller Howe, before moving to London. He became the Food Editor for Marie Claire in 1988 and by 1993, he was writing about food for The Observer Magazine.

Nigel Slater was born on 9 April 1956, in Wolverhampton, then in Staffordshire. He was the younger of two sons born to factory owner Cyril "Tony" Slater and housewife Kathleen Slater (née Galleymore). This was his father's second marriage. His mother died of asthma in 1965.

It's a place for someone who lives and works and writes and cooks and gardens (the garden, designed by Dan Pearson, is as beautiful as you might imagine), but chooses to do so in an impeccable environment surrounded by treasured objects. Slater also cleans.

Following a hectic restaurant kitchen in meltdown on the busiest night of the year – the last Friday before Christmas – one-shot film Boiling Point was widely praised when it was released in 2021, not only for the performance of its cast (including Stephen Graham, who played its main character, head chef Andy), but its ...

The Sous Chef is second in command of the kitchen. The Sous Chef takes on much of the responsibilities of running the kitchen as the Head Chef has a more overarching role.

Gordon Ramsay is the head chef.