Those gooseberries were made with a tartare of fresh mackerel in mind, though we also ate them, a couple of days later, with cold roast pork. The gochujang-spiked cauliflower – rather like a Korean-inspired piccalilli – came out with an onion tart the size of a wheel of brie and then again, the day after, stirred through steamed sticky rice for lunch. … [Read more...] about Nigel Slater’s recipes for pickled gooseberries with mackerel tartare and tomato pickle
Nigel slater 5 spice chicken
Roast lamb with summer herbs and lemon I may not have been to Greece for decades, but the smell of lamb roasting on a summer’s day is invariably laden with memories of whitewashed houses with blue doors, narrow stone-floored alleyways and searing crimson geraniums. If I am going to eat red meat in high summer it will almost certainly be lamb, marinated with thyme, rosemary and occasionally garlic, and roasted on the bone. To make carving almost effortless, I recently asked the butcher to remove the bone, but to include it in the parcel, so I could tuck it under the trimmed meat, opened flat, like a book, as it roasted. … [Read more...] about Nigel Slater’s summer Sunday roast recipes
The beauty of making your own, however, says Thuy Diem Pham, chef/owner of The Little Viet Kitchen in London, is that you can tailor it to your own taste. “I’m from the south of Vietnam, and every household has their own recipe, using ingredients their family likes. If you buy it, you can’t do that.” For hers, she crushes lemongrass, galangal, red shallots, fresh ginger, chillies, shrimp paste, dried turmeric, coriander seeds and cumin,; it keeps for four weeks in an airtight jar in the fridge. … [Read more...] about Is it worth making your own curry paste?
Although one of the beauties of salsa verde is its infinite tweakability, I think the tarragon- and thyme-based variations are less versatile than the others – they would both be lovely with chicken or fish, but their powerful flavours work less well with other meats. The more subtle sweetness of basil seems a more harmonious pairing with peppery parsley: I can’t taste the mint in such small quantities, so I suspect its inclusion is merely homeopathic. If you’re a massive mint fan, feel free to stick in a great, generous handful instead. … [Read more...] about How to make the perfect salsa verde