The Kitchen Diaries. Nigel Slater

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      No sooner is lunch over (supermarket sushi brought to life with enough wasabi to make my sinuses sting) than it starts to rain. The butcher has fresh mince, which looks straight from the mincer, the sight of which is enough to stir me into making a proper Bolognese. By which I mean one that has been left to blip and putter slowly on the stove, so that the flavours have a chance to mellow and deepen.

A really good spaghetti Bolognese

      butter – 50g

      cubed pancetta – 70g

      a medium onion

      garlic – 2 fat cloves

      a carrot

      celery – 2 stalks

      flat mushrooms – 2 large, about 100g

      bay leaves – 2

      minced beef or lamb – 400g

      crushed tomatoes or passata – 200ml

      red wine – 200ml

      stock – 200ml

      a nutmeg

      full-cream milk or cream – 200ml

      To serve:

      spaghetti or tagliatelle for 4

      grated Parmesan

      Melt the butter in a heavy-based pan – I use a cast-iron one about 24cm in diameter – then stir in the pancetta and let it cook for five minutes or so, without colouring much. Meanwhile peel and finely chop the onion and garlic and stir them into the pancetta. Scrub and finely chop the carrot and celery and stir them in, too. Lastly, finely chop the mushrooms and add to the pan, then tuck in the bay leaves and leave to cook for ten minutes over a moderate heat, stirring frequently.

      Turn up the heat and tip in the meat, breaking it up well with a fork. Now leave to cook without stirring for a good three or four minutes, then, as the meat on the bottom is starting to brown, stir again, breaking up the meat where necessary, and leave to colour.

      Mix in the tomatoes, red wine, stock, a grating of nutmeg and some salt and black pepper, letting it come to the boil. Turn the heat down so that everything barely bubbles. There should be movement, but one that is gentle, not quite a simmer. Partially cover the pan with a lid and leave to putter away for an hour to an hour and a half, stirring from time to time and checking the liquid levels. You don’t want it to be dry.

      Pour in the milk or cream a bit at a time, stir and continue cooking for twenty minutes. Check the seasoning, then serve with the pasta and grated Parmesan.

      Enough for 4

      January 19

      Sometimes I make my own chicken stock and sometimes I buy it ready-made. Today I take the lazy route, picking up a large tub from the butcher’s, idle, good-for-nothing guy that I am. The outcome is another ten-minute supper, which turns out to be more appreciated than any supermarket cook-chill dinner, at once warming (the broth), uplifting (lemon, mint) and satisfying (the noodles).

Chicken broth with noodles, lemon and mint

      dried egg noodles – 50g

      very good chicken broth – 1 litre

      cooked chicken (leftover roast is fine) – 200g

      chopped mint leaves – 2 heaped tablespoons

      roughly chopped coriander leaves – 2 heaped tablespoons

      the juice of a lemon

      Drop the noodles into a deep pan of boiling, salted water and cook for two to three minutes, until tender. Drain them, rinse under cold running water, then leave to cool in a bowl of cold water until you need them.

      Bring the chicken broth to the boil, then turn the heat down to a simmer. Shred the chicken with a sharp knife and add it to the simmering broth with the mint, coriander and lemon juice. Add the noodles, leave for one minute, then serve steaming hot in big bowls.

      Enough for 2 as a main dish

      January 21

      A cheap fish

      supper

      I sometimes feel as if I am on a one-man mission to make the world eat more mackerel. This recipe, spiced with smoked paprika and rings of soft, golden onions, is one of the best I have come up with for this underrated fish. I am not sure you need anything more with it than some steamed spinach or spinach salad.

Spiced crumbed mackerel with smoked paprika

      mackerel – 4, filleted

      onion – 1 medium to large

      olive oil

      parsley – a handful

      garlic – 3 small cloves

      smoked ‘hot’ paprika – half a teaspoon

      fresh breadcrumbs – 100g

      a lemon

      Rinse and dry the mackerel fillets and lay them skin-side down in a lightly oiled dish. Season them lightly with salt and pepper. Set the oven at 180°C/Gas 4.

      Peel the onion and slice it into very thin rings, then let it cook over a moderate heat in a couple of tablespoons of olive oil until it starts to soften. Chop the parsley, not too finely, then peel and crush the garlic and stir into the onion with the paprika, a seasoning of black pepper and salt and the breadcrumbs. Pour in three tablespoons of olive oil.

      Spoon the spiced breadcrumbs evenly over the fish and bake for twenty minutes. It is ready when the crumbs are golden and the fish is opaque and tender. Lift on to plates using a fish slice, then squeeze the lemon over each one.

      Enough for 4

January 25

      A herb

      butter for

      grilled

      chops

      I make a quick herb butter with equal amounts of blue cheese and butter (I use 100g of each), mashed with a tablespoon each of thyme leaves and Dijon mustard, then stir in a couple of tablespoons of double cream and a grinding of black pepper. It sits in the fridge till supper, when I lay thick slices of it on grilled pork steaks. The cheese butter melts over the charred edges of the chops, making an impromptu sauce to mop up with craggy lumps of sourdough bread.

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