Greenfeast. Nigel Slater

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СКАЧАТЬ HALLOUMI, MELON, CHILLI

       POLENTA, SPINACH, PARMESAN

       On the Hob

       ARTICHOKE, TAGLIATELLE

       ASPARAGUS, MISO, MUSTARD

       EGGS, Potatoes

       BROAD BEANS, FLAGEOLETS, COURGETTES

       BROAD BEANS, COUSCOUS, PINE KERNELS

       BROAD BEANS, NEW POTATOES, TOMATOES

       BUCATINI, COURGETTES, SPINACH

       CAULIFLOWER, PUMPKIN SEEDS, BREADCRUMBS

       CAULIFLOWER, GARLIC, SPICES

       FETTUCINE, SAMPHIRE, LEMON

       FREEKEH, AVOCADO, CHIVES

       POTATOES, WILD GARLIC

       PEAS, PAPPARDELLE, PARMESAN

       NEW POTATOES, GARLIC, PEPPERS

       SUMMER SQUASH, TOMATOES, SPINACH

       TOMATOES, CHICKPEAS, CASHEWS

       TOMATOES, COURGETTES, PEAS

       TROFIE, PARSLEY, PECORINO

       Pudding

       PLUMS, CROISSANTS

       BLACKBERRY, APPLE, MARZIPAN

       BLACKCURRANT, YOGHURT

       CHERRY, SWEET PASTRY

       LEMON RICE, MANGO, ICE CREAM

       CUCUMBER, BASIL, CREAM CHEESE

       FIG, GOAT’S CHEESE, HONEY

       CURRANTS, GIN, BREAD

       MERINGUE, APRICOTS, BLACKCURRANTS

       PEACH, BLACKBERRIES, ICE CREAM

       PLUMS, BROWN SUGAR, HAZELNUTS

       SPONGE FINGERS, CHERRY, CUSTARD

       PLUMS, CLOVES, BAY

       RICOTTA, ORANGE BLOSSOM, CHERRIES

       STRAWBERRIES, PASSION FRUIT, BALSAMIC

       PEACHES, BISCUITS, MASCARPONE

       WATERMELON, PROSECCO

      Index

      Acknowledgements

      A note on the brushstrokes

      A note on the type

      About the Author

       Also by Nigel Slater

       About the Publisher

       INTRODUCTION

      There is a little black book on the kitchen table. Neatly annotated in places, virtually illegible in others, it is the latest in a long line of tissue-thin pages containing the hand-written details of everything I eat. This is not one of the kitchen chronicles where I write down recipe workings and shopping lists, ideas and wish lists, but a daily diary of everything that ends up on my plate. If I have yoghurt, blackcurrant compote and pumpkin seeds at breakfast it will be in that little book. Likewise, a lunch of green lentils and grilled red peppers or a dinner of roast cauliflower and a bowl of miso soup. Each bowl of soup, plate of pasta and every mushroom on toast is faithfully logged. I don’t know exactly why or when I started noting down my dinner, but these little books are now filled in out of habit as much as anything else. The notes are often made at night, just before I lock up and go to bed. I suspect my little black books will be buried with me.

      I occasionally look back at what I have written, often as I change one journal for the next. One of the points that interests me, and perhaps this is the main reason I have kept the daily ritual going for so long, is that I can follow how my eating has changed, albeit gradually, over СКАЧАТЬ