I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the long-forgotten Abbey Crunch will remain forever on my lips. I loved the biscuit as much as… — Nigel Slater Copy Share Image
“Believe me when I tell you that there is no lie quite so obvious as the one where you try to protest that you… — nigel slater Copy Share
I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the… — Nigel Slater Copy Share
“I understood that if ever one wanted to live with someone you cooked for them and they came running. But then it is my… — Nigel Slater Copy Share
It is the deep, salty stickiness of food that intrigues me more than any other quality. — Nigel Slater Copy Share
“Off the hob, the orange jam is left to settle for a few minutes, then stirred and ladled into glass jars. Four pots of… — Nigel Slater Copy Share
It is impossible not to love someone who makes toast for you…Once the warm, salty butter has hit your tongue, you are smitten. Putty… — Nigel Slater Copy Share
“A small meadow of dill and lemon thyme, tarragon and lemon verbena, set amidst Attar of Roses and Prince of Orange pelargoniums. I create… — Nigel Slater Copy Share
“Night bathing feels different to that done in the early morning. More meditative, a time to reflect rather than refresh. Enveloped in warm, still… — Nigel Slater Copy Share
Food is, for me, for everybody, a very sexual thing and I think I realised that quite early on. I still cannot exaggerate how… — Nigel Slater Copy Share
“Vivid greens and bright crimsons fill my fridge; the larder has jars and bottles with every shade of pink and violet, orange and magenta.… — Nigel Slater Copy Share
It must have been the lack of nutrients that gave my father his temper. He is not a sweet man despite a very sweet… — Nigel Slater Copy Share
Real food meas big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food. — Nigel Slater Copy Share
