There is too much talk of cooking being an art or a science – we are only making ourselves something to eat. — 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 Image
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 Image
“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 Image
It is the deep, salty stickiness of food that intrigues me more than any other quality. — Nigel Slater Copy Share Image
“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 Image
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 Image
“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 Image
“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 Image
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 Image
“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 Image
