“Off the hob, the orange jam is left to settle for a few minutes, then stirred and ladled into glass jars. Four pots of glistening amber, the curls of peel suspended like jewels in the deep-orange jelly. The kitchen is… — Nigel Slater Copy Share
“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 glistening amber, the curls of peel suspended like jewels in the deep-orange jelly. The kitchen is still cold, and with the scent of oranges and syrup in the air I feel the urge to make a… — 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 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 a pretty enough landscape that is culinary and medicinal, tucking in pots of marigolds and nasturtiums here and there. The sun hangs low, a breeze sets in and my work is done, I run my hands… — 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 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 just putting a meal in front of somebody is really more of a buzz for me than anything. And I mean anything. Maybe that goes back to trying to please my dad, I don't know. It's… — 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. The more colorful and vibrant the food I eat, the happier I am. I have just made a salad of milky-white burrata, purple basil and peaches the colors of a sunset. Breakfast involved melon, wine-red raspberries… — Nigel Slater Copy Share
