Greenfeast: Spring, Summer (Cloth-covered, flexible binding): The Sunday Times bestselling seasonal vegetarian cookbook with delicious and healthy plant-based recipes

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There's really no bread left unturned here, look at ways to transform your leftovers and recipes for some of the best side ever tasted. Pour the orange juice into a small saucepan, add the jam and the alcohol, and warm over a moderate heat, removing as soon as the jam has melted. Divide the rice between two deep bowls, then sprinkle with the nori flakes and spoon over some of the crisp pickles, the tsukemono and their juice.

Nigel Slater - Greenfeast Spring, Summer Nigel Slater - Greenfeast Spring, Summer

I have made two recipes out of Greenfeast: Autumn, Winter and both recipes were easy to understand, implement, and eat. Everything is pictured from above and looking down on it from about the same distance, so there's just not a lot of variety to it. Halve and stone the apricots, and put them in a saucepan with 3 tablespoons of the sugar and 100ml of water. Which has nothing to with the recipes, I bookmarked a lot even though he uses some weird things that I dont know what else to use for but am willing to give some of them a shot.

A collection of recipes for Spring and Summer presented in a similar spirit to the best-selling Eat. Somewhere, in a parallel universe, there is a version of me that spends the autumn and winter in my cabin with floor-to-ceiling windows that gaze across the deck to the surrounding forest.

Cookbook review: Greenfeast: Spring, Summer by Nigel Slater Cookbook review: Greenfeast: Spring, Summer by Nigel Slater

However, if I was feeling cynical I'd argue he's running out of ideas as there was a fair bit of padding with pages with two lines of recipe on and then an artistic brush stroke covering the remaining 1 and 3/4 pages. I like to keep the meringue pieces on the large side so they form a crisp contrast with the whipped cream and soft, warm fruit. Nigel Slater's Toast, the stage play of his much loved memoir, has been performed at The Lowry in Salford and at the Traverse Theatre at theEdinburgh Fringe in the summer of 2018.I now have two: a thin, flat, non-stick pan I use for pancakes and the like, and a heavy, hard-wearing cast-iron version that has a non-stick surface built up from years of active service. Butter a 20cm soufflé or baking dish, add the ricotta mixture and top with the reserved asparagus spears and parmesan. Lower the heat so the polenta bubbles lazily and keep stirring regularly, getting right into the comers of the pan with your wooden spoon.