Nigel Slater’s recipe for spring vegetables in miso broth
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Nigel Slater’s recipe for aubergine, mint and cucumber yoghurt
A particularly bright and zingy way with roast veg for springPreheat the oven to 200C/gas mark 6. Remove the stems from 2 large aubergines or 3 medium ones (about 600g total in weight), then cut each one in half, then in half again and then into short lengths (about 4-5cm). Put the aubergine wedges in a roasting tin with 125ml of olive oil, then roast for 30 minutes or until golden on the underside. Turn them, pour in 100ml of water and return to the oven for about 20 minutes until soft and...
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Nigel Slater’s recipes for tenderstem with garlic hollandaise, and blueberry yoghurt cake
Spring’s fresh new shoots deserve the very lightest touchThe tender young shoots are here, long-stemmed broccoli, purple sprouting and early asparagus all waiting in line in for a spoonful of hollandaise sauce.I ring the changes by stirring in a few fresh garlic or tarragon leaves, or the finely grated zest of an orange, then add a textural contrast with toasted almonds or fried breadcrumbs – sometimes both. Continue reading
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How to turn leftover roast chicken and old tortillas into chicken tinga tostadas – recipe
Wake up tired tortillas and leftover chicken by adding your favourite Mexican-inspired toppings to create the classic Mexican ‘toastie’Leftover roast meat makes a glorious tostada topping. Combined with your favourite Mexican-inspired ingredients, just 150g is enough meat for about six tostadas, to serve as a snack for six or a huge feast for two. Tostadas are also a great way to give old tortillas new life.Chicken tinga is a classic Mexican dish usually made from shredded chicken spiced with...