Nigel Slater’s recipes for cauliflower with tomato chilli sauce, and shiitake, soba and coconut
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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 recipe for broccoli and dark miso soup
A delicious soup with depth and flavourPeel 1 medium-sized onion and roughly chop it. Warm 2 tbsp of olive oil in a deep saucepan, add the onion and stir occasionally while it softens and turns translucent. You don’t need it to colour.Roughly chop 400g of potatoes (you can peel them if you wish). Let them cook with the onions for 5 minutes, then pour in 1.5 litres of good vegetable stock. Bring to the boil, then lower the heat so the cooking continues at a simmer. You can introduce a couple of...
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Orange Chick’n [Vegan]
This tofu chick’n has a crispy exterior with a divine sticky orange sauce coating. It’s sweet and spicy and very addictive. The orange zest is truly the ingredient that makes this dish special with high notes of citrus. I remember when I created this recipe, I made it for three days straight for others to try because it was just too good. I promise if you made a top five list of all the recipes inside this book, this Orange Chick’n would make the list! Reprinted with permission from Crazy Good...