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  • Nigel Slater’s zesty pudding recipes

    Zest is the scented soul of the fruit: try it in citrus meringues or passion fruit and lemon mousse

    Sometimes, on a peaceful, grey winter’s day, I take a citrus fruit from the fridge – a lemon, a clementine, a yuzu if I can find one – pierce its skin and squeeze. Not enough pressure to send a bead of juice running down its peel, but just enough for its scent to float, briefly, brightly, on the air. The clean smell of citrus zest, rumoured to reduce stress in humans (cats hate it), is also a...

  • Nigel Slater’s pork knuckle and salsify recipes

    Soul-warming slow cooking for lazy days in the kitchen

    The butcher is telling me about pork knuckle – in particular about the cut’s value for money, the meat’s habit of falling sweetly from the bone after a long, slow cooking and the way it effortlessly produces a satisfying broth for a cold evening. He tells me of the succulence that ensues from a piece of meat endowed with so much collagen and skin, and the rich, sweet stock it produces. And then there is a reminder of how useful it is for...

  • Nigel Slater’s chicken with kale and miso recipe

    Umami flavours, crunchy kale and soft noodles combine to make a satisfying supper in a bowl

    Lightly brown 2 chicken breasts in a pan in a little olive oil. Slice 150g of small, white mushrooms. Peel and slice 2 cloves of garlic. Add the mushrooms and the garlic to the chicken, with a little more oil or butter if necessary, and leave to cook, stirring and turning the chicken occasionally. Pour 1 litre of chicken stock into the pan, bring to the boil then simmer for about 20 minutes. Continue...