10 October 2015 • 7:00am
F rom the very first of The month of january right through to New Year’s Eve, 'A Year of excellent Eating’ has recipes that are the ideal finish to some hard-morning. As well as the simple satisfactions of making scrumptious, sustaining meals you can’t beat the fall flavours of October
'Does the planet require more recipes?’ asks Nigel Slater within the preamble to his latest book. Annually of excellent Eating may be the third instalment of Slater’s kitchen diaries (and the twelfth cook book), an accumulation of “good things” eaten with the seasons, in the poppyseed crispbread baked on New Year’s Day, through pastry pies craved during moist, misty March to sticky pork ribs gnawed clean by buddies round the garden table in August.
Come October, Slater muses on the advantages of preparing homemade mince for burgers and shares his pleasure at finding how brilliantly plump, “giant” couscous works together with vibrant, piquant flavours in fall salads. Inspired by his enthusiasm, the first is easily convinced to test moving blue cheese into pastry or grilling mussels within their shells.
With this particular book, Slater is constantly on the create dishes that may be knocked up in the finish of the morning with little fuss, or tinkered with during the period of a wet weekend (indeed, he positively invites his readers to include, omit and substitute – try chicken rather of lamb within the recipe opposite?).
Confronted with the possibilities of more recipes to sustain, satisfy and soothe us with the cooler several weeks, we are saying:provide it on.
Annually of excellent Eating, by Nigel Slater (HarperCollins, 30), can be obtained from Telegraph Books (books.telegraph.co.united kingdom )