Slater wrote a collection of mushroom recipes for the Guardian that gave us an insight on how to prepare our recipe and why the dish is so important to him. Prior to this, Slater was food writer for Marie Claire for five years. I couldn't have Christmas lunch without bread sauce: just the smell of the milk, infusing on the hob, giving off that familiar scent of onion, mace, bay and clove, lets me know it is Christmas. A bowl of cranberry sauce full to the brim; shards of cold roast goose, turkey perhaps; some cold roast potatoes, craggy and golden, and, joy of joys, a saucer of cold pigs-in-blankets. When it comes to Christmas pickings, there are no rules… This is the fridge’s finest hour. There is bread sauce in … And there is just nothing like having fresh bread around. This is the fridge’s finest hour. Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Nigel Slater’s recipes for festive leftovers: soup and panettone custard Dumplings and Mexican stuffed peppers: Yotam Ottolenghi's recipes for an alternative Christmas dinner There is bread sauce in a gravy boat, a piece of cold salmon, brandy butter and even a jug of Marsala-laced gravy. The Guardian - Nigel Slater. He also serves as art director for his books. Nigel Slater's Olive and Parsley Focaccia . Nigel Slater’s recipes for festive leftovers: soup and panettone custard When it comes to Christmas pickings, there are no rules… Soup of the day: bones, beans, bits and bobs. Nigel Slater is one of Britain's best-loved cookery writers. Adapted from Guardian.co.uk . Add the butter and most of the water, then mix with your hands to bring the mixture together. Preheat the oven to 200C/180C Fan/Gas 6. Nigel Slater OBE (born 9 April 1956) is an English food writer, journalist and broadcaster. Treats beyond measure. For the basic dough: strong, white bread flour 500g salt 10g instant yeast 10g unsalted butter 30g water about 300mls Put the flour in a large, warm mixing bowl and add the salt and the dried yeast. Nigel Slater’s pie recipes – classic chicken and leek, and cauliflower cheese maart 2020 Deep, crisp, rich: a proper savoury pie, complete with homemade pastry, is worth taking time over, says Nigel Slater He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. 450 grams (about 1 pound) strong bread or All Purpose flour ; 1½ teaspoons salt ; 2 teaspoons yeast (7 grams) 13.5 ounces warm water ; cornmeal There is absolutely no reason why anyone can't make this. A bowl of cranberry sauce full to the brim; shards of cold roast goose, turkey perhaps; some cold roast potatoes, craggy and golden, and, joy of joys, a saucer of cold pigs-in-blankets. 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