Cookbooks II

A prized collection

"There is too much talk of cooking being an art or a science – we are only making ourselves something to eat.."
Nigel Slater

There's something about the way that Nigel Slater writes about food, the cooking of it & the eating of it that has always drawn me in from his first book to his latest.

A new or a familiar ingredient to chop, slice, heat on the stove or to grill or to place in the oven or let it chill in the fridge.

Very often I will turn to his cookbooks to see what he can suggest to do with what's left in the fridge or the larder & that needs using & could do with a bit of love.

Nigel always has the answers. In short, his books inspire & at the same time make me hungry.

From Chicken Stew to Green Prawn Curry. Cauliflower Cheese to Crab Cakes.

Then there are the puddings & cakes.

A few years back there was a charity baking competition at work & it was Nigel Slater's Double Ginger Cake that I opted to make.

I blushed when I was told that I had won. I polish the trophy every week.

Robert made a Bara Brith, & was told officially that it was a 'bread' & not a cake - controversial.

Still, I've always loved a shiny prize.

AMM