How much of Nigel Slater's work have you seen? Known For. The Mad Death Writer. Toast Writer. Nigel Slater's Middle East Writer. Show all Hide all Show by Jump to: Writer Actor Self.
Hide Show Writer 5 credits. Show all 6 episodes. Hide Show Actor 1 credit. Hide Show Self 16 credits. Self - Presenter. Show all 8 episodes. Show all 31 episodes. Their subjective, idiosyncratic appeal lies in their contrary characteristics: a mug should be delicate but sturdy, a thing of beauty without being fussy. It should be as robust as it is durable, but also precious. Homely, but fancy. It will come as no surprise to any reader familiar with the work of Nigel Slater, that the mug game in his home is very, very strong.
Nigel, who is known worldwide for his cooking and food writing, is big into ceramics, a world not unlike the culinary one he resides in. Just as all humans begin life in the womb, all ceramics — even priceless Ming vases, Moorcrofts and Clarice Cliffs — begin life as hulking, grubby bags or clods of clay.
Slippery, staining, deeply-scented mud taken from the earth below our feet. The same natural larder from which we get a lot of our vegetables. The clay is moulded, sliced, kneaded, caressed and put into an oven.
Later, it is retrieved via the opening of a heavy oven door and the suspenseful reveal of the results of a complete heat-induced transformation. Some of it is up to the will of the pot or the oven. You can make the same recipes over and over again and it's different every time. I know from talking to potters that it's the same with pots. They don't quite know what's going to happen in that kiln. Via his treasured books and his famed Observer column he urges us to adjust the way we eat and, in turn, live, according to the seasons changing with the slow turn of our world.
His feelings towards working in tandem with the earth are also present in his predilection for ceramics. You find yourself recognising some of them from his books as if they are movie extras was that the bowl the aubergine and chickpeas recipe was served in in EAT?
Whether it is a vegetable peeler or a palette knife, it works for me and has become part of my life. He really means that. The vessels that have not been lost to his unforgiving flagstone kitchen floor are still used daily.
They are as much props for his personal routine as they are for his professional life. It's fine. It was the era of starched napkins and shudder square plates.
It looks contrived. Potatoes: Nigel prepares a zingy fish and chip salad and shares his recipe for a magic chip butty. Episode 2. Ice Cream: Nigel and Nigella share hedonistic and sensual recipes for ice-cream. Episode 3. Garlic: Nigel eats a roast chicken with 40 cloves of garlic cooked by chef Alastair Little. Episode 4. Cheese: Nigel Slater devotes a whole episode to cheese, concentrating on soft varieties. Episode 5. Chocolate: Nigel creates a series of wicked and decadent but divine deserts.
Episode 6.
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