Greenfeast
‘Much of my weekday eating contains neither meat nor fish … It is simply the way my eating has grown to be over the last few years.’GreenFeast: autumn winter is a vibrant and joyous collection of the food Nigel eats at the end of the day. A collection of simply beautiful autumn and winter recipes, each with suggested variations, that can mostly be on the table in 30 minutes. The green follow-up to his bestselling Eat, and following on from GreenFeast: spring summer, this is for everyone who wants inspiration for a quick plant-based supper using seasonal ingredients.
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4th Estate
An imprint of HarperCollinsPublishers 1 London Bridge Street London SE1 9GF www.4thEstate.co.uk
First published in Great Britain by 4th Estate in 2019
Text copyright © Nigel Slater 2019
All recipe photographs © Jonathan Lovekin 2019
Except p. 183 and p. 279 © Nigel Slater 2019
Brushstrokes copyright © Tom Kemp 2019
Nigel Slater asserts the moral right to be identified as the author of this work.
Design by David Pearson
Author photograph by Jenny Zarins
A catalogue record for this book is available from the British Library.
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins.
Source ISBN: 9780008213770
Ebook Edition © August 2019 ISBN: 9780008218171
Version: 2019-08-21
For James
Tom Kemp
Tom Kemp has had a couple of careers. He trained formally as a theoretical computer scientist and followed a sequence of post-doctoral research and programming posts. In parallel, he was learning to be an artist by studying the writings of ancient manuscripts, not their content but how they were made. In particular, he worked out the details of a Roman signwriting technique which has informed all his brushwork, both readable and abstract. This calligraphic training led to a deeper pursuit of writing in general and artworks in many media, including graffiti and digital work. Along the way he learned to make porcelain vessels on a potter’s wheel, an activity he describes as ‘calligraphy in 3D’, and these now form the large surfaces on which he continues to write.
Instagram @tom_kemp_
Contents
Introduction
OATS, DRIED MULBERRIES, DATE SYRUP
ARTICHOKES, BEANS, GREEN OLIVES
BRUSSELS SPROUTS, BROWN RICE, MISO
BUTTERNUT, BREADCRUMBS, CURRY POWDER
JERUSALEM ARTICHOKES, PISTACHIOS, GRAPES
CRUMPETS, CREAM CHEESE, SPINACH
MUSHROOMS, BLUE CHEESE, TOASTING MUFFINS
ARTICHOKES, WINTER ROOTS, SMOKED SALT
BRUSSELS SPROUTS, SMOKED MOZZARELLA, DILL
BUTTER BEANS, PEPPERS, AUBERGINES
CABBAGE, BERBERE SPICE, CRUMBS
CHICKPEAS, RADICCHIO, BUTTER BEANS
LENTILS, SWEET POTATO, TOMATOES
PARSNIPS, SHALLOTS, GOAT’S CURD
POTATOES, SWEET POTATOES, CREAM
POTATOES, TOMATOES, HORSERADISH
SWEET POTATO, JALAPEÑOS, BEANS
BEETROOT, BLOOD ORANGE, WATERCRESS
MUSHROOMS, ORANGE, BREADCRUMBS
RED CABBAGE, CARROTS, SMOKED ALMONDS
SWEDE, MUSHROOM, GRUYÈRE, THYME
BEETROOT, LENTILS, GARAM MASALA
BLACK-EYED BEANS, ROSEMARY, KALE
CELERIAC, HORSERADISH, PUMPERNICKEL
MUSHROOMS, BUTTERNUT, SOURED CREAM
NOODLES, LENTILS, SOURED CREAM
ORZO, SMOKED MOZZARELLA, THYME
AUBERGINE, TOMATO, COCONUT MILK
ORECCHIETTE, CAULIFLOWER, CHEESE
PEARL BARLEY, KALE, GOAT’S CHEESE
SWEET POTATO, COCONUT MILK, CASHEWS
CHOCOLATE, DRIED FRUIT, PISTACHIOS
CHOCOLATE, DULCE DE LECHE, CANTUCCI
CHOCOLATE, ORANGE ZEST, CANDIED PEEL
DAMSON, ALMOND, SUNFLOWER SEEDS
GINGER CAKE, CARDAMOM, MAPLE SYRUP
HAZELNUTS, BLOOD ORANGES, RICOTTA
