GreenFeast
Nigel Slater’s Eat was one of his bestselling and most popular books ever. Now he has written GreenFeast, the green follow-up to Eat, packed full of short, doable and fast vegetable recipes that are usefully divided into In the frying pan, In the hand, On the hob and Puddings. The GreenFeast recipes are for those who want easy recipes for eating more vegetable dishes throughout the week and there will be suggestions for changing up each recipe, as well as lists and lists of quick ideas. GreenFeast is split into two volumes: GreenFeast: spring summer (coming in May 2019) and GreenFeast: autumn winter (which will be published in September 2019). This is exactly the food everyone wants to eat now, in the style everyone loved in Eat, all told in Nigel’s warm and unique signature style.
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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. 295 © 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: 9780008333355
Ebook Edition © March 2019 ISBN: 9780008336622
Version: 2019-03-21
For James
Tom Kemp
Tom Kemp trained as a calligrapher, absorbing the large number of Western scripts written with a quill pen. It was an introduction to the square-edged brush, however, which led to his current work. He studied the heavily-doubted theory that the best classical Roman inscriptions were first written with the brush directly and swiftly on marble; the subsequent carving was just a way of fixing this handwriting in place. Tom rediscovered many of the techniques needed to prove the theory, summarising his findings in a book, Formal Brush Writing, published in 1999. Since then he has taught this Roman calligraphic technique in classes around the world. At the same time, he started to explore the idea of writing itself and began to abstract away from letters and words, resulting in what he calls ‘writing without language’. Seven years ago, he began to learn the craft of pottery which he now uses to make complex, curved porcelain surfaces on which he writes.
tomkemp.com
Instagram @tom_kemp_
Contents
Introduction
PEAS, PARSLEY, VEGETABLE STOCK
POMEGRANATE, CUCUMBER, PUFFED RICE
RUNNER BEANS, CASHEWS, TOMATOES
SHIITAKE, COCONUT, SOBA NOODLES
RICE, COURGETTES, PICKLED VEGETABLES
AUBERGINE, HONEY, SHEEP’S CHEESE
COURGETTE (OR MARROW), ZA’ATAR, HERB YOGHURT
SPRING CABBAGE, SPRING ONIONS, POTATOES
MUSTARD GUACAMOLE, MOZZARELLA, BAGEL
BAKED PEPPERS, BEANS, HERB SAUCE
BEETROOT, CARROTS, SUGAR SNAPS
GREEN FALAFEL, WATERMELON, YOGHURT
KALE, BLUE CHEESE, ORECCHIETTE
ROAST NEW POTATOES, SPINACH SAUCE
ROASTED PEPPER, TOMATO, FOCACCIA
ROAST SPRING VEGETABLES, PEANUT SAUCE
BROAD BEANS, SPRING GREENS, LASAGNE
BEETROOT, CURRY LEAVES, CRISP ONIONS
BROAD BEANS, PEA SHOOTS, SALTED RICOTTA
NOODLES, SPROUTED BEANS, PEANUTS
POTATOES, SPINACH, POMEGRANATE
COURGETTES, RICOTTA, PINE KERNELS
BROAD BEANS, FLAGEOLETS, COURGETTES
BROAD BEANS, COUSCOUS, PINE KERNELS
BROAD BEANS, NEW POTATOES, TOMATOES
CAULIFLOWER, PUMPKIN SEEDS, BREADCRUMBS
SUMMER SQUASH, TOMATOES, SPINACH
MERINGUE, APRICOTS, BLACKCURRANTS
PEACH, BLACKBERRIES, ICE CREAM
