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  • Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.

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Fran H-B

Such a good food writer. I read him just to enjoy his descriptions.

Dark Puss

He is indeed a good writer, but I read him primarily in order to find things to cook for dinner. I have just been given this; interestingly it is highly discounted (about half the Amazon price) in at least one branch of Waterstones at the moment.

Cornflower

To reply to both Fran and Dark Puss, I read him for his writing and his recipes, though in the case of the former he does have the occasional 'Roy Strong' moment, e.g. on August 22nd. he says, "I wake, early as ever, but at my lowest ebb. The long summer days have been a torture to me, the fetid summer haze. The ugly light. The vicious colours. The fermenting air ..."!

Dark Puss

I have just read that snippet myself not 10 minutes ago! I am cooking something (Beetroot with Sausage and Rosemary) from "Eat" tonight. Last night I made (from another book) a risotto with butternut squash and fresh sage; unusual (to me) in that half of the squash was pureed (after roasting) and added to the rice at the start. Anyway it was very good and quite pretty to look at too.

Cornflower

I'd make the beetroot dish in a second, but I'd have to get it past the anti-beetroot faction here!
I've never heard of pureeing half the squash before but I'm sure it was good.
Last night we had the pappardelle with leeks and Gruyere from the new book: very good, but might be improved with a little nutmeg and /or white wine. The thyme wasn't making itself felt, but as NS doesn't define 'sprig', I may have put in too little.

Toffeeapple

It is on order...

Toffeeapple

I also meant to say that, for me, the only place to eat Langoustines is in Scotland, preferably in the place where they were caught.

Cornflower

Lovely!

Dark Puss

Try the Baked potatoes with aubergine and cream. P x

Cornflower

Thank you! In return, may I recommend the Gnocchi dolcelatte (I used broccoli instead of spinach).

Rose

Hello Cornflower and readers, I am a new reader from Australia. I must admit that I had to Google "langoustines", thought I recognised it as French, I see you are talking about either king prawns or perhaps crayfish. Either is worthy of our attention and cooking time.

Thank you for having me, I'm excited to join you.

Cornflower

Welcome, Rose!

Dark Puss

We will try the leeks & Gruyere dish on Monday using tarragon (as he suggests it as an alternative). I will post again here our thoughts once we have eaten it.

Dark Puss

I think the dish needs quite a lot of whatever herb you chose to use (we used tarragon) and I think the chopped green olives also added to it. We will certainly make it again.

Dark Puss

Hi, last night I made the pasta sauce that contains dill. An unexpected combination that really works. Slater says "... you have what might just be my favourite pasta dish of all." Strongly recommended (see page 48).

Dark Puss

It was cold and grey in London last night, but we were suitably warmed by his Aubergine 'cassoulet'. Do not skimp on the herbs!

Cornflower

Thank you, I shall have to try that (and the pasta sauce)!

Dark Puss

Yes do (I was thinking of your family when we ate this). I will continue to post our views on his recipes here if you think that would be interesting.

Cornflower

Please do! Many thanks.

Cornflower

We've just had the aubergine cassoulet, and very good it is. I followed your advice and put in extra herbs, and it still could have done with a little more (and extra garlic). A grating of Parmesan to serve did it no harm.
Definitely one to make again.

Dark Puss

Great to hear and thank you for those extra tips too. P x

Dark Puss

Hi, another suggestion from this book for you (I expect you have already tried this one). We had some kale left over so we made (J made) Baked eggs with kale and Taleggio. Easy and tasty!

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Please note

  • Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.

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