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The Book that Will Change How You See Your Kitchen

Read an excerpt and try a recipe from Notes from the Larder by Nigel Slater

Britain’s foremost food writer Nigel Slater, author of Tender and Ripe, returns with his quietly passionate, idiosyncratic musings on a year in the kitchen, alongside more than 250 simple and seasonal recipes. Based on Slater’s journal entries, Notes from the Larder is a collection of small kitchen celebrations, whether a casual supper of grilled lamb, or a quiet moment contemplating a bowl of cauliflower soup with toasted hazelnuts.

Through this personal selection of recipes, Slater offers a glimpse into the daily inspiration behind his cooking and the pleasures of making food by hand, such as his thoughts on topics as various as the kitchen knife whose every nick and stain is familiar, how to make a little bit of cheese go a long way when the cupboards are bare, and his reluctance to share desserts. Try the delicious appetizer below the next time you have friends over.

Tomato and basil bruschetta
olive oil: 6 tablespoons
basil: 1/2 cup (20g)
cherry tomatoes on the vine,
ripe and juicy: 4 sprigs
crusty white bread: 4 small slices
marinated artichoke hearts: 4 small

Preheat the broiler. Pour the oil into a blender. Tear up the basil and add it to the oil, then blend to a smooth green puree. Place the sprigs of tomatoes, still on the vine if you wish, on a baking sheet and broil till the skins just start to blacken and burst here and there. Place the slices of bread on the baking sheet and pour over the basil oil. Season with salt and black pepper, then place under the broiler for a couple of minutes, till the edges are crisp.

Place a sprig of cooked tomatoes on each and tuck in the artichokes, halved or sliced.

Serve immediately, while the toast is still hot and crisp.

Makes 4 small toasts.