Nigel Slater’s Dish of the Day episode 4: Nigel shows how the shrinking violets of the kitchen can help make cooking shine as he turns some often overlooked staples into sensational dishes, with a recipe for every day of the week. These include haddock chowder, crumbed lamb steak with buttered swede mash, and fennel feta linguine.
Nigel Slater shows how, with a bit of culinary creativity, he turns the contents of his weekly shop into seven delicious dishes – one for every day of the week. Nigel Slater OBE is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was a food writer for Marie Claire for five years.
Nigel Slater’s Dish of the Day episode 4
Spiced haddock chowder
Mustard and spice add zing to this milk-poached haddock.
Method:
- Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on.
- Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned.
- Remove the haddock from the milk, set aside and reserve the milk.
- Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft.
- Return the haddock to the pan to warm through and then add the chopped parsley before serving.
Fennel and feta linguine
A light fresh dish, full of sweet fried flavour – makes a great weeknight dinner.
Method:
- Cook the pasta in a pan of boiling, salted water, according to packet instructions.
- Slice the fennel and shallot, and fry in the oil until soft.
- Tear the basil over the fennel and shallot and crumble in the feta.
- When the pasta is cooked, drain and combine with the shallot and fennel.
