Nigel Slater’s Dish of the Day episode 5: Nigel Slater returns with a new cookery series, in which he 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. Along the way, he proves that adding new flavours to everyday ingredients can make them sensational, shows how he makes the most of a glut or a special offer at the shops, and how to create culinary magic in just one pan.
As he works his way through his weekly shop in this episode, Nigel shows ways to cook with an abundance of ingredients, whether a glut from the garden or a special offer in the shops. He proves there are creative ways to have delicious food every day of the week.
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 5
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.
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.