Nigel Slater’s Dish of the Day episode 8: Nigel uses his weekly shop to cook some clever recipes designed to cure cravings and offer comfort. Including slow roast leg of lamb with herb rub and parmesan mash, almond and lentil stew and tumbler trifle.
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 8
Slow roast leg of lamb with herb rub
Tender, slow roast lamb, infused with mellow garlic and herb flavours makes wonderful comfort food. This recipe makes its own delicious gravy too, perfect for a big meal with friends and family.
Method:
- Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste.
- Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin.
- Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking.
- When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes.
- Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper.
- Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve.
Breakfast hash – Nigel Slater’s Dish of the Day episode 8
Sausage and onion hash with a couple of eggs cracked over is definitely worth getting out of bed for.
Method:
- Heat the oil in a large pan. Add the butter and skinned sausages and cook for a few minutes, stirring to ensure all the meat browns.
- Add the onion to the pan.
- Grate the potato including the skin and squeeze over the sink to remove any moisture.
- Add the potato to the pan.
- When the pan ingredients are cooked, crack the eggs into the pan and cook until the egg whites are set but the yolks are still runny. Serve.
Almond lentil stew
This easy vegetarian lentil stew is served with cherry tomatoes and cinnamon-flavoured almonds.
Method:
- Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes.
- Add the garlic and mushrooms. Fry for a further five minutes.
- Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes.
- Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes.
- Add the cherry tomatoes and warm through.
- Serve the lentil stew with the almonds and tomatoes.