Nigel Food

Here's some of the food I cooked from Nigel Slater's "The Kitchen Diaries." This food was cooked for research purposes only and was immediately disposed of because I am a professional writer and professional writers don't mix business and pleasure. For our first slide, you will see the $7 pork loin (why was it so cheap?! Because I bought an unethical pig, I suppose) cooked with grapes, wine and seasoned with salt, pepper and juniper berries:

You deglaze the pan at the end with more wine and it makes a wonderful sauce.

Our second slide shows Nigel's potatoes that he recommends serving with the loin. He has you boil the potatoes, drain them, then shake them in the pot to bruise them. Why? I forget but here's what they look like after going into a hot pan and placed in the oven:

The next night we made his chicken wings with honey and mustard and all kinds of wonderful things. As you can see, the honey I used--French honey that was very sugary--burned a bit. But it still tasted smashing, especially with a cucumber salad (as Nigel suggests):

Finally, you will see Nigel's apple cake which we made with Macoun apples bought from the farmer's market. Here's the cake before cooking:

(It's topped with bread crumbs and brown sugar.)

Here it is after:

Lovely, no? I hope this works as a nice supplement to the article and that you will swoon and want to buy the book. It's a book I'd really like to have--my editor made me give it back to her when I was done! But she was very sweet about it. I hope she leaves it to me in her will.