Greenfeast is a two-part collection of seasonal, no-frills plant-based recipes from multi-award winning author, journalist and presenter Nigel Slater. These books represent some of his most recent output, alongside A Cook’s Book, in a career now spanning three decades. My parents cooked from his books, as I do now and in a testament to his quality and longevity, I wouldn’t be surprised if in thirty years time my children do too. His work is to have a constant reassuring presence in the kitchen, the culinary equivalent of calling your mum or putting on a favourite jumper. (He also really looks like my friend’s Dad, so maybe I feel like he’s been a bigger part of my life than most people.)
The first volume Spring, Summer contains lighter recipes for lighter nights, the kind of thing to throw together to eat on a picnic blanket and moan about how hot it is. The second collection of recipes, Autumn, Winter are heartier and more nourishing, ones to draw the curtains, leave to simmer and long for the days of moaning about how hot it is. Both books are divided into vague chapters such as In a Bowl, On a Plate and With a Ladle – the latter being to serve, not to consume with. Regardless of what you eat them with, the recipes are straightforward, informal and wholly appetising.
You should buy Greenfeast if you want to grab a few ingredients, mix together with a handful of this, a dollop of that and get something tasty to eat. There’s plenty to go on here: broths, stir-frys, curries, salads, pastas, stews, burgers and more. Some are spectacular in their simplicity like Spring, Summer’s mushrooms on toast with a pea, herb and lemon puree; and orzo with smoked mozzarella and thyme from Autumn, Winter. Most recipes though are unfussy, hearty food. Spring, Summer highlights include aubergine, chilli and soy; shiitake, coconut, soba noodles; and fettuccine with samphire and lemon. From Autumn, Winter: milk, mushrooms and rice; sweet potato, cashew nut and coconut curry; and beetroot with sauerkraut and dill. The writing is masterful – it’s Nigel Slater, guys – descriptive, homely and approachable all at once. You get the impression that these are the sort of things he would cook you if you popped round for tea, waiting politely while he nips out to the garden to grab a few more broad beans to chuck in the lasagne.
The seasonal approach to cooking is a great idea in principle but considering we have roughly three days of summer in this country, most recipes will be suitable for all year round. If you were to get one, I would say Autumn, Winter has the most diverse and interesting recipes, though both would make great additions to the kitchen shelf for the next thirty years or so.
Suitable for: Beginner and confident home cooks
Cookbook Review Rating: Four stars
Review written by Nick Dodd a Leeds-based pianist, teacher and writer. Contact him at www.yorkshirepiano.co.uk