Nigel Slater!
"No matter how bad things get, it's impossible not to
love someone who made you toast. Once you've bitten through that crusty
surface, to the softer underneath and tasted the warm salty butter,
you're lost forever."--Young Nigel Slater, Toast
Time to make a dish to welcome Nigel! You don't have to welcome him with toast, or even a drink to toast with--you can welcome him with any dish you want. Just make sure you use a Nigel Slater recipe from online or one of his books and be sure to post it by Sunday, April 6th.
Please remember to link a thumbnail image of your dish and don't forget leave a comment after you link so that we don't miss out on your post.
-----
New to IHCC? Need help linking up? Check out our Welcome page. If you have any questions please leave a comment below and we will get back with you.
If you didn't get a chance to see how we said goodbye to Donna, check out the Catch Ya Later Donna Hay post and check out the fabulous Donna dishes and roundups!
13 comments:
Very excited to be trying Nigel's recipes and ideas for 6 months!
I'm welcoming Nigel with a salmon-spinach appetizer.
Here's to Nigel Slater! Cold and icy here yesterday, so it was a gnocchi kind of day!
Is it ok if I leave my link every now and then? I can't do it regulary, but I like Nigel
Ulrike, Absolutely! Join in whenever you can. We are a very relaxed group here. Themes are listed at least a month in advance on the side bar but really the only 'rule' is that it be a Nigel Slater recipe through our cooking time with him (Sept. 28) unless it is a Potluck week when we can make a recipe from Nigel or any of our previous IHCC chefs.
We are happy to have you participate whenever you get the chance!
Aloha,
Deb
I'm welcoming Nigel Slater into my kitchen with a baked chicken dish and it was delicious! Looking forward to six whole months of delicious coooking!
I made Nigel's 'Need's must' pasta--a simple fettuccine Alfredo. Quick and decadent. ;-)
I only have one book from Nigel, will probably need to add more :)
Well, after Donna Hay, I can't get enough Spatchcocked Chicken. Nigel Slater serves his with a fabulous Spinach Couscous.
I've made pumpkin pangrattato with spicy merguez sausages and black olives - quite possibly one of my most favourite dishes ever. Definitely a keeper.
Thanks Deb. I served a simple simple mozzarella herb toast ;-)
Post is up. :)
Started off with a gorgeous breakfast, Nigel's Smoothie in a Bowl.
Post a Comment