follow recipes from Nigel Slater's 'The Kitchen Diaries' in 2006

I did this last year as we have an allotment and I wanted to make more of the fruit and veg we were growing – like most of you, I got my favourites which are now part of my repertoire (sausages and lentils, black pudding and parnsips). But an even bigger effect is that I now think, plan and cook much more seasonally – I won’t buy stuff that’s been flown in/hothoused any more cos it just doesn’t seem right .. good on ya Nigel x

Due to my impending holiday (+ many other ‘secret’ machinations) – I am going to sign off this goal as completed.

Mucho enjoyed working through the book, esp in the summer months and some of the recipes have made it into my weekly repertoire (Tomato curry being a popular favourite). Nige does get slightly repetitive at times, and obviously has particular ingredients that he likes to use a lot, but I love his writing and his simplicity.

I will be continuing with the seasonal cookery in 2007 in a much more involved way (all being well). [bites nails]

Really yummy – I don’t really like white sauce or cheese sauce – bu t this was great – lots of mustard – couldn’t find Pavlone so substituted Tallegio and it was great – made far too much – ate it for dinner twice – not as good reheated :-)

Bit of an unconventional curry, feels a bit like cheating, but it works and there’s never any leftover for Nigel’s other suggestion.

Started making this the week the recipe was in the Observer, nad have repeated many times as our veggie box often has a ‘potimarron’ pumpkinlike item in it. Excellent.

I’ve done this so many times I don’t even need the recipe. As my French friend said, ‘succulent’.
Très très bon. Even though I’m not allowed to put mushrooms in as one daughter doesn’t like them.

Yep, Nigel delivers again. Yummy.

My daughter made this back when we were swimming in plums – late July or so ? It was very good, as promised.

I have made losts of the recipes since I was last here but the book has until now stayed stubbornly downstairs…so then I never hasd the recipes or page numbers to hand.

Tonight I made Roast Duck with Pancetta and Potatoes, page 372.
Substituted lardons for pancetta but had all other ingredients to hand including fresh thyme from the garden…this was absolutely yummy especially the meat and potatoes !

The skin crisped up beautifully without the extra time in the oven, although perhaps it was in the oven abit longer than Nigel said.Bref, it was a triumph.

.. but that’s about as far as it gets.. I’ve decided it’s for inspiration only… I seldom manage to co-ordinate getting the right ingredients for the recipie with an occasion to make it.