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Acknowledgments vii
Introduction ix

January 3
February 49
March 101
April 139
May 185
June 229
July 271
August 301
September 345
October 385
November 431
December 471
Index 520

07_HAC4_NP_KITCHENDIARIES2_JUN_228-269.qxd:Layout 1


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Page 259

Wheat with mint and mango

Although I tend to serve this as a side dish, it is good as a main-course salad too.
cracked wheat: 2/3 cup (100g)
green onions: 6 slim ones
very ripe mangoes: about 1 pound
a small, hot red chile
mint: 8 bushy sprigs, to give
4 heaping tablespoons

flat-leaf parsley: a 2-ounce (60g)

half a small cucumber
radishes: 8 to 10
juice of a lemon
olive oil: a couple of tablespoons

Put the cracked wheat in a bowl and pour over enough boiling water just to
cover, then set aside.
Finely slice the green onions, discarding the toughest of their green leaves,
then put them in a mixing bowl. Peel the mangoes, cut the flesh from the pit in
large slices, then cut it into small dice and add to the onions.
Seed and finely chop the chile, then coarsely chop the mint and parsley
leaves, discarding the stems, and add to the onions. It will seem like a lot of
parsley, but it is essential: it is the main ingredient rather than the wheat. Peel,
seed, and finely dice the cucumber, slice the radishes, and toss both with the
other ingredients. Add the lemon juice, olive oil, and a generous seasoning of
both salt and black pepper.
Rough the soaked wheat up with a fork, draining it if it has not absorbed
all the water. Crumble into the bowl with the other ingredients, stir gently
with a fork, and serve.
Enough for 4 to 6 as a side dish


A bit of pastry work

There are days when my heart sinks at the thought of making a tart, lining the
tart pan with pastry, weighing it down with pie weights and partially baking
it, carefully removing the weights and returning it to the oven until it is dry
enough to fill. There is the filling itself to be made, which may or may not
involve peeling, slicing, and cooking onions, the savory egg custard to make
and pour over, and then the oh-so-careful carrying of the tart to the oven,
filled to the brim with liquid cream and egg.




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Page 414



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Page 415

Lamb osso buco with parsley pappardelle

One of those dinners that look as if theyve taken forever but are in fact very
quick. Ask your butcher for lamb leg steaks with the bone in. If you have no
luck, use bone-in lamb chops.
olive oil: 2 tablespoons
leg of lamb steaks, bone in:
4 (about 21/4 pounds / 1kg
in total)
a large onion
celery: 2 stalks

large carrots: 2
Marsala: 1 cup (250ml)
pappardelle: 9 ounces (250g)
parsley, finely chopped:
4 tablespoons
butter: 3 tablespoons (50g)

Heat the olive oil in a large shallow pan, then brown the lamb steaks on both
sides. Transfer to a plate. Chop the onion, celery, and carrots into cubes about
/3 inch (1cm) and add to the pan in which you browned the meat. Cook over
a moderate heat for at least fifteen minutes, stirring occasionally, till they are
nicely colored and approaching softness. Return the lamb to the pan, add the
Marsala, season, and bring to a boil. Lower the heat and continue cooking,
covered with a lid, for thirty to forty minutes, till the lamb is tender.
Cook the pappardelle in plenty of generously salted water till al dente, then
drain. Remove the lamb and vegetables from the pan, dividing them among
four warm plates. Add the pasta and parsley to the lamb cooking pan together
with the butter and a grinding of black pepper. Let the pasta warm through in
the butter and pan juices, then serve with the lamb steaks and vegetables.
Enough for 4


For James Thompson

Copyright 2012 by Nigel Slater

Photographs copyright 2012 by Jonathan Lovekin
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the
Crown Publishing Group, a division of Random House, Inc., New York.
Originally published in hardcover in Great Britain as The Kitchen Diaries II
by Fourth Estate, a division of HarperCollins Publishers, London, in 2012
Ten Speed Press and the Ten Speed Press colophon are registered trademarks
of Random House, Inc.
First Ten Speed Press edition, 2013
Library of Congress Cataloging-in-Publication Data
Hardcover ISBN: 978-1-60774-543-3
eBook ISBN: 978-1-60774-544-0
Printed in China
Cover design by David Pearson and Chloe Rawlins
Interior design by David Pearson
Cover illustration by Nigel Slater
Endpapers by Jonathan and Ambika Lovekin
10 9 8 7 6 5 4 3 2 1
First United States Edition