The Kitchen Diaries II. Nigel Slater
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Cooking can be found between these pages. (Others are in The Kitchen Diaries volume I and Tender Volumes I and II.) Thank you to the millions of you who watch each programme, and send such heartwarming letters, emails and tweets. I cannot tell you how much the entire team appreciates it.
And to that vibrant, warm and encouraging community at Twitter @realnigelslater. You are a joy.
Nigel Slater, London, September 2012
Twitter @realnigelslater
I cook. I have done so pretty much every day of my life since I was a teenager. Nothing flash or showstopping, just straightforward, everyday stuff. The kind of food you might like to come home to after a busy day. A few weekend recipes, some cakes and baking for fun, the odd pot of preserves or a feast for a celebration. But generally, just simple, understated food, something to be shared rather than looked at in wonder and awe.
Sharing recipes. It is what I do. A small thing, but something I have done for a while now. As a cookery writer, I find there is nothing so encouraging as the sight of one of my books, or one of my columns torn from the newspaper, that has quite clearly been used to cook from. A telltale splatter of olive oil, a swoosh of roasting juices, or a starburst of squashed berries on a page suddenly gives a point to what I do. Those splodges, along with kind emails, letters and tweets, give me a reason to continue doing what I have been doing for the past quarter of a century. Sharing ideas, tips, stories, observations. Or, to put it another way, having a conversation with others who like to eat.
That is why, I suppose, each book feels like a chat with another cook, albeit one-sided (though not as one-sided as you might imagine). It is a simple premise. I make something to eat, everyone, including myself, has a good time, so I decide to share the recipe. To pass on that idea, and with it, hopefully, a good time, to others. For twenty years I have shared many of those ideas each week in my column in the Observer and in my books. They might also come dressed up a little nowadays, in the form of the television series, but it is still the same basic premise.
The diaries
For years now I have kept notebooks, with scribbled shopping lists and early drafts of recipes in them. These are not, I hasten to add, a set of exquisitely bound Kitchen Chronicles, but a scruffy hotchpotch, a salmagundi, of anything and everything I need to remember, from shopping lists and baking temperatures to whether it was two or three eggs that went into the cake. The books also contain the endless lists that I have written, almost obsessively, since childhood.
The notes, sometimes carefully annotated, sometimes not, vary from neat essays in longhand in black fountain pen to a series of almost illegible scribbles on any bit of paper that was handy at the time. The notebooks have recently been replaced, unromantically, by notes typed on an iPad. A decision I now rather regret. These notes form the basis of this second volume of The Kitchen Diaries. More than a diary, this is a collection of small kitchen celebrations, be it a casual, beer-fuelled supper of warm flatbreads with pieces of grilled lamb scattered with toasted pine kernels and bloodred pomegranate seeds or a quiet moment contemplating a bowl of soup and a loaf of bread. We can either treat food as nothing more than fuel or relish its every quality. We can think of preparing it as something to get done as quickly and effortlessly as possible or as something to find pleasure in, something to enrich our everyday life, to have fun with.
I have always written about the minute details of cookery, the small pleasures that can make it enjoyable and worth our time. (The bigger picture, the science and politics of food, its nutrition, provenance and chemistry, I leave to others who can do it better.) What intrigues me about making something to eat is the intimate details, the small, human moments that make cooking interesting. Whilst I never forget that most cooking is about getting something on the table at the end of a working day, I see no reason why it can’t be something to celebrate. The craft of making something with our hands, something for ourselves and others.
Between the pages of this book there are those days, hours and moments spent in the kitchen that I enjoyed enough to make notes about. The dish of quinces baking in the oven on a winter’s day; a hastily assembled salad of chicken, fresh peas and their new shoots; a bowl of brilliant-orange sweet potato soup for a frosty evening; a steak tossed with chilli sauce and Chinese greens; little cakes of crab and fresh coriander to eat with a friend, straight from the frying pan. It is also a collection of jottings about kitchen kit, a shout-out to the pieces of equipment that have become old friends: the favourite knife for peeling vegetables, the wooden spatula or spoon that feels more comfortable in the hand than any other. The bits and pieces we gather together over the years for our kitchen tasks that have become a pleasure to use. Their place in my life, like the most comfortable trainers that have seen better days, or the pullover with holes in it that you can’t bear to get rid of, is something I felt needed celebrating. These small pieces of equipment are part of my kitchen life.
The recipes
I am not a chef and never have been. I am a home cook who writes about food. Not even a passionate cook (whatever one of those is), just a quietly enthusiastic and slightly greedy one. But, I like to think, a thoughtful one. Someone who cares about what they feed themselves and others, where the ingredients come from, when and why they are at their best, and how to use them to give everyone, including the cook, the most pleasure. Whilst a bit of cookery is simply magic (some of the food being produced by professional chefs at the moment is extraordinary, exciting and wonderful), most of it is essentially craft, a subject that holds great interest for me. The art of crafting something by hand – a sandwich even – for others to enjoy is something I can always find time for. Making a dish over and over again till it is how you want it, whether a loaf of bread or a pasta supper for friends, gives me a great deal of pleasure. As does making an economical one-off dish from the ‘bits in the fridge’.
I’m neither slapdash nor particularly pedantic in the kitchen (I haven’t much time for uptight foodies; they seem to have so little fun). Neither am I someone who tries to dictate how something should be done, and I am never happier than when a reader simply uses my recipe as an inspiration for their own. If we follow a recipe word for word we don’t really learn anything, we just end up with a finished dish. Fine, if that’s all you want. Does it really matter how you get somewhere? I don’t think it does. Short cuts are fine, rule breaking is fine. What matters is that the food we end up with is lick-the-plate delicious.
I have never held the idea that a recipe should merely be a set of instructions (if that is what you want, there is plenty of it out there). I want more. The cookbooks dearest to me are those where the author has been more generous, adding notes and observations from their own kitchen. I like more than just an author’s fingerprint on a recipe.
What can be of particular value is when a previous reader’s notes come alongside those of the author. In a secondhand bookshop opposite Kew Gardens, I once came across a baking book by a well-known cookery writer. There were notes pencilled in the margin, alterations and occasional exclamation marks. A chocolate cake got three stars, the author’s ‘Moist Fruit Cake’ had the terse note, ‘No it isn’t’, scribbled across it.
Encouraging as it is when I find a well-used copy of one of my books in the kitchen, I am just as happy when readers tell me my book spends as much time on the bedside table. (‘There are three of us in this marriage, Nigel,’ is a sentiment I have heard more than once.) A good cookbook should be a good read, too. And that is what I hope this book will be to you. Recipes, yes, but also a collection of notes, suggestions and tips (though never, ever instructions or diktats) that I would like to pass on to others. All I want to do is share a good time through the medium of a recipe.
Let us never forget that we are only making something to eat. And