Nigel Slater’s breast of lamb, peppers and burrata recipe

Tuck in: breast of lamb, peppers, burrata. Photograph: Jonathan Lovekin/The Observer The recipe Peel and roughly chop a couple of cloves of garlic. Remove the leaves from about 4 sprigs of rosemary and chop them finely. You will need enough for 2 tbsp. Pick enough thyme leaves from their stalks to fill 2 tbsp then finely chop and mix with the rosemary and garlic. Put the garlic and herbs in a small mixing bowl and stir in a couple of tbsp of olive oil. Set the oven at 180C/gas mark…

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Nigel Slater’s smoked haddock and sweetcorn recipe

The recipe Peel a medium onion, halve it and chop it fairly finely, then let it soften in 2 tbsp of olive oil over a moderate heat. Stir regularly so the onion doesn’t colour. Remove the leaves and silky fibres from 2 large ears of corn then slice the kernels from the cobs. The beauty of this is that you can use frozen or canned sweetcorn Stir the corn into the onions, then add 200ml of milk and the same of water. Add a couple of bay leaves and a…

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Nigel Slater’s blackberry recipes

The persistent bramble that appears from the old garden wall refuses to fruit, which makes its annual appearance all the more irksome. Blackberries have previously fruited well on the damp, shaded side of this garden, tied on to rusty frames, as juicy as they were reliable. But the haul was never quite enough to justify their presence and they lost out to a flirtatious Hydrangea paniculata. One of the problems of a small urban garden is working out how to use the limited space. Enough fruit for one pie per year…

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Nigel Slater’s courgette and wild mushroom sauté recipe

The recipe Trim 250g of small shallots and halve them lengthways, remove the root of each then separate the layers by pulling the shallots apart. Warm 50g of butter and 2 tbsp of olive oil in a wide, shallow pan, then sauté the shallots, turning them occasionally in the butter until they are lightly coloured. Halve 150g of courgettes, then lower them into the pan and let them cook for 5-6 minutes until they are lightly golden and tender. Remove the shallots and courgettes from the pan and keep warm.…

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Nigel Slater’s light summer recipes

  If there is a theme running through this summer’s cooking it is that of yogurt and its strained and lightly salted cousin labneh. At breakfast, I prefer the wake-up-call sharpness of sheep’s milk yoghurt, often with a glowing puree of alphonso mango and a lightly sweetened compote of blueberries or blackcurrants. Used as replacement for some of the cream in a fruit fool, the refreshingly acidic notes of goat’s milk yogurt flatters the flavours of apricots, strawberries and raspberries, as well as making the dessert less rich. Homemade labneh,…

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