Nigel Slater's simple stuff is where he excels, I reckon, and his latest book, Eat, is a welcome return to form. I've made his Root vegetable tangle 5 times in as many nights, varying the vegetables and, in the interests of getting things to the table faster, using a mandoline rather than a peeler. The rosemary and onion are essential; so is the large quantity of olive oil, I'm afraid, and the pepitas are absolutely non-negotiable but otherwise, play. I like it with a poached duck's egg (god, and how) as much as I like it with pan-fried tempeh or a spoonful of yoghurt.
And this, right here, is where you excel. You've now inspired me to make a tangle for dinner. With I think, a poached eggs and a large piece of ciabatta. X
Posted by: Fanny | May 16, 2015 at 05:06 PM
Wow! I must have been living under a rock as I've not heard of Nigel Slater. I just downloaded one of his books (Eat) from my local library - love the simplicity and "real food" approach - all with great flavor. Thanks so much for "introducing" him to me. And my husband is now begging for the tangle, with a poached egg from our neighbor's chickens!
Posted by: Mdkennedy63 | May 17, 2015 at 01:52 PM
I made this last week and am still amazed that such a simple combination could be so delicious. I used sage instead of rosemary and sunflower seeds instead of pepitas, as that's all I had on hand, and it was still amazing. But your advice is noted and I will definitely try it again with the original ingredients. Do you know what I think was essential? Parsnip.
Posted by: Chez @ Chez Moi | June 01, 2015 at 05:50 PM
chez, as a confirmed parsnip-hater, even i agree that the parsnip is essential! cuts through the oily richness somehow, adds a taste of bitter earthiness that is just right.
Posted by: lucy | June 04, 2015 at 10:38 AM