Live webchat with Nigel Slater, TODAY, Wednesday 12 December, 1pm

[RachelMumsnet]

We're delighted that Nigel Slater is joining us tomorrow lunchtime (Wed 12 December) at 1pm for a live webchat.

Nigel is the author of a collection of bestselling books and presenter of BBC 1's Simple Cooking and has been food columnist for The Observer for 20 years. His award-winning memoir Toast - the Story of a Boy's Hunger won six major awards and is now a BBC film starring Helena Bonham Carter and Freddie Highmore.

Nigel's latest book, Kitchen Diaries Volume II, has just been published.

Join Nigel tomorrow at 1pm or post a question in advance on this thread.

[NigelSlater]

@thebluenailbrush

i love your writing and your style of cookery so its great to hear you're coming to do a webchat.

my question is: I remember you used to write for Maire Claire and I even bought the big glossy hardback book that came out! Was that your first break? If so how did you get it? I ask as my child is studying to be a photographer and I wonder how much is down to who your know as well as a certain amount of luck and of course lots of hard work, skill and determination.

It was a case of being in the right place at the right time. I was working in cafe, and a customer asked me if I knew of a recipe tester for her magazine. I applied on the spot, got the job, and the rest is history!

[midnightexpress]

Oh thanks for answering my question! Kippers. Mmmm. How do you rid your house of the smell though?

[NigelSlater]

@PetiteRaleuse

Hi. I love your show and your writing. One question though. When you say in your show that you have never done a dish before, and are therefore doing it for the first time in front of the cameras, is that true? What if it's awful?

Yes, it's often true. I've been cooking almost every day for 40 years, so I tend to know what's going to work even though I sometimes make mistakes. So far not too many though - the crew seems to eat everything up!

[NigelSlater]

@nellieloula

Hi Nigel. Big fan - you've been a real inspiration to so many. I have a question about Christmas canapes - I"m making bruschetta/crostini and wondering how long they would keep in an airtight container? Would love to be able to make them in advance but don't want them to lose their crunch....what would you recommend? And any favourite toppings? Thanks

You know, I really wouldn't make them in advance. Any sort of toast is always best when it's hot and fresh. Try a topping of melted mozzarella, capers and basil.

[NigelSlater]

@GingerBreadMacchiato

Hi Nigel, Nice to have you on Mumsnet

My question is - What dessert would you make for Christmas day for guests that don't like Christmas cake or Christmas pudding?

Thank you. How about a big ice-cream sundae, with vanilla ice-cream, chocolate sauce and praline?

[wem]

Oh, thanks for answering! They sound great, I'll give it a go

[MrsJamin]

Hello Nigel,

I love the way you love food and it's not about being overly clever or fancy. What's your favourite way to use up leftover roasts, be it beef, lamb or chicken? I get stuck in rut with how I use up the cooked meat.

[NigelSlater]

@Badvocsanta

Hello Nigel.
Love your tv show - it's like a big mug of cocoa and warm fluffy slippers in televisual form :)
My question is: if you were on death row (bear with me!) and had to choose a last meal, what would it be?
Thanks!
Mwah! X

You know? It would be Shepherd's pie ? the ultimate comfort food!

[down2earthwithabump]

Hi Nigel. I really enjoyed using my home-grown beetroot in your chocolate and beetroot cake, but found it quite a laborious recipe ... then I saw the TV adaptation of Toast (which was brilliant) and saw just how much time you spend and have spent baking in the kitchen. Three different processes/bowls for one cake ! I like to spend time in the kitchen being creative but sometimes just can't spend that much time there. Simple suppers is much more my thing.

I wondered which is your favourite quick recipe that's sweet?

[SlubbersRingAreYouListening]

Hi Nigel. No question, brain freeze, but wanted to tell you that many, many pages of your Real Cooking book that sits on my cookery book shelf have become stuck together and prized apart on more than one occasion.

It is is one of my automatic go-to books, so thank you.

[ThePsychicSatsuma]

hi Nigel. You are my favourite TV chef for 2 reasons.

1. you have lovely hand-writing on your notelets.
   
2. you handle and chew the food so tenderly.
   
   Please continue to promote yellow tomatoes.
   
   
   
   

[NigelSlater]

@Wolfcub

Apart from mince pies what are your favourite recipes for using up leftover mincemeat.

As an aside, my DH and I have a christmas pudding making competition as one of our family christmas traditions. Last year I lost. This year I've made your pudding (smells amazing). I'm hoping that you can thrash Saint Delia.

My favourite way of using the last of the mincemeat is to stir it into a Victoria sponge mixture, to give a light mincemeat cake. Or how about the hot mincemeat cakes - there's the recipe for them here on Mumsnet.

[thebluenailbrush]

thanks so much for answering my question! I have kitchen diaries ll on my christmas list and it will undoubtedly be the best thing i get this year!

If you have time for more questions: if you weren't a cookery writer what would have been your dream job ?

p.s my partner and i had a disagreement about you in bed at the weekend - before i knew you were coming on here- i was reading one of your books to get inspiration for christmas and he said you were a celeb, i said you were too private to be that and got rather annoyed with him. He loves what i cook from your books though!

[SlubbersRingAreYouListening]

Stuck together by food, obviously.

[NigelSlater]

@Jenski

Thanks for answering Isobel's question. She is dubious about the chillis, but I love a spicy thai soup.

Can I ask another.....
I really love the music that is used on Kitchen Diaries. Is music important to you? And what do you listen to when you are cooking?

x

My playlist is very mixed and I listen to everything from Mitsuko Uchida to dubstep!

[Badvocsanta]

Ooooohhhhh....Nigel answered my question!

And you know what? Shepards pie would be my my choice too!
Great minds and all that.....:)

[thebluenailbrush]

p.p.s for me your books are great and stand out as they inspire people to try to make use of what they have, what they see around them and to play around with things.

[SlubbersRingAreYouListening]

Oh! I do have a question.

Winter greens: they are a bit bobbins aren't they? So bloody worthy. I think I should probably eat more of them, they simmer with barely restrained bionic health restorative super powers in Sainsburys and give me the guilts.

How do I make them taste nice and not so worthy?

[Wolfcub]

Thank you Nigel, the mincemeat cake sounds like a definite one to try.

[Jenski]

Thank you.

Off to research Mitsuko Uchida now....

[NigelSlater]

@MrsJamin

Hello Nigel,

I love the way you love food and it's not about being overly clever or fancy. What's your favourite way to use up leftover roasts, be it beef, lamb or chicken? I get stuck in rut with how I use up the cooked meat.

I really believe that any leftovers mustn't look, smell or taste like leftovers. An instant spicy sauce is my first thought, such as the recipe for a way with leftover turkey, from the Kitchen Diaries II, which you can see the recipe for on Mumsnet.

[Allalonenow]

Thanks for answering my question Nigel, very best wishes to you for a happy Christmas with plenty of glorious food!!

[NigelSlater]

@SlubbersRingAreYouListening

Oh! I do have a question.

Winter greens: they are a bit bobbins aren't they? So bloody worthy. I think I should probably eat more of them, they simmer with barely restrained bionic health restorative super powers in Sainsburys and give me the guilts.

How do I make them taste nice and not so worthy?

The answer is always cream, cream and more cream. Fry the greens, and then toss them in cream, mustard and little lemon juice. (Nothing worthy about that!)
And a little grated parmesan never goes amiss!

[SlubbersRingAreYouListening]

Cream it is then.

Thank you Nigel, and have a very Happy Christmas