Nigel slater cheese recipes

Nigel Slater’s Goat’s Cheese Frittata

Nigel Slater’s Goat’s Cheese Frittata

This one, stolen from Nigel Slater’s wonderful little cook book ‘Eat’ hits the spot every time. Add the sliced goats’ cheese and rosemary and cook on a low to moderate heat
Nigel’s Low Carb Cheesecake

Nigel’s Low Carb Cheesecake

Back in the good old days when I used to eat cheesecake in the mistaken impression that it was lower GI than pure sugar, and therefore ‘better’ for you, I used to make Nigel Slater’s Creamy Cheesecake with Damson Sauce
Goats’ Cheese on Garlic Toast

Goats’ Cheese on Garlic Toast

This is my simplified version of Nigel Slater’s recipe. I also prefer using soft goats’ cheese rather than rounds – it makes for a much lighter meal, and is significantly cheaper too
Brown Rice Risotto with Blue Cheese & Chives

Brown Rice Risotto with Blue Cheese & Chives

And Nigel Slater says you should too. The hearty, nutty flavours of brown rice (and other whole grains) are great with strong, concentrated flavours, so I went for blue cheese in this recipe
vegetarian spaghetti bolognese - belleau kitchen basics

vegetarian spaghetti bolognese - belleau kitchen basics

From Nigel Slater's brilliant and amusing observation of bolognese served with vomit-inducing dried parmesan cheese in his semi-biographical Toast to extra-special evenings out with the family in the west end of London at the now sadly closed Topo Gigio Italian restaurant, the bolognese sauce was always a firm family favourite
Rye and Spelt Bread

Rye and Spelt Bread

For me rye bread makes the best snack on its own or with some hard cheese, but Nigel Slater may be the best person to refer to when it comes to suggestions with rye bread
Ricotta beef burgers

Ricotta beef burgers

This recipe is by Nigel Slater – you can find the original recipe here. – 200g/7oz ricotta cheese. /7oz ricotta cheese
No-bake lemon curd and white chocolate cheesecake

No-bake lemon curd and white chocolate cheesecake

To make the lemon curd, I’ve always used this method my mum taught me, which seems pretty much identical to the one you’ll find on both Nigel Slater’s website, and BBC Good Food, so it must be good