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Nigel Slater Hits the Spot - Again

A golden-crusted pie, aromatic fishcakes, succulent chicken wings, creamy pasta, baked apples and custard on a cloud of meringue… This is simple cooking, but SO satisfying – and just the sort of thing we’ve come to expect (and love) from one of the nation’s favourite food writers

"I have been cooking, on an almost daily basis, for five decades. I have eaten the great, the good and things I rather wish I hadn’t. As a cook, and indeed as a cookery writer, I have got things right, wrong and somewhere in between. But what never changes is my curiosity and my appetite. That, and the endless delight I get from giving people, loved ones, friends, complete strangers, something good to eat. Cooking has, for this cook at least, never been purely about the end result. It is the small, joyous details of cooking that have made it a lifelong pleasure".

Gammon, celeriac and parsley pie

SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR

"It’s pie weather. A damp, misty morning followed by a dark evening. A sudden need for crisp pastry soaked on one side with sauce or gravy from a pie. It can be an open one with a creamy filling and a soft undercrust, or a pie with a pastry top; its face golden, its underside soaked in the filling. It could be one of the classics, of course, a Victorian steak and kidney or quaint cottage pie; a frugal shepherd’s pie with deep fork furrows of mashed potato or a pastry-topped fish pie made with white fish, prawns and dill freckled cream.

But I don’t want any of those. The pie I crave is something new yet familiar, a filling that I may have had in some other form – as a casserole perhaps or a sauté – but whatever, it must come with a pastry crust to soak up the sauce."

Gammon, celeriac and parsley pie

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About Delicious Magazine

Tuck into the January issue of Delicious – it’s packed with comforting recipes including Nigel Slater’s warming wonders, three-ways with meatballs, main-meal soups, Alpine recipes for mountainous appetites and a heartwarming mac ‘n’ cheese. Plus, there are great no-faff midweek meals, lighter recipes for the new year and foolproof guides to perfect Yorkshire puds, sourdough bread and pork wontons – satisfaction guaranteed.
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