The Kitchen Diaries II. Nigel Slater

boil, then skim off the froth that rises to the surface. Lower the heat to a jolly simmer, add the bay leaves and partially cover the pan with a lid. Leave the beans to cook for forty-five minutes, till almost tender. They should give a little when squeezed between finger and thumb. Drain the beans and set aside.

      Cut the aubergines in half lengthways, then cut each half into about 8 thick slices. Warm 4 tablespoons of olive oil in a casserole. Fry the aubergines, in two or three batches, till pale gold on both sides and soft in the middle, then remove and drain on kitchen paper. Add more oil to the pan and lower the heat as necessary for each batch. The pieces of aubergine must be soft and tender.

      Set the oven at 200°C/Gas 6. Peel and roughly chop the onions. Add to the empty casserole with a tablespoon or two of olive oil and leave over a moderate heat till they have softened. While the onions are cooking, peel and thinly slice the garlic and finely chop the needles from the rosemary stems. Add to the onions with the oregano and leave to soften. The onions shouldn’t colour.

      Add the tomatoes to the onions and garlic and bring to the boil, then stir in the drained beans and the aubergines. Fill an empty tomato can with water and pour it into the pan. Once the mixture has returned to the boil, turn off the heat. Cover the pan, transfer to the oven and bake for 45 minutes.

      Make the crust by reducing the bread to coarse crumbs in a food processor. Add the garlic and the Parmesan cheese, then season with black pepper and a little salt. Finely grate the lemon zest and add it to the crumbs. Remove the rosemary needles from their stems and chop them finely. Stir into the crumbs with the dried oregano. Pour the olive oil into the breadcrumbs and toss gently; you want them to be lightly moist.

      Remove the bean dish from the oven and spoon the crumbs on top. Return to the oven, uncovered, and bake for twenty to twenty-five minutes or until the crust is crisp and the colour of a biscuit.

      Enough for 4

      JANUARY 18

      Cheating with puff pastry

      There are two ways of making a savoury puff pastry crust. I sometimes take a quiet afternoon to blend flour and butter and roll, fold, chill, roll and roll again. With Radio 4 on in the background, making puff or rough puff pastry is as much therapy as cooking. I use the ready-made stuff from the freezer, too. It’s a cop out, a cheat, but really, who cares? The brands made with butter have a good flavour, are crisp and light and often, helpfully, come ready rolled into sheets. It means I can have a pie such as tonight’s chicken and leek without making my own pastry.

      A hearty pie of chicken and leeks

      chicken thighs on the bone: 350g

      chicken breasts: 350g

      half an onion

      peppercorns: 8

      a bay leaf

      milk, to cover

      butter: 30g

      smoked streaky bacon: 6 rashers

      leeks: 2 medium

      plain flour: 3 lightly heaped tablespoons

      Dijon mustard: 3 teaspoons

      puff pastry: a 375g sheet

      a little beaten egg and milk

      grated Parmesan

      Put the chicken pieces into a large saucepan, together with the half onion, peppercorns, bay leaf and enough milk just to cover the chicken. Bring to the boil, then, just when it starts to bubble, lower the heat and leave to simmer, partially covered by a lid, for twenty minutes. Remove the chicken, reserving the milk, and pull the meat from the bones. Cut it into small, plump pieces.

      Set the oven at 200°C/Gas 6. Melt the butter in a large saucepan, add the bacon, cut into small pieces, and let it soften without colouring over a moderate to low heat. Slice the leeks into pieces roughly 1cm thick. Wash them very thoroughly, then add them to the bacon and continue cooking for about fifteen minutes, till they are totally soft.

      Stir the flour into the leek and bacon, continue cooking for a couple of minutes, then gradually strain in enough of the warm milk to make a thick sauce. Fold in the chicken and check the seasoning, adding the mustard and a generous grinding of salt and pepper.

      Roll one half of the pastry out into a rectangle 27cm x 37cm and transfer it to a baking sheet. Spoon the filling on to the pastry, leaving a wide rim all the way round. Brush the rim with beaten egg and milk. Roll out the second piece of pastry to the same size as the base and lower it over the filling. Press and crimp the edges together firmly to seal them. It is worth making certain the edges are tightly sealed, otherwise the filling may leak.

      Brush the pastry all over with the beaten egg wash and scatter a handful of grated Parmesan over the surface. Bake for thirty-five minutes or till golden.

      Enough for 6

      Poached apples with ginger and anise

      Warm apples in a gently spiced syrup are useful as both a breakfast dish and a dessert. Sweet but refreshing, and pleasingly simple, these poached fruits are also good served thoroughly chilled. A nice change from creamy desserts. Odd as it seems, we ate this outside in the snow. The ginger-scented warmth and clarity of the juice encouraged us to eat it standing up in the garden, marvelling at the tall hedges weighed down with snow and the slowly darkening sky.

      small to medium dessert apples: 3

      the juice of half a lemon

      unfiltered apple juice: 400ml

      golden caster sugar: 2 tablespoons

      star anise: 2

      ginger preserved in syrup: 40g

      syrup from the ginger jar: 4 tablespoons

      Peel the apples, halve them and remove their cores. Toss gently in the lemon juice. Pour the apple juice into a pan large enough to accommodate the apples, then add the caster sugar, star anise, the ginger, sliced into coins, and the ginger syrup. Bring to the boil, then lower the heat so the liquid simmers gently.

      Lower the fruit into the simmering syrup and leave, partially covered with a lid, until they are tender. They are ready when a skewer will glide effortlessly through their flesh – fifteen to twenty minutes or so.

      Lift the fruit from the syrup with a draining spoon and place on a serving dish or in smaller individual dishes. Turn up the heat and bring the syrup to the boil. Serve warm, three halves of fruit per person, in little dishes or glasses with some of the apple- and spice-scented syrup spooned over.

      Enough for 3

      JANUARY 20

      A golden fruit

      A need for something sweet so I walk along London’s Edgware Road, with its Lebanese grocer’s and pastry shops. On a winter’s afternoon, this road north of Marble Arch is where I go to stock up on what we used to call sweetmeats – the tiny, sugary fruits and pastries that mark the end of a meal. Though I should add that they come out with coffee too, mid morning.

      Today there are boxes of darkly sticky dates, powdery lokum, the Turkish delight whose chewy translucency comes scented with rose, pistachio and lemon, and crates of fat, gritty figs. Any of these will signify the full stop at the end of dinner as effectively as a slice of pie (though I would rather have the latter, if I’m honest). There are crimson pomegranates too, lemons on the twig, and tangerines sold with their leaves. There are pale and milky walnuts in their