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Nigel Slater

Nigel Slater Quotes

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Famous Nigel Slater Quotes

“A shallow dish the color of clotted cream, a scattering of raspberries, wine-red loganberries, redcurrants on the stem and wild strawberries the size of a child's fingernail, complete with tiny alpine strawberry flowers. Never has there been a prettier dessert, and not a recipe or a creative cook in sight.”

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Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“My childhood was full of hedges, the tight corset of green privet that ran the entire boundary of the house, orchard and garden; those I passed on the long walk to school, hedges of hawthorn and holly, sloe, blackberry and wild rose. In spring they were a tangle of white froth and carried primroses and cowslips at their base, violets and the odd bluebell that had strayed from the woods. In winter they would be peppered with scarlet, black and rust berries, grey clouds of old man's beard and dew-speckled spiders' webs that hung like diamond necklaces in the early-morning light.”

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Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“It is late afternoon, darkness is falling and a stall in the town square is glowing like a candle. Tiny punnets of bright-orange berries on the twig-- sea buckthorn-- and jars of cloudberry jam jostle with honey and crimson lingonberries. I will not carry jars or bottles in my luggage, but I pick up a couple of cartons of berries to eat raw. Buckthorn lives true to its name, and after a few minutes of parting the berries from their branches my thumb feels like a pincushion. I pick up a pocket-sized jar of jam and the fruit is tart, extremely so, and therefore right up my street. I nibble the berries as I walk. Cloudberry jam, in common with most berry preserves, has too much sugar for me but it is good too, bright-tasting and sharp. I will bring it down at breakfast tomorrow, to eat with Lapland yoghurt. The buckthorn jam is pleasing, though not enough to risk bringing a jar wine in a suitcase. It does keep a little of its acidity when simmered with enough sugar to make it keep. That is probably why it works, like damson, blackcurrant, plum and gooseberry. The more tart the fruit, the better the jam.”

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Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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