Almost anything is edible with a dab of French mustard on it.

Almost anything is edible with a dab of French mustard on it.

Nigel Slater
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Almost anything is edible with a dab of French mustard on it.

Nigel Slater, The Kitchen Diaries: A Year in the Kitchen with Nigel Slater
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It is the deep, salty stickiness of food that intrigues me more than any other quality.

Nigel Slater, The Kitchen Diaries: A Year in the Kitchen with Nigel Slater
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Good kitchens are not about size

they are about ergonomics and light.
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Pamper a tomato, overfeed it, overwater it and you will get a Paris Hilton of a tomato.

Nigel Slater, Tender: Volume I: A Cook and His Vegetable Patch
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I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the long-forgotten Abbey Crunch will remain forever on my lips. I loved the biscuit as much as anything I have ever eaten, and often, in moments of solitude, I still think about its warm, buttery, sugary self.

Nigel Slater, Eating for England: The Delights and Eccentricities of the British at the Table
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