Swede and spinach loaf: Peel 1kg swede, 500g turnips; slice thinly, simmer 7-8 min til nearly tender. Wilt 400g spinach, chop roughly. Chop 60g mixed herbs, scatter some in parchment lined tin. Layer veg, spinach, herbs and 3 eggs + 1 yolk mixed with 400g creme fraiche, 150g grated gruyere, s&p. Cover with foil, weight and bake 1-1.5 hrs in a bain marie at 180C. | Nigel Slater, The Guardian
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author It is elegant and slightly exotic, rich with ground pistachios and almonds
malt loaf in parchment paper and a slice of it on a round plate (fine, but maybe we should use a darker malt if made again. Also, I may prefer other fruity quickbreads over this, though I really like the way Nigel Slater writes about it.