There is something - and this is the point really - that goes hand-in-hand with making something to eat, that transcends putting the finished dish on the table. Slightly Foxed brings back forgotten voices through its Slightly Foxed and Plain Foxed Editions, a series of beautifully produced little pocket hardback reissues of classic memoirs, all of them absorbing and highly individual. A longtime food columnist in the UK and the author of fifteen previous books, he cooks food which is sometimes unmistakably British—Cumberland sausage with cheddar roasted-potato mash; smoked haddock and mussel pie—and a page or two later he’s suggesting food which is resolutely, nimbly not of any single tradition: broccoli with pumpkin seeds and bread crumbs; ground lamb with lime and cilantro. The RA is a unique institution, an independent charity with a mission to be a clear, strong voice for art and artists, where art is made, exhibited and debated.

It is just a recipe, a suggestion for something you might like to make for others, but it is what I do. I think it’s his best one, and I say that because every single recipe is something you’d make tonight, for supper, with no fuss or stress . I like to hear the voice of the cook who tempted me to follow their recipe, to feel they are beside me in the kitchen as I cook, a guide and a friend. p>From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes.p>