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Pesto aubergines and pasta: Halve a medium aubergine, cut in 1cm slices; brush with olive oil, season, grill til golden both sides. Process 15g basil, 10g flat-leaved parsley, 2 cloves garlic, 25g pine kernels, 50g parmesan with 200ml olive oil. Fry 2 handfuls fresh breadcrumbs in a little butter til golden. Cook 100g tagliatelle/fettucine, toss with aubergine and pesto. Serve with extra parmesan. | Nigel Slater, The Guardian

Pesto aubergines and pasta: Halve a medium aubergine, cut in 1cm slices; brush with olive oil, season, grill til golden both sides. Process 15g basil, 10g flat-leaved parsley, 2 cloves garlic, 25g pine kernels, 50g parmesan with 200ml olive oil. Fry 2 handfuls fresh breadcrumbs in a little butter til golden. Cook 100g tagliatelle/fettucine, toss with aubergine and pesto. Serve with extra parmesan. | Nigel Slater, The Guardian

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Squid Ink Pasta with Rock Shrimp and Corn - The Taste SF                                                                                                                                                      More

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Nigel Slater One of the (many) joys of writing a cookery column is that the recipes can be 'of the moment', a fleeting idea, a temporary distraction from the home cooking we do week-in, week-out.

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Sausage meatballs on top of a pile of leek tagliatelle on a plate

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Two slices of toast side by side topped with bright peas, piled with mushrooms and sprinkled with little sprouts

Nigel Slater’s pea, rocket and mushroom toasts recipe

Two slices of toast side by side topped with bright peas, piled with mushrooms and sprinkled with little sprouts

A rustic dish with the crispy cooked cheesy topping of bread pudding with ham, comte and taleggio

Nigel Slater’s recipes using bread

A rustic dish with the crispy cooked cheesy topping of bread pudding with ham, comte and taleggio