Ii thought I knew how to roast food, including vegetables, but this book, (a present from my sister who cooks well), has really made a difference. From a "simple" chicken, (although I am still also influenced by Delia on this one), to a vegetarian's selection, there are nuggets of useful info for the reader.

I thought cheese and onion was a nasty artificial crisp flavour, but Nigel Slater is quite right to praise a left-over roasted onion on bread with cheddar cheese. Now I can't ever roast too many onions, just to make sure that, even though they taste great freshly roasted, there will be some left to have with cheese as a snack.

Another favourite is the sauce to go with steak - Bearnaise I think.

And looking at the greedy cheese-piled-on-bread on the cover is enough to get the juices going.