There's also rather a lot of blank space and the main recipe is generally on the right hand page with follow up recipes and notes on the left, which makes it difficult to actually sit and read the book from cover to cover as I tend to do with Nigel's books.
Having said that, the book is barely a week old and is already bristling with post it notes and oozing with cooking stains, and to me any cookbook that gets into that state so quickly has to be a good one! It's very much a book to be used, not one to pose on a coffee table, which makes me even more surprised about the lack of lay-flat-ability. And it's too thick to fit in my clear cookbook stand, which would have held it open.
Last night I made the Pinto Beans, Chorizo and Tortilla from page 337. The recipe doesn't seem to be online anywhere (yet) but it consists of diced chorizo and onions fried together in some of the oil from a jar of sundried tomatoes, mixed with garlic and tinned pinto beans, topped with torn flour tortillas and chopped sundried tomatoes, given a topping of grated Cheddar and baked.
We served it with baked sweet potatoes, chipotle mayonnaise, and salad with avocadoes. A very typical Nigel slater dish - simple and faff-free but absolutely crammed with flavour.
And very hearty - I halved the four person quantities but we two greedy people couldn't finish it.
I haven't joined in with Dish of the Month for ages, but I'm playing along this month.