Nigel Slater is the Big Daddy Kane of chefs and cookbook authors. A true O.G., he's been composing delicious food and writing award-winning books for over two decades. This offering is a companion to the popular, and previously featured, Greenfeast: Autumn, Winter. Once again, Slater collects more than 100 plant-based recipes with a focus on simplicity, seasonality and freshness. Nothing is overwrought and most (more on that in a second) of the compositions are harmonious and expertly crafted. Once again, calligrapher Tom Kemp returns, with his captivating brushstrokes featured throughout the book. The books compact size and efficient design offers a refreshing change from the standard cookbook format. Unlike the Autumn, Winter edition, we encountered a recipe error and a few vague descriptions within the instructions. While these ultimately did not affect our enjoyment of any meals, they did surprise us - coming from someone with such an impressive pedigree. Here are the dishes we chose:• Halloumi, Mint, Eggplant - Although we have no doubt that breading, then frying, the halloumi would have been fantastic, we chose are preferred method of simply pan-frying without the breading. This produced a pleasant char and married well with the earthy, smoky eggplant that it rests atop. You'll want to roast the eggplant until it's literally collapsing under its own weight, perhaps longer than you think you should. This ensures the flesh is silky and concentrated with flavor. Garlic shares space in the roasting pan with the eggplant and is stirred together after their journey in the oven, along with olive oil and lemon juice. Pomegranate seeds lend a complimentary tartness, as well as visual and textural interest, while mint offers its own unique flavor profile. We always enjoy a good halloumi dish and this did not disappoint.• Green Falafel, Watermelon, Yogurt - Even several weeks later, we still haven't decided if we enjoyed this dish. We think we did, but the flavor combinations confused us (in a good way). On paper, the ingredients for the salsa (cherry tomato, red onion, watermelon and cornichons) sounded intriguing. Eating it, along with the buttery green falafel (a new item for us), plays tricks with your mind. Our initial concerns that are falafel mixture may be too "wet" were placed at ease once we began monitoring the baking process. As time elapsed, the shaped falafel became brown and craggy - just like the recipe photo. A simple garlic yogurt finishes the plate and lends some much-needed moisture to the recipe. This offered us the most unfamiliar ingredient combinations, causing us to reevaluate the possibilities with our own menu creations. Well done, Mr. Slater!• Burrata, Broccoli, Lentils - This recipe allowed us to practice our thinly-sliced garlic technique. While it may not have reached 'Goodfellas'-level heights, we did OK. Red chiles were nowhere to be found at our local grocer so we substituted a bit of orange bell pepper and jalapeño which, when their forces are combined, brought both the color and heat we desired. Green lentils brought their characteristic earthy profile to the plate, while frying the broccoli (florets and stalks) in a bit of garlic and butter ensured they would be the perfectly crisp foil on which to place the creamy burrata.• Cauliflower, Garlic, Spices - Although butter (5 tablespoons worth) is listed in the ingredients, we still aren't sure where they are added in the recipe since the instructions erroneously omitted it. Regardless, this was still a tasty plate of food. Cauliflower is treated two ways. First, it is simmered in milk before being pureed in a blender. Then it is fried in a pan, along with garlic and a generous mix of spices (coriander, cumin, chile flake and ground ginger). Caution must be exercised when browning the garlic, as it can easily burn and become bitter. Adding it to warm oil first, prior to the spices and cauliflower florets results in garlic that was a bit darker than we would have liked. We'd likely brown it, then remove and set aside until assembling the dish. This was certainly one of the easiest dishes we composed from the book and definitely delicious. We'll just save that mystery butter for something else.• Peas, Pappardelle, Parmesan - This recipe is simple yet flavorful. The sauce is made with vegetable stock and peas, and blended til smooth. Parmesan and goat cheese add an earthy yet rich element.