Nigel Slater, one of the UK's best-loved food writers, popped by to answer some of your questions.

Find out more about his latest cook book, The Kitchen Diaries.

Have you ever been served anything that you found totally disgusting and lied?
Cranie

Yes, I once had to eat boiled marrow that had been stuffed with minced beef that was fatty and unseasoned. What could have been a delicious meal was watery and tasteless (actually it was quite disgusting), but I just shut up and ate it so as not to offend the cook.


Who is your inspiration when it comes to cooking?
George

I can't honestly say that anyone really inspired me. I started cooking when I was a kid and have just carried on, virtually every day, ever since.


What else would you like to achieve, and what are your plans for the future?? I really enjoyed reading Toast and watching Real Food on TV.
George

You know George, I want to carry on doing what I am doing now, for as long as I can. Simple as that.


Do you plan your menu before you shop, or do you wait to see what produce is on offer?
St George

My shopping is a bit of a mixture of vague plans and impulse purchases. This morning was typical. I knew I needed lentils and goats cheese for a salad, but I also came back with quinces which I hadn't intended to buy, and I shall now probably poach slowly in water with a bit of sugar 'til they are tender, then eat with cream.


I heard your interview on Desert Island Discs. Which pieces of music nearly made it on your list, other than the eight-plus-one to take?
Lady Ruby Slippers

Dear Lady Ruby Slippers, there were so many that nearly made it! I loved doing Desert Island and it was good fun recording it with Sue Lawley but getting the list down eight was really difficult. I would loved to have had Eartha Kitt singing 'Old Fashioned Millionaire' and 'Honky Tonk Woman' by the Stones.


We have got minced beef for tea tonight what meal would you cook with it?
Sarahlee

Some mashed potatoes. I love mashing hot mince into my creamy spuds with my fork, like a sort of do-it-yourself shepherds' pie.


What makes a cookery writer stand out from the crowd?
Sourdough

I could get myself into a lot of trouble answering this one. I¹d better not go there if you don't mind, but I would say that jolly good recipes are a good start.


I read that you list eating out as one of life's great pleasures. Do you find that restaurant staff tend to recognise you when you're in their establishment? If so, does this make it more difficult to enjoy eating out?
Old Nick

Nick, I have spent most my life trying to keep a low profile, and would rather be known for my writing than for my face, so I like to think no-one recognises me.


Do you think smoking should be banned in restaurants and bars?
Carol

Yes. I'm afraid so. Not so much for myself but I am more concerned for those restaurant and pub staff who have to work in a smoke-filled environment.


Any tips for the best gravy to go with Sunday roast beef?
Len

Start with a really good piece of beef on the bone from a proper butcher.


My Mother was a great cook and my cooking is definitely influenced by her food. Do you think we're all influenced by what we ate as children? Does this mean people who feed their kids ready-meals are raising a ready-meal dependant generation?
Maureen

Yes, I do, but I would also like to think there is a built-in sense of rebellion in most young people and they might rebel against the ready-made food that their parents cook and start cooking real food for themselves. It certainly worked for me!


A problem I've been unable to resolve for years. You have that lovely recipe for lemon suprise pudding (Real Cooking), but I'm unsure what kind of dish it's actually cooked in. Should it be the same bowl that you mix all the ingredients in?
Sarah@gfl

Sarah, I always use one of those oven-proof glass bowls, the same one that I mix it in. Then you can see the two layers when it comes out of the oven.


Which of your many dishes receives the most compliments?
Molly Mallone

I guess it is probably my cakes, there are several in the new book and friends really seem to like the slow-cooked roast lamb. They are the ones I have had the most feedback over.


Will you please, please, please do another TV series? Is there a plan for one? Thank you for your hard work and for inspiring me!!
Chocolatruffle

Who could resist a request from someone called chocolatruffle! Actually I have no plans at the moment, because I find it impossible to do a weekly newspaper column, write books and do tv. But maybe one day.


I don't have a question for Nigel but I would like him to know that I think he is absolutely fantastic. His passion for food keeps me glued to the tv and inspires me to cook and show a similar passion. His book 'Toast' was so great, so personal. I couldn't put it down.
Cvgale

Thank you very much. That is lovely to hear.


It's my birthday on 21 December and I'm let down to read in Kitchen Diaries that you didn't do any cooking that day, so no special recipe for me to try! Can you remember what happened?
Martha

I can't remember what I ate on that day, and there appears to be nothing in my diary, but several people have said to me that the first thing they looked up in the book is their birthday. So I would probably choose a favourite recipe from elsewhere in the book and make that.


What, in your opinion is the world's most overrated food?
Tom

Without mentioning any names, I would say it is the fancy-schmancy show-off food served in starred restaurants. I like something simpler, with a heart and soul rather than the sort of cooking that food that says 'look at me aren't I clever'.


Do you ever crave for retro seventies-style food? Angel Delight, Arctic Roll, Snowballs? Or are they all tastes from the past?
Martin

Love them! I ate them all when I was writing my autobiography and have to say I thoroughly enjoyed them all.


Any chance of ever opening your own restaurant?
Mary

Never. I admire people who run their own restaurants so much, but I wouldn't want to simply own one, I would have to cook in it too, and that wouldn¹t leave me any time to write my books.


Thank you to all who sent in their questions, and thank you to Nigel for answering.

Now, try some of Nigel's recipes!