Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comté and Taleggio, salt crust potatoes with blue cheese and goat’s curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread. Nigel Slater is the author of a collection of best-selling books and presenter of BBC 1's Eating Together, Simple Cooking and Dish of the Day. This is one of those good-natured recipes that can be multiplied successfully for large parties, or made earlier and reheated as necessary.

Nigel Slater’s Christmas guide part 3: fish pie | Food | The Nigel Slater’s Christmas guide part 3: fish pie | Food | The

The result for me at least is a festive and very nostalgic look at the season - if you were not living it (as we are at the time of me thing this up) you could almost imagine the frost on the window panes or the feeling on your face as the crisp winter air hits it for the first time as you step outside. There’s also a word of praise for the much-maligned drink of the season: a simple, spiced mulled wine. Yes this book does feel a bit like a nostalgic (and sometimes sad) look back at the good old days and yes I am old enough to feel that but i think also there are inspirations and ideas for making new traditions and memories for the future - and I for one love this message of hope.Its all about the cold and crisp months leading up to including Christmas,new Year and into January/February. It can't be classified as a recipe book; it's a history of winter traditions and facts, with interesting insights and memories from the author. The front cover is so lovely, no gaudy dust jacket, just grey/brown fabric with those shining golden silver birch trunks.

Christmas Chronicles By Nigel Slater | Used The Christmas Chronicles By Nigel Slater | Used

National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes.In a deep, stainless-steel saucepan put 100ml of brandy, 400ml of cloudy apple juice, a clementine, 3 cloves, a stick of cinnamon, 3 allspice berries gently bashed with a heavy weight, and bring to the boil. Although best known for uncomplicated, comfort food recipes presented in early bestselling books such as The 30-Minute Cook and Real Cooking, as well as his engaging, memoir-like columns for The Observer, Slater became known to a wider audience with the publication of Toast: The Story of a Boy's Hunger, a moving and award-winning autobiography focused on his love of food, his childhood, his family relationships (his mother died of asthma when he was nine), and his burgeoning sexuality. It was a week before I got back into town, and I'm barely exaggerating when I say I spent that entire week thinking about this book. Using a food mixer and a flat paddle beater attachment, beat the butter and sugars till light and fluffy. The writing just isn’t that great from a content, tone, or structure standpoint—I don’t need a reminder about getting hypothermia if I don’t move around in the cold.

Nigel Slater - The Christmas Chronicles

I wouldn’t exactly say no to finding a pile of these sodden fruits sharing a plate with some fluffy ricotta cakes hot from the frying pan on a Sunday morning. Once the cake is completely cool, remove the paper from the base and pierce all over with a skewer or knitting needle. I really enjoyed it and now want to spend winter and Christmas if far off places where it snows, where you drink Gluhwein and go to Christmas markets.

Strangely, my only reservations about this book were the recipes, with their Waitrose-like lists of ingredients - not to mention an overuse of figs - and I do wonder who does his washing up.

The Christmas Chronicles: Notes, stories and 100 essential

I shall make a post each day and we can share our thoughts and feelings on the days recipes, sentiments and indeed Dear Old Nige himself. Remove the partridges, wrapping them in foil to keep them warm, then place the pot over a high heat and reduce the volume of liquid by half. I’ll also talk you through my recipe for pickled rhubarb and salmon and a baked apple mascarpone fool – sharp followed by sweet, the perfect way to liven and, then, settle.More than just a meal, each recipe is woven into the narration; underlining the simple but important role that food plays within the home and amongst our loved ones. I had promised myself I would begin reading on November 1st, where Nigel begins, but I'm a few days late. I've never read from Nigel Slater's work before but you can bet I'm going to check out all his books now! Spoon over enough brandy to moisten the cake but not to make it soggy– I suggest three or four tablespoons at a time. In this episode we’ll talk about the tradition of the Christmas dinner – are you having turkey or goose?