The Christmas Chronicles: Notes, stories & 100 essential recipes for midwinter

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In this episode we’ll continue our tour of Nuremberg and take in the magnificence of the city’s Christmas windows. I’ll explain my deep, life-long love of the cold months, and give you my recipe for traditional mince pies to welcome in December… Nigel Slater is a British food writer, journalist and broadcaster. He has written a column for The Observer Magazine for seventeen years and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was food writer for Marie Claire for five years. He also serves as art director for his books. What a wonderful winter book. And that is really what it is all about. Winter (and fall or autumn), about the the gloriousness, cosyness and crispness of winter and the food that makes it that much more special. As someone who struggles to eat enough, or find much joy in food, I can truly say that this book has been nourishing to me. Slater made me fall in love with food again - with the spices, richness, and indulgences that encompass the Christmas season. 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. Nigel disregards the ever-prevalent restrictions, judgements and morality that our diet-conscious society (and, admittingly, myself) places on food - instead, he highlights both the specialness and simplicity of the shared hearty meals that bring us together on cold winter nights. Note: Reading by candle light can be particularly enjoyable. Cire Trudon may be one of Nige's candle of choice, but it's somewhat pricey. We don't discriminate against other less expensive brands - even if they are NVN (Not Very Nigel)

Cook‘s Chronicles: A Podcast Nigel Slater - Apple Podcasts A Cook‘s Chronicles: A Podcast Nigel Slater - Apple Podcasts

When offered a choice of anything in the bookshop last December, I chose this book. Nearly a year rolled around until I did more than skim it, but it has been a delicious guide to this year’s festive season. So far I’ve made nothing other than the Christmas cake, but that was a project for the month and really the perfect way to celebrate this stuffed compendium of winter’s rituals and culinary traditions. It’s a book that combines recipes with a calendar of Nigel Slater’s approach to Christmas, and it mixes childhood memories with historical tradition and even practical tips. The author’s voice is strong, sometimes even sharp, and highly opinionated. As always, his prose is highly readable and saturated with his own personality. You don’t have to cook from it, although no doubt that would be a bonus. N O T E S, S T O R I E S A N D R E C I P E S F O R M I D W I N T E R. I have always loved the winter months, with their crisp mornings, candlelight and promise of snow. The Christmas Chronicles is the story of my adoration of the cold months, my fondness forthe winterlandscape with itspale blue skies and bare trees; forautumn and winter baking and the season's rituals and feasting. At theheart of the book is Christmas, its fables, folklore and of course, its food. It is a pleasure to announce thatIn May 2018, The Christmas Chronicles was named winner of the Food Book of the Year in the2018 Fortnum and Mason Awards. There is variance in the writing and some passages are beautiful. The recipes and photographs look good and I will be trying out several recipes this winter.The arrival of the first snap of cold is invigorating, like jumping into an ice pool after the long sauna of summer. Winter feels like a renewal, at least it does to me. I long for that ice-bright light, skies of pale blue and soft grey light that is at once calm and gentle, fresh and crisp. Away from the stifling airlessness of summer, I once again have more energy. Winter has arrived." Spoon the figs into a sterilised storage jar, then pour over the liquor. Pour in the vodka, then seal and place in a cool, dry place for three or four weeks, or, better still, until Christmas. Warm the oil, or a little pork fat, in a frying pan and cook the sausages, slowly, over a moderate heat. Let them brown nicely on all sides. I have really enjoyed reading this in teeny snippets over the 3 month period it covers and think that the book is perfectly designed to be read in this way.

The Christmas Chronicles: Notes, Stories and 100 Essential The Christmas Chronicles: Notes, Stories and 100 Essential

dried and vine fruits, the brandy and citrus zest and juice. Now mix the baking powder and flour together and fold them lightly into the mix. The idea is to keep the cake moist and to help preserve it. I have a suspicion that the task isn’t really necessary, but the idea makes sense and I’m happy to go along with it. Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy Allow All From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice. DH went to a Nigel Slater book signing last December - he told me that he told Nigel that I read the relevant bit every night and apparently he looked delighted and said “that’s exactly how I intended it to be!”

Put the apricots into a stainless-steel saucepan. Using a vegetable peeler, slice thin strips of zest from the orange and drop them into the pan. Add the star anise, brandy and sugar and bring to the boil. Stir until the sugar has dissolved. A welcoming drink, may I suggest, is not just about other people. Something good in a glass can be a rather lovely way to welcome our own arrival home. Finding a rare moment of peace and quiet, there are surely few greater joys than pouring ourselves a drink as we curl up on the sofa with a book after a long, hard day. It might only be a stolen few minutes, but I regard this time as deeply grounding. Something that, just for once, is about no one but ourselves. In this episode we’ll talk about the art of choosing and decorating a perfectly-cut Christmas tree – the lights, jewels, and baubles that festoon the branches – and its importance as a symbol of the season. I’ll also give you my recipe for a fine, fruity chutney to accompany you through the winter months and brighten those stews, casseroles, and pies that sustain us in the cold. Thank you very much, I am very grateful for this read along thread. I have the [whispers] kindle version, free with my subscription. needle, into the centre. It should come out with just a few crumbs attached to it, no trace of raw cake mixture. Take the cake out of the oven and leave to cool before removing it from the tin.

Nigel Slater: ‘I love the crackle of winter’ - The Guardian

Put the prunes and sultanas into a sterilised jar, then pour over the muscat. Seal tightly and leave for a month before drinking. Possibly the best idea of all came about quite by accident. After a long day of photography for this book, I sat down with a glass of the apricot and fig liqueurs, accompanied by the plumped-up fruits. On the table was some gorgonzola, though it could just as well have been stilton, stichelton or any of the other blues. The marrying of the blue cheese and the velvety, wine-filled fruits was simply gorgeous. 5 November: Fire and baked pears Bookaholic73 you're very welcome! I just post each chapter heading in bold on the relevant date, and then we all read/share/try the recipes/be a silent reader. The book begins on 1st November, however there are a couple of chapters of preamble. That's why I thought I would start thread one now, so that we have time to prepare and fully appreciate Nigel in All His Splendour come 1st November. Cut the leeks into rounds about 1cm in length and wash them in plenty of cold water. Bring the butter and water to the boil in a wide pan with a lid, then add the leeks. Cover with a piece of greaseproof paper, or baking parchment, and a lid. The paper will encourage the leeks to steam rather than fry.

Summary

If you want a beautiful lead up to Christmas, during and after then you’ll love Nigel’s Christmas Chronicles. Pot of gold: roast partridge with parsnips and smoked garlic. Photograph: Jonathan Lovekin/The Observer Nigel begins his Chronicles proper on 1st November, but there is a lovely, quite lengthy introduction we can dip into during the second half of October. The remaining fruit – bundles of joy, soft as a pillow, juicy as a xiaolongbao dumpling – should not be wasted. Please note that there is a mistake in the recipe for Mince Pies. The quantity of flour in the pastry should read 300g, not 175g.My apologies.