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

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Slater has two elder brothers, Adrian and John. John was the child of a neighbour, and was adopted by Slater's parents before the writer was born. 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.

Nigel Slater - Christmas Chronicles Nigel Slater - Christmas Chronicles

reread: My annual reread! I loved this, of course. Nigel Slater is my favourite food writer, but this time around the snobbery and derision placed on products, practises and traditions that make these recipes doable for people with lower incomes and less time than a full time celebrity chef has to offer really grated on me. It made it feel exclusionary which is a thing that food, cooking and Christmas should never be in my opinion. Put the granulated sugar into a medium-sized stainless-steel saucepan and add the maple syrup, white wine and aniseed. Cut half the figs in two, then put them into the pan. Bring to the boil, then lower the heat and let the figs simmer for 20 minutes until soft and plump, and bloated with wine. It is as if my entire childhood was lived out in the cold months, a decade spent togged up in duffel coats and mittens, wellingtons and woolly hats. To this day, I am never happier than when there is frost on the roof and a fire in the hearth. I have always preferred snow underfoot to sand between my toes. This is one of those good-natured recipes that can be multiplied successfully for large parties, or made earlier and reheated as necessary. 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.This book is written as a series of diary entries from 1 November to 2nd February. Some entries have historical information, some have Nigel’s musings, some have recipes and all are written in a chatty friendly style that makes me feel like it’s ok to refer to the author as Nigel. 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… 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. Cut the leeks into discs 1cm in width, wash thoroughly, then put them in a deep heavy-based pan with the butter over a moderate heat. Let the leeks cook for eight to 10 minutes, covered with a round piece of greaseproof paper and a lid, so they cook in their own steam and soften without browning. As the season slides into winter – you can feel the heavy, sweet air of autumn turning crisp and clean with each passing dawn – there is the return of chestnuts and sweet potatoes, almonds in their shells, cream-fleshed parsnips, fat leeks and muscat grapes with their scent of sugary wine and honey. There are squashes shaped like acorns and others that resemble turbans to bake and stuff and beat into piles of fluffy mash; pomegranates – I love to see one or two cut in half on the display so we know whether we are buying jewels or pith – and proper big-as-your-hat apples for baking.

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

Set the oven at 160°C/Gas 3. Using a food mixer and a flat paddle beater attachment, beat the butter and sugars till light and fluffy. Don’t forget to push the mixture down the sides of the bowl from time to time with a rubber spatula. Toast the hazelnuts in a dry pan till light brown then cut each one in half. In this series you’ll be joining Nigel Slater on a crisp walk through midwinter in all its cold, glistening splendour, all the way up to Christmas Day. Along the path there’ll be recipes for some of your festive favourites and some new ideas, too, to excite your palate in these cold months. 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 AllThe best food writers combine beauty with practicality, and no one does it more elegantly than Nigel Slater' Jane Shilling, Daily Mail - BOOKS OF THE YEAR Using the base of the cake tin as a template, cut a disc of baking parchment to fit neatly into the base. Now cut a long, wide strip that will fit not only around the inside of the tin, but a good 9cm above it. Place it around the inside of the tin. In our first episode we’ll talk exclusively to my lifelong editor, Louise Haines, about my writing from the days we first started working together, to now.

Nigel Slater - The Christmas Chronicles

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. Place the second sheet of pastry over the filling then press the edges of the two pieces of pastry firmly together to seal. It is important that they are well sealed, otherwise your filling will leak. Brush the top layer of pastry all over with the beaten egg, scatter with the nigella or sesame seeds then pierce a small hole in the centre with knife or the handle of wooden spoon. Place in the oven, the baking sheet on top of the hot, upturned one, and bake for 40 minutes till golden brown.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." 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. Leave to settle for 5 minutes before sliding off the baking sheet onto a serving board or dish, and slicing. Mijn recensie over Nigel Slater's Culinair winterdagboek (Fontaine Uitgevers) kan je nalezen op mijn blog via https://boeklovers.wordpress.com/2018... Pot of gold: roast partridge with parsnips and smoked garlic. Photograph: Jonathan Lovekin/The Observer