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

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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. I've begun a re-reading of this splendid book which is an ode to winter. I had promised myself I would begin reading on November 1st, where Nigel begins, but I'm a few days late. Winter, however, has begun early around here, with snow on Halloween and an Arctic blast that began on November 11th and is just beginning to loosen its icy grip after three days. Perhaps Nigel can help me to appreciate winter just a little bit more, as I hunker down with an afghan and a mug of hot cider and read about his love affair with winter.** 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. 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. Leave to settle for 5 minutes before sliding off the baking sheet onto a serving board or dish, and slicing.

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

A very personalstir-up of diary, memoir and cookbook, here are stories of Bonfire Night and Halloween, ofChristmases past and present, trips to the best Christmas Markets, shopping for decorationsand how to choose TheTree. There are mincepies and malt loaf, winter drinks and Christmas wreaths, candlelight and carols. This is mycelebration of the coldmonths from late autumn to well into the New Year,a day by day story of the winter solstice and its pleasures. I should add that if your idea of Christmas is all candy canes and fluffy kittens then this is not the book for you. (We should never forget that winter is as deadly as she is beautiful.) I have never enjoyed writing a book more than this. 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. 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.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. 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.

Nigel Slater Christmas Chronicles Annual Read along 2023 Nigel Slater Christmas Chronicles Annual Read along 2023

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. fluff, cut the dried fruits into small pieces,removing the hard stalks for the figs. Break the eggs into a small bowl, beat lightly with a fork, then add a little at a time to the butter mixture, beating continuously. (If it curdles, add a little flour.) 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.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. 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. For anyone who has not already had the pleasure, the annual Nigel Slater Christmas Chronicles read along is a real time annual MN tradition. Spoon the apricots and star anise into a sterilised preserving jar, then pour in the liquor (breathing in at this point is highly recommended) and top up with the sweet white wine. Seal and place in a cool, dark place for a good fortnight (better still, a month) before pouring the amber-coloured liquor into glasses. 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.