The Nigel Slater Christmas Chronicles Readalong 2024

[RainbowZebraWarrior]

Hello all, it's nearly that time!

For anyone who has not already had the pleasure, the annual Nigel Slater Christmas Chronicles read along is a real time annual MN tradition.

The book begins on 1st November, however there are a good few pages by way of introduction. This is why I start the thread now; so that we have time to prepare and settle in.

A lot of us already have the book. For anyone who doesn't, it's a challenge to see of you can pick up a bargain. WH Smith has come up trumps in the past, as has ebay. A rare and precious charity shop find is the holy grail and adds a certain special-ness that simply extends that warm, fizzy Nigel feeling.

I shall post each day and we can share our thoughts and feelings on the day's recipes and sentiments. It's particularly lovely to share any memories and personal traditions (as Nigel himself does)

Note: Reading by candle light can be particularly enjoyable. Cire Trudon may be one of Nigel's favourites but they are somewhat pricey. Share your festive finds here, even if they are at the cheaper end of the scale and possibly NVN (Not Very Nigel)

Pull up a chair, grab a cosy blanket, and light your candle of choice. It's that most wonderful time of the year!

Every time I read this chapter I really, really want to live next door to Nigel's butcher. Would love to be able to easily get my hands on Lardo.

I lived in Italy many years ago. Oh I'd so love to move back!

I'm popping to this place near me next week. It's the butchers that Si King uses from the hairy bikers. They cure all their own charcuterie so I'm hoping they may have lardo. My Dad has just asked me if I can get any as he has a recipe for game casserole he wants to use it in. If not, I'll probably get some of their guanciale. They do mail order, too.

https://www.blocknbottle.com/shop

Thank you for this. We are very close to the SAS Royal. I'm going to see if I can check out the menu online. It's just me and DD who is 12 and Autistic so there wont be much fine dining going on. She loves most Japanese food but I'm not sure if her palate is sophisticated enough for Japanese / Peruvian fusion.

Hereford Beefstouw is a great shout. Especially for the first night when we arrive at about 6pm. Thanks for the heads up.

@WeMeetInFairIthilien would not be possible to say where the recipe came from or to type it out please? The Christmas spirit looks stunning. Thank you.

It's from an old Christmas recipe book, must have had it for 20 years.

Am at work now, will type it out when I get home, and ask MNHQ to have the photos removed. I posted them several years ago, never really though about the legalities of it.

Have reported my photo post.

Unless it is confidential information, or something you had to apply for access for, I don't think there are any legal ramifications in posting screenshots of individual recipes from recipe books. I've done it myself on here and not really thought twice about it. MN certainly don't remove them or warn against doing it.

I'm not totally sure and didn't want to alarm anyone, but I was in a food related FB group a while ago and they were very strict abut this, you could provide links but not screenshots of the pages and my understanding was that it was for copyright reasons.

Ach well, the photos have been taken down now, and I'll type out the Christmas Spirit recipe when I'm home.

Am very much looking forward to sitting down with a warm drink tonight, and reading the entry for today.

Not the best photo but finally made my festive drink inspired by the first day of CC. It's basically a mulled blueberry juice with lots of fresh ginger, citrus and spices. I like having a pan of something on the go to make the house smell Christmassy. 🎄

This is such a lovely thread! Sometimes I love the internet. I made my apricot liqueur today and also my Christmas cake. I always get a Riverford recipe box version because I really hate weighing ingredients. It makes the process so much more relaxing. The house smells exceptionally festive now 🙂❤️

Christmas Spirit

450g cranberries (fresh or frozen)
2 clementines
450g granulated sugar
1 cinnamon stick
475ml vodka

Makes 750ml

Can use 2 cups of cranberries, 2 of sugar and 2 of vodka, rather than the metric.

1. Crush the cranberries in a food processor/with a hand blender, then spoon into a large, sterilised jar.
2. Pare the rind from the clementines and add.
3. Squeeze the juice from the clementines and add to the jar, along with the sugar, cinnamon stick and vodka.
4. Seal the lid securely, then shake well to combine the ingredients.
5. Store for 1 month, in a cool place. Shake daily for the first 2 weeks, the occasionally.
6. Sterilise a nice bottle, or smaller ones, then filter the liqueur in - it is the most fabulous pink colour.

@WeMeetInFairIthilien Oh that's sounds delicious. I shall give it a whirl this week. I have everything except the cranberries. Will get some frozen ones tomorrow. It will sit nicely with my lemoncello.

Thanks for the recipe!! I will try it. I don’t drink by my neighbours and family do.

I’ve tried a NVN hack… Nicky Garnett who writes Midlife Chic (a blog I totally adore), reckons airwick mulled wine is the exact dupe of White Company Winter. So I’m trying it and will report back. Never used a plug-in before.

Plum Brandy

450g plums
225g demerara sugar
600ml brandy

Makes 900ml

1. Wash, halve and stone the plums.
2. Place the plums into a sterilised jar with the sugar and brandy.
3. Crack 3 of the plum stones and remove the kernels. Chop, and then mix into the jar, well sealed.
4. Store in a dark place for up to 3 months.Shake daily for the first 2 weeks, the occasionally.
5. Sterilise a nice bottle, or smaller ones, then filter the liqueur in .

Fruit Gin

450g raspberries, blackcurrants and/or sloes
350g granulated sugar
750ml gin

Makes 900ml

1. Place the fruit into a sterilised jar with the sugar and gin - prick or freeze the sloes first.
2. Mix until well blended, with the lid well sealed.
3. Store in a dark place for up to 3 months. Shake daily.
4. Sterilise a nice bottle, or smaller ones, then filter the liqueur in.

Citrus Whisky

1 large orange
1 small lemon
1 lime
225g granulated sugar
600ml whisky

Makes 900ml

1. First, scrub the fruit.
2. Using a sharp knife or potsto peeler, pare the ride from the fruit, taking care not to inclide the bitter white pith.
3. Squeeze out all of the juice, and place into a sterilised jar with the fruit rinds, sugar and whisky.
4. Mix in the jar, well sealed.
5. Store in a dark place for up to 3 months.Shake daily for the first 2 weeks, the occasionally.
6. Sterilise a nice bottle, or smaller ones, then filter the liqueur in .

Favourite bit from today's chapter:

'Stuffings, forcemeats, call them what you will, have gone out of fashion. I suggest that this is a disgraceful state of affairs.'

In such an imperfect world, that made me smile.

Thank you @WeMeetInFairIthilien , will have to try the citrus whisky!

I did the leek purée with cannellini beans from tomorrow's instalment for tea tonight, and it was lovely - a useful new addition to weeknight meal repertoire. God bless Nige.

Loved today's chapter as I agree that I prefer my homemade stuffing to the meat - in fact it's my favourite part of Christmas dinner! I have made - probably now, a very bastardised version of - Delia's stuffing and don't want to risk changing to a completely new recipe.

Maybe I'll do a trial the next time I make a roast....
Has anyone else made Nigel's recipe? Any thoughts to share?

Every Christmas we eat the same stuffing, made from my great grandmother's "little book".

My aunts do too - all five of them.

And their daughters - all 6 of them.

We are scattered all over the world.

But every year, on Christmas Day, we are untied through space and time by this recipe, all of us faithful to the original.

I can only have N stuffings on other days of the year. 😀

That's such a lovely thing.
Can you share the rough recipe out of interest?

I actually did use to live near Nigel, and used his butcher (and fishmonger) when I was feeling flush. It’s quite a traditional English butchers, so I think he’d have to go elsewhere for his lardo. I can imagine him taking a trip to one of the old fashioned Italian delis in soho and picking up a few other bits wrapped in brown paper. I’m going to be in Glasgow this weekend so I am going to try and be VN with getting some lovely bits.

I’m liking both the pear recipes from today and yesterday and I think everyone would actually eat them. Hopefully I’ll have time later in the week to give them a go.

5 November

Fire and baked pears

We have been lighting fires around this time for centuries. Since ancient times, Celtic people have gathered around bonfires on October 31 and November 1 to celebrate Samhain, the end of the harvest and the beginning of winter. We burn candles in hollowed out pumpkins on All Hallows, and since 1605 we have celebrated the failure of Guy Fawkes's attempt to blow up the House of Lords and the protestant King James by lighting fires and setting off fireworks.

😍love this ...... 'united in stuffing'! I could so get involved in that!

Enjoy!