The Nigel Slater Christmas Chronicles Readalong 2025

[RainbowZebraWarrior]

Hello all, it's that time of year again!

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 Christmas Chronicles (Notes, stories and 100 essential recipes for midwinter) book begins on 1st November, however there are 25 pages of Introduction. That's why I start the thread one now; to allow time to prepare and fully appreciate Nigel in All His Splendour come 1st November.

Some regulars to the thread already have the book. For anyone new, it's a challenge to see of you can pick up a bargain. Vinted has come up trumps in the past, as has ebay. A rare and precious charity shop find is always a bonus. Don't forget, you can also listen along to Nigel's dulcet tones via Audible.

I shall post daily and we can share our thoughts and feelings on the days recipes, sentiments and indeed Dear Nigel himself. Observations of nature and the seasons are also very welcome.

So welcome to old friends and new, and don't forget that reading by candle light is particularly enjoyable. Cire Trudon may be one of Nige's candles of choice, but it's somewhat pricey. We don't discriminate against other less expensive brands - even if they are NVN (Not Very Nigel)

Pull up a chair, light a candle, grab a cosy blanket and join in!

I am making a probably NVN spag bol!

Have a lovely bonfire night all 🎆

Are they shallot onions?

@frozendaisy - thanks for the recommendation - spotted a jar of pickled walnuts in cupboard at the weekend and was wondering what to do with it.

Nigel had a spag bol in one of his books that was an absolute fave in our house before DP gave up meat. It took about three hours to cook but was so good.

we will be listening to loud music on our house all eve to try to drown out the fireworks for our dogs. I don’t begrudge the organised displays but the assholes letting them off at random points during daylight hours deserve a special place in hell.

I found Classic FM Pet Classics really helped to calm our furry overlords. They are not with us now, but I popped into the back garden just now where they are buried and told them not to be scared. Silly, I know!

@KittyRannaldini perfect bonfire night

I used normal white onions, about medium sized, you need 8 if i remember right they soften right down

That’s so lovely 🥰

Well you are all putting me to shame with your dinners. I’ve had two slices of ham, and about 12 Aldi Caramel sticks (from their Christmas range. I forgot that I am not allowed to buy them because I can’t stop eating them). Dinner of champions.
The dogs and I had a lovely walk around the park at Burghley house this afternoon, but got very wet in a sharp shower, so now huddled under a blanket with a Jack Russell on both sides, a mini Daschund on my knees and book in hand watching the rain against the windows. DH will come in shortly to disturb my peace, and hopefully with something bubbly in hand as he won an industry award he has been after winning for ages today. A lovely end to a day off.

Yep the leek puree was quite bland as recipe says, so added couple teaspoons of wholegrain mustard and a pinch of ground nutmeg to cheer it up a bit

I highly doubt Nigel has ever succumbed to an Aldi Caramel stick, but he is missing a trick!

Thanks, I'm glad I asked. I'm definitely going to give it a go!

Not silly @AngelChoirsInstead really lovely 🐾

I started reading it tonight for the first time. It's bringing back memories me. Like the Christmas cards with the glittery snow. I haven't seen those in years.
Recipes look good, I have to skim over the meat ones or think of a way to make it veggie.

Had a completely manic, filled day. It took me 3 hours to put everything back into the loft - I'm a broken woman!

Made macaroni cheese for dinner, with roasted pumpkin, onions and sage mixed in.

The children and I went sloe picking straight from school, we picked a couple of kilos, then carried on into the National Trust fairy wood and woodland play area. It was dark when we walked back!

The sloes will be used to make spiced slow jelly, plus maybe some sloe gin!

Had our mac 'n cheese 'n pumpkin sat on the window seat, watching the fireworks in the valley below.

So, so tired now.

It's been a hectic day here and I didn't think I'd squeeze in reading but I'm now in bed with Nigel (the book, I mean) and it's been a nice end to the evening. I like the sound of the marmalade pears, whereas today has been fuelled mainly on toast and soup (from a tin).

My cats seem less bothered by the fireworks this year, although they are still following me around looking at me as if I should be doing something about it.

I decided to go a bit off-piste and made Nigel Sausages - but the ones on p 366, not today's! These are the ones where you tuck bay leaves and bacon and slices of date around the soss, and there's juniper berries. The sausages (plus all the things you pour on them) make a delicious sausagey juice which is perfect with mash. So that's what we had. I don't often make pudding but I also bought two bags of little Portuguese pears in Lidl (99p!) so I tried the baked pears from today. (More or less.) Can't say I loved them - took forever to soften and way too sweet. But DH enjoyed.

There are tawny owls out there really giving it some welly, tonight! I'm going to bed with my Uncanny book (not Nigel).

6 November

Making Gnudi

Gnudi require the hands of an angel. You must treat the mixture of fresh, white ricotta and grated parmesan as delicately as if it were a Christmas bauble, which in this case I suppose it is. This is cooking with the utmost respect and care, and I love it.

Morning! I have the ingredients for the gnudi. I don’t have the hands of an angel. 👼🏻

Oh well, we’ll see. In the absence of a Nigel recipe for tonight, I’m doing Laksa. We are having laksa a lot because I’m in a food waste club that has had a glut of rice noodles. In fact I'm bored of laksa so think I’ll look for a different recipe. Singapore noodles perhaps.

❤️

Crazy busy day yesterday - course in Exeter then back home and straight out for fireworks - the course finished a little early and my colleague suggested a stop for a quick walk on Dartmoor on the way home - the autumn colours were amazing and made me think of you all and we even saw some ponies! Not quite caught up with the thread yet but loving the re episode descriptions and whoever said laundry putting away is their nemesis you are my domestic twin - absolutely hate it!!!! Day off tomorrow so looking forward to a slower catch up day.

I'm away to work in a moment, but @PrizedPickledPopcorn my very non angelic battered working hands, managed the gnudi, so there's hope for all, and imo it is actually worth it., especially paired with the right sauce later.

@Lemonbaytree fair few veggies who do the same,

I've experimented with a Lardo alternative if any fellow vegetarians are interested. The measurements are a bit approximate and should be adjusted to taste.

170g Ghee
I sprig Rosemary
5 sage leaves
1 crushed bay leaf
1/2 tsp Oregano
1/2 tsp Thyme
1/2 tsp roast paprika
3g Himalayan pink salt
1/2 tsp Fresh Ground Black Pepper
1 Clove finely grated smoked garlic
1 finely grated truffle
1 finely grated parsnip
2 tsp finely grated Veggie bacon bits* (could probably be replaced with veggie bacon chopped finely)

Finely chop, then (ideally) drop herbs into a mini food processor or hand chop very fine. Mix herbs and pepper together.

Melt the ghee gently on a low heat.
When melted, remove from heat. Quickly stir in salt, grated garlic, grated truffle and grated parsnip. (If necessary use a small whisk if the ghee separates.)
Gently cook, remove and let cool..

Very lightly grease a container with ghee. Sprinkle half the spice pepper mix onto the bottom of it.
Pour the ghee, parsnip, truffle and garlic mixture into the container. Let cool further.
Then top with the other half of the spice mix.
Put the container in the fridge and leave overnight, or until solidified.

Remove slab from container and wrap in baking parchment. Should be good for a week and a half. (if the hoards don't wade straight through it, as mine did)
I stuck some in the freezer to see how it does.
It can then be thinly sliced and melted as bruschetta, or added to pasta, which is what happened here, or theoretically used to make a vegetarian version of N/S stuffing recipe.

*Veggie bacon bits: Coat fine chopped smoked tofu with a mix of maple syrup, and tamari, and flour with achiote, (or lightly with turmeric as an alternative) and sautee in garlic, salt and pepper, then fry in oil until browning.

I’ve fallen a few days behind as we’ve had a busy time with dd’s birthday, but I’ve caught up with the thread and will catch up with CC this evening, hopefully. That said, I need to go back through everything I just read on here and make notes! So many book, musical and food suggestions that appealed hugely.

We took dd to a farm animal centre for her birthday and I spent a happy half hour watching these little beauties…

I fear I am in the same boat as you - have ingredients do not have light hands (had to make pastry with my six year old last week and my pastry skills are rubbish at best of times but what was produced with her assistance was truly a horror to behold).

Still going to try the gnudi. I share my kitchen with our nanny in the week (I work full time - can't you tell by the way I'm on here?) and she is the messiest kitchen-user I have ever encountered. So I pretty much avoid the kitchen in the week and just clean it up on Friday night/Saturday morning so I have a peaceful kitchen. However, I will try the gnudi, the stuffing and the apricot brandy (put the ingredients for it in my Ocado on a whim) this weekend.

Good morning. I've fallen behind already, I've had a very busy work week so far (haven't even lit a candle for two days) but have given myself today off 😊so will catch up. I've just sat down with a cup of coffee and CC for half an hour.

NVN but I've taken a packet of Waitrose's venison meatballs out of the freezer for dinner, I will have a look through the book to see if I can find something to do with them.