Nigella Sound Bites Vintage Books

The perfect Christmas has many parts to it and we've gathered the best bits of the Seasonal Sound Bites podcast series into one neat package. Nigella Lawson guides us through the before, during and after of Christmas Day with plenty of tips to make sure the season of goodwill stays that way. Merry Christmas!
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In the final episode of this series I'm talking about the food that comes after the Christmas Day lunch; from puddings, both traditional and non-conformist, to the cold cuts of Boxing Day. It seems almost unimagninable that we find space for more food after such a feast but somehow we always do.
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Today I'm starting with the centrepiece, or at least my Christmas Day centrepiece: my spiced and super-juicy roast turkey. I know I've done a lot of shouting andd jumping up and down about my way of making sure that your turkey is sure-fire succulent but I don't think I can rest until I have converted every last person. I'll also talk about the perfect roast potatoes, side-dishes I return to every year, and festive drinks to enjoy with your meal.
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Hello, I’m Nigella Lawson and these are my Seasonal Sound Bites. Three podcasts in celebration of festive cooking, produced in collaboration with my publishers, Vintage. I make no secret of the fact that Christmas is my favourite time of year. As I’ve often said, I wallow in it and relish it. Here, I talk through the before, during, and after of my Christmas; the nation’s classics, the alternative recipes, and those dishes I return to year after year. I want you to feel that I’m there with you, in the kitchen, as you cook. My books are the conversations we might be having, and these podcasts are an extension of that.
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My three summer podcasts have been condensed into one full length episode. Find out about the perfect al fresco lunch, how to enjoy summer food even when the weather doesn't behave and what food and cooking means to me as I chat with Will Rycroft from my publishers Vintage.
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In the last of my summer podcasts I talk about the food I'm cooking right now, what food really means to me, how I hope you all feel when you get in the kitchen and how I decide which recipes to include in my books.
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