11 episodes

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.

You'll take take a tour of the Nuremberg Christmas markets, cook some sticky treats and warming meals, choose and decorate your tree, make the wreath, spice the wine, and wind your way through the season to Christmas Day – where a feast awaits.

The Christmas Chronicles: A Podcast Nigel Slater

    • Arts
    • 5.0 • 1 Rating

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.

You'll take take a tour of the Nuremberg Christmas markets, cook some sticky treats and warming meals, choose and decorate your tree, make the wreath, spice the wine, and wind your way through the season to Christmas Day – where a feast awaits.

    BONUS: The Christmas Season (an extract from The Kitchen Diaries)

    BONUS: The Christmas Season (an extract from The Kitchen Diaries)

    In this special bonus episode from The Kitchen Diaries, we’ll find ourselves preparing for Christmas day, enjoying the festivities, and relaxing into the best day of the year, Boxing Day. I'll also be sharing some of my favourite festive recipes, including how to create the perfect Christmas dinner.

    • 21 min
    Christmas Day: Ringing Bells and a Roasting Goose

    Christmas Day: Ringing Bells and a Roasting Goose

    It's Christmas Day – welcome, and a very Merry Christmas. In this episode we’ll talk about the tradition of the Christmas dinner – are you having turkey or goose? – and how to carefully cook them both. Beyond the meat, we’ll make some crisp roast potatoes, steam the pudding, and, finally, settle in the aftermath of Christmas dinner – the warmth of the house buoyed by full bellies and festive cheer – with a drink, Christmas television, and a warm mince pie.

    • 18 min
    Christmas Eve: Evergreens and A New Fish Pie

    Christmas Eve: Evergreens and A New Fish Pie

    It’s Christmas Eve and in this episode I’ll be bringing in the evergreens, as tradition dictates, burning the Yule log in the fireplaces of my old home, and getting organised for tomorrow – making the gravies, cooking a parsnip loaf, and whipping up some brandy butter. We open our presents, and I’ll talk you through my recipe for a hot-smoked fish and leek pie – my unshakeable habit of making a fish dish on Christmas Eve has never wavered – and a good, nicely balanced brandy butter to effortlessly melt into your steaming pudding tomorrow evening.

    • 27 min
    Cheese & Wine

    Cheese & Wine

    In this episode we’ll find ourselves staring at the winter sky – the blazing clarity of the stars – and settle in the gentleness of its glow. We’ll make a wreath, put together some ever-useful terrines, and pair our cheeses with the perfect wine. There’s also a word of praise for the much-maligned drink of the season: a simple, spiced mulled wine.

    • 43 min
    Panettone: A Love Story

    Panettone: A Love Story

    In this episode we’ll talk about the lightest of all breads: panettone, and my love affair with the sweetly scented, thickly sliced cake. Carols, the traditional sound of Christmas, will have their time to shine; and I’ll give you my recipe for roast cauliflower with carrot hummus, a dinner of quiet comfort, and panettone ice cream: one more way to use this delightful cake over the festive season.

    • 30 min
    Coming in from the Cold

    Coming in from the Cold

    In this episode we’ll embrace the warmth of winter - the scented juices flowing from the kitchen, the soft lights of my home – as well as the sharp flavours of pickled quinces and rhubarb that will brighten your senses. I’ll also talk you through my recipe for pickled rhubarb and salmon and a baked apple mascarpone fool – sharp followed by sweet, the perfect way to liven and, then, settle.

    • 22 min

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