Christmas is coming…
Nigel Slater shares the flavours that, for him, make Christmas a truly delicious season. Slater shows how to cook for both entertaining and self-indulgence, filling the kitchen with tastes and smells to evoke the spirit of the season and serving up food designed to bring comfort and joy. Nigel also makes a culinary trip to Norway and goes in search of a very special Christmas tree. He shares his favourite festive treats that make Christmas a truly tasty time of year, with tips on cooking a feast for many, or some simple self-indulgence to get the festive juices flowing
Nigel Slater’s 12 Tastes of Christmas episode 1
1. Porcini nut patties
Nut roast doesn’t have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and tasty macadamia nuts.
2. Lamb with port and prunes
Throw some inexpensive lamb cuts in with plenty of spice and a little Christmas port, sit back and relax.
3. Stilton puffs
If you’re expecting guests this Christmas Eve, the smell of these little pastries bubbling in the oven will tempt and tease the taste buds.
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment
- On a lightly floured surface, roll out the pastry to 30cm/12in x 23cm/9in.
- Cut the pastry into four strips lengthways and then six across, leaving you with 24 rectangles of pastry.
- Crumble the Stilton into a bowl and crush with a fork.
- Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash.
- Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray.
- Brush the outside with the beaten egg and grate the parmesan over each parcel. Make a little hole in the top of each parcel with the tip of a sharp knife.
- Bake for 10-15 minutes until golden-brown all over.
4. Ginger fizz
Cocktails don’t need to be sickly sweet or wildly strong. This cranberry, apple and ginger combination is exceptionally Christmassy.
- Blend all ingredients except for the cider in a blender.
- Pour in the cider and blend again.
- Serve in a jug with a few extra frozen cranberries for decoration.