Season 2 #5: Feasting

In this episode we’ll be celebrating that most simple of every day rituals – the ritual of tea.

In this episode, we’ll be discussing the unbridled joy of a meat feast – tearing tender chicken from the bone, a humble feast inspired by my grandmother’s kitchen in 1964,  a celebration of the humble meatball.

In this episode we will fall in love with pie – pillow, potato and pastry topped, sweet and savoury.

In this episode, we’ll discover the unparalleled joy of making the perfect tart – and how really, a serving someone a slice of tart is a true act of love.

In this episode, we’ll walk the streets of Paris and discover the joy of a freshly baked baguette and delve into the depths of the perfect sourdough starter.

In our first episode we’ll talk exclusively to my lifelong editor, Louise Haines, about my writing from the days we first started working together, to now.

Fourth Estate Presents A Cook’s Chronicles, a podcast, from me Nigel Slater. In this second series you’ll be joining me on the story of my life in the kitchen from the first jam tart I made with my mother standing on a chair trying to reach the aga, through to what I am cooking now. Along the way we’ll also be joined by my editor, Louise Haines, reminiscing about what first inspired me to put pen to paper. Featuring extracts from my new book, A Cook's Book, available from 14th October in Hardback, Ebook, and Audio. 

In our first episode, we’ll explore the wonderful crackle of winter – a fire in the hearth and boots crunching on frozen grass; as well as the softness – voluminous jumpers and the delicate steam from a deep bowl of soup. We’ll take a tour of Nuremberg and the Christkindlesmarkt, and I’ll talk you through my recipes for a sound malt loaf and some orange and poppy seed stollen. The perfect, sticky desserts to begin our wintery adventure.

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.

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.