“Nigella Christmas” comprises reliable, practical, easy-to-follow recipes and reassuring advice about planning and cooking ahead, presented in a gorgeous glittering package which will make this the ultimate gift to yourself and for family and friends.

Illustrated with over 150 fabulous full-colour photographs by Lis Parsons (photographer of the bestselling “Nigella Express”), including method photos and lavish double-page ‘spreads’, “Nigella Christmas” is in a new, larger and irresistible format.It includes everything from scrumptious Christmas cakes and puddings, to quick and easy homemade presents (biscuits, preserves and other standbys) and edible tree-decorations, recipes for feeding friends and family over the holiday season with minimum stress and maximum enjoyment (cook and freeze ahead or slow-cook in the oven), as well as Christmas party food and drinks.

And, of course, exciting and inspiring variations for the Main Event itself – from traditional super-juicy turkey, festive ginger-baked ham, special trimmings and the Ultimate Christmas Pud, all the way to the special vegetarian Christmas feast, by way of goose or pork-and-cranberry options and a Prodigious Pavlova…Her cakes, as always, gladden the heart, and her ‘At-a-Glance Christmas Dinner Countdown’ helps take the stress and strain out of the Big Day itself. “Nigella Christmas” will surely be a perennial favourite, the book we will all reach for – for inspiration and reassurance – as soon as the Christmas lights start going up…

Chapters include:

The More the Merrier (Cocktails, Canapes and Manageable Mass Catering), Seasonal Support (Soups, Salad, Sauces and Serve-later Sides), Come On Over… (Stress-Free Suppers), The Main Event (this section is red edged so easy to find in the centre of the book), Joy to the World (Christmas Baking and Sweet Treats), All Wrapped Up (Edible Presents and Party Preserves), A Christmas Brunch for 6–8, A Bevy of Hot Drinks, Dr Lawson Prescribes (Let Food be your medicine)

Recipes include:

Poinsettia (A cocktail containing Proscecco, Cointreau/Grand Marnier or triple Sec and Cranberry juice)
Chilli Cheese Crostini
Eggnog Syllabub
Pumpkin and Goat's Cheese Lasagne
Prodigious Pavlova
Boston Baked Beans
Lamb and Date Tagine
Spinach and Bacon Salad
Festive Couscous
Spruced-up Vanilla Cake with Rhubarb and Strawberry Compote
Spiced and Superjuicy Roast Turkey with Allspice Gravy
My Mother's Bread Sauce
Panettone and Italian Sausage Stuffing
Beetroot/Butternut Orzotto
Turkey Pilaff
Roast Rib of Beef with Port and Stilton and Gravy
Rolled Stuffed Loin of Pork with Rubied Gravy
Yule Log
Panforte
Pecan-Plus Pie
Gold-Dust Cookies
Pomegranate Vodka
Christmas Chutney
Triple Cheese and Onion Strata
Espresso Martini
Hot Honeyed Vodka
Cuban Cure Black Bean Soup

Review
“* ‘She makes cooking seem like a real pleasure’ – Aileen Reed, Sunday Telegraph * ‘A true cook with a valuable message and a groundbreaking show…she brings to life the sensual aspect of cooking’ – The New York Times * How to Eat: ‘I love How to Eat: its prose, its intelligence and, above all, its workable, soul-warming recipes’ – Nigel Slater”

Author Biography

Nigella Lawson is the author of bestselling books, How to Eat, How to Be a Domestic Goddess, Nigella Bites, Forever Summer and Feast, which, together with her successful TV series – on BBC 2, Channel 4, as well as the American Food Network – have made hers a household name around the world. Her latest book, Nigella Express, was a no. 1 bestseller, selling over 1 million copies in 6 months. She is a contributor to the New York Times and lives in London with her family.