“Rolled Stuffed Loin of Pork with Rubied Gravy” from “Nigella Christmas”

Tom: This is basically pig, wrapped in pig, stuffed with pig. I love it!

Kirstin: Thank you for all of your help with the knots and stuffing.


Tom: This was a fantastic recipe and I’d love to have it at other times of the year.

Ella: I’ll never porchetta it.

Kirstin: Those cranberries in the stuffing were sublime. And I don’t even usually like that kind of thing. Super easy. Super yum. Maybe we should have it for Christmas next year!

Ella: It was berry good.

“Rolled Stuffed Loin of Pork with Rubied Gravy” from “Nigella Christmas”

Canapes and a cocktail from “Nigella Christmas”

Anna: It’s a long time since we ladies got together. And what would be more fitting than Christmas canapes and cocktails from our Nigella?

Kirstin: Indeed. And what a feast we had!

Anna: It was all so quick and easy to make.


Kirstin: We made the double-blue crostini, chilli cheese crostini, smoked-salmon soda breads, cranberry and soy glazed cocktail sausages, Maureen made the Christmas biscuits and I made the Christmas rocky road. And we had the poinsettia cocktail to wash it all down with.

Anna: I loved the salmon.

Kirstin: Even without the dill?

Anna: Yes. The dill would have given it an extra dimension, but it was still delicious without it being there. And did you see how quickly those sausages were polished off once we took them out of the oven?

Kirstin: Well remembered.

Anna: I liked the dips a lot but the tortilla chips got soggy quite quickly.

Kirstin: I’m not sure they count as crostini to be honest. But hey ho.

Anna: I think if they were on a different base. They might have worked better as a dip with the chips.

Kirstin: I loved the cocktail. I’m already talking about making it for Christmas.


Anna: Good thing that bottle didn’t smash when you dropped it.

Kirstin: Yes, I am a bit clumsy at the best of times.

Anna: So, same place. Same ladies. Next month?

Kirstin: I do hope so!

Canapes and a cocktail from “Nigella Christmas”

“Tiramisu Layer Cake” from “Nigella Christmas”


Kirstin: Oh my goodness. This is just an amazing recipe. I have to admit I did too many layers when I made it because the page turn in the recipe is just at the point before she says to stop and my fingers were a little messy when layering up this cake so I couldn’t turn the page. But it made no difference as far as I could tell to the end result. Just delicious. I will definitely be making this again. And I don’t think the leftovers will last long either…I might just have to go and sample them now, just to see how the cake is a day later, in the name of science you understand.

“Tiramisu Layer Cake” from “Nigella Christmas”