Break the eggs into a small bowl, beat lightly with a fork, then add a little at a time to the butter mixture, beating continuously. The front cover is so lovely, no gaudy dust jacket, just grey/brown fabric with those shining golden silver birch trunks.

Using a food mixer and a flat paddle beater attachment, beat the butter and sugars until light and fluffy.Partridges, pheasants and quail to roast; pigeons to bring to tenderness slowly with red wine and onions, and quails to split, skewer and grill until their skin blackens and their bones crunch. Spoon over enough brandy to moisten the cake but not to make it soggy– I suggest three or four tablespoons at a time. Let the leeks cook for eight to 10 minutes, covered with a round piece of greaseproof paper and a lid, so they cook in their own steam and soften without browning.

Cut the leeks into discs 1cm in width, wash thoroughly, then put them in a deep heavy-based pan with the butter over a moderate heat. In The Christmas Chronicles, Nigel Slater has put together a wonderful compilation of recipes, notes and stories to see us through from the 1st November to the end of January. Spoon over enough brandy to moisten the cake but not to make it soggy – I suggest three or four tablespoons at a time.All royalties from this Russian edition of thisbook will be donated to the Red Cross Ukraine Appeal ©2023 Nigel Slater. Packed with feasts, folktales, myths and memoir and all told in Nigel's warm and intimate signature style, The Christmas Chronicles is the only book you'll ever need for winter. I long for that ice-bright light, skies of pale blue and soft grey light that is at once calm and gentle, fresh and crisp. Should you not have a spare cake tin, you can wrap the cake loosely in baking parchment, then in foil.