50+ Festive New Years Nigel Slater Recipes for Every Course

As the new year approaches, many of us are excited to create lasting memories with friends and family over a delicious meal.

What better way to welcome a fresh start than with Nigel Slater’s incredible selection of comforting, elegant, and unforgettable recipes?

Known for his approach to simple, seasonal ingredients and refined cooking techniques, Slater’s dishes elevate any occasion, especially the New Year’s celebrations.

From sumptuous mains to crowd-pleasing sides and irresistible desserts, Nigel Slater’s recipes capture the essence of home-cooked joy.

Whether you’re hosting a large dinner party or enjoying a quiet evening with loved ones, these recipes offer the perfect balance of taste, elegance, and effortless style to help you ring in the new year with flair.

In this blog, we’ll explore a curated collection of 50+ New Year’s Nigel Slater recipes that will bring new life to your holiday table.

Each dish combines the very best of seasonal ingredients and the comforting magic that only Nigel Slater can deliver.

From easy starters to festive mains and show-stopping desserts, this selection will inspire you to cook up a celebration you won’t forget!

50+ Festive New Years Nigel Slater Recipes for Every Course

Nigel Slater’s recipes are more than just food; they are a way to celebrate life, love, and the joy of sharing a meal with others.

His New Year’s recipes offer something for every palate, from indulgent starters to heartwarming mains and delectable desserts.

With his focus on simplicity and flavor, these recipes make it possible for both seasoned cooks and beginners to create memorable dishes that will bring joy to any New Year’s celebration.

By choosing Nigel Slater’s recipes for your holiday feast, you’re not only ensuring a delicious meal but also embracing the art of joyful, thoughtful cooking.

Here’s to a new year filled with great food, great company, and even greater memories.

Smoked Salmon and Creme Fraiche Canapés

Nigel Slater’s Smoked Salmon and Crème Fraiche Canapés are the epitome of effortless elegance, perfect for ringing in the New Year. These bite-sized treats offer a luxurious combination of smoky fish and tangy cream, complemented by fresh herbs. Whether served at a party or enjoyed as a light appetizer, these canapés will have guests savoring each delicate bite.

Ingredients:

• 200g smoked salmon, thinly sliced
• 100g crème fraiche
• 1 tablespoon lemon juice
• 2 teaspoons horseradish sauce (optional)
• Fresh dill, for garnish
• 1 small baguette or crackers
• Salt and freshly ground black pepper

Method:

1. Slice the baguette into 1/2-inch rounds or arrange your crackers on a serving platter.
2. In a small bowl, mix the crème fraiche with the lemon juice, horseradish sauce (if using), and a pinch of salt and pepper to taste.
3. Spread a generous spoonful of the crème fraiche mixture onto each cracker or slice of bread.
4. Top with a slice of smoked salmon.
5. Garnish with a sprig of fresh dill and a twist of black pepper.
6. Serve immediately or refrigerate for up to an hour before serving.

These Smoked Salmon and Crème Fraiche Canapés are an ideal way to begin a New Year’s celebration. Their delicate flavor profile makes them versatile enough to pair with a variety of drinks, from champagne to a light white wine. The balance of rich smoked salmon, tangy crème fraiche, and a hint of horseradish provides a harmonious bite that’s both luxurious and simple. Whether hosting an intimate gathering or a grand celebration, these canapés will bring an understated yet memorable touch to the occasion.

Nigel Slater’s Roast Beef and Yorkshire Pudding

A classic British dish with a touch of sophistication, Nigel Slater’s Roast Beef and Yorkshire Pudding is a showstopper for your New Year’s dinner table. The beef is perfectly roasted, offering juicy tenderness, while the Yorkshire puddings rise to golden perfection, ready to soak up the savory gravy. This hearty meal is sure to satisfy guests and create lasting memories.

Ingredients for the Roast Beef:

• 1.5kg prime rib of beef, boneless or bone-in
• 2 tablespoons vegetable oil
• 2 cloves garlic, smashed
• 2 sprigs rosemary
• 1 onion, quartered
• 2 carrots, peeled and cut into chunks
• Salt and freshly ground black pepper

Ingredients for Yorkshire Pudding:

• 200g plain flour
• 4 large eggs
• 300ml whole milk
• 1 tablespoon vegetable oil
• Salt to taste

Method:

1. Preheat your oven to 220°C (200°C fan) / 425°F.
2. Rub the beef with the vegetable oil, and season generously with salt and pepper. Place it in a roasting pan with garlic, rosemary, onion, and carrots.
3. Roast the beef for 20 minutes to get a good sear, then reduce the temperature to 180°C (160°C fan) / 350°F. Roast for an additional 1 hour for medium-rare or longer to your desired doneness.
4. For the Yorkshire pudding batter, whisk together the flour, eggs, milk, and a pinch of salt until smooth. Let it rest for 30 minutes.
5. About 30 minutes before the beef is done, heat a small amount of oil in a muffin tin or Yorkshire pudding tray in the oven.
6. Pour the rested batter into the hot tins, filling them about halfway, and return to the oven. Bake for 20-25 minutes, until the puddings have risen and are golden brown.
7. Serve the beef with sliced Yorkshire puddings and a rich gravy made from the roasting juices.

Nigel Slater’s Roast Beef and Yorkshire Pudding is a timeless and comforting dish that delivers on both flavor and presentation. The beef, cooked to perfection, is complemented by the crisp, airy Yorkshire puddings that absorb the rich gravy, making each bite a comforting experience. This dish, while rooted in tradition, offers a sense of occasion that is perfect for New Year’s dinner. It’s hearty, satisfying, and sure to leave your guests impressed, making it the ultimate showstopper to ring in the new year.

Nigel Slater’s Clementine and Almond Cake

A fragrant and moist cake that celebrates the essence of winter citrus, Nigel Slater’s Clementine and Almond Cake is an ideal sweet treat for your New Year’s gathering. With the vibrant flavor of clementines and the nutty richness of almonds, this cake is simple yet indulgent. It’s the perfect way to finish off a festive meal, leaving guests with a sweet and zesty reminder of the season.

Ingredients:

• 6 clementines, unpeeled
• 250g ground almonds
• 250g caster sugar
• 5 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 pinch of salt
• Icing sugar, for dusting

Method:

1. Place the clementines in a pot of water and bring to a boil. Let them simmer for 2 hours, until soft. Once cooked, allow them to cool, then chop them roughly (removing any seeds) and blend into a smooth purée.
2. Preheat the oven to 180°C (160°C fan) / 350°F and grease a 23cm round cake tin.
3. In a large bowl, whisk the eggs and sugar until pale and fluffy.
4. Add the clementine purée, ground almonds, baking powder, vanilla extract, and salt. Mix until well combined.
5. Pour the batter into the prepared cake tin and bake for 45-50 minutes, or until a skewer comes out clean.
6. Allow the cake to cool before turning out onto a plate.
7. Dust with icing sugar before serving.

Nigel Slater’s Clementine and Almond Cake offers the perfect balance of sweet citrus and nutty richness. The clementines impart a lovely, fragrant depth of flavor to the cake, while the almonds lend a moist, satisfying texture. This cake is a great option for a festive New Year’s celebration as it feels light yet indulgent. The simplicity of the ingredients and method allows the natural flavors to shine through, making it a delightful treat to end your meal with. Perfect for those who want a refreshing, fruity dessert with a little extra elegance.

Nigel Slater’s Honey and Lavender Shortbread

Nigel Slater’s Honey and Lavender Shortbread is a delicate, aromatic treat that will delight your guests this New Year’s Eve. The combination of honey and lavender creates a fragrant, subtly sweet flavor, while the buttery shortbread provides a satisfying crisp texture. These shortbread cookies are simple to prepare, yet their sophisticated taste makes them perfect for a celebration.

Ingredients:

• 200g unsalted butter, softened
• 100g caster sugar
• 200g plain flour
• 1 tablespoon honey
• 1 tablespoon dried lavender
• A pinch of salt

Method:

1. Preheat your oven to 170°C (150°C fan) / 340°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Stir in the honey and dried lavender, followed by the plain flour and a pinch of salt. Mix until a dough forms.
4. Roll the dough into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for 30 minutes.
5. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Use a cookie cutter to shape the shortbread into rounds or your preferred shape.
6. Place the cookies on the prepared baking sheet and bake for 15-18 minutes, until the edges are lightly golden.
7. Allow the cookies to cool completely on a wire rack before serving.

Nigel Slater’s Honey and Lavender Shortbread is an elegant and fragrant treat that provides a wonderful contrast to the more savory elements of a New Year’s spread. The honey adds a natural sweetness, while the lavender imparts a unique floral aroma that elevates the classic shortbread. These cookies are perfect for sharing with friends and family over a cup of tea or coffee, or as a delightful addition to any dessert table. Their understated beauty and sophisticated flavors make them a memorable and fitting choice for welcoming in the new year.

Nigel Slater’s Baked Camembert with Garlic and Rosemary

Nigel Slater’s Baked Camembert with Garlic and Rosemary is the perfect indulgence for a New Year’s gathering. The cheese becomes soft and gooey when baked, while the garlic and rosemary infuse it with earthy flavors. Served with fresh baguette or crackers, this dish is an irresistible starter or sharing platter that will have everyone reaching for more.

Ingredients:

• 1 whole Camembert cheese (in a wooden box)
• 2 cloves garlic, thinly sliced
• 2 sprigs fresh rosemary
• 1 tablespoon olive oil
• Freshly ground black pepper

Method:

1. Preheat your oven to 180°C (160°C fan) / 350°F.
2. Unwrap the Camembert and place it back in its wooden box. Using a sharp knife, make a few slits in the top of the cheese.
3. Insert the garlic slices and rosemary sprigs into the slits.
4. Drizzle the olive oil over the top of the cheese and season with black pepper.
5. Place the cheese in the oven and bake for 15-20 minutes, until the cheese is soft and bubbling inside.
6. Remove from the oven and allow to cool slightly before serving.
7. Serve the baked Camembert with slices of fresh baguette or crackers for dipping.

Nigel Slater’s Baked Camembert with Garlic and Rosemary is a comforting and flavorful dish that’s perfect for a cozy New Year’s celebration. The rich, creamy cheese paired with the aromatic garlic and rosemary creates a beautifully balanced appetizer that will be the centerpiece of any gathering. This dish is ideal for sharing and is effortlessly elegant, making it an excellent addition to your festive menu. Simple to prepare, yet full of flavor, it will undoubtedly become a crowd favorite as you ring in the new year.

Nigel Slater’s Chocolate and Orange Mousse

Nigel Slater’s Chocolate and Orange Mousse is a decadent yet light dessert that pairs rich chocolate with the zesty freshness of orange. This mousse is velvety smooth with a deep chocolate flavor and a citrus kick that makes it feel both indulgent and refreshing. It’s the perfect way to end a New Year’s meal on a sweet and sophisticated note.

Ingredients:

• 200g dark chocolate (70% cocoa)
• 3 large eggs, separated
• 50g caster sugar
• 1 teaspoon orange zest
• 2 tablespoons orange juice
• 200ml double cream
• A pinch of salt

Method:

1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from the heat and allow to cool slightly.
2. In a separate bowl, whisk the egg yolks with the sugar until pale and fluffy. Stir in the orange zest and orange juice.
3. Gently fold the melted chocolate into the egg mixture.
4. In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the chocolate mixture, being gentle to retain the airiness.
5. Whip the double cream to soft peaks, then fold it into the mousse mixture until smooth.
6. Spoon the mousse into individual serving glasses and refrigerate for at least 2 hours to set.
7. Before serving, garnish with additional orange zest or a few chocolate shavings.

Nigel Slater’s Chocolate and Orange Mousse is the ultimate combination of richness and lightness, offering a smooth, velvety texture with the brightness of citrus. The dark chocolate provides a deep, indulgent base, while the orange lifts the flavor profile, making it an ideal dessert for New Year’s Eve. The mousse can be prepared in advance, allowing you to focus on other aspects of your celebration. Whether served as individual portions or in a large bowl for sharing, this dessert will leave everyone satisfied and ready to welcome the new year with a sweet and memorable ending.

Nigel Slater’s Roasted Beetroot and Goat Cheese Salad

Nigel Slater’s Roasted Beetroot and Goat Cheese Salad is a vibrant and refreshing dish that brings together earthy beets and creamy goat cheese, complemented by the tang of balsamic vinegar and fresh herbs. This salad is the perfect starter or side dish for a New Year’s meal, offering a light yet flavorful balance to the richness of festive dishes.

Ingredients:

• 4 medium beetroots, peeled and cut into wedges
• 200g goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• A handful of fresh spinach or arugula
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• A few walnut halves (optional)

Method:

1. Preheat your oven to 200°C (180°C fan) / 400°F.
2. Toss the beetroot wedges in olive oil, salt, and pepper, then arrange them on a baking tray. Roast for 30-35 minutes, or until tender and caramelized at the edges.
3. While the beets are roasting, whisk together the balsamic vinegar, a drizzle of olive oil, and thyme in a small bowl.
4. Once the beets are done, remove them from the oven and let them cool slightly.
5. Arrange the fresh spinach or arugula on a serving plate. Scatter the roasted beetroot over the greens, then crumble the goat cheese on top.
6. Drizzle the balsamic dressing over the salad, and add walnut halves if using for a bit of crunch.
7. Serve immediately as a vibrant, fresh starter or side dish.

Nigel Slater’s Roasted Beetroot and Goat Cheese Salad is a celebration of seasonal ingredients, with the earthy sweetness of the roasted beets and the creamy tang of goat cheese creating a delightful contrast. The addition of fresh greens and a balsamic vinaigrette ties everything together, making it an ideal dish to start off a New Year’s meal with freshness and flavor. The salad is not only visually stunning but also offers a light, healthy option amidst the more indulgent offerings of the season. It’s a versatile dish that can also be served as a light lunch or a refreshing side.

Nigel Slater’s Lemon and Thyme Roast Chicken

Nigel Slater’s Lemon and Thyme Roast Chicken is a simple yet flavorful dish that celebrates the essence of fresh, fragrant herbs and citrus. The chicken is roasted to golden perfection, with the lemon and thyme infusing the meat with a zesty, aromatic depth. This dish is the ideal centerpiece for a festive New Year’s feast, bringing a comforting yet sophisticated flavor to your table.

Ingredients:

• 1 whole chicken (about 1.5kg)
• 2 lemons, quartered
• 4 sprigs fresh thyme
• 3 tablespoons olive oil
• 1 bulb garlic, halved
• Salt and freshly ground black pepper
• 1/2 cup white wine (optional)

Method:

1. Preheat your oven to 200°C (180°C fan) / 400°F.
2. Pat the chicken dry with paper towels and rub the skin with olive oil. Season generously with salt and pepper.
3. Stuff the cavity of the chicken with lemon quarters, thyme sprigs, and halved garlic.
4. Place the chicken in a roasting pan and pour the white wine (if using) around the base.
5. Roast the chicken for about 1 hour and 20 minutes, or until the skin is crispy and the juices run clear when pierced with a skewer.
6. Allow the chicken to rest for 10 minutes before carving.
7. Serve the roasted chicken with the pan juices drizzled over and an extra squeeze of lemon if desired.

Nigel Slater’s Lemon and Thyme Roast Chicken is a beautifully aromatic dish that provides a perfect balance of zesty freshness and deep savory flavors. The combination of lemon and thyme not only enhances the flavor of the chicken but also imparts an inviting fragrance to the entire dish. This roast chicken is both easy to prepare and incredibly satisfying, making it the ideal main course for a New Year’s dinner. Serve it with your favorite sides, and you’ll have a dish that is both comforting and elegant, perfect for a celebratory meal.

Nigel Slater’s Spiced Pear and Almond Tart

Nigel Slater’s Spiced Pear and Almond Tart is a warm, comforting dessert that combines the natural sweetness of pears with the nutty richness of almonds and a hint of warming spices. This tart is an ideal way to round off a festive New Year’s dinner, offering a sophisticated flavor profile and a beautifully textured crust. It’s a perfect balance of richness and lightness.

Ingredients for the Tart:

• 1 sheet of shortcrust pastry
• 4 ripe pears, peeled, cored, and sliced
• 150g ground almonds
• 100g caster sugar
• 2 large eggs
• 100g unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 tablespoon honey (for drizzling)

Method:

1. Preheat your oven to 180°C (160°C fan) / 350°F.
2. Roll out the shortcrust pastry and line a 23cm tart tin. Prick the base with a fork and chill in the fridge for 15 minutes.
3. In a bowl, whisk together the ground almonds, caster sugar, eggs, melted butter, cinnamon, and ginger until smooth.
4. Pour the almond mixture into the prepared pastry case, smoothing the top with a spatula.
5. Arrange the pear slices over the almond filling in a fan-like pattern.
6. Bake for 40-45 minutes, until the almond filling is golden and firm, and the pears are tender.
7. Drizzle the tart with honey before serving to add a touch of sweetness and shine.

Nigel Slater’s Spiced Pear and Almond Tart is a warm and aromatic dessert that feels both comforting and elegant. The combination of juicy pears, almond filling, and spices makes this tart a standout choice for any festive table. The honey drizzle adds an extra layer of sweetness, making this dessert not only delicious but also visually stunning. It’s a perfect way to end a New Year’s meal, offering a balance of richness and lightness that leaves everyone satisfied. Whether served with a dollop of cream or on its own, this tart is sure to be a memorable treat.

Nigel Slater’s Roasted Squash and Feta Salad

Nigel Slater’s Roasted Squash and Feta Salad is a delicious, warming dish that celebrates the natural sweetness of roasted squash and the tangy creaminess of feta. The earthy squash pairs perfectly with the feta and the fresh greens, creating a beautiful contrast in both flavor and texture. This vibrant salad is a wonderful addition to any New Year’s celebration, providing a hearty and nutritious option to balance the richness of other holiday dishes.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 200g feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• A handful of fresh spinach or mixed greens
• 1 tablespoon pumpkin seeds (optional)
• Salt and freshly ground black pepper

Method:

1. Preheat your oven to 200°C (180°C fan) / 400°F.
2. Toss the cubed squash in olive oil, cumin, coriander, salt, and pepper. Spread it out on a baking sheet in a single layer and roast for 30-35 minutes, until the squash is tender and caramelized at the edges.
3. In a small bowl, mix the honey with a little olive oil, and drizzle over the roasted squash for a touch of sweetness.
4. Once the squash is done, let it cool slightly, then toss it with the fresh spinach or mixed greens.
5. Crumble the feta over the top of the salad, and sprinkle with pumpkin seeds if using.
6. Serve immediately, or refrigerate for up to an hour for a chilled option.

Nigel Slater’s Roasted Squash and Feta Salad is a perfect balance of sweetness, creaminess, and crunch. The roasted squash offers a comforting, nutty flavor, while the feta adds tang and richness to the salad. The honey drizzle elevates the dish, making it a standout option for New Year’s gatherings. Not only is it delicious, but it’s also a visually stunning dish, with the deep orange of the squash contrasting beautifully with the green of the spinach and the white of the feta. This salad is sure to be a hit at any holiday table, providing a vibrant, healthy option amidst heavier fare.

Nigel Slater’s Spaghetti with Lemon, Garlic, and Chili

Nigel Slater’s Spaghetti with Lemon, Garlic, and Chili is a vibrant and easy pasta dish that packs a punch of flavor with minimal effort. The tangy lemon, aromatic garlic, and fiery chili combine to create a simple yet satisfying meal, perfect for a light New Year’s Eve supper or as a flavorful side to accompany a larger spread. This dish is fresh, zesty, and utterly delicious.

Ingredients:

• 400g spaghetti
• 3 cloves garlic, finely chopped
• 1 red chili, deseeded and finely sliced
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• A handful of fresh parsley, chopped
• Salt and freshly ground black pepper
• Grated Parmesan (optional)

Method:

1. Cook the spaghetti in salted boiling water according to the package instructions until al dente. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the garlic and chili, and sauté for 2-3 minutes, until the garlic becomes fragrant and golden.
3. Add the lemon zest and juice to the pan, stirring to combine.
4. Add the cooked spaghetti to the pan along with a little reserved pasta water to create a light sauce. Toss the spaghetti in the lemon-garlic-chili mixture until evenly coated.
5. Season with salt and freshly ground black pepper to taste, and finish with a generous sprinkle of chopped parsley.
6. Serve immediately with a sprinkle of grated Parmesan if desired.

Nigel Slater’s Spaghetti with Lemon, Garlic, and Chili is a wonderfully fresh and zesty dish that’s quick to prepare and full of flavor. The combination of bright lemon, aromatic garlic, and spicy chili creates a perfectly balanced sauce that coats the pasta beautifully. This dish is light yet satisfying, making it an ideal choice for a New Year’s Eve dinner when you want something flavorful but not too heavy. Whether served as a main or a side, it’s sure to be a crowd-pleaser with its bold flavors and simplicity. You can easily adjust the spice level to suit your preferences, making it versatile for all tastes.

Nigel Slater’s New Year’s Eve Stuffed Mushrooms

Nigel Slater’s Stuffed Mushrooms are a perfect canapé or appetizer for a festive New Year’s gathering. The large mushroom caps are filled with a savory mixture of garlic, herbs, breadcrumbs, and cheese, creating a rich and flavorful bite-sized treat. These stuffed mushrooms are simple to make but packed with delicious flavors that will impress your guests and provide a satisfying start to the evening.

Ingredients:

• 12 large button mushrooms, stems removed and finely chopped
• 2 tablespoons olive oil
• 1 clove garlic, finely chopped
• 50g breadcrumbs
• 50g grated Parmesan cheese
• A handful of fresh parsley, chopped
• Salt and freshly ground black pepper
• 1 tablespoon balsamic vinegar

Method:

1. Preheat your oven to 180°C (160°C fan) / 350°F.
2. Heat the olive oil in a pan over medium heat. Add the chopped mushroom stems and garlic, and cook for 3-4 minutes until softened.
3. Add the breadcrumbs, Parmesan cheese, and parsley to the pan, stirring to combine. Season with salt and pepper to taste.
4. Drizzle the balsamic vinegar into the mixture and stir again to combine. Remove from the heat.
5. Stuff each mushroom cap with the breadcrumb mixture and arrange them on a baking tray.
6. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden brown.
7. Serve hot as a delicious starter or canapé.

Nigel Slater’s Stuffed Mushrooms are a savory, flavorful appetizer that’s perfect for New Year’s Eve celebrations. The mushrooms provide a tender, earthy base, while the stuffing of garlic, herbs, breadcrumbs, and Parmesan adds depth and richness. These bite-sized treats are easy to prepare and can be made ahead of time, allowing you to focus on other aspects of your celebration. Whether served as a canapé at a cocktail party or as part of a larger spread, these stuffed mushrooms will be a hit with your guests, offering an elegant and flavorful start to the evening.

Nigel Slater’s Pan-Seared Duck Breast with Cherry Sauce

Nigel Slater’s Pan-Seared Duck Breast with Cherry Sauce is a sophisticated and indulgent dish that combines the richness of duck with the sweet and tangy flavors of cherries. The crispy skin of the duck breast pairs perfectly with the deep, fruity sauce, making it an ideal choice for a New Year’s Eve celebration or any special occasion. This dish is elegant yet easy to prepare, and it brings a touch of luxury to your table.

Ingredients:

• 2 duck breasts, skin on
• Salt and freshly ground black pepper
• 150g fresh or frozen cherries, pitted
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1/2 cup red wine
• 1 tablespoon butter
• Fresh thyme sprigs (optional)

Method:

1. Score the skin of the duck breasts with a sharp knife in a criss-cross pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.
2. Heat a non-stick skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes, rendering the fat and crisping the skin. Flip the breasts and cook for another 4-5 minutes for medium-rare, or longer if desired.
3. Remove the duck from the skillet and let it rest while you make the sauce.
4. In the same skillet, add the cherries, balsamic vinegar, honey, and red wine. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened slightly.
5. Add the butter to the sauce and stir until it melts and the sauce becomes glossy. Adjust the seasoning with salt and pepper if needed.
6. Slice the duck breasts and drizzle the cherry sauce over the top. Garnish with fresh thyme if desired and serve immediately.

Nigel Slater’s Pan-Seared Duck Breast with Cherry Sauce is a stunning main course that exudes elegance. The crispy duck skin and tender meat, paired with the sweet and savory cherry sauce, create a dish that feels both luxurious and comforting. The sauce is a beautiful combination of rich wine, tangy balsamic, and the sweetness of cherries, balancing the richness of the duck. This dish is sure to impress your guests at any special occasion, offering a memorable and refined culinary experience that will elevate your New Year’s Eve celebration.

Nigel Slater’s Caramelized Onion and Gruyère Tart

Nigel Slater’s Caramelized Onion and Gruyère Tart is a perfect savory option for any New Year’s gathering, combining the sweetness of slow-cooked onions with the nutty richness of Gruyère cheese. This tart has a golden, flaky pastry base that holds a velvety filling of caramelized onions and melted cheese. It’s simple yet decadent, ideal for serving as a starter or light main dish alongside a salad.

Ingredients:

• 1 sheet of puff pastry (store-bought or homemade)
• 4 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons sugar
• 1 teaspoon fresh thyme leaves
• 100g Gruyère cheese, grated
• Salt and freshly ground black pepper
• 1 egg (for egg wash, optional)

Method:

1. Preheat your oven to 200°C (180°C fan) / 400°F.
2. In a large pan, heat the butter and olive oil over low heat. Add the sliced onions and cook slowly for about 25-30 minutes, stirring occasionally, until the onions are soft and caramelized. Add the sugar and thyme halfway through cooking to bring out the sweetness in the onions. Season with salt and pepper to taste.
3. Roll out the puff pastry on a baking sheet lined with parchment paper. Using a sharp knife, score a border around the edge, leaving a small rim for the crust.
4. Once the onions are caramelized, spread them evenly over the pastry base, staying within the scored border. Sprinkle the grated Gruyère cheese over the onions.
5. Brush the edges of the pastry with the egg wash if desired for a golden finish.
6. Bake in the oven for 20-25 minutes, or until the pastry is golden and puffed, and the cheese is melted and bubbly.
7. Remove from the oven, allow to cool slightly, and slice into portions. Serve warm or at room temperature.

Nigel Slater’s Caramelized Onion and Gruyère Tart is a delightful and satisfying dish that showcases the sweet, rich flavor of caramelized onions and the nutty depth of Gruyère cheese. The flaky pastry provides the perfect base, adding both texture and contrast to the tender, savory filling. This tart is a great choice for entertaining, as it can be prepared ahead of time and served either warm or at room temperature. It pairs wonderfully with a crisp salad or a glass of white wine, making it a versatile and delicious addition to any New Year’s Eve feast.

Nigel Slater’s Roasted Root Vegetables with Garlic and Rosemary

Nigel Slater’s Roasted Root Vegetables with Garlic and Rosemary is a simple yet flavorful side dish that complements a variety of mains, from roasted meats to vegetarian options. The earthy sweetness of root vegetables like carrots, parsnips, and sweet potatoes is enhanced by the aromatic infusion of garlic and fresh rosemary. This dish is an ideal way to bring hearty, comforting flavors to your New Year’s Eve spread with minimal effort.

Ingredients:

• 2 medium carrots, peeled and cut into batons
• 2 medium parsnips, peeled and cut into batons
• 2 medium sweet potatoes, peeled and cut into cubes
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary, chopped
• 3 tablespoons olive oil
• Salt and freshly ground black pepper

Method:

1. Preheat your oven to 200°C (180°C fan) / 400°F.
2. Place the prepared root vegetables in a large bowl. Add the garlic, rosemary, olive oil, salt, and pepper. Toss to coat the vegetables evenly.
3. Spread the vegetables out on a baking sheet in a single layer. Roast for 30-35 minutes, or until the vegetables are golden brown and tender, turning them halfway through cooking for even roasting.
4. Once roasted, remove from the oven and transfer to a serving dish. Serve immediately.

Nigel Slater’s Roasted Root Vegetables with Garlic and Rosemary is a classic and comforting side dish that adds warmth and flavor to your holiday table. The combination of earthy root vegetables, fragrant garlic, and rosemary creates a perfect balance of savory sweetness. This dish is incredibly versatile and pairs well with a wide range of mains, from meats to vegetarian options. The simplicity of the recipe makes it easy to prepare, yet the result is a deeply satisfying and flavorful side dish that is sure to be a favorite at your New Year’s gathering.

Note: More recipes are coming soon!