LITMIR.BIZ

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My parents’ gift of The Observer Book of Trees was clearly not lost on me. There are those of the fig, like giants’ hands; the feather-like golden robinia; the oval greengage and the smaller Ouillins gage, whose tiny leaflets are brown-freckled, like its fruit. There are the green leaves of the Doyenne du Comice pear, with their lichen-like splodges of rust, and those of the Discovery apple that somehow manage to be larger than its fruit. The honeysuckles are crisp already, like the tiny pieces of pork crackling I used to find in a bowl on the butcher’s counter as a kid. And the horse-chestnuts have already found their way over the rooftops from the lane in front of the house. Heaven knows how. Others will stay put for a while – those of the jasmine and rose and white lacecap hydrangeas.

      Sweeping the leaves is a thankless task – there will be just as many tomorrow. But better that than the boredom of a lawn. They go into net sacks to rot down. Soaking them, just occasionally with the watering can, helps to speed up the process. Once crumbly, they will be put on to the beds. Leafmould is treasure to a gardener, a bag of gold with which to treat his plants. There is a little science to it, and a wee bit of gardener’s law. Hornbeam, oak and birch, lime and cherry leaves will rot down within eighteen months; horse-chestnut, beech, magnolia, hawthorn, maple and sycamore will take longer because of their high fibre content. A shredder would speed up the composting process, but I really don’t have the room.

      After Christmas, there will be the tree to get rid of. Pines and conifers take a good couple of years to rot down and so shouldn’t be mixed with the others. They need to be left in the open and turned regularly with a garden fork. That done, they are best used only to mulch other acid-loving plants such as heather. Having not an inch of garden to spare, it might be more prudent to leave my tree out for the council, who collect and compost them for us.

      It is too early, but I have been mulling over what to give the vegetarians for Christmas lunch when we are tucking into our grilled scallops. (I know it’s going to be that because I did it last year, with pancetta and a smooth pea purée, and everyone loved its lightness and savour.) The vague plan is to serve a light pasta dish first, the little pillows of ricotta and Parmesan known as gnudi. My vegetarian friends are not hardcore, so I don’t have to worry about mixing up their Parmesan with my Parmesan.

      The gnudi take minutes to make, but absolutely must be dried on a tray in the fridge overnight, snuggled down in a deep snowdrift of fine cornmeal. Skip that stage (always a temptation) and they will dissolve in the cooking water. You will have no gnudi, no dinner. I choose them because they are light, simple and special. They are not hard to make but they do require a light hand. I make them myself because I enjoy shaping them and lowering the flattened balls into the cornmeal almost more than anything else, and anyway, you can’t buy a decent commercial version of them for love nor money.

      Gnudi require the hands of an angel. You must treat the mixture of fresh, white ricotta and grated Parmesan as delicately as if it were a Christmas bauble, which in this case I suppose it is. This is cooking with the utmost respect and care, and I love it.

      The usual accompanying sauce is something with cheese and cream, though I have had others. My thought is that such a recipe is too rich and heavy for purpose, so I am keen to have a go at something else. In my head are ideas for both a creamy spinach sauce and a sort of avocado sauce, made with lemons, basil and olive oil. The Hass variety of avocado – the one with the crocodile skin – is at its best in the winter. I shall make the gnudi today and have a go at the sauce tomorrow.

      Gnudi

      My heart sinks when I see a recipe that takes two days, but this is an exception. We are talking minutes of work rather than hours. My gnudi recipe is based on that of the wonderful April Bloomfield, whose own version has become a permanent and much-loved part of her menu at the Spotted Pig in New York. Mine have a little more Parmesan to ricotta than is the norm, and my impatience means they get only twenty-four hours in the fridge. April leaves hers for at least thirty-six (and in the quest for perfection, I’m sure she’s right).

      Makes 20 small gnudi, serves 4

      ricotta – 250g

      a little nutmeg

      Parmesan – 40g

      fine semolina – 250g or more

      Put the ricotta into a bowl. Grate a little nutmeg finely over, then add a very little salt. Grate the Parmesan finely and gently stir in. Have a baking sheet ready, covered with a thick layer of the semolina.

      Using a teaspoon, scoop up a generous heap of mixture and make it into a small ball, rolling it in your hands. (A dusting of semolina on your hands will help.) You can leave the gnudi round if you like, but I prefer to press them into a slightly oval shape. Drop the ball on to the semolina-lined tray, then roll it back and forth until it is coated. Continue with the rest of the mixture. You will have roughly 20 little gnudi.

      Once they are all rolled, shake the remaining semolina over them, then put the tray in the fridge. Don’t be tempted to cover them. Leave overnight.

      None of this solves our own dinner situation. So we go out. I feel somewhat blessed (not to say a wee bit smug) that so many good restaurants seem to be opening up on my doorstep. A dozen cracking places to spend an evening and all within walking distance.

      7 NOVEMBER

      A trip to the forest, and those gnudi

      A couple of Novembers ago I was asked to choose the Christmas tree for Trafalgar Square. Well, I helped. We filmed the occasion for television. We had taken the train to Flåm, in Norway, a small village and port at the end of Sognefjord, the world’s deepest fjord. It is easy to worship this landscape, with its crags, forests and crashing waterfalls. By turns lush with forest, or stark in tones of charcoal, grey and white, it is both somehow melancholy and invigorating. The latter especially when you poke your head (stupidly) out of the carriage window and feel the bite of icy air on your face.

      By the time we got to Myrdal snow had started to fall. The first that year, each flake as soft and white as goose fat. As the little train arrived in Flåm, the snow turned to heavy, wretched sleet. The crew unpacked their kit with rapidly numbing fingers and filmed for what seemed like hours. They filmed me trudging endlessly through the driving sleet; soaked through to the skin; slipping clumsily on the icy track; barely able to see two feet in front of me; my lips almost unable to move with cold. But mostly they filmed me getting quietly more and more pissed off. Snow is one thing. But driving sleet, especially when you wear glasses, is another thing altogether. I should add that none of that footage ever saw the light of day. Such are the joys of television.

      Next morning, we woke to find most of the snow gone, the sun peeping shyly over the mountains, the sky as clear as iced water. We set off for the forest, to find the rangers and, hopefully, our tree. There is nothing accidental about choosing The Tree. You don’t just stumble upon it and think, ‘Oh, that’ll do for Trafalgar Square.’ This is an important tree, an annual gift from the people of Norway each year since 1947, a token of gratitude for our support during the Second World War. Possible candidates are marked when little more than saplings, then monitored for decades. The tree, a Norway spruce, must not be crowded, so lesser examples that get too close are removed, allowing the chosen tree’s branches access to even light, the chance for all sides to grow symmetrically, its trunk to grow straight. As we walk through the forest we spot the trees that might grace Trafalgar Square in 2030 or 2035.

      ‘Which one do you think is best?’ I am asked. We pick one of the right age, height and girth. It’s a tree casting session. I am given a choice from three or four that have been shortlisted, having been spotted like child prodigies and nurtured towards stardom. The chosen fir has been growing for about seventy years – this we check by drilling a long, pencil-thin sample from its trunk, as a cheesemaker might check the blueing progress of a truckle of Stilton. We count the growth rings one by one.

      Next, there follows a phone call to the mayor for permission – a courtesy – then the rangers set about felling. Next time I see it, on the first Thursday in December, the vast tree has been shipped and manoeuvred into position outside

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