Delicious. Christmas 2021

deliciousmagazine.co.
uk
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Meat-free Christmas
contents.
Contents
4 MENU PLANNER
Five cracking combinations to
suit every festive occasion
6 ULTIMATE CANAPÉS
& STARTERS Kick off
the feasting with elegant
nibbles or something a bit
more substantial
18 THE MOST SPECIAL MAINS

Meat-free showstoppers,
from impressive pies to
tagines and pasta bakes
42 AMAZING FESTIVE SIDES

Behold the perfect vegetable
6 18
accompaniments
50 STUNNING BAKES &

PUDDINGS Classic festive
bakes, cakes and amazing
sweet centrepieces
64 FESTIVE CHEESEBOARD
A simple guide to creating the
perfect ending to any feast
– and a cracker of a recipe
67 RECIPE INDEX
42 50
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Cover recipe: amazing 020 7803 4123 Recipes delicious. food team, origination by Rhapsody. Copyright Eye to Eye
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Adrienne Moyce
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Toss it through 400g cooked pasta adrienne.moyce@eyetoeyemedia.co.uk Debbie Major, Katy McClelland,
in advertisements, articles, photographs or
for a seasonal supper for 4 or use Consultant editorial director Olivia Spurrell, Rosie Ramsden,
illustrations. Eye to Eye Media Ltd is a registered
Jo Sandilands Ella Tarn, Rebecca Woollard
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deliciousmagazine.co.uk 3
Fantastic menus for
Christmas Family Christmas
Eve supper for 6 Day lunch for 6
Start the celebrations with It’s a feast packed with
Welcome
a cosy meal amid the twinkle colour, texture and flavour
We’re often
asked at
delicious.
Warming sweet potato Spinach and pine nut
what we palmiers, p10
and ginger soup, p14
+ +
recommend
cooking for
vegetarian friends and
family at Christmas so
we decided it was high
time we created this special
magazine including some
of our favourite recipes.
You’ll find every idea you Vegetable Middle Eastern-spiced nut roast
need for Christmas Day, plus tagine, p38 with three-potato topping, p28
the all-important in-between
occasions, so you can start
planning your special menus.
+ +
I’ve put a few suggestions
together (right), but I’d love
to know what you’re
cooking, including any recipe
triumphs (the ones you cook
again and again). Chocolate and pear Balsamic roast carrots & parsnips and
brownie torte, p55 sprouts with crispy chestnuts, p44
Happy cooking!
+ +
p84
FOOD EDITOR
Date and apple Gluten-free Christmas

mince pies, p57 pudding, p60
4 deliciousmagazine.co.uk
menu planner.
every festive occasion

Boxing Day buffet Drinks and nibbles Special festive
menu for 10 party for a crowd meal for 4
Make it a proper smorgasbord Give your small-bite This would make a cracker of
of veggie delights repertoire an instant upgrade a dinner for New Year’s Eve
Your choice of Warm cheese and Heritage beetroot and

mix and match canapés, p11 onion cups, p9 candied walnut salad, p12
+ + +
Sweet onion and Spiced paneer with Squash ravioli with roasted
cauliflower tart, p30 quick-pickled cucumber, p8 mushrooms and sage pesto, p27
+ + +
Mushroom & lentil bake with tahini Avocado and squash tempura Crème caramels with
crust and red onion salad, p24 with ponzu dipping sauce, p8 caramel oranges, p61
+ + +
Rum custard tart with Whisky mac marzipan Cheeses and homemade
gingerbread pastry, p57 stollen, p52 rye crackers, p64
T he ultimate
canapés
& starters
Start the season as you mean to go on…
From surprising and unusual nibbles that will
delight guests at a drinks or cocktail party to
first courses that add sparkle to any
celebration meal, get ready to make merry
canapés.
Vegan sharing
platter – avocado
and squash
tempura with ponzu
dipping sauce
1 To pickle the cucumber, put • Vegetable oil for deep frying
the vinegar, sugar and a pinch of • 50g plain flour
salt in a pan with 2 tbsp water. • 50g cornflour
Warm over a low heat, stirring, • 170g cold cava or soda water
until the sugar has dissolved. • 1 large avocado, sliced
Turn up the heat and bring to • 350g butternut squash, peeled
the boil, then remove from heat, and sliced into thin wedges
add the cucumber and set aside • Sesame seeds to sprinkle
for 30 minutes (see Make Ahead). • Micro herbs or coriander
2 Put the tikka paste and lemon leaves to garnish
zest in a medium bowl, add the • Lime wedges to serve
paneer and toss to coat. For the
dressing, mix together the lemon For the ponzu sauce
juice, mango chutney and olive • 3 tbsp soy sauce
oil and season (see Make Ahead). • Finely grated zest and
3 Drain the cucumber and juice 1 lemon
sprinkle with nigella seeds. • Finely grated zest and
4 Heat a good glug of veg oil in a juice 1 clementine
large frying pan and fry the cubes • 2 tbsp mirin
of paneer for 2 minutes on each • ½ tsp kombu flakes (optional;
Spiced paneer with side until lightly golden and crisp. see Know-how)
quick-pickled cucumber 5 Roll a ribbon of cucumber and
Makes About 24 thread on a skewer with a cube 1 Mix all the ingredients for the
Hands-on time 25 min, plus of paneer. Repeat with the ponzu dressing in a small bowl,
marinating and pickling remaining cucumber and cubes. then set aside. Half fill a large
You’ll also need About 24 Arrange on a platter, drizzle over deep pan with the oil and heat
canapé skewers the dressing and sprinkle with until it reads 190°C on a digital
micro herbs/coriander. probe thermometer (or heat until
Marinate the paneer and Per canapé 90kcals, 6.7g fat a cube of bread turns golden
MAKE
AHEAD make the dressing, then (3.3g saturated), 4g protein, brown in around 30 seconds).
cover and chill for up to 3.3g carbs (3.1g sugars), 2 Put the flour, cornflour and a
2 days. Pickle the cucumber up 0.2g salt, 0.5g fibre small pinch of salt in a mixing
to 4 hours ahead. Fry the paneer bowl. Stir in the cava/soda water
a few hours ahead, then put on with a fork until just combined
a baking tray and warm through but still a bit lumpy – the lumps
for 5 minutes in the oven before help give a lighter, bubbly batter.
assembling. 3 Drop the veg pieces into the
batter, about 5 pieces at a time.
• 5 tbsp tikka masala paste Lift out with 2 forks, then quickly
• Finely grated zest and juice drop into the hot oil. Deep-fry for
½ lemon 1-2 minutes until crisp and lightly
• 2 x 225g packs paneer, each golden, then remove each batch
cut into 12 cubes with a slotted spoon or frying
• 3 tbsp mango chutney (we Avocado and squash basket. Drain on a plate lined
used Geeta’s) tempura with ponzu with kitchen paper.
• 1 tbsp olive oil dipping sauce 4 Pile the tempura onto a warm
• Vegetable oil for frying Serves 6-8 platter and sprinkle with the
• Handful micro herbs or Hands-on time 20 min sesame seeds and micro herbs/
coriander leaves to garnish Useful to have Digital probe coriander leaves. Serve with lime
thermometer wedges and the ponzu sauce on
For the quick-pickled cucumber the side for dipping.
• 4 tbsp white wine vinegar Kombu is dried sea Per serving (for 8) 216kcals,
KNOW-
• 2 tbsp caster sugar HOW kelp and is commonly 12.7g fat (1.5g saturated),
• ½ cucumber, peeled into 24 used in Japanese 1.8g protein, 19.1g carbs
ribbons using a veg peeler cooking to add a savoury (5.6g sugars), 0.8g salt,
• 1 tsp nigella seeds umami note to dishes. 2.2g fibre
canapés.
Warm cheese and • 3 tbsp good quality mayonnaise cover and chill until needed.
onion cups • 30 croustade shells – we used 3 When ready to cook, heat
Makes 30 Rahms (available from larger the oven to 180°C fan/gas 6.
Hands-on time 15 min supermarkets) Arrange 30 croustade shells
Oven time 10 min • Paprika to dust on a baking tray and fill
each with 1 tsp cheese
Make the filling up to 1 Bring a pan of water to a and onion mixture.
MAKE
24 hours in advance
AHEAD simmer and lower in the eggs. 4 Bake the cheese and onion
and chill, covered, until Boil for 8 minutes, then rinse cups in the oven for 10 minutes
needed. Fill the cups and bake under cold running water to cool. or until the tops are golden.
just before serving. 2 Shell the eggs and chop Dust each with a pinch of
roughly. In a medium bowl, mix paprika and serve immediately.
• 4 medium free-range eggs together the chopped eggs, Per cup 53kcals, 4.2g fat
• 4 finely sliced spring onions spring onions, grated cheddar, (1.7g saturated), 2.5g protein,
• 150g grated mature cheddar mustard and mayonnaise. 1.1g carbs (0.2g sugars),
• 1 tbsp dijon mustard Season well to taste, then 0.2g salt, 0.1g fibre →
• Small bunch mint,
leaves picked
• 2 tbsp zhoug paste (see
Know-how)
• 50g feta, crumbled
• 50ml olive oil
• 320g pack ready-rolled
all-butter puff pastry
• 1 medium free-range
egg, beaten
1 Put the spinach, pine nuts,

mint and zhoug paste in a
food processor and whizz
until finely chopped. Crumble
in the feta, then add the olive
oil, season with salt and pepper
and pulse just until it forms
a coarse paste. (Alternatively,
finely chop the spinach
and pine nuts, then put in
a medium bowl with the
crumbled feta and olive oil.
Use the end of a rolling pin
to pound the ingredients
to a paste.)
2 Unroll the pastry sheet
onto a chopping board, then
spread all over with the paste.
Starting from one long edge,
roll up the pastry until it
reaches the centre, then stop
and roll the other long edge
into the centre so both sides
meet. Brush a little beaten
Spinach and pine nut Zhoug is a Yemeni egg along the side of each
palmiers KNOW-
HOW spice paste made from pastry roll, then gently press
Makes 35 palmiers coriander, cloves, the rolls together to seal.
Hands-on time 15 min, plus parsley and green chilli. We Brush all over with more beaten
chilling used Belazu Zhoug (from Ocado, egg, then chill for 10 minutes
Oven time 15-20 min Waitrose or Sainsbury’s). until firm (see Make Ahead).
You’ll also need 2 baking s Use up zhoug paste 3 Heat the oven to 180°C fan/
DON’T
heets lined with non-stick WASTE as a wet rub for meat gas 6. Using a sharp serrated
IT
baking paper or stir it into cooked knife, cut the pastry roll into
Useful to have Food processor rice or couscous for a spicy, slices just under 1cm wide (you
fresh flavour. should get about 35 palmiers).
At the end of step 2, Switch out the mint for Lay them flat on the prepared
MAKE EASY
AHEADwrap the rolled, unglazed SWAPS parsley or coriander; baking sheets and bake for
pastry well and freeze use harissa in place of 15-20 minutes until golden
for up to 1 month. Defrost fully zhoug; add any other nuts you and cooked through. Serve
in the fridge, then glaze, slice might have to hand; or use warm or at room temperature
and bake as in the recipe. a crumbly goat’s cheese (or see Make Ahead).
The baked palmiers will keep instead of feta. Per palmier (for 35) 65kcals,
for 1-2 days in an airtight 4.9g fat (1.6g saturated),
container at room temperature. • 100g baby leaf spinach 1.3g protein, 3.7g carbs
Briefly refresh on a baking tray • 50g pine nuts, lightly toasted (0.8g sugars), 0.2g salt,
in a low oven before serving. in a dry frying pan 0.3g fibre
canapés.
+ COVER RECIPE
Sprout pesto
This is a brilliant way to add a special
Christmas hit of flavour to pasta
dishes, soups or canapés, as here –
simply spoon the sprout pesto onto
trimmed chicory leaves.
Put 125g brussels sprouts, trimmed

and halved, 2 garlic cloves, roughly
chopped, 1 small bunch basil leaves,
75g grated parmesan (or veggie
alternative), 75g toasted pine nuts
and the juice of 1 lemon in a food
processor. Pulse to chop, then whizz
while trickling in 80ml olive oil and
80ml extra-virgin olive oil. Season.
Per tbsp 83kcals, 8g fat (1.5g
saturated), 1.9g protein, 0.5g carbs
(0.3g sugars), 0.1g salt, 0.4g fibre
Mozzarella, mint
& mango skewers
Peel 2 large ripe mangoes and chop
into bite-size chunks. Slice 8 mini
mozzarella balls into thirds and
thread each onto a skewer. Fold 24
mint leaves in half, thread one onto
each skewer and follow with a mango
chunk. Arrange on a board, drizzle
with extra-virgin olive oil and sprinkle
with sea salt and pepper to serve.
Per skewer (for 24) 39kcals, 2.6g fat
(1.3g saturated), 1.7g protein,
2.3g carbs (2.2g sugars), 0.1g salt,
0.6g fibre
Beetroot & goat’s

cheese cups
In a food processor, whizz 4 cooked
beetroot with 1 garlic clove, 50g
greek yogurt, 2 tbsp pomegranate
molasses, 40g fresh breadcrumbs,
40g chopped toasted hazelnuts and
seasoning to form a coarse paste.
Put 150g very soft, rindless goat’s
cheese in a piping bag, then half-fill
24 mini croustade cups (we used
Rahms). Top with the beetroot paste,
then garnish with coriander leaves.
The beetroot paste will keep in the
fridge, covered, for up to 2 days –
assemble just before serving.
Per cup (for 24) 58kcals, 3.6g fat (1.7g
saturated), 2.3g protein, 4g carbs
(1.7g sugars), 0.2g salt, 0.4g fibre →
Heritage beetroot and • 80g watercress 2 For the candied walnuts, heat
candied walnut salad • 2 eating apples the 100g sugar in a small
Serves 6 non-stick frying pan over a
Hands-on time 25 min For the candied walnuts medium heat, swirling, until a
plus marinating and cooling • 100g caster sugar caramel forms. Add the walnuts
You’ll also need Baking sheet • 50g toasted walnuts, chopped and swirl to coat. Tip out onto
lined with compostable baking the prepared baking sheet and
paper For the marinade cool completely, then break into
• 40ml white wine vinegar small pieces with a rolling pin.
Make the candied • 20g caster sugar 3 Spoon 3 tbsp of the beetroot
MAKE
AHEAD walnuts up to 3 days • Finely grated zest 1 orange, marinade into a small bowl.
in advance and store juice ½ Gradually whisk in the oil to make
in an airtight container. • 15g grated fresh ginger a dressing, then season. Slice
If using different the apples into matchsticks.
KNOW-
HOW coloured beetroot, keep 1 Put all the marinade ingredients Drain the beetroot and arrange
them separate once in a jug and stir well to dissolve on 6 plates, drizzle over the
sliced so the colours don’t bleed the sugar. Peel the beetroot, dressing, then arrange the
into each other. then slice as thinly as possible cheese, watercress, apples and
into rounds using a mandolin or candied walnuts on top. Serve.
• 8 small heritage beetroot (see very sharp knife. Lay in a shallow Per serving 348kcals, 20.5g fat
Know-how) dish (see Know-how) and pour (5.6g saturated), 7.5g protein,
• 5 tbsp extra-virgin olive oil over the marinade. Leave for 1 31.7g carbs (31.1g sugars),
• 120g ash-coated goat’s cheese hour at room temperature. 0.4g salt, 3g fibre
starters.
Twice-baked soufflés
with emmental and
cheddar
Serves 6
Hands-on time 40 min
Oven time 25 min, plus cooling,
chilling and standing
You’ll also need 6 x 175ml
ramekins or metal pudding
moulds, generously greased
Useful to have Electric hand
mixer
Prepare the soufflés to

MAKE
AHEAD the end of step 7, then
chill for up to 6 hours
before you finish the recipe.
• 40g unsalted butter, plus

extra to grease
• 290ml whole milk
• ¼ onion
• Pinch freshly grated nutmeg
• 40g plain flour
• Pinch English mustard powder
• Pinch cayenne pepper
• 50g extra-mature vegetarian
cheddar, grated, plus extra
to sprinkle
• 70g vegetarian emmental, dry mixing bowl and, using an loosen, then tip them upside
grated, plus extra electric hand mixer or balloon down onto the flat palm of your
to sprinkle whisk, whisk to medium peaks hand (give the ramekin/mould a
• 4 medium free-range eggs, – the peaks should hold but the good shake if needed). Put the
separated tips curl over when the whisk is soufflés upside-down on a baking
• 200ml double cream lifted out. Fold the whites into tray, then chill (see Make Ahead).
the cheese mixture: start with 8 Half an hour before you want
1 Heat the oven to 160°C/gas 4. 2 tbsp to loosen the mix, then to eat, heat the oven to 200°C
Heat the milk in a saucepan fold in the rest in thirds, using fan/gas 7 and take the soufflés
with the onion and nutmeg a metal spoon or balloon whisk out of the fridge to let them
until steaming. Remove the to incorporate. Spoon into the come back up to room
onion and discard. ramekins/moulds, filling them temperature. Put each soufflé
2 Melt the butter in another pan, two-thirds of the way up. in a small ovenproof serving
then stir in the flour, mustard 6 Boil a kettle-full of water. dish. Season the cream, then
powder and cayenne. Bubble for Stand the ramekins/moulds pour it over the soufflés to
3-4 minutes, stirring, until the in a deep roasting tin. Carefully cover. Sprinkle over the extra
mix smells biscuity. pour the just-boiled water into grated cheeses – how much is
3 Add the infused milk bit by the tin so it comes halfway up up to you, but we recommend
bit, stirring constantly until the the sides of the ramekins/ being generous. Bake in the
sauce is smooth and thick – moulds. Gently transfer to the oven for 10 minutes or until the
don’t add it too quickly or it’ll oven and bake for 15 minutes cheese is melted and starting
take longer to thicken. or until golden and set but still to crisp. Serve straight from the
4 Remove the pan from the heat, with a slight wobble. Leave the oven so the soufflés don’t sink.
then leave to cool for 5-10 soufflés to cool – they’ll sink a Per serving 440kcals, 39.1g fat
minutes. Mix in the cheeses and bit, but don’t worry. (22.6g saturated), 14.7g protein,
egg yolks. Season well. 7 Once the soufflés are cool, 8.1g carbs (3g sugars), 0.6g salt,
5 Put the egg whites in a clean, run a knife around the edges to 0.4g fibre →
Warming sweet potato
and ginger soup
Serves 6
Oven time 40-45 min
You’ll also need Blender or stick
blender
Prepare the soup up to

MAKE
AHEAD 1 week in advance, then
store in a sealed container
in the fridge. Or freeze for up to
3 months; thaw before reheating.
• 1kg sweet potato, skin on,

roughly chopped
• 2 eating apples, such as braeburn,
cored and cut into wedges
• 1 tbsp olive oil
• 2 tbsp coconut oil
• 1 onion, finely chopped
• 2 tsp coriander seeds, crushed
• 2 tsp cumin seeds, crushed
• 20g fresh ginger, grated
• 400ml full-fat coconut milk
• 750ml good quality fresh
vegetable stock
• Dairy free yogurt (or greek
yogurt) and coriander leaves
to serve
1 Heat the oven to 180°C fan/gas 6.

Spread the sweet potato pieces and
apple wedges in a large roasting tray,
drizzle with olive oil and season with
salt and pepper. Roast for 40-45
minutes until softened and golden.
2 In a large saucepan, heat the
coconut oil over a low-medium heat.
Add the onion and fry for 5 minutes.
Add the coriander and cumin seeds
and fry for a further 5-10 minutes.
3 Add the ginger, coconut milk, stock
and a pinch of salt, then bring to a
gentle simmer. Once the sweet potato
and apple are cooked, add them to the
pan. Simmer for a further 5 minutes,
then remove from the heat. With a
blender, whizz the soup until smooth.
4 Serve with a swirl of yogurt and a
sprinkling of coriander. Have some
crusty bread on hand for dunking.
Per serving 369kcals, 18.5g fat
43g carbs (17.2g sugars), 1.7g salt,
7.2g fibre →
starters.
Honey glazed
shallots, griddled
thyme flatbreads
& cucumber-chilli
yogurt
Roast pumpkin
wedges with toasted
hazelnuts, blue
cheese and thyme
starters.
1. Heat the oven to 150°C fan/ Roast pumpkin wedges

gas 3½. Heat a griddle pan with toasted hazelnuts,
until smoking hot. Toss the blue cheese and thyme
shallots in the oil with the Serves 6
paprika and some seasoning. Hands-on time 30 min
Put cut-side down on the Oven time 30-40 min
griddle pan for 2-3 minutes
until charred, then turn and Toast the hazelnuts up
MAKE
cook for 2-3 minutes more. AHEAD to 24 hours in advance
Spread out on a baking tray, keep in a sealed tub.
Honey glazed shallots, cut-side up, and drizzle with Roast the pumpkin/squash –
griddled thyme the honey. Roast in the oven cool and keep covered in the
flatbreads & cucumber- for 30-40 minutes until fridge overnight, then reheat
chilli yogurt sticky and tender. at 160°C fan/gas 4 to serve.
Serves 4 2 Meanwhile, make the Unless your pumpkin has
KNOW-
Hands-on time 40 min flatbreads. Put the flour and HOW a really tough skin, you
Oven time 30 min yogurt in a large bowl with the don’t need to peel it.
baking powder and a generous Try using goat’s cheese
EASY
Dukkah is a coarse sprinkle of salt. Scatter over SWAPS or ricotta – or gorgonzola
KNOW-
HOW ground mix of herbs, the thyme leaves, then mix dolce or roquefort for
toasted spices and with a wooden spoon to form non-vegetarians.
nuts popular in Egypt and the a rough dough. Tip out onto a
Middle East, where it’s used lightly floured surface and knead • 1.5kg pumpkin or squash,
as a condiment. Find it in until smooth. Divide into 4 equal deseeded, cut into wedges
larger supermarkets, delis or portions, then gently roll or pat (see Know-how)
online at souschef.co.uk – use until each piece is an oval • Extr-virgin olive oil
it up on bread with olive oil around 1cm thick. • 100g hazelnuts
or scatter over salads or 3 Heat the griddle over a medium • 300g cashel blue (see Easy
roasted vegetables. heat and cook the flatbreads Swaps)
2 at a time (there’s no need to • Zest 1 lemon
• 8-10 banana shallots, oil them) for 2-3 minutes on each • 4-5 thyme sprigs, leaves
depending on size, halved side until slightly puffed and picked or sprigs torn
lengthways golden. Cool on a wire rack while • 1-2 red chillies, finely
• 2 tbsp olive oil you cook the rest. shredded
• A few pinches paprika 4 For the yogurt, halve the
• 3 tbsp clear honey cucumber lengthways, scrape 1 Heat the oven to 180°C fan/
out the seeds with a teaspoon gas 6. Brush the pumpkin/
For the griddled thyme and discard, then coarsely squash wedges with oil, season
flatbreads grate the flesh (no need to well and lay out on baking trays,
• 250g self-raising flour, plus peel). Tip into a sieve and spaced well apart. Bake for
extra for dusting scatter with sea salt, then 30-40 minutes, turning once,
• 250g greek yogurt drain for 20 minutes, tossing until crisp and charred in places.
• ½ tsp baking powder occasionally. Squeeze out as 2. Meanwhile, heat a frying pan
• 4 fresh thyme sprigs, leaves much moisture as you can, with a drizzle of the oil, then
picked, plus extra leaves to then tip into a bowl. Add the lightly toast the hazelnuts over
serve remaining ingredients apart from a medium heat. Put on kitchen
the dukkah and stir. Season. paper to cool slightly, then
For the cucumber-chilli yogurt 5 To serve, spread some yogurt roughly chop (see Make Ahead).
• 1 small cucumber over the flatbreads. Top with 3 Divide the pumpkin/squash
• 250g greek yogurt 4-5 roasted shallot halves, among plates, crumble over the
• 1 red chilli, finely chopped scatter with dukkah and a few cheese, then top with the
• 1 tbsp extra-virgin olive oil thyme leaves, then serve with hazelnuts, lemon zest, thyme and
• Good squeeze lemon any remaining yogurt on the side. red chilli. Drizzle with oil to serve.
• Small bunch mint, leaves Per serving 462kcals, 16.9g fat Per serving 395kcals, 34.1g fat
shredded (6.6g saturated), 14.1g protein, (13.3g saturated), 16g protein,
• Dukkah to serve (see 64.4g carbs (19.3g sugars), 6.3g carbs (4.7g sugars), 1g salt,
Know-how) 1.3g salt, 5.1g fibre 4.8g fibre
T he most
special
mains
Choose a classic meat-free roast
or adopt a stunning new signature
dish – these recipes are all a worthy
centrepiece for the festive table
in their own right
mains.
Middle Eastern-
spiced nut roast
with three-potato
topping
Bowls of joy –
baked butternut
squash, ricotta
and spinach
mains.
Whole roasted cauliflower
with cheddar and
spring onion sauce
Baked butternut spinach and squash mixture.

squash, ricotta 4 Spoon into the gratin dishes.
and spinach Top with the extra cheese and
Serves 4 caraway seeds, then add the
Hands-on time 20 min sage leaves and bake for 20-25
Oven time 1 hour 20 min – minutes until golden. Serve.
1 hour 55 min Per serving 449kcals, 27.6g fat
You’ll also need 4 x 200g (13.2g saturated), 24.3g protein,
individual gratin dishes 27.4g carbs (15.8g sugars),
0.8g salt, 7.3g fibre
Follow the recipe up to
MAKE
AHEAD the end of step 2, then Whole roasted
transfer to a freezer bag cauliflower with cheddar
and freeze for up to 1 month. and spring onion sauce
Squeeze the roasted garlic cloves Serves 4-6
out of their skins (as in step 3), Hands-on time 20 min
then freeze in a separate bag. Oven time 40 min, plus steam
Defrost, then finish the recipe. drying
• 1 large butternut squash Poach the cauliflower the

MAKE
(about 1.2kg), halved AHEAD day before, then drain, the hob for 20 minutes, turning
lengthways and deseeded cover and chill until halfway through. Carefully lift
• ½ tsp caraway seeds, plus ready to roast. Make the cheese the cauliflower out of the liquid
extra for sprinkling sauce the day before – reheat into a colander and leave for 10
• ½ tsp crushed red chillies very gently to avoid splitting. minutes to steam dry.
• 4 garlic cloves, unpeeled 2 Put the cauliflower in a roasting
• 2 tbsp olive oil • 1 large cauliflower, trimmed tin, brush all over with the egg,
• 100g baby spinach • 300ml dry white wine then grate over enough cheese
• 500g ricotta • 2 bay leaves to cover the top and sides. Roast
• 4 tbsp grated parmesan-style • 1 tbsp black peppercorns in the top third of the oven for
vegetarian cheese, plus • Garlic bulb, halved horizontally 15-20 minutes until golden.
extra to serve • 1 free-range egg, lightly 3. For the sauce, heat a splash
• 1 medium free-range egg, plus beaten and seasoned well of olive oil in a heavy-based
an extra yolk • Parmesan-style vegetarian saucepan, add the shallot and
• Bunch sage leaves cheese for grating cook for 5-6 minutes until
translucent. Add the 50ml wine
1 Heat the oven to 180°C fan/ For the sauce and bubble until evaporated by
gas 6. Sit the squash halves • Olive oil for frying two thirds. Turn down the heat
cut-side up in a roasting tin. • 1 banana shallot, very finely to its lowest setting, then add
Score the flesh in a crosshatch chopped the cheese and cream. Stir
pattern and season. Scatter over • 50ml dry white wine constantly until the cheese
the caraway seeds, chillies and • 300g vintage or extra-mature melts to a smooth sauce. Stir
whole garlic cloves, then drizzle vegetarian cheddar, grated through the chilli and spring
with olive oil. Cover with foil and • 125ml whipping cream onions, season, then pour into
roast for 1-1½ hours until soft. • 1 green chilli, deseeded and a warmed jug and keep warm.
2 Scoop all but 2 tbsp of the finely chopped 4 When the cauliflower is ready,
squash flesh into a bowl, keeping • 2 spring onions, finely sliced remove it from the oven and
it in pieces. Gently stir through transfer to a serving platter.
the spinach, season and let cool. 1 Heat the oven to 200°C fan/ Pour over two thirds of the
3 Squeeze the garlic cloves out gas 7. Put the cauliflower in a sauce before carving and serve
of their skins into a bowl, add large pan with the 300ml wine, the remaining sauce alongside.
the remaining squash and mash bay leaves, peppercorns and Per serving (for 6) 437kcals,
with a fork. Add the cheeses, garlic halves. Pour over boiling 32.3g fat (18.5g saturated),
some seasoning, and the whole water from the kettle to just 22.1g protein, 5.9g carbs
egg and extra yolk. Stir well, cover the cauliflower – don’t (4g sugars), 1.2g salt,
then gently stir through the worry if it floats – and simmer on 3g fibre →
Miso mushroom,
squash and
chestnut
wellington leaves, miso paste and garlic.
Roast for a further 5 minutes.
Set aside to cool.
3 In a bowl, microwave the
prunes with the madeira on high
for 15-30 seconds until the fruit
has soaked up the liquid. Cool.
4 Once the veg have cooled, add
to the bowl of prunes with the
chopped parsley leaves, chives,
soy sauce and panko crumbs,
then mix gently.
5 Meanwhile, to make the pastry
base, roll out ⅓ of the pastry
block on a lightly floured surface
to a rectangle roughly 16cm x
25cm. Put on a baking sheet
lined with non-stick baking
paper, then lightly score a 2cm
border around the edge. Score
the pastry in a criss-cross
pattern within the border, chill
for 30 minutes, then bake for
12-15 minutes until golden and
puffed. Gently press down the
centre if it puffs up too much.
6 Roll out the remaining pastry
Miso mushroom, squash • 4 fat garlic cloves, crushed on a lightly floured surface to
and chestnut wellington • 3 soft pitted prunes, finely a 24cm x 35cm rectangle (this
Serves 6 chopped will form the top). Spoon the
Hands-on time 40 min • 3 tbsp madeira (check to vegetable filling onto the centre
Oven time About 1 hour 20 min, make sure it’s vegan) of the baked pastry base and
plus chilling • 2 tbsp chopped chives shape into a thick cylinder within
You’ll also need Microwave • ¼ tsp soy sauce, plus a splash the 2cm border. Brush the edges
• 6 tbsp panko breadcrumbs of the pastry base with a little
Assemble the wellington • 500g block puff pastry (check oil, then drape the uncooked
MAKE
AHEADup to 24 hours ahead, to make sure it’s vegan – we pastry rectangle over the top
then keep covered and used Jus-Rol) of the filling, tucking in the
chilled until ready to bake. • Plain flour for dusting edges underneath and making
• Sea salt flakes sure there are no air bubbles
• 1 butternut squash (about • Large pinch poppy seeds by smoothing it down gently
800g), peeled and deseeded with your hands. Brush with
• Olive oil for drizzling and 1 Heat the oven to 180°C fan/ oil, then chill for 30 minutes.
brushing gas 6. Cut the squash into 3cm 7 Mix a splash more oil with a
• 600g portobellini or chunks and toss in a large dash of soy sauce, then brush
chestnut mushrooms, roasting tin with a drizzle of oil over the pastry. Sprinkle with
roughly chopped and some seasoning. Roast for sea salt flakes, freshly ground
• 50g walnut halves, chopped 25-30 minutes until tender and black pepper and poppy seeds,
• 180g vacuum-packed whole lightly charred. Set aside to cool. then bake for 30-40 minutes
chestnuts, roughly chopped 2 Toss the mushrooms with until golden and puffed and the
• Large handful fresh flatleaf a drizzle of oil in a separate filling is hot. The wellington will
parsley, stalks and leaves roasting tin and roast alongside keep warm for 30 minutes or so.
chopped separately the squash for 15 minutes. Per serving 605kcals, 30.9g fat
• 3 thyme sprigs, leaves Remove from the oven and stir (11.4g saturated), 13.5g protein,
picked in the walnuts, chestnuts, 62.2g carbs (11.4g sugars),
• 2 tbsp miso paste chopped parsley stalks, thyme 1.7g salt, 8.1g fibre →
mains.
Vibrant mushroom
and lentil bake with
tahini crust and
red onion salad
well with salt and black pepper, • 375g all-butter puff pastry
and cook for 5 minutes more. • Plain flour for dusting
2 Stir in the tomato purée, • 1 tbsp olive oil
spice mix, soy sauce and stock • 40g unsalted butter, cubed
cube/pot, then stir over the • 500g small beetroot, scrubbed
heat for 1-2 minutes. Add the and halved
lentils and chopped tomatoes. • 200g banana shallots,
Fill the tomato can with water, halved
then add it to the pan with • 2 tbsp light brown soft sugar
the pomegranate molasses. • 1 tbsp sherry vinegar
Mushroom and lentil Simmer for 15 minutes until • 1 tsp juniper berries, lightly
bake with tahini crust rich and saucy. crushed
and red onion salad 3 For the topping, mix together
Serves 6 the tahini, half the lemon juice, For the dressing
Hands-on time 30 min 100ml cold water, the eggs and • 35g walnuts, finely chopped
Oven time 30 min most of the cheese in a large • 2 tbsp chopped dill
You’ll also need Medium to large bowl. In a separate, smaller bowl, • Grated zest ½ orange
baking dish (around 1.5 litres) mix the red onion with half the and 2 tbsp juice
remaining lemon juice and a good • 1 tbsp lemon juice
• 2 tbsp olive oil pinch of salt. Set aside. • 2 tbsp olive oil
• 1 large onion, chopped 4 Heat the oven to 180°C fan/
• 2 medium carrots, peeled and gas 6. Pour the mushroom and 1 Heat the oven to 180°C fan/
chopped lentil mixture into the baking dish, gas 6. Roll out the pastry on a
• 1 large celery stick, chopped then pour over the tahini topping. floured work surface and trim to
• 300g portabellini mushrooms, Bake for 30 minutes until golden a 32cm circle. Put the pastry on
chopped brown and set on top. a baking sheet lined with baking
• 2 tbsp tomato purée 5 Just before serving, rinse paper, prick all over with a fork,
• 1 tsp baharat or ras el hanout and drain the red onion, then then chill.
spice mix (from most large mix with the parsley, pine nuts, 2 Meanwhile, heat the oil and
supermarkets) the remaining lemon juice butter in a 23-25cm (across
• 1 tbsp dark soy sauce (or use and the pomegranate seeds the rim) heavy-based ovenproof
tamari for a gluten-free diet) in a medium bowl. Scatter the frying pan over a medium heat.
• 1 vegetable stock pot/cube red onion pickle over the bake, Add the remaining tarte
• 2 x 250g packs cooked beluga then serve. ingredients, season and stir
lentils (we used Merchant Per serving 421kcals, 22.4g fat until combined. Cover with foil,
Gourmet) (4.5g saturated), 24.3g protein, then bake in the oven for 60-75
• 400g tin chopped tomatoes 24.8g carbs (11.3g sugars), minutes until the beetroot is
• 1 tsp pomegranate molasses 1.4g salt, 11.4g fibre tender to the point of a knife.
Remove from the oven and
For the topping Beetroot and shallot arrange the vegetables so the
• 6 tbsp tahini tarte tatin with shallots are evenly dispersed
• Juice 2 lemons walnut, orange and (see Make Ahead).
• 2 medium free-range eggs dill dressing 3 Drape the pastry loosely
• 50g vegetarian hard cheese Serves 6 over the pan, tucking in the
or feta Hands-on time 30 min edges around the filling. Bake
• 1 small red onion, thinly sliced Oven time Around 1 hour 30 min for 20-25 minutes more until
• Large handful flatleaf parsley, golden and crisp. Remove from
leaves chopped To freeze, follow the oven, leave to cool for
MAKE
• 2 tbsp pine nuts, lightly AHEAD the recipe up to the 2 minutes, then turn out
toasted in a dry pan end of step 2, then leave onto a board or platter.
• 2 tbsp pomegranate seeds to cool. Top with the pastry, 4 Combine all the dressing
then cover with foil and freeze ingredients in a bowl, season well
1 Heat the olive oil in a large in the pan. Bake from frozen and spoon over the tart. Serve.
deep frying pan, then fry the for 35-40 minutes, covering the Per serving 385kcals, 26.9g fat
onion, carrots and celery over tarte with foil if it begins to (10.5g saturated), 5.9g protein,
a medium heat for 5 minutes. colour too much. Finish with 29.7g carbs (12.5g sugars),
Stir in the mushrooms, season step 4. 0.6g salt, 4.2g fibre →
mains.
Beetroot and shallot

tarte tatin with
walnut, orange and
dill dressing
Vegan delight –
squash ravioli with
roasted mushrooms
and sage pesto
mains.
Squash ravioli with • 125ml extra-virgin olive oil, filling (you should have 25-30
roasted mushrooms plus extra to serve ravioli). Chill until needed (see
and sage pesto Make Ahead).
Serves 4-6 1 Heat the oven to 200°C fan/ 6 To make the sauce, put the
Hands-on time 1 hour, plus gas 7. Toss the squash/pumpkin, mushrooms in a large roasting
chilling onion and garlic with the olive oil tray and toss with olive oil, salt,
Oven time 45 min – 1 hour in a large roasting tin, then black pepper and the rosemary/
You’ll also need Food processor season with salt and black thyme. Roast for 30-40 minutes
Useful to have Pasta machine pepper. Roast for 45 minutes until golden.
to 1 hour until the veg are 7 Meanwhile, make the pesto.
Shape the ravioli up to tender and golden. Pulse the garlic and a pinch of
MAKE
AHEAD 1 day ahead and keep 2 Meanwhile, make the pasta sea salt in a food processor,
covered in the fridge. dough. Put the flour in a large then add the walnuts and pulse
The flour typically used mixing bowl or in a heap on again until roughly chopped. Be
KNOW-
HOW for pasta is finely ground a clean work surface. Make a careful not to over-process. Add
00 flour. It’s available well in the centre, then pour the sage, rosemary and thyme
from Italian delis and larger in 100ml of the water. Mix with and pulse until well mixed but
supermarkets. your fingertips, gradually still coarse. Spoon the pesto into
bringing flour into the centre to a bowl, stir in the vegan cheese
For the filling create a smooth dough (add and lemon juice, then pour in the
• 400g butternut squash/ more water as needed). Wrap olive oil and mix to form a paste.
pumpkin, peeled and roughly well, then chill for 30 minutes. Taste and season. (If you don’t
chopped 3 Once the squash is cooked, have a food processor, pound
• 1 onion, roughly chopped transfer it and the onion to a the ingredients in a pestle and
• 4 garlic cloves, bashed food processor along with the mortar, then mix in the cheese,
• 1 tbsp olive oil sugar and vegan hard cheese. lemon juice and olive oil.)
• 1 tbsp light brown soft sugar Whizz until smooth, taste and 8 Bring a large pan of salted
(check it’s vegan) adjust the seasoning if needed, water to the boil. Heat a drizzle
• 50g vegan hard cheese, grated then set aside. of oil in a very large, non-stick
(we used Violife Prosociano 4 Divide the pasta into 4 even frying pan and add the cavolo
from Sainsbury’s and Ocado) pieces and roll each piece nero with a splash of water.
through the pasta machine, Stir-fry for a few minutes until
For the pasta working from the largest to the the leaves start to wilt and turn
• 250g 00 flour, plus extra thinnest setting to give 4 even crisp, then mix in the roasted
to dust (see Know-how) pieces. (If you don’t have a pasta mushrooms and the pesto.
• 100-125ml lukewarm water machine, you’ll need to roll out 9 Add the ravioli to the boiling
• Semolina for dusting the dough as thinly as possible water and simmer for 2-4
using a rolling pin.) minutes until cooked al dente
For the sauce 5 Lightly flour 3 of the pasta (still with some bite). Remove
• 750g mixed wild mushrooms sheets and cover with a damp with a slotted spoon and
• Light olive oil for drizzling cloth. Lay the fourth piece on transfer to the frying pan with
• 2 tbsp chopped rosemary or a work surface, lightly dust with the cavolo nero, mushrooms
thyme leaves semolina, then spoon 12-15 and pesto. Add a little of the
• 300g cavolo nero, thick stems small mounds of filling onto the pasta cooking water and heat
discarded, roughly chopped pasta, spacing them evenly for a few minutes, turning the
about 7cm apart. Use your finger ravioli carefully, until the sauce
For the sage pesto or a pastry brush to brush a has coated the pasta. Season
• 1 small garlic clove, chopped little water around each filling with a little more salt and black
• 25g walnut halves, toasted in mound, then lay another sheet pepper, divide among warmed
a dry pan of pasta on top. Press firmly bowls, then finish with a little
• 25g fresh sage leaves around each mound to seal, extra virgin olive oil.
• 4 each rosemary and thyme squeezing out as much air as Per serving (for 6) 510kcals,
sprigs, leaves picked possible. Cut into 7cm squares, 26.2g fat (5.7g saturated),
• 25g vegan hard cheese (see discarding trimmings, then 16.9g protein, 47.8g carbs
filling ingredients), grated transfer to a baking tray. Repeat (8.6g sugars), 0.3g salt,
• Juice ½ lemon with the rest of the pasta and 7.8g fibre →
• Small bunch dill, chopped, plus Per serving 428kcals, 20.8g fat
extra to serve (4.3g saturated), 12.6g protein,
• Small bunch parsley, chopped 44.1g carbs (17.3g sugars),
• 2 large free-range eggs, beaten 0.7g salt, 7.4g fibre
• 125g halloumi, grated
• 1 purple sweet potato (see King oyster mushroom
Know-how) and caraway torte
• 1 maris piper potato Serves 6
Hands-on time 30 min, plus
1 Heat the oven to 160°C fan/ infusing and cooling
Middle Eastern-spiced gas 4. Peel 4 of the sweet Oven time 30-40 min
nut roast with potatoes and slice into 1cm You’ll also need 20cm springform
three-potato topping rounds. Spread out on a large cake tin, greased and lined with
Serves 10 tray, drizzle with oil, season, compostable baking paper;
Hands-on time 25 min then roast for 30 minutes. baking sheet
Oven time About 1 hour 20 min 2 Heat another drizzle of oil in
You’ll also need 23cm a large non-stick frying pan and Make the torte a few
MAKE
springform cake tin, greased, add the onion. Cook gently for AHEAD hours ahead to allow
base lined with compostable 8 minutes, then add the garlic time for setting and
baking paper and cook 2 minutes more. Stir cooling. Served at room
Useful to have Mandoline slicer in the cumin, coriander and temperature or gently heat.
cinnamon, cook for a final 2 King oyster mushrooms
KNOW-
Make the day ahead, minutes, then put in a mixing HOW are available from larger
MAKE
keep covered in the
AHEAD bowl. Add the chestnuts, supermarkets and good
fridge, then reheat until cranberries, apricots, za’atar, greengrocers. Or use regular
piping hot in a low oven to serve. aleppo pepper, lemon zest and oyster or portobello mushrooms.
Purple sweet potatoes juice, quinoa, pistachios, pine Freeze egg whites with
KNOW- DON’T
HOW have a rich flavour and nuts, pomegranate molasses, dill WASTE a pinch of sugar/salt
IT
creamy texture. Find and parsley. Season generously, for up to 3 months.
them at Waitrose, Ocado and then stir in the eggs and grated
some greengrocers – or halloumi until combined. • 30g butter
substitute another regular 3 Layer half the roast sweet • 1 tbsp light olive oil
sweet potato instead. potato in the base of the • 6 (about 450g) king oyster
prepared tin, then spoon over mushrooms, cut in half
• 5 sweet potatoes (about 575g) half the spicy chestnut filling. lengthways (see Know-how)
• Oil to drizzle Repeat with the rest of the • 200ml double cream
• 1 large onion, sliced roast sweet potato and filling • 150ml whole milk
• 3 garlic cloves, crushed and press down firmly. • 1 tsp caraway seeds,
• 2 tsp ground cumin 4 Peel the remaining sweet roughly crushed in a
• 1 tsp ground coriander potato, purple sweet potato pestle and mortar
• 1 tsp ground cinnamon and maris piper potato, then • 2 garlic cloves, crushed
• 180g pack cooked chestnuts, slice thinly (about 2mm thick) • 2 bay leaves
roughly chopped with a mandoline/sharp knife. • 1 medium free-range egg,
• 100g dried cranberries Toss with olive oil and salt, plus 4 egg yolks
• 50g dried apricots, chopped then layer tightly on top of the • 2 tbsp cornflour
• 2 tbsp za’atar spice mix filling, overlapping the slices • 150g nutty hard veggie cheese,
• 2 tbsp aleppo pepper (pul and creating an attractive grated (we like gouda,
biber), plus extra to serve mix of colours. emmental or coolea – check
• Finely grated zest and juice 5 Weigh down the topping with the label if you need it to be
1 lemon a casserole lid wrapped in baking vegetarian)
• 250g cooked quinoa paper and bake for 30 minutes. • 340g full-fat cream cheese,
• 100g shelled unsalted Remove the lid and bake for at room temperature
pistachios, toasted in a dry pan another 20-25 minutes until the • 75g blanched hazelnuts,
• 90g pine nuts, toasted in a potatoes are tender and crisp. chopped and toasted in
dry pan 6 Cool for 5 minutes in the tin. a dry frying pan
• 2 tbsp pomegranate Remove and serve sprinkled with • Small handful chopped
molasses extra dill and aleppo pepper. flatleaf parsley →
mains.
Spectacular king
oyster mushroom
and caraway torte
For the grapes Sweet onion and a parmesan-style vegetarian
• 400g black or red grapes cauliflower tart cheese instead.
• 4 tbsp balsamic vinegar Serves 6-8
• 2 tbsp caster sugar Hands-on time 40 min, plus chilling • Glug light olive oil for frying
Oven time About 1 hour • 1 onion, sliced
1 Melt the butter and oil in a You’ll also need 23cm fluted • 1 tsp brown sugar
heavy-based frying pan over a tart tin; food processor or stick • 25g butter
medium-high heat and fry the blender • 1 small cauliflower, separated
mushrooms for 1-2 minutes on each into florets
side until golden. Set aside. Make the tart up to 2 days • 1 fresh bay leaf
MAKE
2 Put the cream, milk, caraway AHEAD in advance. Serve at room • 250ml whole milk
seeds, garlic and bay leaves in a temperature or warm for • 150g wensleydale cheese,
pan and gently heat until steaming 15 minutes in a medium oven. crumbled or grated
but not boiling. Remove from the Wensleydale is a mild • 50g pitted black olives, chopped
KNOW-
heat and leave to infuse for bit. HOW cheese with a particular • 4 thyme sprigs, leaves picked
3 Heat the oven to 150°C fan/gas sharp, lactic flavour. • 3 medium free-range eggs
3½. In a large bowl, beat the egg and You could use cheddar and • 100ml double cream
egg yolks with the cornflour until
smooth. Pour the hot milk mixture
over the egg mixture, whisking
constantly until smooth. Return the
mix to the saucepan and set over a
low-medium heat for 5-10 minutes
until thickened, whisking constantly
to prevent the mixture sticking to
the base of the pan. Remove from
the heat, stir in the grated cheese
and leave to cool for 10 minutes.
4 Work the cream cheese into the
egg mixture using a balloon whisk,
season, then pour into the tin.
Scatter over half the hazelnuts, top
with cooked mushrooms, then
sprinkle over the remaining nuts
and some extra bay leaves. Bake for
30-40 minutes until the egg
mixture has set with a slight
wobble in the middle.
5 Meanwhile, toss the grapes,
balsamic vinegar and sugar
together on the lined baking sheet.
Put in the oven for the final 25
minutes of the torte baking time.
6 Take the torte out of the oven
and leave for 15-20 minutes (or
longer – see Make Ahead), then
carefully remove from the tin and
put on a serving plate to serve. Top
with the roasted grapes and any
juices, then sprinkle with fresh
parsley. Slice into wedges and serve
with seasonal veg of your choice.
Per serving 714kcals, 58.3g fat
27g carbs (22.2g sugars), 1.1g salt,
2.4g fibre
mains.
For the pastry fingertips to rub in the butter, for 5 minutes, turning, until golden.
• 200g plain flour, plus extra then use a dinner knife to mix in Transfer half to a plate and set aside,
to dust the water.) Shape into a ball, then then add the bay leaf and milk to
• 4 thyme sprigs, leaves picked flatten it with your palms to make the pan and simmer with the lid on
and roughly chopped a disc. Wrap the pastry well and for 10 minutes or until tender. Scoop
• 100g cold butter, cubed chill in the fridge for 30 minutes. out the cauliflower (discard the bay
• 3-4 tbsp ice-cold water 2 Heat a glug of oil in a large leaf) and whizz in a food processor
frying pan and fry the onion with just enough of the cooking liquid
1 For the pastry, pulse together over a low-medium heat for to make a purée (or do this in a bowl
the flour, thyme, a pinch of salt 20 minutes until softened and with a stick blender). Discard the
and the chilled butter in a food slightly caramelised. Add a pinch remaining liquid. Pour the pureé into
processor to make large crumbs. of salt and the sugar and cook a large jug or bowl and leave to cool.
Sprinkle over 3 tbsp cold water for another 5 minutes. Set aside. 4 Heat the oven to 180°C fan/gas 6.
and pulse again to bring the mix 3 Meanwhile, in another frying Roll out the chilled pastry on a lightly
together to make a dough – use pan (with a lid), heat the floured work surface to roughly the
another 1 tbsp water if it’s a bit butter and fry the thickness of a £1 coin. Carefully use
dry. (Alternatively, use your cauliflower florets your rolling pin to lift the pastry and
unroll it over the tin. Line the base
and sides of the tart tin with the
pastry, pressing it into the edges and
flutes. Trim any excess with a sharp
knife, leaving a small overhang. Prick
the base a few times with a fork,
line the case with foil, then fill with
baking beans or uncooked rice. Chill
for another 10 minutes.
5 Bake the tart case for 20 minutes,
then remove the foil and baking
beans/rice and return to the oven
for 6-8 minutes until the pastry is
golden and feels sandy to the touch.
Take the tart case out of the oven
and turn the temperature down to
150°C fan/gas 3½.
6 Spoon the cooked onions over the
base of the tart and scatter over half
the grated cheese (see Know-how),
the black olives, the reserved
cauliflower florets and the thyme
leaves. Beat the eggs and cream into
the cooled cauliflower purée, season
with black pepper, then put the tart
case on a baking sheet on an oven
shelf and pour in the egg mixture
until it comes up to the lip of the
case – depending on the size/shape
of your florets and olives, you may
not need all the liquid. Scatter over
the remaining cheese and bake for
30 minutes until golden and the
filling has set. Serve warm (or see
Make Ahead).
Per serving (for 8) 461kcals, 33.5g
fat (18g saturated), 12.8g protein,
25.5g carbs (5.1g sugars), 0.8g salt,
2.9g fibre →
Roasted mushrooms
with romesco and
butter bean purée
mains.
Roasted mushrooms
with romesco and
butter bean purée
Serves 4
Oven time 30 min
You’ll also need Food processor
Make the romesco up to

MAKE
AHEAD 24 hours ahead, keep
tightly covered in the
fridge and bring to room
temperature to serve. Make the
butter bean purée 24 hours
ahead, heat thoroughly with a
little olive oil and lemon juice,
then taste and season again.
We used meaty porcini
EASY
SWAPS mushrooms, but ceps or
portobello mushrooms
are also great. Roast your own
peppers if you like.
• 4 large porcini, ceps, king

oyster mushrooms or
8 portobello mushrooms Shallot and
(see Easy Swaps) chicory baked
• 40g butter rotolo with
hazelnuts
• Extra-virgin olive oil to drizzle
• 8 thyme sprigs, leaves picked
For the romesco • Small bunch each basil, parsley dish, top each with a few dots
• 80g stale white bread, torn and mint, leaves picked of butter, the thyme, some salt
• 80g blanched almonds, • Extra-virgin olive oil to drizzle and a drizzle of oil, then roast
toasted in a dry pan • Squeeze lemon juice to taste for 20-30 minutes until tender.
• 1½ tbsp sherry vinegar 3 For the butter bean purée,
• 3 roasted red peppers from 1 For the romesco, whizz all the heat a glug of oil in a large pan
a jar (about 180g), rinsed and ingredients except the oil and over a medium heat. Add the
patted dry (see Easy Swaps) lemon juice in a food processor. onions and garlic and cook for
• 1 tsp sweet smoked paprika With the motor running, drizzle 15 minutes until soft and slightly
• ½ tsp hot smoked paprika in the oil until it forms a chunky golden. Add the beans with two
• 2 garlic cloves paste. Season with salt and thirds of a tin of cold water,
• 120ml extra-virgin olive oil pepper and a little lemon juice, then cook until the liquid is
• Squeeze lemon juice then set aside. incorporated. Whizz in a food
2 Heat the oven to 180°C fan/ processor with plenty of
For the butter bean purée gas 6. If using porcinis, slice in seasoning, a squeeze of lemon
• Olive oil for frying and drizzling half lengthways. Heat the butter juice and the crème fraîche.
• 3 onions, finely sliced with a little oil in a large frying 4 Lightly dress the rocket and
• 2 garlic cloves, sliced pan. When very hot, fry the herbs with some lemon juice, oil
• 2 x 400g tins butter beans, mushrooms for 2-3 minutes on and seasoning. Serve with the
drained and rinsed each side until a rich golden bean purée, roasted mushrooms
• Juice ½ lemon brown. Transfer to a baking dish, and romesco.
• 1 heaped tbsp crème fraîche add the thyme and a scattering of Per serving 780kcals, 56.3g fat
salt, then roast for 15-20 minutes (11.7g saturated), 21g protein,
For the rocket and herb salad until tender. If using portobello 39.4g carbs (10.4g sugars),
• 100g rocket mushrooms, put them in a baking 0.4g salt, 16g fibre →
then add this to the pan with • 40g fresh breadcrumbs
the sugar and basil. Bring to the • 250g cooked quinoa
boil, then simmer for 20 minutes • 2 garlic cloves, chopped
or until reduced by half. • 1 tsp ground coriander
2 Meanwhile, heat the extra • 150g halloumi, grated
virgin oil in a large frying pan, • Bunch each of dill, flatleaf
add the shallots and rosemary parsley and coriander, leaves
and fry gently for 15 minutes. finely chopped
Add the chicory, season, then • 1 red onion, sliced
Shallot and chicory baked fry for a further 5 minutes. Turn • 1 tbsp red wine
rotolo with hazelnuts up the heat, pour in the wine vinegar
Serves 4 and add the butter. Bubble for • 200ml red wine
Hands-on time 45 min a few minutes until sticky. Stir • 2 x 400g tins chopped
Oven time 25-30 min through the mascarpone and tomatoes
season to taste. Set aside. • Sumac and natural yogurt
Assemble the rotolo to 3 Bring a pan of water to the boil to serve
MAKE
AHEADthe end of step 3 up to and add the pasta sheets. Cook
2 days ahead, cover and for 2 minutes or until al dente, 1 Whizz the chickpeas in
chill. Or freeze, well wrapped, then drain and rinse under cold a blender or food processor
for up to 1 month. Defrost (or water (see Know-how). Lay out with the lemon zest and juice,
take out of the fridge) and finish the pasta on a clean, dry work egg and olive oil. Tip into a bowl
the recipe as in step 4. surface and cut each sheet into and stir in the breadcrumbs,
Cook dried pasta sheets 3-4cm x 10cm strips. Loosely quinoa, garlic, ground coriander,
KNOW-
HOW according to the pack roll up the strips lengthways and 100g of the halloumi, half the
instructions until al tuck the rolls upright into the chopped herbs and some salt
dente (still with some bite), rinse tomato sauce. Spoon the chicory and pepper.
under cold water, then slice. mixture into the rolls – don’t 2 With wet hands, form the
worry if the mascarpone sinks mixture into 12 even balls and
• 2 garlic cloves, crushed through to the passata. set on the prepared baking
• Olive oil for frying 4 Scatter over the grated tray. Chill for 30 minutes.
• 680g jar tomato passata parmesan and toasted hazelnuts, 3 Meanwhile, heat a little oil
• 2 pinches caster sugar then bake for 25-30 minutes in a shallow flameproof
• Bunch basil leaves until golden and bubbling. casserole or large ovenproof
• 2 tbsp extra virgin olive oil Per serving 551kcals, 35.5g fat frying pan and cook the onion
• 6 banana shallots, quartered (15.1g saturated), 13.9g protein, for 10 minutes until softened.
• Rosemary sprig, leaves picked 41.7g carbs (11.9g sugars), 1.1g Add the vinegar and red wine
and finely chopped salt, 5.4g fibre and bubble for 2 minutes. Pour
• 6 heads red or green chicory, in the tomatoes and simmer
thickly sliced Baked chickpea and for 20 minutes until thickened.
• 100ml dry white wine halloumi no-meat balls 4 Heat the oven to 200°C fan/
• Knob of unsalted butter in tomato sauce gas 7. Heat a glug of oil in a
• 150g mascarpone Serves 6 frying pan and fry the balls for
• 8-10 large good quality fresh Hands-on time 1 hour 5 minutes (work in 2 batches
pasta sheets (see Know-how) Oven time 10-15 min if the pan isn’t very large) until
• 25g parmesan, grated, plus Simmering time 20 min, plus browned all over.
extra to serve chilling 5 Nestle the balls into the
• 25g toasted hazelnuts, roughly You’ll also need Blender or food tomato sauce, grate over the
chopped processor; baking tray lined with remaining halloumi and bake
compostable baking paper for 10-15 minutes. Serve with
1 Heat the oven to 160°C fan/ yogurt alongside or dolloped on
gas 4. Put the garlic in a 23-25cm • 400g tin chickpeas, drained top, sprinkled with the remaining
diameter ovenproof sauté pan or and rinsed herbs and a little sumac.
shallow casserole with a little • Grated zest and juice 1 lemon Per serving 325kcals, 12.1g fat
olive oil. Heat for 2 minutes, then • 1 medium free-range egg (3.8g saturated), 12g protein,
pour in the passata. Fill the • 1 tbsp olive oil, plus extra 32.5g carbs (7.8g sugars), 0.8g
passata jar with 200ml water, for frying salt, 6.5g fibre →
mains.
Family favourite –
baked chickpea and
halloumi no-meat balls
in tomato sauce
Wild oil is hot, add the stalks and
mushroom, fry until almost tender. Add
chard and
goat’s cheese the chard leaves and the juice
risotto of 1 lemon, then cook for
2 minutes more. Remove from
the heat and add to the
mushroom bowl.
3 Put the stock in a saucepan
and heat over a medium-low
heat – it should be steaming,
not boiling. Meanwhile, wipe the
frying pan clean, then add the
remaining butter and melt over
a medium-low heat. Add the
onion and garlic and cook for
6-8 minutes until translucent,
stirring now and then.
4 Increase the heat under the
frying pan to medium, then add
the rice and stir for 1-2 minutes
until it has an even sheen. Add
the wine and stir until absorbed,
then add a ladleful of the stock
and stir gently until absorbed.
5 Keep adding the stock a
ladleful at a time, stirring and
scraping the pan to make sure
the rice cooks evenly. You don’t
Wild mushroom, chard • 6-7 tbsp dry white wine need to stand over the risotto,
and goat’s cheese risotto • Small bunch each dill, mint but give it a few stirs between
Serves 4 and basil each ladleful, making sure the
Hands-on time 40 min • 100g soft ash-coated goat’s liquid has been absorbed before
cheese, broken into chunks adding more.
In step 6, you can test • 60g blanched hazelnuts, lightly 6 When all the stock has been
KNOW-
HOW the risotto by spooning toasted in a medium oven used up, the rice is just tender
a little onto a plate. It • Grated parmesan-style and the consistency is as it
should ‘sigh’ and slowly spread vegetarian cheese and extra- should be (see Know-how),
– the Italians call this all’onda, virgin olive oil to serve (optional) add the zest and juice of the
meaning ‘like a wave’. Stir in remaining lemon and season well
another splash of water or two 1 Melt 50g of the butter and a with salt and pepper. Chop most
if if it’s too thick. splash of olive oil in a large of the herbs (pick the leaves
frying pan over a high heat. of the rest and set aside), then
• 100g unsalted butter When the butter foams, add the add to the risotto with the
• Olive oil for frying mushrooms, making sure they’re mushroom and chard mixture.
• 400g girolle mushrooms (or spread out (cook in batches if Stir gently, giving everything
mixed wild mushrooms) necessary). Season, then cook time to warm through. Gently
• 200g rainbow chard, stalks on one side for 2-3 minutes mix in the remaining herbs and
trimmed slightly, leaves and without moving them until the the goat’s cheese, then taste
stalks separated undersides are deep golden. and season. Scatter over the
• 2 lemons Repeat on the other side. Set nuts, then serve sprinkled with
• 1.25 litres good quality aside in a mixing bowl. grated cheese and drizzled with
vegetable stock 2 Put the chard stalks in a extra virgin olive oil, if you like.
• 1 large onion, finely chopped colander and pour over a kettleful Per serving 719kcals, 38.3g fat
• 3 garlic cloves, finely sliced of boiling water. Put the frying (18.6g saturated), 16.6g protein,
• 300g risotto rice (we used pan back over medium heat and 68.7g carbs (4.5g sugars), 1.1g
vialone nano) add a glug of olive oil. Once the salt, 4.6g fibre →
mains.
Celebration recipe
for two – mushroom
and époisses pithiviers
1 Heat a drizzle of oil in a frying press all around the border
pan over a high heat. Add the flat to seal. Brush the pastry with
mushrooms, stalk-side up. beaten egg, then lightly score
Season, then fry for 3-4 minutes the top with curved lines.
until golden. Turn and fry for 3-4 Chill for 10 minutes.
minutes more, pressing down 7 Heat the oven to 180°C fan/
with a spatula to brown evenly. gas 6. Brush the pithiviers again
2 Put the fried mushrooms in a with beaten egg, then bake on
colander, leaning them against an oiled baking sheet in the top
the sides so any liquid can run third of the oven for 20-25
Mushroom and brie out. When most of the moisture minutes until puffed and golden.
pithiviers has gone, dry the mushrooms Serve with the green beans,
Serves 2 using kitchen paper. Leave to drizzled with a little olive oil.
Hands-on time 40 min cool, then chill on a plate lined Per serving 927kcals, 65.7g fat
Cooking time 25 min, plus chilling with more kitchen paper. (33.5g saturated), 22.1g protein,
3 Meanwhile, clean the frying 53.8g carbs (3.5g sugars),
Make the pithiviers to pan and melt two thirds of the 2.3g salt, 4.2g fibre
MAKE
the end of step 6 up
AHEAD butter. Add the chopped
to 1 day beforehand. mushrooms and season well. Fry Vegetable tagine
Keep covered in the fridge on a high heat, stirring now and Serves 8
before baking as in step 7. then, until golden and shrunken. Hands-on time 30 min,
You could also use Irish Remove to a plate. Reduce the Simmering time 50 min
KNOW-
HOW ardrahan here – it’s a heat, then add the remaining
vegetarian brine-washed butter to the pan and gently fry Make the tagine up
MAKE
cheese from County Cork. Or for the shallot and garlic for 4-5 AHEAD to 24 hours ahead,
non-vegetarians, you try époisses minutes until translucent. then chill in a sealed
from Burgundy, France – but 4 Return the chopped container for 2-3 days or freeze
pick one that’s not fully ripe. mushrooms to the pan, turn for up to 3 months. Defrost in
The key to this dish is to fry the heat back up to high, then the fridge, then reheat until
the mushrooms over a high heat pour in the madeira and sherry piping hot.
to remove as much liquid as vinegar. Bubble until all the liquid Use whatever root veg
NEXT
possible, then to push all the air has evaporated. Stir through the TIME is in your fridge or in
out before sealing the pastry. sage leaves, then transfer season. You could stir in
everything to a plate to cool. a few of handfuls of spinach for
• Drizzle of olive oil 5 Put the flat mushrooms the last few minutes of cooking.
• 2 large, flat mushrooms (about stalk-side up on a board, then
70g each), stalks trimmed cut away the stalk and some of • Vegetable oil for frying
• 30g butter the flesh to make a small well. • 2 red onions, sliced into wedges
• 150g mixed mushrooms, very Stir the brie chunks into the • 2 tsp ground coriander
finely chopped – try chestnut, cooled mushroom mixture, then • 2 tsp ground cumin
flat, button or portobello press half of it onto each flat • 2 tsp ground cinnamon
• 1 large banana shallot (or mushroom. Top with the sliced • 2 garlic cloves, crushed
2 round shallots), very finely brie, then season. • 20g ginger, grated
chopped 6 On a lightly floured work • 2 tbsp harissa paste
• 1 garlic clove, crushed surface, roll out the pastry • 1 small butternut squash,
• 5 tbsp sweet madeira wine to a square the thickness of peeled and cut into 2cm cubes
• 1 tsp sherry vinegar a £1 coin. Cut it into quarters, • 3 parsnips, cubed
• 5-6 sage leaves, shredded then put a stuffed mushroom in • 2 carrots, diagonally sliced
• 100g good quality brie, half the centre of 2 of the squares. • 200g dried red lentils
cut into small chunks, half Brush a little water around each • 2 x 400g tins cherry tomatoes
sliced (see Know-how) mushroom, then lay a second • 1 litre vegetable stock
• Flour to dust pastry square on top, pressing • 80g dried apricots, roughly
• 500g all-butter puff pastry down around the filling to chopped, plus extra
• 1 medium free-range egg, remove all the air (see Know- to garnish
beaten, to glaze how). Trim the pastry into circles, • Large bunch flatleaf parsley,
• Frozen green beans, blanched, leaving a 2-3cm border around leaves picked and chopped
to serve the filling. Using a floured fork, • Warm couscous to serve →
mains.
Fragrant & spicy

vegetable tagine
Stuffed cabbage rolls
with tomato sauce
mains.
1 Heat a large deep casserole Stuffed cabbage rolls large pan filled with 5cm
(with a lid) over a medium heat. with tomato sauce simmering water. Put the outer
Add a glug of oil and the onions Serves 4 leaves of the cabbage in the
and fry for 5-6 minutes until Hands-on time 45 min steamer (colander), cover and
they begin to soften. Add the Oven time 10 min cook over a medium heat for
ground spices and fry for 4-5 minutes. Remove the leaves,
a few minutes more, then add • 50g butter let them cool slightly, then cut
the garlic and ginger and fry for • 4 large red onions, finely sliced out the thick part of the stem
another few minutes, stirring. • 2 tsp light brown sugar at the bottom of each one in
2 Add the harissa paste, stir and • 3 garlic cloves, finely chopped a V-shaped notch.
fry for another few minutes until • 10 thyme sprigs, leaves picked 4 Heat the remaining 20g butter
aromatic, then add the squash, • 8 whole outer leaves from in the same pan used to cook
parsnips and carrots. Turn down a savoy cabbage the red onions. When melted,
the heat and cook, stirring • 250g cooked basmati rice (use stir in the rice and lentils until
regularly, for 5-10 minutes to a pouch of ready-cooked rice well coated. Pour in the
add a bit of colour to the veg. to save time) vegetable stock and bubble for
3 Add the red lentils, cherry • 400g tin green lentils, drained 2-3 minutes until well reduced.
tomatoes and stock, then and rinsed Season liberally with salt and
season to taste. Bring up to • 100ml vegetable stock, hot pepper, then stir in the basil,
a simmer and add the apricots. • Small bunch basil, chopped, followed by the reserved onions.
Put the lid on the casserole plus extra leaves to serve 5 To assemble the dish, lay a
and leave to simmer on a low cabbage leaf flat on the work
heat for 50 minutes. For the tomato sauce surface. Put an eighth of the
4 Remove the lid, stir in half the • Olive oil filling mixture along the centre
chopped parsley and check the • 1 large onion, finely chopped spine of the leaf, leaving 3cm
seasoning. Test if the vegetables • 2 garlic cloves, crushed uncovered at each end. Fold in
are tender by piercing with the • 2 x 400g tins chopped the ends over the filling, then
tip of a round-bladed knife – if tomatoes fold over one side of the leaf to
it goes in easily, they’re ready. • 100ml red wine cover the filling and the folded-
5 Serve the tagine spooned on • 1 tbsp caster sugar over ends. Roll the now-covered
top of a mound of warm • 2 tbsp dried oregano part of the filling onto the other
couscous and scatter over the side of the cabbage leaf to
remaining chopped parsley. 1 To make the tomato sauce, complete the parcel.
Per serving 273kcals, 4.9g fat heat a large glug of olive oil in a 6 Heat the oven to 160°C fan/
(0.6g saturated), 11.4g protein, deep frying pan and fry the gas 4. Working quickly, put the
40.2g carbs (19.3g sugars), onion for around 10 minutes stuffed leaves in a deep serving
0.9g salt, 10.8g fibre until soft. Add the garlic and dish with the seams of the roll
cook for 1 more minute. Add the facing down. Pour the sauce
tomatoes, wine, sugar and over the cabbage rolls, cover
oregano, then simmer over a with foil and bake for 10
medium heat for 30-35 minutes, minutes. Uncover, scatter over
stirring occasionally, until the the basil leaves and serve 2 rolls
tomatoes have broken down and per person.
the sauce has thickened. Season Per serving 630kcals, 18.7g fat
with salt and pepper to taste. (7.9g saturated), 14.6g protein,
2 For the filling, heat 30g of the 88.4g carbs (28.9g sugars),
butter in a large, deep frying pan 0.7g salt, 15.5g fibre
over a medium heat, then fry the
onions with the sugar for about
15 minutes until they begin to
brown. Add the garlic and thyme
for the last 2 minutes, then
spoon onto a plate.
3 While the onions are frying,
prepare the cabbage. Set a
steamer (or colander) over a
Amazing
festive
sides
Whether you’re looking to round out
a dedicated meat-free feast or need
inspiration to accompany more traditional
fare, these dishes will help make the
meal a memorable one
sides.
Brussels
sprouts cooked
in foaming
butter with
crispy chestnuts
Balsamic and
brown sugar
roast carrots
and parsnips
1 Blanch the sprouts in a The exact cooking time
KNOW-
saucepan of boiling water for HOW will depend on how
2-3 minutes, drain and cool thickly the carrots and
completely under running water. parsnips are cut.
Pat dry (see Make Ahead).
2 Melt half the butter in a large • 1kg carrots, cut lengthways
wok or sauté pan, then turn into wedges
up the heat and shake so the • 1kg parsnips, cut lengthways
butter foams. Add the sugar into wedges, woody centres
and salt and a little more butter, removed
shaking the pan again so it • 3 tbsp olive/sunflower/
foams. Add the chestnuts and rapeseed oil
toss in the butter. Keep frying • 3-4 tbsp balsamic vinegar
over a high heat until the • 2 tbsp soft light brown
chestnuts caramelise a little, sugar
adding more cold butter every
so often before the foaming 1 Heat the oven to 180°C fan/
butter has a chance to burn. gas 6. Put the carrots and
3 Once the chestnuts are parsnips in a large roasting tin
slightly crisp and caramelised, with the oil, toss to coat and
Brussels sprouts cooked remove to a plate with a slotted season well. Roast for 30
in foaming butter with spoon. Add the sprouts to the minutes, turning occasionally.
crispy chestnuts pan and fry, tossing frequently, 2 Pour over the vinegar, sprinkle
Serves 8 for 3-4 minutes until piping hot over the brown sugar and
Hands-on time 20 min and still a vivid green. Taste toss well. Return to the oven
and adjust the seasoning, then and cook for 20-30 minutes
Leave out the chestnuts serve with the chestnuts more until the veg is soft,
NEXT
TIMEand foaming butter and scattered over. caramelised and crisp in places
blanch, refresh and fry Per serving 210kcals, 12.7g fat (see Know-how). Watch out for
the sprouts in 50g melted (7g saturated), 5g protein, any thin bits burning – if they
butter over a high heat. 14.9g carbs (6.7g sugars), do, snap them off and discard.
Blanch, drain and refresh 2.1g salt, 8.2g fibre Serve immediately.
MAKE
AHEAD the sprouts under cold Per serving 199kcals, 6.1g fat
water 1 day beforehand. (1g saturated), 3.1g protein,
Pat dry with kitchen paper, then 27g carbs (18.4g sugars),
store in the fridge, covered in 0.2g salt, 9.9g fibre
damp kitchen paper, until needed.
Look for smaller sprouts Baked sherry onions
KNOW-
HOW – they’re sweeter and with nutty sourdough
more tender than their stuffing
larger counterparts and will Serves 2
have less of that sulphurous Hands-on time 30 minutes
‘sprouty’ aroma that puts some Oven time 1 hour
people off. Balsamic and brown
sugar roast carrots Use a whole onion, wrap
MAKE
• 1kg brussels sprouts, trimmed and parsnips AHEAD the unbaked stuffing
and halved lengthways (see Serves 8 well and freeze for up
Know-how) Hands-on time 15 min to 1 month. Defrost thoroughly
• 100g butter, chopped into Oven time 50-60 min before use. Make and stuff the
chunks onions the day before, then
• 2 tsp caster For a more savoury cover and chill until ready to
NEXT
sugar TIME finish, roast the root finish cooking as in step 4.
• 1 tbsp sea salt vegetables in the oil This recipe will make
DON’T
• 200g vacuum-packed, cooked with some salt and pepper, WASTE more stuffing than you
IT
and peeled chestnuts, roughly leaving out the balsamic need. Spoon it into a
chopped vinegar and brown sugar. small, buttered ovenproof dish →
sides.
Baked sherry
onions with
nutty sourdough
stuffing
Brilliant
alternative to
sprouts – purple
sprouting
broccoli gratin
sides.
and bake with the stuffed and allow to cool slightly, then
onions for 20 minutes, then stir through the egg yolks.
serve as an extra trimming. 4 Remove the onions from the
oven and pour away the liquid.
• 4 large onions Fill the shells with the stuffing,
• 320ml dry sherry, such as fino packing it firmly. Put the
• 200ml hot vegetable stock stuffed onions back in the
roasting tin, dot with butter,
For the stuffing then pour in the remaining
• 75g butter, plus extra to dot sherry. Bake for 40 minutes,
• 60g crustless sourdough basting occasionally with the
bread, whizzed into crumbs pan juices. The onions are ready
• 120g mixed nuts, pulsed when golden and crisp on top.
briefly in a food processor – Per serving 809kcals, 45.5g fat
we used almonds, hazelnuts (17.3g saturated), 18.1g protein,
and macadamias 37.7g carbs (21g sugars), 1g salt,
• 5-6 thyme sprigs, leaves picked 6.3g fibre
• 2 garlic cloves, finely chopped
• 100ml dry sherry Purple sprouting
• 2 large free-range egg yolks broccoli gratin
Serves 4-6 Hasselback
1 To hollow out the onions, slice Hands-on time 25 min, plus potatoes
off the tops and cut 1-2cm off infusing
the base, depending on the size. You’ll also need large, shallow
Push up the centre of each ovenproof dish, lightly buttered 1 minute. Remove from the heat
onion from the base end so it and gradually beat in the hot
slides out the top (or use a small • 800g purple sprouting broccoli milk. Return to the boil, stirring,
knife to cut out the centres). (prepared weight) then simmer for 5 minutes,
Next, use your fingers to work • 600ml whole milk stirring now and then. Stir in
out a few more onion layers, • 1 medium onion, quartered the cream, nutmeg and some
leaving 2-3 outer layers as a • 4 bay leaves salt and white pepper to taste.
shell. Set the centres aside. • 1 large piece mace Keep warm over a very low heat,
2 Heat the oven to 150°C fan/ • 8 black peppercorns, cracked continuing to stir the mixture
gas 3½. Put the onion shells in a • 50g unsalted butter, plus extra now and then so a skin doesn’t
roasting tin, then pour in 170ml to grease form on the surface.
of the sherry and all the stock. • 40g plain flour 3 Preheat the grill to high. Put
Cover the tin tightly with foil and • 5 tbsp double cream the broccoli in a steamer (or
cook for 30 minutes, turning the • ½ tsp freshly grated colander/sieve) set over a pan
onions halfway through. nutmeg of boiling water, sprinkle with
3 Meanwhile make the stuffing. • 50g mature cheddar, finely salt, then cover and steam until
Whizz the reserved onion in a grated just tender (freshly picked
food processor until very finely broccoli will take no more than
chopped (but not a paste). Melt 1 Halve the stems of sprouting 3 minutes, shop-bought may
half the butter in a frying pan, broccoli and peel the lower take 5-6 minutes). Drain the
then fry the chopped onion for halves if thick and tough. Put broccoli, wait for the steam to
7-8 minutes until lightly golden. the milk, onion, bay leaves, mace die down, then lay the stems
Season, then set aside. Melt and peppercorns into a small over the base of a buttered,
the remaining butter in the pan, bring slowly to the boil, ovenproof dish. Pour over the
pan, then add the breadcrumbs, then set aside off the heat for warm sauce, then sprinkle with
chopped nuts and thyme. at least 20 minutes to allow the the grated cheddar. Grill for
Season well and fry until golden. flavours to infuse. 4-5 minutes or until the top is
Return the fried onions to 2 Bring the infused milk back to golden in places and bubbling.
the pan with the garlic and the the boil, then strain it into a jug Per serving (for 6) 310kcals, 23g
100ml sherry, then bubble over (discard the flavourings). Melt fat (14.1g saturated), 12.7g
a high heat until all the liquid the butter in a medium pan, stir protein, 12.9g carbs (7.7g sugars),
evaporates. Take off the heat in the flour and cook gently for 0.3g salt, 5.2g fibre →
oven to heat. Briefly pat the 1 Put a large glug of olive oil
potatoes dry with kitchen paper. and a large knob of butter
Carefully tumble the potatoes in a frying pan set over a
into the tin, turning to coat in low-medium heat. When hot,
the olive oil but making sure the add the onions and garlic and
cut sides are uppermost in the cook for 15-20 minutes until
pan. Roast for 1 hour 10-20 soft, sweet and golden. Add
minutes, basting every so often, the thyme leaves for the last
until the potatoes are golden few minutes. Cool slightly.
and crisp, and tender all the way 2 Grate the potatoes on a box
Hasselback potatoes through. Sprinkle with sea salt grater and wrap in a clean tea
Serves 8-10 and serve. towel. Press the towel hard
Hands-on time 25 min Per serving (for 10) 254cals, against the side of the sink
Oven time 1 hour 10-20 min, 7.6g fat (2g saturated), for a few minutes to squeeze
plus soaking 5g protein, 40.2g carbs (1.4g out as much liquid from the
sugars), trace salt, 4.3g fibre potatoes as you can.
Peel and cut the 3 Heat the oven to 180°C fan/
MAKE
AHEADpotatoes into chunks gas 6. Put the squeezed grated
the day before and Giant potato rösti potato in a large mixing bowl
leave them soaking in salted Serves 8 as a side dish with the cooled onion mixture,
water overnight in the fridge Hands-on time 25 min then add the salt, eggs, chives
or somewhere very cool. Oven time 1 hour 15 min and some freshly ground black
Cooking the potatoes You’ll also need 23cm pepper. Mix well with your hands
NEXT
TIME in olive oil works short-sided cake tin with and put in the prepared cake tin
brilliantly here, and a removable base, greased (see Know-how). Don’t pack it
it’s a great vegetarian/vegan down too tightly. Cook the rösti
replacement for traditional Make the rösti up to for 1 hour, then remove from the
MAKE
Christmas ingredient – goose fat. AHEAD 8 hours ahead and oven, dot the 30g butter over
Don’t worry if your keep in the tin. Heat the surface and put back in the
KNOW-
HOW potato chunks aren’t in a 160°C fan/gas 4 oven for oven for another 15 minutes
evenly sized. Variety 20-25 minutes to warm up. or until golden brown on the top.
is a good idea, as you end up Freeze the cooked rösti in its Remove from the tin and serve
with a mixture of large fluffy tin, well wrapped, for up to straightaway, sliced into wedges,
and small crisp roasties. 1 month. Defrost, then warm or allow to cool and serve just
through in a medium oven warm (see Make Ahead).
• 2.5kg floury potatoes such to serve. Per serving 286kcals, 9.5g fat
as maris piper, estima or It’s best to use a (3.7g saturated), 7.8g protein,
KNOW-
king edward HOW shallow cake tin as 39.8g carbs (5g sugars), 2g salt,
• 5 tbsp olive oil this allows the top of the 5.3g fibre
rösti to crisp up. A high-sided
1 Cut the potatoes into large, tin would block the heat.
roughly even chunks (see
Know-how). Put each potato • Olive oil for frying and to
chunk flat-side down on a grease
chopping board and, using a • 30g butter, plus an extra
sharp knife, make a series of knob for frying
cuts into it, along its whole • 3 onions, sliced
length, to about two thirds of • 4 garlic cloves, sliced
the depth of the potato. Make • 6 thyme sprigs, leaves
the incisions as close together picked
as you can – about 2mm apart. • 1.5kg red-skinned potatoes
2 Put the potatoes in a bowl of (although any potato will do)
well-salted water and leave to • 1 tbsp sea salt
soak for 30 minutes, then drain. • 3 large free-range eggs,
3 Heat the oven to 180°C fan/ beaten
gas 6. Pour the olive oil into a • ½ bunch fresh chives, finely
large roasting tin and put in the chopped
sides.
Change it up from
roasties with a
giant potato rösti
Stunning
bakes &
puddings
Dried fruit, warming spices, rich chocolate
and a dusting of sugar crystals work their
magic in these recipes, filling you – and
your friends and family – with a sense
of nostalgia for Christmas past
bakes & puds.
Marsala-soaked
fruit cake – it’s
a Christmas
must-have
1 Mix the dried fruit and peel • 25g sugar
in a bowl with the 6 tbsp alcohol. • 125ml whole milk, plus a little
Cover and soak overnight. extra
2 Heat the oven to 120°C fan/ • 275g strong white bread flour,
gas 1. Put the remaining cake plus extra for dusting
ingredients, except the nuts, in a • 1 tsp ground ginger
large mixing bowl and beat with • ½ tsp fine sea salt
an electric hand mixer until well • 50g unsalted butter at room
combined. Stir in the nuts along temperature
with the soaked fruit and peel, • 1 medium free-range egg
Marsala-soaked fruit cake adding any liquid from the bowl. • 1 tsp vanilla extract
Serves about 30 3 Spoon the mixture into the • 50g blanched almonds,
Hands-on time 25 min prepared tin and level the top, chopped
Oven time 3½-4 hours, plus then cover with another disc • Olive or vegetable oil to
overnight soaking of baking paper. Bake for 3½-4 grease
You’ll also need Electric hand hours until firm to the touch and • Icing sugar to dust
mixer; deep 23cm round cake a skewer pushed into the middle
tin, greased and lined with a of the cake comes out clean. For the whisky mac marzipan
double layer of compostable Remove from the oven and leave • 200g ground almonds
baking paper; extra baking paper to cool completely in the tin. • 100g golden caster sugar
and foil 4 Discard the baking paper disc • 100g icing sugar, sifted
and poke several holes in the • 1 medium free-range egg
Wrap the baked cake in top of the cake with a skewer. • 1 tbsp whisky
MAKE
more compostable baking
AHEAD Pour over a few extra • 1 tbsp stem ginger syrup (see
paper, then foil. Keep tablespoons of marsala/sherry above)
in a cool, dry place for up to and leave to soak.
3 months. Unwrap occasionally 5 Remove the cake from the tin 1 Put the dried fruit and
to feed it with marsala. and wrap well in baking paper chopped stem ginger in a bowl
Make the cake dairy free and foil – or slice and serve (see with the orange zest. Put the
NEXT
TIME by replacing the butter Make Ahead). orange juice in a pan with 3 tbsp
with Flora Plant Butter. Per serving (for 30) 278kcals, of the whisky and the stem
11.2g fat (5.9g saturated), 3.5g ginger syrup. Warm gently,
• 400g sultanas protein, 40.9g carbs (33.5g then pour over the dried fruit.
• 250g currants and raisins sugars), 0.1g salt, 2g fibre Mix well, then set aside
• 250g glacé cherries, chopped for 1-2 hours.
• 250g dried figs, chopped Whisky mac 2 Combine the yeast and sugar
• 50g mixed peel marzipan stollen in a bowl. Heat the milk in a pan
• 6 tbsp sweet marsala or sweet Makes 1 large loaf (14 slices) until just warm, then add to the
sherry, plus extra for pouring Hands-on time 45 min yeast mix and whisk to combine.
• 300g unsalted butter, Oven time 35-40 min, plus proving Set aside for 5-10 minutes until
softened, plus extra to grease You’ll also need Large baking the mixture is foamy.
(see Next Time) sheet lined with compostable 3 Combine the flour, ground
• 300g plain flour baking paper; stand mixer with ginger and salt in the bowl of
• 1 tsp ground mixed spice a dough hook; food processor the stand mixer. Add the yeast
• ½ nutmeg, grated mixture, butter, egg and vanilla,
• 10 green cardamom pods, Make the marzipan up to then mix with the dough hook
MAKE
seeds finely crushed, pods AHEAD 3 days ahead. Wrap well for 5 minutes until smooth and
discarded and store in the fridge. elastic. Cover the bowl and leave
• 1½ tsp ground cinnamon in a warm place for 1 hour until
• 250g light muscovado • 225g dried mixed fruit and peel the dough has doubled in size.
sugar • 2 balls stem ginger from a jar, 4 For the marzipan, whizz the
• 5 medium free-range eggs finely chopped, plus 2 tbsp of almonds and sugars in a food
• 2 tbsp black treacle the syrup processor with the egg, 1 tbsp
• Grated zest 1 lemon • Finely grated zest and juice 1 whisky and the stem ginger syrup
• Grated zest 1 orange orange to make a firm, slightly sticky
• 30g each hazelnuts and • 4 tbsp whisky paste. Roll into a log shape, then
almonds, finely chopped • 7g dried active yeast wrap and chill in the fridge. →
bakes & puds.
Whisky mac
marzipan stollen
• 2 tbsp caster sugar
• 5 filo pastry sheets (see
Know-how)
• 100g melted butter for
brushing
• Icing sugar to dust
• Ice cream to serve
1 Heat the oven to 160°C fan/

gas 4. Drain the black cherries,
reserving the kirsch. Put the
dried sour cherries in a pan,
add enough of the reserved
kirsch to cover, then bring to a
gentle simmer. Remove from
the heat and cool completely,
then drain the sour cherries and
toss them with the black
cherries in a large mixing bowl.
Add the lemon juice, ground
almonds, hazelnuts and caster
sugar, along with 4 tbsp of the
Cherry strudel
reserved kirsch and a pinch
of salt. Toss together and taste –
you may want a little more sugar.
5 Using a slotted spoon, scoop the reserved whisky soaking 2 Heat the oven to 180°C fan/
the fruit from the soaking liquid. liquid and brush the syrup all over gas 6. Lay a sheet of filo pastry
Reserve the liquid and add the the stollen. Dust generously with on a clean, dry work surface with
fruit straight to the dough, along icing sugar and slice to serve. a long edge facing you. Brush it
with the chopped almonds. Mix, Per slice 265kcals, 14g fat (3.1g with melted butter, then lay a
then turn the dough out onto a saturated), 6.3g protein, 25.1g second sheet on top. Brush again,
lightly floured surface and knead carbs (24.5g sugars), 0.1g salt, then lay a third sheet on top.
lightly for a couple of minutes. 24.5g fibre Repeat until you have 5 layers
6 Shape the dough into a flat of filo (brush the top layer too).
oval about 30cm wide and 1.5cm Cherry strudel 3 Spoon the cherry filling onto
deep, then roll out the marzipan Serves 8 the middle third of the pastry,
so it’s slightly shorter than the Hands-on time 30 min almost to the edges. Lift the left-
dough. Put the marzipan in the Oven time 30 min, plus infusing hand third of the pastry up over
centre of the dough, then brush and at least 6 hours freezing the filling, then fold over the
one long edge of the dough with right-hand third. Fold the ends
milk and fold it over, completely We used JR Feuilles in, scrunching slightly to close.
KNOW-
encasing the marzipan and HOW de Filo Pastry from Using 2 spatulas, gently turn the
sealing it inside. Waitrose here, which is strudel over so the seam is
7 Carefully put the dough, thinner and squarer than JusRol. underneath. Brush the pastry all
seam-side down, on the lined If using JusRol, you’ll only need over with more melted butter.
baking sheet, cover loosely with 3-4 sheets and the strudel will 4 Lightly butter a baking sheet,
a sheet of oiled clingfilm and be shorter and fatter. then carefully transfer the
leave to prove for 45 minutes to strudel onto it. Bake for 20
1 hour or until doubled in size. • 2 x 390g jars black cherries minutes or until the pastry is
8 Heat the oven to 160°fan/ gas in kirsch – we like Opies crisp and golden. Remove, cool
4. Remove the clingfilm from the • 100g dried sour cherries, or for 5 minutes, then dust
dough, then bake the dough for use normal dried cherries generously with icing sugar. Slice
30-35 minutes or until golden, • Juice ½ lemon and serve with ice cream.
risen, and the underside sounds • 6 tbsp ground Per serving 717kcals, 44.6g fat
slightly hollow when tapped. almonds (19.6g saturated), 12.7g protein,
Transfer to a wire rack to cool. • 100g hazelnuts, finely 63.6g carbs (46.5g sugars), 0.9g
9 Mix the final 1 tbsp whisky into chopped salt, 3.8g fibre
bakes & puds.
Chocolate and pear stalks left on steaming water). Stir the

brownie torte melted chocolate into the cake
Serves 8-10 1 To poach the pears, put 1.5 batter, then pour the batter
Hands-on time 35 min, litres cold water and the sugar in into the prepared cake tin.
Oven time 40 min, plus cooling a large saucepan over a medium 4 Heat the oven to 160°C fan/
You’ll also need 20cm round heat. Bring to the boil, stirring to gas 4. Gently push the pears
loose-bottomed cake tin, dissolve the sugar. Slice off the into the batter, evenly spaced,
greased; electric hand mixer round ends of the pears so they so they stand upright in the tin,
Useful to have microwave have a flat base to stand on. then bake for 40 minutes. (The
Lower them into the hot syrup, middle of the torte should still
The torte will keep for up then simmer for 15-20 minutes be gooey like a brownie, but the
MAKE
AHEAD to 48 hours in a sealed until tender. Drain and pat dry. outside will be firmer.)
container in the fridge. 2 Meanwhile, in a large mixing 5 Remove the tin from the oven
bowl, beat the butter and sugar and leave to cool for 10 minutes
• 180g unsalted butter, together until pale and creamy before carefully removing the
softened, plus extra to grease using an electric mixer. Beat in cake from the tin. Cool for a
• 180g caster sugar the eggs, one at a time, then further 15-20 minutes, then
• 3 medium free-range eggs beat in the ground almonds. slice while still warm and serve
• 200g ground almonds 3 Melt the dark chocolate on with ice cream. The torte is also
• 250g dark chocolate (70% low power in a microwave for good at room temperature.
cocoa solids) about 2 minutes, stirring halfway Per serving (for 10) 610kcals,
through and taking care not to 34.8g fat (15g saturated),
For the poached pears burn the chocolate (you can also 9g protein, 64.3g carbs
• 250g caster sugar do this in a heatproof bowl set (63.5g sugars), 0.1g salt,
• 4 conference pears, peeled, over, but not touching, a pan of 2.1g fibre →
A Christmas twist
– rum custard
tart with
gingerbread pastry
bakes & puds.
Rum custard tart with 1 For the gingerbread pastry, stirring, until it reaches blood
gingerbread pastry melt the butter, brown sugar and temperature (you should be able
Serves 12 honey in a pan over a low heat. to dip your finger into it easily).
Hands-on time 1 hour Transfer to a jug and leave to Strain again into a jug. Put the
Oven time 1 hour 15-20 minutes, cool slightly. Put the flour and gingerbread case on a tray in the
plus at least 1 hour cooling spices in a large mixing bowl pre-heated oven, then carefully
and chilling with a large pinch of salt. Stir pour in the custard. Bake for
You’ll also need 23cm x 5cm the orange zest and juice into 40-45 minutes until the tart is
deep loose-bottomed fluted tart the butter mixture, then stir the just set, with a good wobble
tin, lightly oiled; compostable wet ingredients into the dry until when nudged. Remove from the
baking paper; acrylic stencils the mixture begins to come oven and leave to cool for at
(see Know-how) together. Bring the dough least 1 hour until just warm.
together with your hands, then 5 Hold a stencil over the tart and
This tart is best on tip onto a lightly floured surface shake over a little grated nutmeg
MAKE
AHEAD the day it’s made. Chill and knead for 1-2 minutes until to decorate the top. To serve,
until needed, then bring smooth. Wrap and chill in the use a serrated knife and slice
to room temperature 1 hour fridge for 30 minutes to 1 hour. with care, as the gingerbread is
before serving or heat through 2 Roll out the dough between crisper than regular pastry.
in a warm oven for 10 minutes. 2 sheets of baking paper to Per serving 582kcals, 38g fat
Our snowflake acrylic a 30cm circle the thickness of a (21.6g saturated), 8g protein,
KNOW-
HOW stencils came from £1 coin. Lift off the top sheet of 48.6g carbs (22.8g sugars),
Amazon. You could also paper, then flip the dough onto 0.2g salt, 1.6g fibre
use barista coffee stencils, but the tart tin. Line the tin carefully,
whole sheets that sit over the removing the baking paper and Date and apple mince pies
entire tart are easier. pressing the dough into the Makes 16
Freeze the egg whites in flutes. Run a rolling pin over the Hands-on time 40 min
DON’T
WASTE portions, marked with top of the tin to cut away any Oven time 15 min, plus chilling
IT
the date and the number overhanging dough, then press You’ll also need Electric hand
of whites, for up to 3 months. the dough up into the flutes so it mixer; 8cm cutter; 2 muffin tins;
stands just proud of the tin. Chill 6cm star cutter
For the gingerbread pastry in the fridge for 30 minutes or
• 120g unsalted butter the freezer for 15 minutes. Make the mincemeat up
MAKE
• 120g soft dark brown sugar 3 Heat the oven to 170°C fan/ AHEAD to 3 months in advance.
• 3 tbsp runny honey gas 5. Once the gingerbread Keep tightly sealed in
• 400g plain flour, plus extra case has firmed up, line it with sterilised jars (see Know-how).
to dust scrunched-up baking paper, fill The baked mince pies will keep
• 2 tsp ground ginger with baking beans or rice and in the freezer, sealed, for
• 1½ tsp ground mixed spice bake for 25 minutes. Remove 3 months. Defrost, then warm
• ½ tsp ground allspice the baking beans/rice and paper, through in a 150°C fan/gas 3½
• 1 tsp ground cinnamon then bake for 5 minutes more oven for 10-15 minutes.
• Large pinch ground cloves until crisp. Turn down the oven To sterilise lids and jars,
KNOW-
• Finely grated zest 1 orange, to 130°C fan/gas 2, brush all HOW wash them in hot soapy
juice ½ over with the egg white, water, rinse well, then
• 1 free-range egg white especially any cracks, and return dry in a low oven (about 120°C).
to glaze to the oven for 5 minutes until Leave to cool. Or run them
• Freshly grated nutmeg to serve the egg white has dried to through a clean dishwasher on
create a seal. Remove from the the hottest setting.
For the custard oven and turn down the oven
• 12 large free-range egg yolks temperature to 110°C/gas ½. For the pastry
(see Don’t Waste It), plus 1 4 To make the custard, mix the • 160g unsalted butter, softened
egg white egg yolks and caster sugar in • 75g golden caster sugar
• 100g caster sugar a bowl, then gradually pour • 3 medium free-range egg
• 300ml whipping cream in all the cream and the rum yolks
• 300ml double cream or brandy, stirring all the time. • 250g plain flour, plus extra
• 4 tbsp dark rum or 3 tbsp Strain the mixture into a to dust
brandy saucepan and heat gently, • Demerara sugar to sprinkle →
Bounty parfait
‘cheesecake’
Serves 8-10
setting and overnight freezing
You’ll also need 900g loaf
tin, double-lined with cling film
– leave plenty of excess
overhanging the edges; electric
hand mixer
Useful to have Food processor
Make up to the end of

MAKE
AHEAD step 2 up to 1 month
in advance, then
complete the recipe. The
finished parfait will keep in
the freezer for up to 24 hours,
though the chocolate may
develop a white bloom.
Take out of the freezer
15 minutes before serving.
Freeze the unused
DON’T
Date and WASTE biscuit base in a thin
apple IT
layer on a small lined
mince pies
baking sheet. Crumble over
ice cream or puddings for
extra crunch.
For the mincemeat roll out the dough to the • 25g toasted coconut
• 250g pitted dates, finely thickness of a £1 coin. Stamp flakes
chopped out 16 rounds with the cutter, • 2 tbsp cocoa powder
• 50g sultanas then use to line a muffin tin, • 125g vegan biscuits – we
• 25g pecans, finely chopped pushing them carefully into used Doves Farm Organic
• 30g suet the holes with a knuckle or Wholemeal Digestive Biscuits
• 125g bramley apple (1 large a small ball of offcut pastry. • 4 tbsp coconut oil, melted
apple), grated Roll up the remaining pastry, • 400ml tin coconut milk
• Grated zest 1 lemon wrap and chill again. • 160ml tin coconut cream
• 50ml brandy 4 Fill each pastry case with • 1 tbsp vanilla bean paste
• Freshly grated nutmeg about 2 tbsp mincemeat, • 1 tsp maple syrup
• Pinch ground cinnamon then chill. Heat the oven to • 75g desiccated coconut
180°C fan/gas 6. Roll out the
1 Combine all the mincemeat remaining chilled pastry to For the topping
ingredients in a large bowl. the thickness of a £1 coin, • 150g vegan dark chocolate,
2 For the pastry, beat the then stamp out 16 star shapes. roughly chopped
butter and caster sugar in Top the mince pies with the • 1 tsp vanilla bean extract
a bowl with an electric hand stars, then brush with the • 1 tbsp maple syrup
mixer until pale and fluffy. Beat remaining egg yolk and sprinkle • 2-3 tbsp boiling water
in 2 of the egg yolks, one by with demerara sugar. • Small handful toasted coconut
one, adding 1 tsp water with 5 Bake for 15 minutes or until flakes to decorate
each. Gently mix in the flour crisp and golden. Cool in the
until just combined. Bring the tins before gently turning out. 1 Whizz the coconut flakes,
dough together with your Per pie 331kcals, 16.5g fat cocoa powder and biscuits
hands into a thick disc, then (9.1g saturated), 3.8g protein, in a food processor to form
wrap and chill for 30 minutes. 40.4g carbs (25g sugars), crumbs. With the motor
3 On a lightly floured surface, 0.2g salt, 2.5g fibre running, pour in the coconut
bakes & puds.
oil until the crumbs are coated.

(Or put the biscuits in a freezer
bag and bash to crumbs using
a rolling pin. Tip into a bowl,
then mix in the oil.)
2 Tip into the lined loaf tin and
push down with the back of a
spoon to make an even base,
then chill in the freezer.
3 Using an electric hand mixer,
whisk the coconut milk, coconut
cream, vanilla and maple syrup
in a large bowl until smooth and
thick – about 5 minutes. Gently
mix in the desiccated coconut,
then pour the filling over the
chilled biscuit base. Cover with
the overhanging clingfilm and
return to the freezer to set
overnight (see Make Ahead).
4 For the topping, put the
chopped chocolate, vanilla
and maple syrup in a heatproof
bowl over a pan of barely
simmering water (don’t let the
bowl touch the water). Once
the chocolate has almost Bounty
melted, whisk gently using parfait
‘cheesecake’,
a balloon whisk (it may look as the taste
if it’s seizing, but don’t worry), of vegan
then pour in 2-3 tbsp boiling paradise
water from the kettle and keep
whisking. Add a splash more
boiling water if the mixture
needs loosening.
5 Remove the coconut parfait
from the freezer. Turn out,
then put biscuit-side down on
a wire rack set over a lipped
baking sheet (to catch excess
melted chocolate). Pour over
the chocolate, covering the
top and letting it drip down
the sides. Sprinkle over the
toasted coconut, then return
to the freezer for 15 minutes
to set (see Make Ahead).
6 Take the parfait out of the
freezer 15 minutes before
serving. Dip a sharp knife in
hot water, dry it, then slice.
Per serving (for 10) 364kcals,
28.2g fat (21.7g saturated),
3.9g protein, 21.8g carbs
(13.9g sugars), 0.2g salt,
3.4g fibre →
Gluten-free • 1 large carrot, grated basin with a large sheet of
Christmas pudding • 250g ground almonds baking paper and a large sheet
Serves 8-10 • 50g gluten-free cornflour of foil, both with pleats in them.
Hands-on time 30 min • 1 tsp gluten-free baking powder 6 Put a small plate in the bottom
Simmering time 6 hours, plus • 2 medium free-range eggs of a large, deep, lidded saucepan
24 hours steeping • 50ml vegetable oil, plus extra that is large enough to
You’ll also need electric hand to grease comfortably hold the pudding.
mixer; 2 litre pudding basin; • 2 tbsp black treacle Sit the pudding on top, then
compostable baking paper; pour boiling water into the
kitchen string 1 In a large bowl, combine all the pan so it comes just over
dried fruit, citrus zests and halfway up the sides of the
Make the pudding and juices, the spices and alcohol. basin. Put the lid on, put the
MAKE
AHEAD give it its first steam up Cover and leave for 24 hours. pan over a low-medium heat
to 3 months in advance. 2 Mix the sugar, apple and carrot and simmer gently for 4 hours,
Keep in its foil wrapper in a cool, into the steeped fruit with a checking the water level every
dark, dry place. wooden spoon until combined. so often, topping up with
Dip a metal spoon in 3 In a medium bowl, combine the boiled water when it drops
KNOW-
HOW boiling water just before ground almonds, cornflour, below halfway.
spooning out the treacle baking powder and a pinch of 7 Remove the steamed pudding
in step 4 and it will drop easily salt. from the pan and leave to cool.
from the spoon. 4 Using an electric mixer, beat Store in a cool dry place until
Search ‘How to flame a the eggs into the soaked fruit ready to serve (see Make Ahead).
Christmas pudding’ at mixture one at a time, then stir 8 To serve, set up the saucepan
deliciousmagazine.co.uk in the oil and treacle (see as in step 6. Simmer the
Know-how). Finally, stir in the pudding gently for 2 hours,
• 100g currants ground almond mixture until then remove from the pan and
• 100g sultanas everything is well combined. leave to stand for 10 minutes.
• 100g dried sour cherries 5 Grease the pudding basin with Remove the wrappings from the
• Grated zest and juice 1 lemon a little oil, cut a disc of baking basin, then invert onto a serving
• Grated zest and juice ½ orange paper large enough to line the plate. Remove the paper disc
• 1 tsp ground mixed spice bottom of the basin and press it and flame the pudding if
• 1 tsp ground cinnamon into it. Spoon in the pudding you like (see Know-how).
• ½ tsp freshly grated nutmeg mixture – the basin should be Per serving (for 10) 432kcals,
• 100ml cognac or brandy two-thirds full. Cover the top of 19.2g fat (1.7g saturated), 9.1g
• 180g dark muscovado sugar the pudding with a disc of baking protein, 49g carbs (43.5g
• 1 granny smith apple, grated paper, then cover the top of the sugars), 0.2g salt, 2.3g fibre
bakes & puds.
Per serving (for 10) 432kcals,

19.2g fat (1.7g saturated), 9.1g
protein, 49g carbs (43.5g
sugars), 0.2g salt, 2.3g fibre
Crème caramels with

caramel oranges
Serves 4
chilling and 3 hours setting
You’ll also need 4 x 180ml
ramekins; food processor or
blender
• 75g caster sugar

• 200g vegan cream cheese
(we used Veganlife)
• 250ml Oatly vegan cream
• 100ml unsweetened almond
milk
• 3 tbsp maple syrup
• 3 tbsp cornflour
• 2 tsp vanilla bean paste
For the caramel oranges

• 250g caster sugar
• 2 cardamom pods, bruised
• 3 oranges, peeled
• Handful pomegranate seeds
1 Put the 75g sugar in a small dry

frying pan over a medium-high
heat for 3-4 minutes. Swirl the
pan (don’t stir) until the sugar
turns amber and caramelises.
Divide the caramel evenly among
the ramekins, then set aside.
2 Whizz the vegan cream
cheese, oat cream, almond milk,
maple syrup, cornflour and
vanilla paste in a food processor/
Go creamy
blender until smooth. without
3 Transfer the mixture to a pan the dairy
over a medium heat. Cook for 5
minutes, whisking continuously,
until thickened and resembling
thick double cream or yogurt.
4 Remove from the heat and to the boil without stirring until in a bowl of just-boiled water.
divide among the ramekins. Chill the syrup turns dark amber. Add Turn out onto plates, top with
for 3 hours or until firm. the orange slices and any juice the oranges and caramel sauce,
5 Slice the orange flesh into to the caramel, tossing to coat, then serve.
discs. Put the 250g sugar, then warm for a few minutes. Per serving 168kcals, no fat,
cardamom pods and 125ml water Transfer to a serving bowl, add 0.9g protein, 40.3g carbs (40.3g
in a large pan over a medium the pomegranate seeds, then sugars), trace salt, 1.7g fibre
heat and swirl (don’t stir) to chill until ready to serve. →
dissolve the sugar. Gently bring 6 Dip the bases of the ramekins
beaters are removed). Add the
remaining caster sugar to the
whites 1 tbsp at a time, whisking
back to stiff peaks each time.
Once you’ve added half the
sugar, start adding in larger
quantities, whisking back to stiff
peaks each time. Once all the
sugar has been added, whisk in
the vinegar to form stiff peaks,
then fold through the hazelnuts
with a metal spoon or whisk.
gas 4. Spoon or pipe the meringue
onto the baking paper to create
3 flat circles and a fourth circle
swirled a bit thicker (this will be
the top layer). Bake for 40
minutes until the edges are crisp
and the insides are still gooey.
Rich and dramatic 5 Cool for 20 minutes on the
...and free from sheets, then transfer carefully to
gluten too wire racks or boards to cool fully.
6 For the sherry chocolate cream,
put the chocolate, sherry and
brown sugar in a large, heatproof
Hazelnut meringue cake For the sherry chocolate cream bowl set over (but not touching)
Serves 12-14 • 200g dark chocolate (70% a pan of barely simmering water.
Hands-on time 1 hour cocoa solids), broken into Melt, stirring very occasionally,
Oven time 40 minutes, plus small pieces until smooth, then remove from
cooling • 60ml pedro ximénez sherry the heat, stir in 150ml of the
You’ll also need compostable • 100g soft light brown sugar cream and leave to cool to just
baking paper; 2 large baking • 800ml double cream above room temperature. Whip
sheets, lightly oiled (at least the rest of the cream to soft
40cm by 30cm); electric hand To decorate peaks, then gently fold through
mixer; disposable piping bag • 50g dark chocolate the chocolate mixture with a
• Good knob of butter balloon whisk – don’t overmix
Stack the cooled • 20g toasted hazelnuts, or it will become grainy.
MAKE
meringues between
AHEAD chopped 7 Spoon the chocolate cream
layers of baking paper, into a piping bag and snip off
wrapped well in clingfilm, and 1 For the meringue, draw 2 x the end. (Aim to fill the cake as
freeze for up to 1 month. 18cm circles on each of 2 sheets soon as you make the chocolate
Defrost completely to serve. of baking paper, then use to line cream to get a good shine.) Put
Assemble the cake up to 3 hours the oiled baking sheets. a thin meringue on a serving
before serving and keep cool. 2 Grind the nuts in a food platter and pipe a third of the
Replace the sherry with processor with 1 tbsp of the cream on top. Repeat to create
NEXT
TIME a splash of almond or caster sugar until finely ground two more layers, finishing with
coffee extract. with some texture – don’t the thickest meringue.
overgrind or it will become oily. 8 To decorate, melt the 50g
For the meringue (Alternatively, use a pestle and chocolate and butter together,
• Vegetable oil to grease mortar or finely chop the nuts, then cool a little. Drizzle over the
• 150g hazelnuts, toasted then mix with the sugar.) cake, then scatter over the nuts.
• 385g caster sugar 3 Put the egg whites in a clean Per serving (for 14) 605kcals,
• 7 large free-range egg whites mixing bowl and whisk with an 44g fat (23g saturated), 5g
• ½ tsp white wine electric hand mixer to stiff peaks protein, 47.1g carbs (46.7g
vinegar (they shouldn’t droop when the sugars), 0.1g salt, 1.6g fibre
bakes & puds.
Sticky gingerbread spices into a large bowl. Pour in whisk in a drizzle of warm water
bundt cake the sugar/butter mixture and until you have an icing that runs
Serves 16 stir with a balloon whisk, then thickly from a lifted spoon. (You’ll
Hands-on time 20 min stir in the yogurt until combined. need less water than you may
Oven time 50 min Pour into the greased tin. think, so add it slowly.) Drizzle
You’ll also need 1.5 litre bundt 3 Heat the oven to 160°C fan/gas the icing over the cake, then
pan (see Know-how), greased 4. Bake the cake for 50 minutes scatter over the pomegranate
or until a skewer inserted into seeds. Leave the icing to set
The cake will keep, the centre comes out clean (see for 30 minutes or so, then serve
MAKE
AHEAD well wrapped, for up Know-how). Cool in the tin for the cake in slices.
to 6 days in a cool, dark 30 minutes, then turn out onto Per serving 283kcals, 11g fat
place (the texture is at its best a wire rack to cool completely. (7.1g saturated), 2.3g protein,
after about 2-3 days). Freeze 4 For the topping, put the icing 45.4g carbs (35.8g sugars),
it, wrapped well, for up to sugar in a bowl, then gradually 0.3g salt, 0.9g fibre
3 months, then defrost
thoroughly to serve.
We used a Heritage
KNOW- Bundt Pan from Nordic
HOW
Ware. If you use a
different tin, go for one that
holds the same volume – a
20cm round cake tin works well.
Check the cake after it’s been
in the oven for 50 minutes –
a different shaped cake might
need a little longer in the oven
before it’s baked to perfection.
• 200g unsalted
butter, plus extra
to grease
• 300g dark
muscovado
sugar
• 200g black treacle
• 4 balls stem ginger in
syrup, roughly chopped
• 2 large free-range
eggs, beaten
• 200g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 225ml natural yogurt
For the topping

• 75g icing sugar
• Fresh pomegranate
seeds
1 Heat the butter, sugar and

treacle gently in a pan until the
butter and sugar have melted.
Beat in the stem ginger
and eggs with a balloon whisk.
2 Sift the flour, bicarb and
cheeseboard.
The festive
cheeseboard
Eager to explore beyond the predictable shrink-wrapped
selections? Boost your ‘expercheese’ with our handy guide
and try these instead of the usual suspects
THE 5 GOLDEN RULES FOUR DIFFERENT

CHOICES FOR THE
1 Aim for a variety of milk types, styles and origins – but
give a nod to the time of year. All the cheeses in this
selection taste great in mid-winter. CHRISTMAS TABLE
2 Buy fewer types of cheese in bigger pieces; the larger
surface area means they won’t dry out as quickly. Finn cheese
3 Keep cheese at the bottom of the fridge and wrap it
in waxed paper, which allows it to breathe.
Neal’s Yard Creamery wanted to make a cheese in the
style of French triple-creams such as brillat-savarin.
4 Take the cheese out of the fridge to allow it to come

up to room temperature, which will improve its
flavour. In a warm house, 20 minutes should be enough.
Finn is made with unpasteurised milk and double
cream to give a rich luxurious texture and a lactic
freshness which becomes more nutty as it matures.
5 Slice from the centre to the rind to get the full range
of flavours, or cut a whole slice from log-shaped
cheeses. For cheeses such as mont d’or, simply cut off the Perl las
top rind, then scoop out the cheese underneath. Its name means ‘blue pearl’ and it’s made by
Caws Cenarth Cheese near Cardigan, Wales.
It has deep savoury notes, balanced with the
piquancy of the blue.
What
to drink Ticklemore
Red wine and port A goat’s milk cheese made on the Sharpham Estate,
are great, but there which overlooks the River Dart in Totnes, south
are other options. Devon. Made by hand using traditional methods
Blue cheese goes and pasteurised milk, ticklemore is matured for
well with a sweet at least two months. It has a rich, clean flavour
white wine such with fresh citrus notes.
as a monbazillac,
and a white
burgundy suits Shepherd’s store
many cheeses, A relative newcomer to the artisan cheese world is
as it has flavour this Pyrénées-style cheese by Cashel Farmhouse
and body yet Cheesemakers in Ireland. Made from pasteurised
doesn’t dominate local Friesland sheep’s milk, it has a fudgey texture
the palate. with a mix of savoury and gently sweet notes. →
Finn cheese
Perl las
Ticklemore
Shepherd’s
store
cheeseboard.
And the perfect accompaniment…

Homemade rye crackers 7-8 minutes until golden and
Makes 10 large crackers. cooked to your liking (you’ll need
Hands-on time 15 min to do this in batches). Transfer to
Oven time 20 min a wire rack to cool and continue
You’ll also need 2 baking with the remaining dough.
sheets lined with compostable 4 Break up the crackers to serve
baking paper or put in food bags and keep in
a cool place (see Make Ahead).
Keep the cooled crackers Per cracker 184kcals, 8.1g fat
MAKE
AHEAD in an airtight container (1.2g saturated), 3.8g protein,
for up to 1 week. 22.4g carbs (0.4g sugars),
Add any flavours you 0.5g salt, 3.1g fibre
NEXT
TIME like: try lightly crushed
fennel and coriander
seeds for a spiced twist.
This recipe can be
KNOW-
HOW scaled up in batches
to serve as many as
needed. Wrap in cellophane
bags and tie with parcel string
for a dinner-party gift.
• 150g rye flour

• 150g plain flour, plus extra
to dust
• 1 tsp sea salt
• 4 tbsp olive oil, plus extra
to brush
• 3 tbsp mixed seeds (such as
coriander, fennel and sesame)

gas 6. Mix the flours and salt
in a large bowl. Make a well in
the centre and pour in 145ml
cold water and the 4 tbsp olive
oil. Use your hands to bring it
together into a dough, adding
a little more water if needed.
2 Tip the dough onto a lightly
floured surface and knead
briefly. Cut into 10 pieces,
then roll out each as thinly as
possible into any shape you like.
3 Transfer the crackers to the
lined baking sheets, brush with
a little extra oil and sprinkle
with mixed seeds and a grinding
of black pepper. Bake for
at a glance.
Recipe index • Stuffed cabbage rolls with

tomato sauce 41
ESSENTIAL
• Sweet onion and cauliflower INFO ABOUT OUR
tart 30 RECIPES
• Vegetable tagine 38
• Whole roasted cauliflower Our symbols explained
Indicates you can freeze
with cheddar and spring
all or most of the recipe.
onion sauce 21 Unless stated, freeze the
• Wild mushroom, chard finished dish for up to
and goat’s cheese 3 months. Defrost and
risotto 36 heat until piping hot.
Vegetarian Vegan
Amazing festive sides Gluten free Dairy free
• Baked sherry onions These recipes are suitable
with nutty sourdough for special diets provided
stuffing 44 you choose the appropriate
• Balsamic and brown ingredients. Many items
may contain hidden animal
sugar roast carrots and
products, gluten or dairy –
parsnips 44
57
always check the label.
• Brussels sprouts cooked
in foaming butter with Prep and cooking times
crispy chestnuts 44 All our timings include prep.
Hands-on time is when
• Giant potato rösti 48
you’re chopping, stirring,
The ultimate canapés The most special mains • Hasselback potatoes assembling or frying.
& starters • Baked butternut 48 Oven/simmering time
• Avocado and squash squash, ricotta and spinach • Purple sprouting broccoli is when you can leave
tempura with ponzu dipping 21 gratin 47 the dish in the oven or
on the hob or barbecue.
sauce 8 • Baked chickpea and
• Beetroot and goat’s cheese halloumi no-meat balls in Stunning bakes Nutritional information
cups 11 tomato sauce 34 & puddings Recipes are analysed for
• Heritage beetroot & candied • Beetroot and shallot tarte • Bounty parfait ‘cheesecake’ nutritional content by
walnut salad 12 tatin with walnut, orange 58 an expert nutritionist.
Calculations may vary,
• Honey glazed shallots, and dill dressing 24 • Cherry strudel 54
depending on your choice
griddled thyme flatbreads • King oyster mushroom and • Chocolate and pear brownie of ingredients, and include
and cucumber-chilli caraway torte 28 torte 55 listed ingredients only.
yogurt 17 • Middle Eastern-spiced nut • Crème caramels with
• Mozzarella, mint and mango roast with three-potato caramel oranges 61 Our suppliers
skewers 11 topping 28 • Date and apple mince Fresh eggs for our test
kitchen are supplied
• Roast pumpkin wedges with • Miso mushroom, squash & pies 57 by Clarence Court
toasted hazelnuts, blue chestnut wellington 22 • Gluten-free Christmas (clarencecourt.co.uk) and
cheese and thyme 17 • Mushroom and brie pudding 60 meat from The Ginger Pig
• Spiced paneer with quick- pithiviers 38 • Hazelnut meringue (thegingerpig.co.uk).
pickled cucumber 8 • Mushroom and lentil bake cake 62
Prices
• Spinach and pine nut with tahini crust and red • Homemade rye These are correct at time
palmiers 10 onion salad 24 crackers 66 of going to press.
• Sprout pesto 11 • Roasted mushrooms with • Marsala-soaked fruit
• Twice-baked souffles romesco and butter bean cake 52 Oven temperatures
with emmental and purée 33 • Rum custard tart with We give fan oven and
gas mark temperatures
cheddar 13 • Shallot and chicory baked gingerbread pastry 57
in our recipes. For
• Warm cheese and onion rotolo with hazelnuts 34 • Sticky gingerbread bundt conventional ovens
cups 9 • Squash ravioli with roasted cake 63 without a fan, add 20°C
• Warming sweet potato and mushrooms and sage • Whisky mac marzipan to the fan temperature.
ginger soup 14 pesto 27 stollen 52
THE OLIVE STORY
Experience 100% Spanish

Come and experience over 180 years of tradition that
goes into every bottle of La Española Extra Virgin Olive Oil,
where you can explore your own bottle’s journey from the
tree to the table.
Scan the QR code or visit:

www.oliography.co.uk www.laespanolaoliveoil.co.uk

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deliciousmagazine.co.

18 THE MOST SPECIAL MAINS

42 AMAZING FESTIVE SIDES

50 STUNNING BAKES &

Compiled by Hugh Thompson ADVERTISING SALES FOR SUBSCRIPTION ENQUIRIES

Date and apple Gluten-free Christmas

every festive occasion

Your choice of Warm cheese and Heritage beetroot and

1 Put the spinach, pine nuts,

Put 125g brussels sprouts, trimmed

Beetroot & goat’s

Prepare the soufflés to

• 40g unsalted butter, plus

Prepare the soup up to

• 1kg sweet potato, skin on,

1 Heat the oven to 180°C fan/gas 6.

1. Heat the oven to 150°C fan/ Roast pumpkin wedges

Baked butternut spinach and squash mixture.

• 1 large butternut squash Poach the cauliflower the

Beetroot and shallot

Make the romesco up to

• 4 large porcini, ceps, king

Fragrant & spicy

1 Heat the oven to 160°C fan/

Chocolate and pear stalks left on steaming water). Stir the

Make up to the end of

oil until the crumbs are coated.

Per serving (for 10) 432kcals,

Crème caramels with

• 75g caster sugar

For the caramel oranges

1 Put the 75g sugar in a small dry

For the topping

1 Heat the butter, sugar and

THE 5 GOLDEN RULES FOUR DIFFERENT

4 Take the cheese out of the fridge to allow it to come

And the perfect accompaniment…

• 150g rye flour

1 Heat the oven to 180°C fan/

Recipe index • Stuffed cabbage rolls with

Experience 100% Spanish

Scan the QR code or visit:

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