VEGGIE CHRISTMAS MAINS

PORCINI AND NUT ROAST EN CROÛTE INGREDIENTS

10g porcini mushrooms

1 tbsp rapeseed oil

1 onion, finely chopped

1 celery stick, finely chopped

2 carrots, finely chopped

2 garlic cloves, chopped

300g mushrooms, finely chopped

100g red lentils

1 tbsp chopped fresh thyme

1 tsp chopped rosemary

125g mixed nuts, toasted and coarsely ground

100g vacuum-packed chestnuts, roughly chopped

500g Jus-Rol puff pastry (vegan)

2 tbsp almond milk or 1 beaten egg for glazing

1 tbsp tomato purée

METHOD

1. Place the porcini mushrooms in a small jug and pour over 100ml boiling water. Set to one side to soften. Heat the oil in a large non-stick frying pan, add the onion, celery and carrots and cook for 10 minutes until softened. Stir in the garlic and cook for 2 minutes. Add the mushrooms, turn the heat up and cook for about 10 minutes until all of the liquid has cooked off.

2. Drain the porcini mushrooms, reserving the soaking water, chop and add to the cooked vegetables. Place the lentils in a pan, rinse with cold water and drain. Add the reserved mushroom water plus 300ml water and cook according to the packet instructions until just tender. Drain and add to the cooked vegetables.

3. Add the nuts and chestnuts to the sautéed vegetables, fresh herbs, tomato purée, season well and allow to cool. Roll the pastry out on a floured board until about 3mm thick. Cut into a triangle measuring about 25cm x 35cm. Spoon the filling along the long edge of the pastry, leaving a gap of 4cm at three sides. Brush the edges with almond milk and fold the pastry over the filling to encase completely. Pinch the edges together and brush all over with the milk to glaze. Cut out pastry stars from any leftover trimmings. Place on a baking sheet and chill until needed.

4. Preheat the oven to 200°C/180°C fan/Gas 6 and remove the nut roast from the oven 30 minutes before baking. Bake for 45 minutes until golden and the pastry is cooked and risen.

And for the gravy…

Sauté 1 finely chopped onion and 1 chopped garlic clove in 2 tbsp rapeseed oil for 10 minutes until perfectly softened and light golden. Stir in 2 tbsp plain flour and cook for 2 minutes, stirring constantly. Whisk in the wine and stock and bring to the boil, stirring until smooth. Simmer for 15 minutes or until thickened to your liking. Whisk in 1 tbsp redcurrant jelly and check the seasoning.

SQUASH AND FETA BAKLAVA INGREDIENTS

1 medium butternut squash, peeled and diced

3 tbsp olive oil

2 tsp cumin seeds, plus extra for sprinkling

4 tbsp Bart’s harissa paste

250g spinach

2 onions, finely chopped

3 garlic cloves, finely chopped

50g sultanas

100ml white wine

40g pine nuts, toasted

200g feta, crumbled

150g fresh or defrosted filo pastry

75g butter, melted

METHOD

1. Preheat the oven to 200˚C/180˚C fan assisted/Gas 6. Place the squash in a 20cm x 30cm tin and drizzle with half the oil. Season well and roast for 15 minutes. Add the cumin and harissa paste and roast for a further 10 minutes until tender. Set to one side.

2. Wilt the spinach in a large non-stick frying pan with a splash of water. Tip into a colander to drain, and when cool enough to handle, squeeze out all the excess water. Roughly chop and scatter over the roasted squash.

3. Heat the oil in the same frying pan, add the onions and gently cook for 10 minutes until perfectly softened. Add the garlic and cook for 2-3 minutes. Stir in the sultanas, add the wine and bubble until the wine has cooked off. Scatter the onion mixture over the squash and then top with the feta cheese. Gently combine the mixture until the ingredients are evenly distributed.

4. Turn the oven up to 180˚C/160˚C fan assisted/Gas 5. Cut the filo sheets so that they fit the dimensions of the tin exactly. Place a sheet on top of the mixture and brush with the melted butter. Repeat with all the sheets, brushing with butter as you go – aim to use about 10 sheets in total. Cut through the filo sheets to create a diamond pattern, scatter with cumin seeds and bake for 30 minutes, until golden. Allow to cool a little before slicing. Perfect with salad, dips and flatbreads.

You’ll be glad to hear that the tin size for this recipe this doesn’t have to be exact – if you have one that is just a little bit bigger or smaller, it really shouldn’t matter.

BUTTERNUT AND GOAT’S CHEESE STRUDEL INGREDIENTS

2 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, chopped

800g squash, cubed

200ml white wine

100ml vegetable stock

50g dried cranberries

2 tsp chopped fresh thyme

150g goat’s cheese

filo pastry

75g butter, melted

25g homemade coarse dried breadcrumbs

50g pine nuts, toasted

a scattering of finely grated Parmesan to serve

METHOD

1. Heat the oil in a large non-stick frying pan, add the onion, garlic and butternut squash and gently cook for 10 minutes until the onion is nicely softened. Add the white wine and stock, bring to the boil and bubble rapidly for 1 minute.

2. Reduce the heat, cover the pan and cook for a further 10 minutes until the squash is nicely softened, adding more stock if necessary. Season well and add the dried cranberries and thyme.

3. Place a large sheet of baking paper on the work surface and lay a sheet of filo on top. Brush liberally with the butter, scatter with breadcrumbs and pine nuts and then lay another sheet of filo on top. Continue this process until you have used all four sheets of filo – you’re aiming to make a rectangle measuring around 45cm x 35cm in total.

4. Spoon the filling along the filo so that it measures about 35cm long and 12cm wide. Leave a 5cm gap from the bottom and either side. Scatter over the cheese. Fold the filo over the filling at each end and then fold the 5cm rim over the top of the filling.

5. Using the paper to help to lift and move the strudel, roll the strudel up into a long, fat sausage. Place on a baking sheet and brush with the remaining butter. Bake for 20-25 minutes until crisp and golden. Carefully place on a platter and scatter with the Parmesan and garnish with extra thyme.

CAULIFLOWER CHEESE PIE INGREDIENTS

1 large head of cauliflower, broken into florets

1 tbsp olive oil

100g butter

50g plain flour

500ml milk

1 tsp Dijon mustard

100g mature Cheddar, grated

50g Gruyère cheese, grated

8 sheets filo pastry

METHOD

1. Preheat the oven to 200˚C/180˚C fan/gas 6. Line the sides and base of a 23cm springform cake tin with parchment. Place the cauliflower in a roasting tin, season very well, drizzle over the oil and toss to combine. Roast for 20 minutes until just tender. Reduce the oven to 190˚C/170˚C fan/gas 5.

2. Place half the butter in a saucepan and heat until melted, add the flour and stir and cook for 2 minutes. Remove from the heat and whisk in the milk. Stir until thickened and smooth. Add the Dijon, both the cheeses, reserving a little Cheddar for the top, and season to taste.

3. Melt the remaining butter and set to one side. Lay a sheet of filo in the tin with its edges hanging over the side of the tin. Brush liberally with butter. Lay another sheet on top at an angle, butter and repeat until you have used all of the pastry up.

4. Scatter the cauliflower into the tin and pour the cheese sauce over. Scrunch the filo around the tin to create a messy edge. Brush with butter, scatter with the reserved cheese and bake for 25-30 minutes until crisp and golden. Allow to stand for 10 minutes before slicing.