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Vegetarian Options for Christmas dinners


Vegetarian Options for Christmas dinners

Nut roast

Prep: 30 mins Cook: 1 hr

Serves 4

This dish is made with lentils, chestnut mushrooms and cheese.


  1. Preheat the oven to 180C/fan 160C/Gas 4. Line the base and sides of a 1.5 litre loaf tin with parchment paper.
  2. Heat the oil and butter in a large frying pan and cook the onion and celery for about 5 minutes until beginning to soften. Stir in the garlic and mushrooms and cook for a further 10 minutes.
  3. Stir in the red pepper and grated carrot and cook for about 3 minutes then add the oregano and paprika and cook for just a minute.
  4. Add the red lentils and tomato puree and cook for about 1 min, then add the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. Set aside to cool.
  5. Finally, stir in the breadcrumbs, nuts, eggs, cheese and parsley and a pinch of salt and some ground black pepper. Stir to mix well then spoon the mixture into the prepared tin and press down the surface. Cover with foil and bake for 20 minutes, then remove the foil and bake for a further 10–15 minutes until firm when pressed gently.
  6. Meanwhile, to make the sauce, heat the oil very gently then add the garlic slices and rosemary sprig and heat without colouring. Pour in the passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 minutes.
  7. Allow the loaf to cool in the tin for about 10 minutes then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.


Truffled parsnip & brioche pudding with hazelnut & thyme butter


Heat oven to 200C/180C fan/gas 6.

Put the parsnips on a baking tray, drizzle with the olive oil, season well and roast for 30 minutes or until tender and nicely caramelised. Reduce the temperature to 180C/160C fan/gas 4.

  1. In a large bowl, whisk together the cream, eggs, half the butter, half the cheese and half the thyme. Season well, then add the truffle oil, brioche and parsnips, and leave for 10 minutes.
  2. Lightly oil a medium baking dish and tip in the soaked brioche mixture. Heat the remaining butter in a shallow pan and cook until the butter turns brown.
  1. Add the hazelnuts and remaining thyme and cook for 2 minutes before spooning over the top of the pudding.
  2. Cover the dish with foil, and cook in the oven for around 50 minutes until puffed up and starting to caramelise.
  3. Remove the foil, sprinkle with the remaining cheese and place back in the oven for 15 minutess to brown fully.
  1. Scatter over the black truffle, if using, add an extra drizzle of truffle oil, the extra thyme and serve.

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