CHRISTMAS VEGGIE WELLINGTON

Serves 4

● 12 prunes

● 75ml (2½fl oz) vegan oloroso sherry

● Roast potatoes and sautéed greens, to serve

For the filling

● 1tbsp olive oil

● 25g (1oz) butter

● 1 onion, finely chopped

● 1 celery stick, finely chopped

● 200g (7oz) root vegetables, coarsely grated

● Salt and freshly ground black pepper

● 2 garlic cloves, finely chopped

● Leaves from a sprig of thyme, finely chopped

● A few sage leaves, finely shredded

● Zest of 1 lemon

● ¼tsp ground allspice

● ¼tsp ground cloves

● ¼tsp ground mace

● 100g (3½oz) cooked chestnuts, roughly chopped

● 50g (1¾oz) nuts, finely chopped

● 75g (2¾oz) cooked wild or brown rice

● 75g (2¾oz) cooked brown lentils

● 25g (1oz) breadcrumbs

● 2tsp mushroom ketchup

● 1tsp soy sauce

● 1 egg, beaten

For the mushroom duxelles

● 1tbsp olive oil

● 25g (1oz) butter

● 2 shallots, very finely chopped

● 400g (14oz) mushrooms, chopped into 3mm dice (use a food processor)

● 2 garlic cloves, finely chopped

● 200g (7oz) spinach

● A squeeze of lemon juice

For the pastry

● Flour, for dusting

● 500g block of puff pastry

● 1 egg, beaten

CHRISTMAS GRAVY

● 1tbsp olive oil

● 25g (1oz) butter

● 1 shallot, finely chopped

● 200g (7oz) mushrooms, very finely chopped

● 1 garlic clove, finely chopped

● A sprig of thyme, leaves finely chopped

● Salt and freshly ground black pepper

● 1tbsp plain flour

● 100ml (3½fl oz) white wine or dry sherry

● 1tbsp mushroom ketchup

● 250ml (9fl oz) mushroom or vegetable stock reduced down considerably. Season with salt and pepper, then stir in the garlic and herbs. Continue to cook for 2-3 minutes, then stir in the lemon zest and spices. Set aside. When cool, stir in all the remaining ingredients.

To make the mushroom duxelles, heat the oil and butter in a pan and add the shallots. Cook until translucent, then add the mushrooms and garlic. Cook until the mushrooms have reduced in volume and any liquid has evaporated. Wilt down the spinach in water, then drain and finely chop. Squeeze out as much water as you can, then stir the spinach into the mushrooms and add the lemon juice.

Put the prunes in a small pan and cover with the sherry. Bring to the boil, then remove from the heat and leave the prunes to absorb the sherry. Meanwhile preheat the oven to

CRANBERRY SAUCE

● 250g (9oz) fresh or frozen cranberries

● Grated zest and juice of 1 orange or 2 clementines

● 50g (1¾oz) caster sugar

● 1tbsp vegan oloroso sherry or port 200°C/fan 180°C/gas 6. Line a baking tray with baking parchment.

To assemble, dust a large piece of baking paper with flour and place it on your work surface. Roll out the puff pastry to a rectangle about 30 x 40cm. Spread a quarter of the mushroom mix lengthways down the middle of the pastry, leaving a border on both short sides. Pile half the filling mixture on top, then put the prunes in a line along the centre. Add the rest of the filling, making sure it forms a neat shape without any gaps, then spread the rest of the mushroom mix over the top and sides of the filling. Brush the edges of the pastry with egg, then bring up the sides to cover the filling and overlap.

Seal the ends, then roll on to the baking tray so the join is on the bottom. Cut slashes in the top with a sharp knife and brush with egg.

Bake for 35 minutes, or until a rich golden brown and piping hot. Leave to stand for 10 minutes, then serve with roast potatoes, greens, and the cranberry sauce and gravy to complete the festive spread.

To make a delicious roast cabbage side dish, heat the oven to 200°C/fan 180°C/gas 6, cut a cabbage into