Choose your wreath

Spinach, tofu & dill wreath

Serves 6-8

Prep 25 mins plus chilling and cooling

Cook 45 mins 250g spinach, wilted and chopped 250g silken tofu, crumbled

2 tbsp extra virgin olive oil, plus

extra for brushing

50g pine nuts, toasted generous grating of nutmeg

2 fat garlic cloves, crushed

2 lemons, zested small pack dill, most leaves chopped,

remaining fronds for decorating 1 tbsp sour cherries

½ tbsp dried cranberries, plus a few

extra to serve plain flour, for rolling

500g block vegan shortcrust pastry almond milk, for brushing

1 Put the spinach in a large bowl. Stir in the tofu, oil, pine nuts, nutmeg, garlic, lemon zest, chopped dill and fruit until well combined, season well and set aside. 2 On a well-floured surface, roll the pastry out into a 60 x 20cm rectangle. Leaving a 1cm border, spoon the spinach

mixture along the length of the pastry, leaving a 2cm gap at both short ends. Fold in the two short ends to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a little almond milk. Transfer the wreath to a baking tray lined with baking parchment and chill for 20 mins. Can be made up to this point a day in advance and kept covered in the fridge.

3 Heat oven to 200C/180C fan/gas 6. Using a sharp knife, cut slashes across the top of the wreath. Mix a little almond milk with some olive oil (this will help the pastry colour) and brush all over the wreath. Bake for 40-45 mins until golden brown. Cool for 5 mins, then transfer to a platter and decorate with the reserved dill fronds and extra dried cranberries. PER SERVING (8) 392 kcals, fat 28g, saturates 8g, carbs 25g, sugars 2g, fibre 3g, protein 8g, salt 0.4g