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Alternative Christmas dinners

Christmas is likely to be very different this year, with the ‘rule of six’ meaning fewer people around the table. Many home cooks are turning away from turkey for fear of waste or endless leftovers. Some turkey farmers have seen a drop in orders for large birds, and while chicken or goose are obvious substitutes, why not experiment this year with a meat-free main? From plant-based steaks to savoury bakes, vegetarian dishes can be scaled up or down, and often come with all the usual Christmas trimmings. We asked chefs for their favourite veggie centrepieces.

Seitan steaks and maple-roasted roots

“A traditional roast dinner is one of our favourite meals — we just have ours without the meat,” say Henry Firth and Ian Theasby. Their latest vegan cookbook, Speedy Bosh! (£22, Harpercollins), features a plant-based roast (pictured), including pan-fried seitan steaks, maple-roasted root veg and other elements.

Celeriac and sweet garlic pie

Anna Jones recommends her celeriac and sweet garlic pie. “I’ve made this pie the last four Christmases,” she says. “It’s everything I want in a pie: a cheddar and winter herb flaky pastry; a creamy filling, sweet with balsamic garlic and roasted celeriac; and a crisp, grated celeriac roof.” Her book, The Modern Cook’s Year (£26, 4th Estate), has a section dedicated to vegetarian festive feasts.

Winter pilau

For a standout centrepiece, try Meera Sodha’s winter pilau, from her book, East (£20, Fig Tree). Packed with beetroot, cauliflower, swede and spices, it’s a whole meal in itself, but will also work with a few festive sides. “This is a special dish, worthy of the Christmas table, in which burnished roasted vegetables are tucked under a blanket of coconut milk and coriander rice and bright bursts of pomegranate and chilli to add a little sparkle,” Meera says.