Ben’s veggie ‘forcemeat’ balls

Mum has always served these with Christmas dinner, and her mother did the same. It’s a tradition my siblings and I are keen on, but we don’t always spend Christmas Day together, so I work them into other occasions over the festive period. Forcemeat balls are traditionally made with ground or puréed meats (such as beef, veal or pork) and fat. My family version uses vegetarian suet and breadcrumbs instead, so they’re similar to stuffing balls. They’re irresistibly crunchy and absorb so much flavour. Ben Curtis, group creative director

Above, left to right: Ben, his partner Henry and their dog, Tuck; Ben’s sister-in-law Kim, niece Millie and brother Joe. Below, left to right: Ben’s nephew Cassius, sister Hannah, brother-in-law Bayo and nephew Theodore