TRUFFLED MUSHROOM AND JERUSALEM ARTICHOKE SUET PUDDING
“This delicious layered suet pudding is pretty enough to nudge the turkey out of the middle of the table and claim the centrepiece spot for itself. The recipe serves eight, because you just know that every devoted meat-eater round the table will demand a slice too! Serve with your favourite Christmas vegetable sides and don’t forget the vegan gravy.” 4. Meanwhile, heat 2 tbsp of the oil in a large sauté pan and fry the leeks over a low heat for 10 minutes or until softened. Scrape the leeks into a bowl and stir in the thyme leaves, breadcrumbs and walnuts. Season with salt and pepper and set aside.
5. Add 1 tbsp of oil to the leek pan and sauté the mushrooms for 10 minutes until they start to take on some colour (do it in two goes if your pan is on the small side). Stir in the parsley, then take the pan off the heat and season to taste with salt, pepper, nutmeg and truffle oil.
6. Roll out a third of the pastry on a floured surface, invert a bundt tin or silicone mould on top and cut round the outside to make the lid. Set aside. Add the trimmings to the remaining two thirds of the pastry and roll it out, then use it to line the bundt tin, being careful to ease it into all the peaks and troughs. Trim the edges and patch up any holes with the scraps.
7. Squeeze the roasted garlic cloves out of their skins and mix with the Jerusalem artichokes, then pack the mixture into the bundt tin, being careful not to make any holes in the pastry. Top with the
breadcrumb mixture, followed by the truffled mushrooms. Lay the reserved pastry circle over the top and crimp round the edges to seal, then trim away any excess.
8. Put the beetroot in a large square of foil, drizzle with oil and crimp to seal. Put the bundt tin and beetroot package on a baking tray and bake in the oven for 55 minutes or until the pastry is cooked through and shrinking away from the side of the tin.
9. Leave to stand for a few minutes, then carefully invert the pudding onto a serving plate and remove the tin. Surround with the baby beetroot and garnish with fresh bay leaves.
Jerusalem artichokes, leeks and beetroot – Sunnyfields Southampton, 02380 861266 sunnyfields.co.uk
Garlic – The Garlic Farm
Isle of Wight, 01983 865378 thegarlicfarm.co.uk
Mushrooms – New Forest Mushrooms
New Forest, 07970 470334 newforestmushrooms.co.uk 2016 Puligny-Montrachet, Les Folatières,
1er Cru, Domaine Jean-Louis Chavy, £57.50
For me, Puligny-Montrachet is the finest white wine made. At its best, it has an intensity, complexity and elegance that makes you wonder how such a wine could come from mere grapes. Although Jean-Louis Chavy’s family have been making wine in Burgundy for generations, this comes from his new winery, which was finished in 2004. It is fine and floral, with intense jasmine notes on the nose. The palate is rich and honeyed with marvellous poise, elegance and balance, and a finish that goes on forever. A top-notch white wine with enough punch to take on the truffled mushroom flavours. This really is supreme quality. Go on, treat yourself.