Vegetarian Christmas Day starters,mains,dessert
Breakfast
Kale, tomato & poached egg on toast
PREP: 2 MINS COOK: 7 MINS EASY SERVES 2
There's no tastier way to eat kale than smothered in a runny yolk and scattered with feta cheese. This veggie, low-calorie breakfast has it all!
2 tsp oil
100g ready-chopped kale
1 garlic clove, crushed
½ tsp chilli flakes
2 large eggs
2 slices multigrain bread
50g cherry tomatoes, halved
15g feta, crumbled
Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.
Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.
Veggie breakfast bakes
PREP: 15 MINS COOK: 30 MINS EASY SERVES 4
4 large field mushroom
8 tomato, halved
1 garlic clove, thinly sliced
2 tsp olive oil
200g bag spinach
4 egg
Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.
Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.
French toast stuffed with banana & maple syrup
PREP: 15 MINS COOK: 20 MINS EASY SERVES 4
2 large ripe banana
1 tbsp maple syrup, plus extra to serve
2 egg
50ml milk
50ml double cream
drop of vanilla extract
50g caster sugar
1 tsp cinnamon
pinch of nutmeg
1 large brioche loaf, cut into 4 x 2in slices
100g butter
vanilla yogurt, to serve
Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.
Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.
In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.
Starters
Three cheese souffles
PREP: 20 MINS COOK: 45 MINS plus chilling and infusing MORE EFFORT SERVES 4
50g butter, plus extra for greasing
25g Parmesan (or vegetarian alternative), finely grated
300ml full-fat milk
2 bay leaf
5 tbsp plain flour
½ tsp English mustard powder
pinch of cayenne pepper
140g Gruyère (or vegetarian alternative), grated
3 egg, separated
8 slices goat's cheese
150ml double cream
salad leaves, to serve
Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
Top each soufflé with a slice of goat’s cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.
Stilton & fig salad with honey-thyme drizzle
PREP: 10 MINS COOK: 2 MINS EASY SERVES 4
Honey, fruit and strong cheese is a match made in heaven - serve as a simple starter with crusty bread
4 tbsp clear honey
1 tsp thyme leaves
1 tbsp cider vinegar
2 tbsp rapeseed oil
2 tbsp hazelnuts, toasted and roughly chopped
1 small fennel bulb, trimmed and finely sliced (use a mandolin if you have one)
2 handfuls rocket leaves
200g Stilton, thinly sliced
2 ripe figs
Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins – the honey shouldn’t get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.
To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.
Main Course
Shallot Tart
PREP: 25 MINS COOK: 35 MINS EASY SERVES 4
This twist on a classic apple dessert gives often-overlooked shallots star billing and makes a stunning vegetarian main course
450g shallot
3 tbsp demerara sugar
50g butter
1 tsp fresh thyme leaf
1 tbsp balsamic vinegar or a few grindings of cracked black pepper
plain flour, for dusting
500g pack puff pastry
Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots and leave them until the water cools. (This makes it easier to slip the skins off.) Peel and halve the shallots, then set aside. Put the sugar in a 23cm ovenproof frying pan and heat until it dissolves and you have a sticky caramel. Add the butter, thyme and a splash of balsamic vinegar or cracked black pepper – take care as it will spit.
Remove the pan from the heat and put all the shallots into the pan, cut-side down. On a lightly floured surface, roll out the pastry and cut out a round 2cm larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it ‘hugs’ the shallots. Place the pan in the oven and cook for 25-30 mins until the pastry is puffed up and golden. Leave to rest for 1 min, then invert the tart onto a plate. Serve with a punchy salad of rocket and goat’s cheese.
Leek & Caerphilly crumble tart
PREP: 25 MINS COOK: 1 HR MORE EFFORT SERVES 6 - 8
500g pack all-butter shortcrust pastry
For the filling
50g butter
500g leek (about 2), trimmed and sliced
3 egg
75ml single cream
75ml milk
1 tsp Dijon mustard
50g Caerphilly cheese, crumbled
For the topping
50g Caerphilly cheese, crumbled
85g fresh white breadcrumb
50g hazelnut, roughly chopped
2 tbsp chopped parsley
Sides ( not many, not enough room)
Honey-roasted swede with chilli & cumin
PREP: 10 MINS COOK: 45 MINS - 50 MINS EASY SERVES 4
1 large swede, peeled and cut into large chunks
2 tbsp olive oil
1 tbsp clear honey
1 tsp cumin seed
1 large red chilli, deseeded and chopped
small bunch coriander, chopped
Heat oven to 200C/180C fan/gas 6. Toss the swede in olive oil in a shallow roasting tin, then season. Roast in the oven for 35-40 mins, tossing occasionally, until the swede is golden and soft.
Stir in the honey and cumin seeds, and continue to roast for 10 mins until just starting to catch. Remove and stir through the chilli and coriander to serve.
Mustardy greens
PREP: 10 MINS COOK: 5 MINS EASY SERVES 4
300g spring green
300g frozen pea
25g butter
1 tbsp wholegrain mustard
2 tbsp Dijon mustard
Heat 250ml water in a large pan. Add the greens and peas, cover with a lid and boil for 4 mins. Drain into a colander, put the pan back on the heat, and add the butter and mustards. When the butter has melted, add the veg back to the pan, season well and toss everything together. Serve straight away.
Dessert
Cherry soup with whipped mascarpone & caramelised almonds
PREP: 15 MINS COOK: 10 MINS plus cooling EASY SERVES 4
Plump, glossy cherries poached in Prosecco, topped with crunchy almond brittle and creamy mascarpone makes for the perfect summer dessert
100ml red wine
100ml Prosecco
75g golden caster sugar
1 cinnamon stick
1 thyme sprig
2 vanilla pods, split and seeds scraped out
600g cherries, pitted and cut in half
For the caramelised almonds
50g golden caster sugar
75g blanched roasted almonds
For the whipped mascarpone
100ml double cream
100g mascarpone
2 tbsp icing sugar
To make the poaching liquor, put the wine, Prosecco, sugar, cinnamon, thyme sprig and vanilla pods with seeds in a large saucpan. Bring to a simmer, then drop in the cherries. Simmer for 3 mins, then remove from the heat and leave to cool. Can be prepared 2 days ahead and kept in the fridge.
To make the caramelised nuts, tip the sugar and 25ml water into a saucepan. Heat gently without stirring until the sugar melts, then keep cooking until you have a golden caramel. Add the nuts to the pan, stir until they are coated in caramel, then tip onto a sheet of baking parchment and leave to cool. Once set, break the caramel into pieces.
While the cherries and almonds are cooling, whisk the cream, mascarpone and icing sugar in a bowl to stiff peaks, then set aside. When the soup is cool, remove the vanilla pods, cinnamon stick and thyme sprig, then ladle into dessert bowls. Top with a large spoon of mascarpone and caramelised nuts.
Baileys custard tart
PREP: 20 MINS COOK: 50 MINS plus 2 1/2 hrs cooling MORE EFFORT SERVES 12
Crisp, sweet pastry with a creamy filling and a crunch of honeycomb, this luxurious tart is sure to bring some Christmas cheer and will get guests talking!
320g sweet shortcrust pastry sheet
plain flour, for dusting
350ml double cream, plus 200ml for topping
1 vanilla pod, split lengthways
2 whole eggs, plus 4 egg yolks
125g caster sugar, plus 1 ½ tbsp for topping
200ml Baileys, plus 1 tbsp for topping
honeycomb, crumbled (optional)
Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to heat up. Unroll the pastry, then use to line a 22cm fluted tart tin. Leave about 1cm of pastry overhanging and trim the rest. Line the case with baking parchment (scrunch it up first to make it more pliable) and baking beans. Place on the hot baking sheet and bake for 15 mins, then remove the beans and parchment and return to the oven for another 5 mins or until biscuity brown. Trim the sides of the pastry case with a serrated knife and discard the trimmings.
Pour the cream into a saucepan, scrape out the seeds from the vanilla, add these along with the pod and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar in a large bowl until smooth. Pour the Baileys into the cream, then the cream mixture onto the eggs and mix well. Strain the mixture through a sieve and into a jug.
With the tart case still on the baking sheet, carefully pour the custard into the tart. Reduce the temperature to 150C/130C fan/ gas 2 and bake for 30 mins until the filling has just set but still has a slight wobble in the middle (the tart will continue to set a little once out of the oven ). Cool to room temperature, then chill in the fridge for at least 2 hrs.
Whip the remaining cream, sugar and Baileys until it just holds its shape. Pile into the centre of the tart, leaving a border of custard exposed around the edges. Scatter with crumbled honeycomb, if you like, and serve immediately.