FOR THE SAUCE

• 1 tbsp olive oil
• 3 shallots, finely chopped
• 1 clove garlic, crushed
• 2 tbsp tomato purée
• 175ml vegan red wine
• 400g chopped tomatoes
• Pinch dried oregano
• Salt and pepper, to taste

FOR THE JACKFRUIT

• 1 tbsp olive oil
• ½ red onion, sliced
• 400g can jackfruit, drained and rinsed
• Pinch dried oregano
• Pinch chilli flakes
• ¼ tsp smoked paprika
• 2 tbsp cider vinegar
• 50g agave syrup
• Salt and pepper, to taste

FOR THE CRUSHED WINTER VEGETABLES AND VEGETABLE CRISPS

• 1 carrot, chopped into rough dice
• 1 parsnip, chopped into rough dice
• ¼ swede, chopped into rough dice
• Pepper, to taste
• 1 tbsp olive oil

FOR THE VEGETABLE CRISPS

• 500ml vegetable oil for deep frying
• 1 carrot
• 1 parsnip

TO GARNISH

• 3 Brussels sprouts, outer leaves only

METHOD

1. To make the sauce: In a large pan, cook the shallots in the oil over a medium heat until soft. Add the crushed garlic and cook for a minute, then add the tomato purée and cook for another 2 minutes.
2. Add the red wine to the pan and simmer (uncovered) until it reduces by half.
3. Add the chopped tomatoes and oregano. Bring back to a low simmer and cook the sauce for 15 minutes. Remove the pan from the heat and allow to cool slightly before blending into a purée. Season to taste.
4. To make the jackfruit: Preheat the oven to 180°C/gas mark 4.
5. In a large pan, fry the onion in the oil over a medium heat until softened. Add the jackfruit, oregano and spices and cook for a further 5 minutes. Remove from the heat and mix in the vinegar and agave syrup.
6. Transfer the jackfruit mixture onto a baking tray. Cover with foil and cook in the oven for 20 minutes. After 20 minutes, remove the foil and cook for a further 5 minutes. Season to taste.
7. For the winter vegetables: Boil the vegetables in salted water for 5-10 minutes until they start to soften. Drain, then fry in the olive oil for 5 minutes, while crushing. Season to taste.
8. To make the vegetable crisps: Heat the oil to 160°C in a large, wide, sturdy pan (so it is no more than half full). Use a potato peeler to create strips from the carrot and parsnip and fry until golden. Drain on kitchen towel and leave to crisp up.
9. For the garnish: Bring a small saucepan of salted water to the boil. Remove the leaves from the Brussels sprouts and blanch them in the water for 2 minutes. Pat them dry on kitchen towel and set aside.
10. To assemble the final dish: Place the crushed winter vegetables in the centre of the plate, place the jackfruit on top and finish with Brussels sprout leaves and vegetable crisps. Pour the sauce around the outside.

FOR THE MEDALLIONS

• 2 tbsp vegetable oil
• 2 onions, peeled and finely chopped
• 4 cloves garlic, crushed
• 2 sticks celery, finely chopped
• 1 tsp dried basil
• 1 tsp dried thyme
• 1½ tsp turmeric
• 1 tbsp tamari
• 3 packets smoked tofu (or plain if preferred), drained and mashed
• 200g cashew nuts, finely ground
• 2 tbsp water
• Salt and pepper, to taste

FOR THE STUFFING INGREDIENTS

• 2 tbsp vegetable oil
• 2 shallots, finely chopped
• 300g shiitake mushrooms
• 1 tsp dried oregano
• 1 tsp yeast extract dissolved in a little hot water
• 40g walnuts, very finely chopped
• 40g wholewheat breadcrumbs
• Freshly ground black pepper, to taste

METHOD

1. Preheat oven to 200ºC/gas mark 6. Grease 12 ramekins.
2. First make the bakes: Heat the oil in frying pan and sauté onion, garlic and celery, until soft.
3. Add basil, thyme, tumeric and tamari and stir well.
4. Place this mixture in a food processor together with the tofu and ground cashew nuts and 2 tbsp water and process until all the ingredients are thoroughly mixed. Season to taste.
5. Divide evenly between the 12 ramekins and press down well. Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily. Turn out onto 6 individual serving plates.
6. Now make the stuffing: Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
7. Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes.
8. Add the shiitakes, yeast extract and oregano to the shallots.
9. Cook gently for 5–10 minutes allowing much of the moisture to evaporate.
10. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
11. Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately

Recipe by vegsoc.org

Ingredients

For The Curry Paste

• 2 large garlic cloves, peeled
• 1 large thumb ginger, peeled
• 1-2tbsp sriracha (depending on spice)
• 1/2tsp ground cumin
• 1/2tsp ground coriander
• 1/2tsp smoked paprika
• 1tsp ground turmeric
• 1 heaped tsp garam masala
• 1/2tbsp oil, we used rapeseed oil
• sea salt

 For The Curry

• leftover turkey (shredded)
• 1tbsp oil
• 1 large red onion, sliced
• 2 peppers, roughly chopped
• 1 can chopped tomatoes
• 450-500g cooked turkey meat, shredded or diced
• 250g cooked sprouts, cut into halves
• 1-2tbsp mango chutney
• 150ml double cream

To Serve

• red chilli, optional
• fresh coriander, roughly chopped
• lime wedges
• rice
• naan bread

Method

1. First, make the curry paste. Roughly chop the garlic and ginger and place in a small blender. Add the sriracha and all the spices followed by the oil and 1 tablespoon water. Season with a pinch of salt before blending into a smooth paste
2. Heat the oil in a large pan over a medium heat. Add the sliced onions and fry for 4-5 minutes until they start to soften. Add the pepper, fry for a further 2 minutes before adding the curry paste
3. Allow the paste to cook for 2 minutes, stirring continuously to ensure it doesn’t stick or burn, before pouring in the chopped tomatoes and half a can of water
4. Bring the pan to a simmer before stirring through the cooked turkey. Allow the sauce to simmer and reduce for 10 minutes before adding the sprouts and the mango chutney. Allow to simmer for a further 10 minutes until the sauce has reduced and thickened
5. Turn the heat down to low and pour in the cream. Stir through, gently warm and season with a little more salt before removing from the heat
6. Serve the pan straight to the table topped with slices of red chilli, a sprinkling of fresh coriander and a handful of lime wedges. Serve alongside rice and naan bread

Recipe by www.coombefarmorganic.co.uk

Ingredients

• 300g Brussels sprouts
• Olive oil
• 400g tin butter beans (or try chickpeas or cannelleni beans)
• 1 apple (or pear)
• 1 lemon
• 60g feta (stilton would also be great)
• Handful chopped parsley

Method

• Cut the very bottom off the sprouts, peel away any rough outer leaves and halve them. Add them to your air fryer tray with 1 tbsp olive oil, salt and pepper.
• Cook at 190°C for 5 minutes.
• Drain your butter beans and pat them dry with kitchen paper. After the sprouts have had 5 minutes, add the beans to the air fryer, with a dash more olive oil. Shake and cook for 10 minutes.
• Chop the apple into small pieces. Chop the parsley, stalks and all.
• Once done, add your apple to the sprout mix, squeeze in the juice of the lemon and add more seasoning to taste. Shake to mix.
• Plate up and crumble over the feta and sprinkle over the parsley.

Recipe from www.riverford.co.uk

Ingredients:

For the Brine

● 1 litre Water

● 3 tbsp Soy Sauce

● 1 tsp Fine Salt

● 2 tbsp Light Muscovado Sugar

● 2.2-2.5kg Duck

For the Duck

● 1 Onion, Roughly Chopped

● 1 Clove Garlic, Minced

● 3 Peaches, Quartered

● 3 Peaches, Haved.

● 230ml Water

● 120ml Bourbon

● 1 tbsp Olive Oil

● 2 tsp Fine Salt

● ½ tsp Black Pepper. Coarsely Ground

● ½ tsp Sichuan Peppercorns, Toasted and Coarsely Ground

● 2 tsp Cumin

For the Peach Bourbon Glaze

● 2 Peaches, Cut into 1cm Thick Slices

● 100ml Bourbon

● 100g Light Muscovado Sugar

● 1 tbsp Lemon Juice

● 2 tbsp Honey

Method:

1. Begin with the brine. Mix all ingredients and put into a large sealable bag along with the duck. Sit the bagged duck in a roasting tray and pop in the fridge overnight.

2. The next day, begin the glaze. Add the sugar to a small saucepan along with the bourbon. Dissolve over a low heat then bring to a simmer for 3-5 minutes or until thickened. Remove from the heat, whisk through the lemon juice & honey then add the peach slices to steep. Set aside.

3. Preheat the oven to 220°C. Remove the duck from the brine, discard the brine and pat the duck dry. Pour a kettle full of boiling water over the duck to contract the skin, then dry again. Remove the innards from the duck.

4. Arrange half the onions on the base of a cast iron skillet and sit the duck, breast side up on top. Mix the remaining onions with the peaches and mix the spices and salt in a separate bowl.

5. Rub the duck skin with the olive oil and rub the spice mixture inside and over the skin of the duck. Stuff the cavity with the remaining peaches and onions.

6. Pour 120ml water over the onions in the skillet and roast the duck for 30 minutes.

7. Reduce the temperature to 170°C. Flip the duck onto its back and add the bourbon, plus 120ml water to the skillet and roast for another 30 minutes.

8. Flip the duck once more, add the halved peaches to the skillet and roast for 15 minutes. Spoon the glaze over the duck, reserving 2 tbsp. Roast for 15 minutes more, or until the internal temperature of the duck is 75°C.

9. Remove from the oven, spoon over the remaining glaze, and allow to rest for 15 minutes.

10. Carve and serve with the roast peaches, onions, and cooking juices.

Recipe from www.stellar.co.uk

Ingredients:

● 1 Whole Camembert

● 1 tbsp Olive Oil

● Pinch of Flaky Salt

● Pinch of Cracked Black Pepper

● 2 tbsp Warm Honey

● 3 Cloves Garlic, Peeled

● Few Sprigs Fresh Rosemary

● 200g Boiled New Potatoes

● 1 tbsp Fresh Parsley, Chopped

● 1 tbsp Olive Oil

Cornichons and baguette slices to serve.

Method:

1. Preheat the oven to 170°C. Unwrap the camembert, retaining the wooden box it comes in. Score a cross hatch on the top of the rind and place on a small baking tray.

2. Brush the top with the olive oil and stud the garlic cloves and rosemary at intersections of the crosshatch. Sprinkle with salt and cracked black pepper and bake for 10 minutes.

3. Drizzle with the warm honey then bake for 3-5 minutes more.

4. Meanwhile, mix the potatoes with the olive oil and herbs.

5. Serve the cheese on a beautiful platter with the potatoes, cornichons, and crusty baguette.

Recipe from www.stellar.co.uk

Ingredients:

For the Brown Sugar Meringue

● 140g Light Soft Brown Sugar

● 6 Egg Whites (180ml)

● 150g Caster Sugar

● 1/2 tsp Cream of Tartar or 1 tsp White Vinegar

For the Spiced Ginger Beer Poached Pears

● 5 Pears

● 500ml Ginger Geer

● 2 Strips of Orange Peel and Lemon Peel Cut with a Peeler

● Juice of 1 Orange

● Juice of 1 Lemon

● 80g Light Brown Sugar

● 2 Cinnamon Sticks

● 4 Star Anise

● 7 Cloves

● 1 Vanilla Pod or 1 tsp Vanilla Bean Paste

For the Citrus Curd

● 150ml Clementine or Orange Juice

● 100ml Lemon Juice

● Zest from 2 Lemons and 2 Oranges

● 80g Caster Sugar

● 2 Whole Eggs and 2 Yolks

● 70g Butter

To Assemble

● 300 ml Double Cream

● 4 tbsp Poaching Syrup or Icing Sugar

● Edible Gold Leaf or a Spray (optional)

● 3 Clementines, Peeled and Finely Sliced

Method:

For the Meringues

1. Preheat the oven to 120°C.

2. Line two large baking trays with baking paper.

3. Sift the brown sugar into a bowl and set aside.

4. Make sure your bowl and whisk attachment are spotlessly clean. Using a stand mixer or handheld electric whisk, beat the egg whites and a pinch of salt until soft peaks form. Add the castor sugar in 3 lots, beating until the whites are glossy and thick. With the motor of the mixer running on low, sprinkle in the brown sugar slowly a tbsp at a time. Add the cream of tartar/vinegar. Turn the mixer up and beat until stiff peaks form and the sugar has dissolved.

5. Spoon mounds of meringue onto the trays, leaving space between. Or pipe meringue on in nests.

6. Bake for around 1 hour to one hour and 15 minutes until firm. Turn the oven off then prop the door open. Leave until the meringues are cold.

For the Pears

1. Peel the pears and add to a small saucepan.

2. Pour in the ginger beer and add the lemon and orange juice, ensuring the pears are covered.

3. Add the brown sugar, spices, vanilla and strips of zest then place on a medium heat. Stir to dissolve the sugar and simmer for 25-30 minutes or until the pears are tender.

For the Citrus Curd

1. Add the juice, eggs and yolks and sugar in a saucepan then whisk to combine.

2. Stir over a low to medium heat, constantly until it thickens and coats the back of the spoon.

3. Remove from the heat and pour through a sieve into a bowl.

4. Mix in the butter a little at a time.

5. Leave to chill in the fridge for at least an hour.

To Assemble

1. Whip the cream until soft peaks form, then add the poaching syrup to sweeten.

2. Arrange some of the meringues on a serving plate, add the cream then spoon over some of the curd. Add some more meringues. Slice the poached pears and remove their cores. Add these and the clementines, then drizzle over some more curd. Decorate with edible gold for an extra special touch.

Recipe from www.stellar.co.uk

Ingredients:

Cheesecake

● 400g Can Condensed Milk

● 220g Mascarpone

● 1 tbsp Vanilla Extract

● 1 Orange, Zest

● 3 tbsp Aged Rum

● Good Grate of Fresh Nutmeg

● 450ml Whipping Cream

Orange Swirl

● 400g Can Mandarin Segments, Drained, Reserving 1 tbsp Juice

● 20g Caster Sugar

● 1 tsp Ground Cinnamon

Candied orange slices, melted chocolate and cinnamon sticks to garnish.

Method:

1. Begin with the orange swirl. Add the segments, sugar, and juice to a small saucepan. Heat over a low heat to dissolve the sugar then simmer for 5-6 minutes or until the segments have broken down and are surrounded by a thick syrup.

2. Remove from the heat, allow to cool then blend in a blender until smooth. Set aside in the fridge while you make the cheesecake.

3. Line a loaf tin with cling film ensuring there are no gaps. Leave an overhang to make it easier to remove once frozen.

4. Beat together the condensed milk, mascarpone, vanilla extract, orange zest and rum, along with the nutmeg.

5. Whip the whipping cream to medium peaks then fold through the mascarpone mixture, using a spoonful to lighten the mixture first.

6. Add half the mascarpone mixture to your prepared loaf tin, followed by half the orange mixture. Use a skewer to gently swirl it through, then top with the remaining mascarpone mixture. Add the remaining orange mixture, swirl through again.

7. Cover the top with more cling film then freeze overnight to set.

8. When ready, loosen the clingfilm on the sides of the pan and invert onto a serving plate. Remove the cling film and garnish with melted chocolate, candied oranges and cinnamon sticks.

9. Stand at room temperature for 15 minutes before serving in slices.

Ingredients

• 1 pandoro (approx.500g of sponge)
• 3-4 tbsp Cointreau or similar orange liqueur
• 1l tub of good quality vanilla ice-cream
• zest of 1 orange and juice of ½ orange
• ½ tsp ground cinnamon
• 150g leftover Christmas pudding, crumbled into small pieces
• 1-2 balls of stem ginger, chopped
• 40g good quality chocolate, chopped or chocolate chips (dark, milk or white)
• 75g glacé cherries, quartered
• 40g candied orange peel or Italian mixed peel
• 30g unsalted shelled pistachios, roughly chopped
• 30g blanched almonds, roughly chopped
• 4 egg whites
• 225g caster sugar
• To Decorate
• edible glitter/stars

Method

Remove the ice cream from the freezer and leave to stand at room temperature for 15 minutes to soften.

Line a 2 litre bowl with cling film so that it overhangs the sides.

Slice a 2-3cm thick disk from the bottom of the pandoro and set aside – this will be the base of your dome. Cut another slice from the top of the pandoro and put this into the base of the bowl. Cut the rest of the bread into 2cm thick slices and use them to line the sides of the bowl, ensuring there are no gaps.

Drizzle the sponge with a little liqueur (including the bottom disk that you have set aside).

Mix the ice cream, orange zest and juice and cinnamon together. Fold in the Christmas pudding, ginger, chocolate, cherries, orange peel and nuts. Pour into the pandoro lined bowl and spread out evenly. Place the bottom disk on top, pressing down gently so that it is level with the sides. Use extra slices to seal any edges if needed. Fold the cling film over the base to cover well. Place the bowl in the freezer to firm up for two hours.

Just ahead of serving make the meringue. Put the sugar into a saucepan over a low-medium heat and add 6 tbsp of water. Heat gently, swirling the pan until the sugar has dissolved. Turn the heat up to medium and use a sugar thermometer to heat to 120C.

Meanwhile whisk the egg whites in a clean large bowl using a stand mixer or electric whisk until they form soft peaks.

Once the sugar is at 120c remove from the heat and slowly drizzle the syrup in a steady stream down the side of the bowl into the whisked eggs while continuing to whisk (be careful not to pour onto the whisk!). Once fully combined continue to whisk for 3-4 minutes until cooled, thick and shiny, ensuring not to over whisk.

When ready to serve, invert the frozen dessert onto a serving plate and spread all over with the meringue. Use a spatula to swirl the surface into peaks. Torch the meringue with a blow torch until lightly golden across the peaks (optional).

Decorate with a dusting of edible glitter/and or stars and serve immediately.

Recipe by www.ainsley-harriott.com

400g butternut squash

1 tbsp olive oil

12 rashers streaky bacon, halved lengthways to make 24 strips

24 blackberries

12 sage leaves, halved

1 tbsp maple syrup

METHOD

1. Preheat the oven to 200C/fan180C/gas mark 6. Peel, deseed and cut the butternut squash into 24 cubes about 5cm square. Place in a roasting tin, drizzle with olive oil, season with salt and pepper and roast for around 20 minutes until just tender. Remove from the oven and cool slightly..
2. Place a blackberry on top of each cube with a piece of sage and wrap with a strip of bacon tucking the join underneath. Return to the oven for 10 minutes until the bacon is golden. Remove from the oven and immediately drizzle with the maple syrup. Serve with cocktail sticks.

TIP – If you want to get ahead, cool the butternut squash completely at the end of step 1, then complete the making in step 2, cover and chill for up to 12 hours before cooking for 10-15 minutes until the bacon is golden and everything is hot.