Potato stuffing Christmas wreath

The perfect centrepiece for every Christmas dinner table and festive spread, this vegan wreath is a guaranteed showstopper.

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 5 cloves garlic
• 400g white potatoes
• 100g mixed chopped nuts, we used pistachios and walnuts
• 3 sprigs each of fresh rosemary and thyme
• Large pinch of salt & pepper
• 1 tbsp tomato puree
• 80ml water
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp sage
• 2 tbsp cranberry sauce

Method

1. Start by preheating the oven to 200ºC, drizzle olive oil onto a large baking tray, place in the middle of the oven to heat up.
2. Quarter the potatoes, then add to the pan with the hot oil, sprinkle in salt with a few sprigs of fresh rosemary then bake for around 25 minutes.
3. Prepare the filling by dicing the onion, add to frying pan with a drizzle of olive oil for around 4 minutes.
4. Finely chop the garlic cloves then add to the pan with the onion, toss in the dried rosemary, sage and thyme, mixed chopped nuts and fry for around 6-7 minutes.
5. Add the tomato puree with a dash of water and mix until combined and set aside.
6. Once the potatoes have roasted, add to the pan then roughly mash together before adding to a greased baking sheet, mould to the shape of a wreath and bake for a further 20 minutes.
7. Take out once crispy, then drizzle a little cranberry sauce over the top and a few sprigs of thyme leaves

Recipe from www.seasonalspuds.com