the most delicious once cooked. Roast in the oven for 1 hour until crisp.

Transcription

1 vegetarian POTATO, LEMON & FENNEL CRACKLE BAKE My friend Emily makes this at Christmas, says Anna. It s a wonder on its own but take the time to add some Christmas spirit by crumbling over the chilli macadamias. Serves 8 800g smallish potatoes, skins on 2 heads of fennel, cut into 8 pieces 4 garlic cloves, skins on, left whole 4 preserved lemons, halved 3 tbsp olive oil, plus extra for oiling 2 handfuls of macadamia nuts, roughly chopped 50g sugar 1 dried red chilli 1 Preheat the oven to 180C/gas 4. Parboil the potatoes in salted boiling water. Add the fennel for the last few minutes then drain well. Transfer to a baking tray, add the garlic and lemons, season well and drizzle with olive oil. Toss together and break up some of the potatoes; the craggy bits will be the most delicious once cooked. Roast in the oven for 1 hour until crisp. 2 Meanwhile, oil a baking tray and spread the nuts over it. Make a caramel by heating the sugar in a pan over a medium heat with 75ml of water until it goes dark golden brown. Crumble in the chilli and add a good grinding of black pepper, then pour the syrup over the nuts and set aside to cool. 3 Once the potatoes are cooked, press the lemons to release the juice, and toss. Bash up the hard crackle and scatter over the potato bake to serve. Per serving 208 cals, 10g fat (1.6g saturated), 3.3g protein, 22.9g carbs, 10.3g sugars GOLDEN BRUSSELS, STICKY DATES & SHERRY VINEGAR This is a recipe to convert the most hardline hater of brussels sprouts. Serves g brussels sprouts, halved lengthways A small handful of pitted medjool dates, chopped 2 tbsp sherry vinegar 1 Heat a tablespoon of olive oil in a large, heavy pan over a medium heat. Don t overheat the pan, or the sprouts will cook too quickly on the outside. Place the sprouts in the pan, flat-side down in a single layer. Sprinkle with a few pinches of salt, cover, and cook for 4 5 minutes; the bottoms of the sprouts should be just lightly browned. Cut or taste one to gauge whether they re tender. If not, cook for a few more minutes. You may need to do this in batches or have 2 pans on the go. 2 Set a small saucepan over a medium heat and add the dates, vinegar and a drizzle of oil. Cook, stirring frequently, for 8 minutes, or until sticky and jammy. Stir the dates through the sprouts and bring to the table in a bowl for everyone to eat like candy. Per serving 78 cals, 4.5g fat (0.7g saturated), 3g protein, 4.5g carbs, 3.7g sugars 118 jamiemagazine.com

2 POTATO, LEMON & FENNEL CRACKLE BAKE; GOLDEN BRUSSELS, STICKY DATES & SHERRY VINEGAR jamiemagazine.com 119

3 BEST-EVER CRANBERRY & PISTACHIO NUT ROAST 120 jamiemagazine.com

4 BEST-EVER CRANBERRY & PISTACHIO NUT ROAST Nut roast is the vegetarian s turkey; some crave something different but for others it s not Christmas without one. Whether you re a lover or a hater, this one is different: it has a flavoursome mushroom risotto base and sticky cranberries on top, a bit like a savoury upside-down cake. When I have meat-eaters and veggies together for Christmas this is always gone before the turkey just saying! You can make the mixture the day before and keep in the fridge, just don t add the eggs. MAKE IT VEGAN Omit the cheese and eggs, or use vegan alternatives Serves 8 10 A small handful of dried porcini 2 tbsp olive oil 2 celery stalks, finely chopped 2 red onions, finely chopped 2 garlic cloves, finely chopped 150g risotto rice or pearl barley 100ml white wine 500ml hot vegetable stock 200g mixed wild mushrooms 100g pistachios, toasted 100g almonds, toasted A handful of breadcrumbs from sourdough or ciabatta 125g vegetarian cheddar, grated 1 red chilli, finely chopped Grated zest of 1 lemon 2 eggs, beaten 2 sprigs each of sage, rosemary and thyme, leaves picked and chopped 2 tbsp soft light brown sugar 200g fresh cranberries 1 Make the risotto base first. Soak the dried porcini in a little boiling water. Meanwhile, heat the olive oil in a large pan over a low heat. Add the celery and onion and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two. Turn up the heat and add the rice. Cook WINTER SQUASH TOASTS for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed. 2 Drain the porcini, sieve any grit from the liquid and add this to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan. 3 Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool. 4 Preheat the oven to 190C/gas 5. Fry the wild mushrooms in a little olive oil over a medium heat for 5 10 minutes, until they are just starting to crisp. Bash the nuts into coarse pieces, or quickly pulse in a food processor. 5 Once the risotto has cooled, add all other ingredients except the sugar and cranberries, season, and mix well. 6 Butter a 20cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon. Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it s golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes. Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings. Per serving 413 cals, 24g fat (5.7g saturated), 15.7g protein, 28.9g carbs, 8.3g sugars WINTER SQUASH TOASTS These pumpkin-patch orange toasts bursting with spices, sweet and sour cranberries and a hint of chilli are little mouthfuls of holiday cheer. Serve them with a herby salad for a refined starter, or pass them jamiemagazine.com 121

5 QUINCE SALAD WITH TOFFEE APPLE DRESSING 122 jamiemagazine.com

6 around while everyone has a glass of fizz. The squash and cranberries can be made the day before. Serves butternut or other winter squash, cut into even chunks, peeled or unpeeled 1 tsp fennel seeds ½ dried chilli 1 cinnamon stick 200g vacuum-packed chestnuts 75g dried cranberries Grated zest and juice of 1 clementine 2 tbsp red wine vinegar A small bunch of sage, leaves picked A small bunch of rosemary, leaves picked 1 seeded baguette, sliced 1 Preheat the oven to 200C/gas 6. Place the squash on a baking tray. Bash the fennel seeds in a pestle and mortar and sprinkle them over the squash with some salt and pepper. Crumble over the dried chilli, snap the cinnamon stick and add that too, then drizzle with a tiny bit of olive oil. Use your hands to mix the lot together. 2 Roast the squash in the oven for 40 minutes, until soft right through. Add two-thirds of the chestnuts for the last 5 minutes. Remove from the oven and allow to cool slightly, then remove the cinnamon. 3 Meanwhile, put the cranberries in a pan with the clementine zest and juice and the vinegar and simmer over a medium heat for 8 10 minutes until jammy. Keep an eye on it and add a little water if it gets too dry. Set aside. 4 Blitz the roasted squash mixture in a food processor, taste and season if needed. Put into a bowl until you are ready to serve. 5 Heat a little oil in a pan and fry your sage and rosemary leaves until just crisp. Drain on kitchen paper. Crumble the remaining chestnuts into the pan and warm through, then set aside. 6 Toast the bread, then arrange on a platter. Spoon a bit of the bright squash onto each toast, top with sticky cranberries, sprinkle over the herbs and crumbled chestnuts and serve at room temperature with something sparkly. Per serving 244 cals, 3.2g fat (0.5g saturated), 4.9g protein, 41.5g carbs, 11.3g sugars QUINCE SALAD WITH TOFFEE-APPLE DRESSING Some people feel a bit funny about eating fruit in salad but this one will change their minds. It really makes the most of the wonderfully gnarly Christmas quince. The dressing, made from the quinces poaching liquid, is liquid toffee apple. The fruit can be poached a day ahead. MAKE IT VEGAN Omit the cheese Serves 8 2 quinces, peeled and left whole 1 star anise 2 cloves 2 bay leaves 750ml cloudy apple juice 2 tbsp cider vinegar 3 tbsp sugar 1 large head of kale, torn into bite-sized pieces 2 heads of red endive or treviso, leaves clicked off into long petals A good handful of almonds, skin on A small piece of strong, hard vegetarian cheese, grated 1 Put the quinces in a large pan with the star anise, cloves, bay leaves and apple juice and poach over a medium heat for 20 minutes, until tender. 2 Remove the quinces from the pan with a slotted spoon and allow to cool. Pour 200ml of the poaching liquid into a smaller pan. Add the cider vinegar and sugar and simmer over a lowmedium heat until reduced to a thick, golden-orange syrup. Remove from the heat and allow to cool a little. Egg substitutes Egg substitutes can usually replace the eggs in a recipe, but the type of substitute needed will depend on how the egg is used, whether it s to bind the ingredients, as a leavening agent in baking, or to influence texture. Generally, the fewer eggs used, the easier it is to swap them. 3 Put the salad leaves in a big bowl. Once the quinces are completely cool, cut the flesh from the core and slice into thin wedges. Add to the bowl. 4 Mix your syrup with the same amount of olive oil and season this is your toffee dressing. Dress the quince and leaves, then divide the salad between 8 plates and top with the almonds and grated cheese. Per serving 430 cals, 17.4g fat (4.7g saturated), 4.4g protein, 63.2g carbs, 57.6g sugars STICKY VEG & CIDER GRAVY A veggie gravy to be proud of. You can make it the day before serving. Serves 6 8 (makes about 400ml) 2 leeks, roughly chopped 2 celery stalks, roughly chopped 4 carrots, roughly chopped 2 garlic cloves, skins on, whole 2 sprigs each rosemary and thyme 2 bay leaves 2 tbsp flour 500ml dry cider 200ml vegetable stock 1 Preheat the oven to 200C/gas 6. Lay the veg in a large roasting tray, scatter over the herbs, season, then drizzle over a little olive oil. Roast for 45 minutes until the veg is sweet, soft and golden, then cool a little. 2 Use a potato masher to mash the veg, then transfer the roasting tray to the hob and place over a medium heat. Add the flour and stir for a couple of minutes, until the flour has cooked out. Add the cider and stock, bring to a simmer, then cook for 10 minutes, stirring occasionally to get all the sticky bits from the bottom of the tray. jamiemagazine.com 123

7 3 Sieve the gravy into a jug, pressing down on all the vegetables and herbs with a spoon to get all the flavour out, and keep in the fridge until needed. Reheat with a little extra hot water or veg stock when ready to serve. Per serving 117 cals, 3.9g fat (0.5g saturated), 1.9g protein, 11.7g carbs, 6g sugars GOODWILL RAINBOW PIE This pie requires a bit of time and love but it s worth it for the showstopping result. The herb-spiked pastry hugs the carefully flavoured layers of winter veg, and crumbly cheese ties it all together. MAKE IT VEGAN Use a vegetable shortening such as Trex instead of the butter, and omit the cheese. The pastry uses baking powder, so you don t need an egg. Serves g butter, plus a knob, or 25ml olive oil 2 leeks, sliced 3 thyme sprigs GOODWILL RAINBOW PIE; STICKY VEG & CIDER GRAVY 2 heads of winter greens, shredded Grated zest of 1 lemon 1 red chilli, finely chopped 5 big beetroots, peeled and chopped into rough cubes A splash of red wine vinegar 2 marjoram or oregano sprigs 6 parsnips, cut into little fingers A couple of sage sprigs, leaves picked Grated zest and juice of ½ orange 1 tbsp honey 3 sweet potatoes 1 whole nutmeg 250g vegetarian lancashire cheese 1 egg, beaten, or soya milk, to brush Gravy, to serve Pastry 600g flour ½ tsp baking powder 1 tsp sea salt 4 thyme sprigs, leaves picked and very finely chopped 150g butter or veg shortening, diced into cubes 150ml ice-cold water 1 First make the pastry. Sift the flour, baking powder and salt into a bowl and add the thyme. Add the butter or shortening and rub into the dry ingredients to resemble breadcrumbs. Add the water and knead into a dough, but don t overwork it. You could also pulse to breadcrumbs in a food processor then add the water and pulse until it just comes together. Wrap the pastry in clingfilm and chill while you get on with your veg. 2 Preheat the oven to 200C/gas 6. Heat the butter or oil in a pan, add the leeks and thyme and cook over a low heat for 20 minutes, until sweet and softened. Set aside. Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes until just wilted. Season, then add the lemon zest and chilli. Set aside. 3 Roast the sweet potatoes for minutes until soft. Meanwhile, prepare the beets and parsnips. Pop the beets in a roasting tin, drizzle with a splash of olive oil and the vinegar, add the marjoram to the pan and season. Cover with foil and roast in the oven with the sweet potatoes for 1 hour, removing the foil for the last 15 minutes. Put the parsnips in a roasting dish with the sage, orange zest, honey and a drizzle of olive oil, mix to coat, then cover with foil. Roast at the same time as the other veg for 45 minutes, removing the foil for the last 5 10 minutes, until golden. When all the veg are cooked, turn the oven down to 180C/gas 4. 4 Once the sweet potatoes are cool enough to handle, scoop out the flesh and mix with a knob of butter or 1 tbsp olive oil and a good grating of nutmeg. Adjust the seasoning for all vegetable mixtures, if needed. 5 Take your pastry from the fridge and let sit for about 10 minutes, then roll out on a lightly floured surface, to the thickness of a 1 coin. Use it to line a 20cm springform cake tin, leaving the excess hanging over the edges. 124 jamiemagazine.com

8 6 Now it s time to start layering the pie. Start with the leeks, then a grating of Lancashire cheese, then the beets, then the greens, another layer of cheese, then the parsnips and finally the sweet-potato mash. 7 Finish by bringing the pastry over the top of the mash in little folds and twists; it may not cover the whole of the top, but a little vivid orange sweet potato poking through is what you want. Brush with the beaten egg or some soya milk. 8 Bake the pie on the bottom of the oven for minutes until golden brown. Leave to cool for minutes, then remove from the cake tin and place in the middle of the table. Serve with lashings of gravy and a Christmas jumper. Per slice (10) 655 cals, 26.5g fat (14.8g saturated), 17.2g protein, 80.6g carbs, 18.4g sugars GINGERBREAD & CLEMENTINE CARAMEL UPSIDE-DOWN PUD; VEGAN CUSTARD GINGERBREAD & CLEMENTINE CARAMEL UPSIDE-DOWN PUD This lovely pud is dense, warm and gingery, and it has an extra special layer of molten clementine caramel that really sets it apart. Serve it warm with custard, vegan or otherwise, if you like. Serves g vegan margarine 125g soft light brown sugar 100g marmalade 200g self-raising flour 150ml soya milk Grated zest of 1 orange ½ tsp allspice or ground cinnamon 2 tsp ground ginger 2 tsp baking powder Vegan custard, to serve (see recipe at right) Clementine caramel 3 tbsp unsalted butter or vegan margarine 100g soft light brown sugar 4 clementines, peeled and cut horizontally into 5mm slices 1 Preheat the oven to 180C/gas 4. For the orange caramel, melt the butter or margarine in a saucepan, add the sugar and stir over a medium heat until dissolved. Allow to cool slightly, then pour into a 22cm cake tin. Carefully arrange the clementines in circles on top of the hot, sugary mixture. 2 Cream the margarine and sugar until light and fluffy; using an electric hand mixer is the easiest way. Beat in the marmalade, then add half the self-raising flour and mix well. Stir in the milk and orange zest, mix well, then add the remaining flour, the spices and baking powder, and beat again until combined. 3 Pour the batter over the caramel in the cake tin and spread evenly. Bake for 40 minutes, until the top is firm to the touch and a skewer comes out clean. Allow to cool for minutes before carefully flipping out onto a serving plate. Serve warm with the vegan custard. Per serving 263 cals, 11.4g fat (7g saturated), 2.4g protein, 37.3g carbs, 25.6g sugars VEGAN CUSTARD This vegan custard may be eggless but it s still delicious. Add a pinch of ginger or cinnamon to give it a little extra festive feel. Serves 8 1 tbsp semolina 4 tbsp sugar 300ml soya milk 1 vanilla pod, split lengthways, seeds scraped 1 Place the semolina and sugar in a saucepan off the heat. Gradually pour in 100ml of the soya milk and stir well. 2 Place the pan over a medium heat and warm the mixture, stirring frequently to remove any lumps. 3 As the custard mixture begins to thicken, gradually stir in the remaining soya milk. Add the vanilla seeds and continue to cook, stirring constantly, for minutes or until you have the consistency you like your custard to be. Serve with pudding. Per serving 49 cals, 0.7g fat (0.1g saturated), 1.5g protein, 9.1g carbs, 7.8g sugars jamiemagazine.com 125