Sabrina Ghayour’s vegetarian Christmas recipes | Food

It’s simple for vegetarians to really feel limited-modified at Christmas. I developed this vibrantly coloured, subtly spiced, sweet and savoury pastry selection with them in intellect, but it looks popular with meat-eaters as well. I try to eat sprouts yr-round, in just one type or a further, transforming them with spice and lemon zest without a whole lot of energy. Xmas need to be all-inclusive and this year, even though it may well be a more compact affair, I want it to be excess-exclusive, bringing much-required pleasure to everybody about the desk. If you have any vegans amongst you, I have prompt approaches to make both recipes plant-based mostly, far too.

Beetroot, feta and chestnut puffs (pictured higher than)

To make this ideal for plant-based eaters, use a vegan feta and glaze it with a minor light olive oil alternatively of egg prior to baking.

Prep 15 min
Cook dinner 20 min
Can make 4

300g cooked vacuum-packed beetroot in organic juice (or 3 small cooked and peeled beetroots)
100g vacuum-packed chestnuts, every roughly chopped into 8 items
1 tsp chilli flakes
1 tsp dried oregano (wild, preferably)
Salt and black pepper
200g feta
1 x 320g sheet all-butter puff pastry
1 egg, beaten

Coarsely grate the beetroot, then spot it in a sieve andsqueeze out the juices devoid of crushing it. Place the beetroot in a bowl with the chestnuts, chilli, oregano and a generous sum of black pepper, then crumble in the feta and give anything a superior combine.

Weigh the mixture and divide it into four equivalent parts. Cut the pastry lengthways into four equivalent rectangles. Spoon a single portion of filling into the centre of every single pastry rectangle and type into a sausage condition in the centre of the rectangle, leaving a 2cm pastry border obvious about the edges, for folding above later on. Pack and compress the filling, then pull the leading and base edges of the pastry over the filling, just more than enough so it handles the sides of the filling and retains it in snugly. Neatly fold more than and pinch alongside one another the two ends of the pastry to seal, so you conclusion up with a little pastry boat with the filling as passenger. Repeat with the remaining filling and pastry rectangles.

Heat the oven to 220C (200C fan)/425F/gasoline 7 and line a huge oven tray with baking paper. Brush the pastry all more than with beaten egg and bake for 20 or so minutes, till deeply golden brown. Serve straight away, or depart to amazing to area temperature. If you want to get ahead, they freeze perfectly, far too: develop the pastries, brush with egg, then freeze. To cook from frozen, include five minutes to the cooking time.

Harissa, honey and cumin brussels sprouts

For vegans, substitute the honey for maple syrup or caster sugar and omit the butter.

Prep 10 min
Prepare dinner 10 min
Serves 4

500g brussels sprouts, washed, black finishes trimmed and minimize into quarters
1 heaped tsp cumin seeds
1 tbsp rose harissa
1 heaped tbsp distinct honey
Zest of 1 lemon and a excellent squeeze of ½
25g butter
Salt and black pepper
Olive oil

Set a saucepan above a medium heat, add the cumin seeds and dry toast for a minute or two, right until they release their oils and scent. Include the sprouts and toss to coat them in the cumin seeds.

Drizzle in a minor olive oil (considerably less than a tablespoon) and saute the sprouts quickly, adding two tablespoons of cold h2o to the pan to steam them a little, far too. You can convert up the warmth a little bit, but check out that they do not brown or burn off. I like sprouts to have some bite, so cook them for only 5 or six minutes, relying on their dimensions.

Future, add the rose harissa, honey and lemon juice, stir to coat the sprouts evenly in the sauce, then season to taste with salt and pepper. Increase the butter and lemon zest, stir again to coat and provide at at the time.

Fiona Beckett’s beverages match You will virtually definitely be serving Sabrina’s glorious sprouts with the beetroot pastries, so go for a sweet-fruited crimson this sort of as a new earth pinot noir. Aldi’s Specially Chosen Chilean Pinot Noir 2019 (14% ) is a deal at just £6.99.