Vegan Chestnut and Beetroot Wellingtons with Watercress Pesto

  For vegetarians and vegans, there’s not a nut roast in sight but these fabulous Wellingtons instead.  They make a stunning addition to any festive table with the rich red of the beetroot contrasting with the bright green of the pesto. Serves 6 Prep time: 40 minutes Cooking time: 1 hour 20 minutes plus 1 […]

Beef Wellington with Watercress and Smoked Prosciutto

  A fabulous alternative to the traditional bird at Christmas, this dish takes deserved billing as the ‘main event’. Serves 6 Prep time: 25 minutes Cooking time: 55 minutes plus one hour, chilling   Ingredients: 800g beef fillet 2 tbsp vegetable oil 500g watercress 12 slices smoked prosciutto 500g ready-made puff pastry 2 egg yolks […]

Aubergine and Quinoa ‘Meatballs’ With Tomato Sauce

Aubergine and quinoa ‘meatballs’(1)

  This recipe for  Aubergine and Quinoa ‘Meatballs’ with Tomato Sauce has been reproduced from Flexible Vegetarian by Jo Pratt which is due out on 7th September. Published by Frances Lincoln, an imprint of The Quarto Group, you can pre-order your copy here. These look and (almost) taste like traditional meatballs – they will surprise […]