You’ll find that all your Christmases have come at once with Anna Cairns Pettigrew’s medley of festive fare, featuring traditional favourites: Brussels sprouts, parsnips and carrots.
Vegan lentil and parsnip Christmas roast
You can either make this easy roast in six individual ramekins or one loaf tin. I’ve used grated parsnip in mine, but you could use diced chestnuts if you prefer.
SERVES 6
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Preparation time: 15 minutes
Cooking time: 25 minutes
350g (12oz) red lentils
750ml (25fl oz) water
1 onion, chopped
2 small parsnips, grated
2 tbsp olive oil
2 garlic cloves, minced
A few leaves of sage, chopped
A pinch of ground cloves
1 tsp tomato purée
2 tsp soy sauce
2 tbsp gluten-free oats
Salt and pepper
75g (2½oz) cranberries
1. Place the lentils and water in a pan and bring to a boil. Simmer for 10-12 minutes.
2. Meanwhile, fry the onions and parsnips in the olive oil for five minutes. Then add the garlic and sage, then season with salt and pepper, fry for another two minutes. Then turn off the heat.
3. Drain the lentils, then add to a large mixing bowl together with the cloves, tomato purée, cranberries, oats and soy sauce. Mix in the fried onion mixture, stirring to combine it all well.
4. Spoon into six greased ramekins, or a loaf pan lined with parchment, pressing down gently with the back of a spoon. (Can be chilled for two days, or freeze for up to two months, covered.)
5. Put the ramekins/loaf tin on a baking tray and bake the ramekins for 20 minutes or the loaf tin for 30 minutes. Leave to cool for five minutes, then turn out on to a plate/serving platter. Best served immediately.
Roast parsnips with dukkah
Soft and sweet parsnips with crispy caramelised tips are a must on the Christmas table. Try them here with a sprinkling of dukkah for a Middle Eastern flavour twist. Any leftover dukkah will keep well, sealed in an airtight jar for four weeks.
SERVES 6
Preparation time: 15 minutes
Cooking time: 30 minutes
FOR THE PARSNIPS
1 kg (2lb) parsnips
2 tbsp olive oil
Salt and pepper
FOR THE DUKKAH
125g (4½oz) pistachio nuts
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp sea salt
3 tbsp sesame seeds
1. Heat the oven to 200C/180C fan/gas 6. Tip the parsnips into a large roasting tin, toss with the olive oil and a generous amount of salt and pepper, then spread out into a single layer so they roast evenly. Roast for 25-30 minutes until soft.
2. Meanwhile make the dukkah. In a food processor whizz all the ingredients for the dukkah together until medium fine, but not powdery.
3. Next, flip the parsnips over with a spatula, then sprinkle with the dukkah. Return to the oven for five minutes until the dukkah becomes fragrant.
Roast carrots with peanut sauce
These roasted carrots are no ordinary festive carrots – with a curry peanut sauce they will have everyone reaching for seconds!
SERVES 4-6
Preparation time: 15 minutes
Cooking time: 25 minutes
FOR THE PEANUT SAUCE
150g (5¼oz) smooth peanut butter
2 tbsp tamari
1-2 tbsp maple syrup
1 tsp garlic, minced
1 tsp curry powder
1 small piece of ginger, grated
1 tsp chilli flakes
3 tbsp lime juice
1-2 tbsp water
FOR THE CARROTS
8-10 small carrots
1 tbsp coconut oil
Salt and pepper
A small bunch coriander, chopped
1. In a medium mixing bowl add peanut butter, tamari, maple syrup, curry powder, lime juice, ginger, garlic and chilli flakes. Whisk to combine. Add water a little at a time until a quite thick but pourable sauce is achieved.
2. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chilli/garlic for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more peanut butter. If it’s too thick, thin with more water. Set aside.
3. Preheat oven to 200C/180C fan/gas 6.
4. Place carrots a baking dish and toss with coconut oil and season with salt and pepper.
5. Roast for 20-25 minutes or until tender and golden, tossing once halfway through.
6. Once carrots are roasted and you are ready to serve, either pour the peanut sauce over the carrots, or serve in a gravy boat.
7. Add a sprinkling of coriander to finish.
Marmite infused Brussels sprouts with chestnuts
This is a champion dish for the vegan Christmas table. Tangy Marmite, sprouts, crunchy chestnuts and vegan parmesan mix for the ultimate savoury showstopper.
SERVES 4-6
Preparation time: 10 minutes
Cooking time: 20 minutes
600g (1¼lb) Brussels sprouts, washed, trimmed and halved
1 tbsp olive oil
1 heaped tsp Marmite or yeast extract
2 tbsp plant-based butter
180g (6¼oz) cooked whole chestnuts, chopped
60g (1oz) grated vegan parmesan
1. Preheat the oven to 200C/180C fan/gas 6. Put the sprouts on a large baking dish, pour over the oil, and flip to coat. Roast for 10-15 minutes until crispy and lightly golden.
2. Meanwhile, beat the Marmite and butter together in a bowl.
3. Remove the sprouts from the oven, dot the Marmite butter over the sprouts and toss to combine. Scatter over the chestnuts and cheese and return to the oven. Roast for a further five minutes until beginning to char and crisp.
4. Serve hot.
Pillaf with saffron, carrot & potato
A one-pot meal that delivers on flavour and is simple to put together over the busy festive period.
SERVES 4-6
Preparation time: 10 minutes
Cooking time: 30 minutes
2 tbsp coconut oil
1 large onion, sliced
1 tbsp grated ginger
2 garlic cloves, minced
2 tsp coriander seeds
1 cinnamon stick
1 tbsp garam masala
400g (14oz) carrots, sliced
1 large potato, peeled and diced
300g (10½oz) rice
A pinch of saffron
600ml (20fl oz) hot water
Large bunch of coriander, chopped
Salt and pepper
1. Pour the hot water into a jug and add the saffron. Set aside.
2. Heat the oil in a large pan that has a tight-fitting lid. Fry the onion with a pinch of salt over a medium heat for 10 minutes, or until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
3. Add the carrots and potato to the pan, and fry for 6-8 minutes until the carrot slices are starting to turn golden.
4. Mix in the ginger, garlic and spices to the pan and fry for 30 seconds, then add the rice, stir briefly, then add the saffron water, a handful of the coriander, a good pinch of salt and grinding of black pepper.
5. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 minutes.
6. Once the rice is cooked and potatoes are tender, serve the rice with chopped coriander and the crispy onions.
