Vegetarian Christmas Ideas & Recipes By Jamie Oliver

The most incredible edible present that the veggies are going to kiss you for and the meat eaters are going to fight you for. Introducing the one and only veggie pâtivier. It's the most incredible French style pie. A parcel of puff pastry, crispy and gorgeous. With layer upon layer of amazing sweet slow roasted celeriac. Creamy gorgeous mushrooms and even a little bit of sauce on the side. Guys it starts here with celeriac. We're going to take the top off, you want to leave the skin on. Take some olive oil, give it a drizzle up. Sea salt, lots of black pepper. Get your hands in there and have a little rub up. And when that starts to roast on the outside of the skin it's going to be truly delicious. Now I'm going to wrap it in tin foil. Just put it over like that and there you go. That now goes in the oven for an hour and a half. And we're going to cook it at 200 degrees Celsius which is 400 Fahrenheit. And the flavours that will happen in here will be absolutely immense. Now it's time to make the sauce. A lovely bechamel style sauce with sweet leeks, garlic and mushrooms. It's going to be a joy. So I have two leeks. The ends I'll just take off. Get your knife, run it down the length of the leek and just go as thin as you can. Let's get cooking. I'm going to put some butter in the white part of the leeks. Get yourself two cloves of garlic. Slice it up. Garlic goes in. Look at that. It already smells amazing. We've got our standard button mushrooms and our chestnut mushrooms. But absolutely you can upgrade for wild mushrooms at this time of year. Whether you go for the cheapest mushroom or the most expensive it's still blooming delicious. So in the pan with our mushrooms. Cook those for about 10-15 minutes. And it's this stage of making a sauce that's going to give you the oomph, the flavour. I'm going to use a teaspoon of English mustard. And then I'm going to use two heaped tablespoons of just plain flour. That's your thickening agent. And then we're going to let it down with 800ml of milk. And as I add the milk it will start to just get silkier. We'll let that simmer now. Just enough time for me to get some herbs chopped up. So just finely slice the parsley. You can see it's nice and thick. I'm going to turn off the heat. And there's one last ingredient. 120g of beautiful blue cheese. Have a little taste. Beautiful. Now let's make the filling. Let's have a little look. Look at that. There you go. You see it's caramelised. It's shrunk a little bit. And then slice it like a piece of ham. Don't worry if it breaks or if there's a few bits that sort of plop off. Get yourself a regular bowl. Olive oil. And then just put the cling film through like that. Use your hand to push it into the corner. And now what I want to do is take beautiful slices of the celeriac. Place that just up the side like that. And it doesn't matter if you do this well or badly. Just line the side. Don't panic. Don't stress. And then a base like that. That is what you end up with. Then we're going to go over to our sauce. Just put a little bit of that in there. And then again layer that celeriac. Beautiful creamy sauce. The last layer. Push it right around. And use those last little bits to make your topping. And then at this stage we'll use that cling film. Just pull it tight. Get yourself a little plate so you can weigh it down. And then if we put that in the fridge overnight. The fridge temperature is going to make it really firm. And then it's really, really easy to turn into the most incredible pie. It's going to be beautiful. This has been in the fridge. So it's firmed up. But then we need to encase it in some pastry. I'm cheating. I'm using all butter puff pastry. It's even rolled out for us. Take it as a square. Like that. All the way. So we now have the base. I've got some egg yolks here. Take our filling. Just turn it out into the middle of our pie like that. And then I'm going to use another roll. And we want to flap it on top. So line up and just go over. And this is almost like making the most incredible little Christmas present right. Pat the top. We go to one side. Right into the corner. Define that shape. And we want to cut about a centimetre and a half around the pie. Like this. We don't have to waste this right. You can put parmesan in there. A bit of cayenne pepper. A few little twists. Do a nice little nibble. Get yourself a little chair. Come down to this beautiful pie's level. Get myself some flour. Take one finger, forefinger. You push it in. You take your thumb and forefinger and squeeze around it. And as you squeeze, pinch it at the end. And you get that. And what's great about this is it seals the two bits of pastry together. We'll put a little cross in there. That will let the steam out. And I'm going to give it a really nice glaze. And this is going to give it the most incredible bronze tan. This is a French pie that's come truly via Essex. Look at that tan. Come on. And then I'll take my knife from the centre and just turn it and score it. And I go back and then I'll turn it and score it. You do not want to cut all the way through. Now last but not least, a little bit of my off cuts. Cut a little circle out. Find something round. You can just cut out that centre part like that. And then lay that over our little cross. And you can do that one, two days before Christmas. That is a celebration of a dish. Now, because it's Christmas, get yourself a wodge of rosemary. Get some olive oil on there. And dress it up. It's going to smell nice, look nice. It's like a little wreath. That will be cooked at the bottom of the oven at 180 degrees Celsius, which is 350 Fahrenheit, for two hours. Look at that. It's a thing of beauty. Yes! This is a veggie dish that meat eaters will fight for. So good. Come on. A nice little drizzle of the sauce. Come on. Just beautiful. Let's go for the end. Wowzers, your guests will not know what's happened. Merry veggie Christmas. The first part could not be simpler. I'm going to take a pan. I'm going to take a whole butternut squash, right, washed. Two onions, unpeeled. And a bulb of garlic. All you need to do is pop that in the oven for two hours at 180 degrees Celsius or 350 Fahrenheit. And that's it. It will caramelise. It will concentrate. You'll get the jammiest, most delicious onions, garlic, and the most beautiful, beautiful butternut squash. Easy. Oven does all the work. Me, I can go and do whatever I need to do. So, good things have happened. If you look in the pan, soft, soft, soft. Actually sticky and jammy. Smells amazing. And this is absolutely what I would call hands-off cooking. We've let the oven do the hard work. So let's have a little look at what we've earned. I'm going to take the end of the squash off, cut it in half, and remove these seeds. And all I do now is just hack it up and get that into our bowl. Then it comes to the onion. That skin has protected the onion. But on the inside is the deepest, sweetest, kind of almost balsamic-like onion. Look, look, look, look, look, look. Squeeze it out. And it's got that kind of French onion soup vibe. Hack up the onion. And in we go. And then we've got the garlic bulb here. Again, completely protected by the skin. So squeeze the garlic. It couldn't be easier. Let me just get rid of all these little bits of skin. We can compost that. Let's just give this a quick little wash. And I'm going to crack on with a beautiful filling for this pie. First up, roasted red peppers in jars. Genius, you can get them in all the supermarkets. I'm going to use chickpeas. I'm using jarred chickpeas because they're fatter and more delicious. I'm going to use a spice called ras el hanout and couscous. So all really easy ingredients to get hold of. Let's get this party pie going. Let's start with the peppers. There's no seeds. There's no peeling. But what you do get is sweetness and a smokiness that is the best cheat ever. We'll just chop this up. Now what I want in the filling for this party pie is like pops of colour. And when you eat it, like explosions of flavour. So around about kind of one centimetre chunks, I think is quite nice. Then chickpeas. About half a jar. And black pepper. Lovely sea salt. Then we're going to use spice. Ras el hanout is a Moroccan spice blend. As I sprinkle two tablespoons in there, you're getting a lot of those very festive spices. Cinnamon, coriander. You've got nutmeggy sort of vibes going on. These are all kind of smells that you get from mulled wine or mince pies. So it feels very festive at the moment. I want to contrast the seasoning and the spice with herbs. Parsley, mint. Just roughly chop them up. Then probably the most Christmassy dried fruit. Take a little handful of these gorgeous sweet and sour chewy dried cranberries. Now I want some saltiness. So I've got some feta cheese, which I think works really, really well in here. When you cook with feta, it's so gorgeous. The texture changes, you've got that tang and that freshness. And just by removing that feta, you've got a vegan option. The last thing I'm going to do is just add a little handful of couscous. The great thing about using couscous is it soaks up any excess moisture. We want this filling to be light and crumbly. Let's have a little wipe down. And the fun starts now. Filo pastry. It's like one of these secret ingredients that I always have in the fridge. Let me give you a little trick on how to use it. Get a cloth, clean one, get it wet. And I'll lay the filo on top of it so it doesn't get too brittle. Then I'm going to take two sheets, right? Take enough filling to be about an inch thick. If it's not perfect, please do not worry. This is the most forgiving recipe ever. Then take the wet cloth and I just do that. Couldn't be simpler, right? And we're making kind of like a little cigar. And now what I'm going to do is flavour this pan. So before I put that in there, just a little bit of olive oil. A little bit of our spice mix. A few little lonely chickpeas. Just a little bit of rosemary on the bottom. And then we take this little sausage that we've done and we put it around the outside. And then we repeat it. So I've taken the inspiration for this pie from a dish the Moroccans call the mahancha, which translates as snake. They make a really large one, but I haven't got the space for that. You can be rough and ready and just join up your little snakes to make one large snake. Now we're going inside like a little Catherine wheel. Last one going in. Just there like that. So what I love about it is it's kind of organised chaos, which is exactly what Christmas is like anyway. And then all these little bits of herbs and the chickpeas, they'll go crispy, really poppy and crispy and gorgeous. So we're going to cook this in the oven for 45 minutes at 180 degrees Celsius, which is 350 Fahrenheit. And that is definitely going to get people talking. Delicious. Let's have a little look. Whoa! Look at that. Get a platter or a board and we're going to turn it out. One, two, three. Oh, look at that! Wowzers. The little Catherine wheel, the crispy bits, the chickpeas, look how gnarly they've got. So to go with this, I'm going to make a beautiful, scented one-minute tomato sauce, taking inspiration and accents from North Africa, and it feels really festive. So in the same pan, I'll add just a little oil, two or three peelings of lemon zest, a little stick of cinnamon, and there's one more little ingredient that I love as well, and that is harissa, which is a beautiful, quite fragrant, mild chilli paste. So all you need is a little teaspoon. And then we take humble tinned tomatoes, so shake in the juice, and then just crush in the tomatoes so it's a really rustic, delicious tomato sauce. Bring it to the boil for one minute only, a good pinch of pepper and salt, and that's it. How easy was that? Imagine that pie, hot, crispy, golden. We've got this lovely sort of lemony, slightly sort of chillied tomato sauce. I want something cold and refreshing that's just going to kind of cut through, so yoghurt is utterly delicious. And just steal just a tiny bit of that harissa oil. Look at the colour, colour, colour, colour. And then bash up some pistachios, and this is going to give you the most amazing, green, gorgeous crumble on the top of our pie. But we're going to contrast that and make it stick with some beautiful runny honey. It really does feel like something special. Inspired by my travels around North Africa, it makes the most fantastic veggie option at Christmas. Let's have a look inside and see what's going on. Oh, it's crunchy. Let's take a nice big watch. I think things just got a little bit more interesting. Let's fully load it. Wow. It's Christmas, and the whole house is buzzing this year because all my family's piling around mine for a Christmas feast tomorrow. This is a veggie alternative, and before you meat eaters start getting like, oh, I'm not sure about that, no one coming tomorrow is vegetarian. I'm cooking it because it's genuinely delicious. Cheesy, savoury, and packed full of beautiful veg and grains, the jewels in this veggie crown are sweet beets, butternut squash, and ruby red onion petals. So the first part of this recipe is just roasting off some beautiful veggies. 180 degrees Celsius, which is 350 Fahrenheit, for about an hour. 200 grams each of beets, carrots, red onions, butternut squash, and a little bit of thyme. So in a bowl, we've got 400 grams of self-raising flour. I'm going to add one teaspoon of baking powder, just to give it lightness. I'm then going to go in with a little curve ball, 100 grams of veggie suet. Then I'm going to go in with 50 grams of cheddar cheese. So the cheddar cheese will give it that deep seasoning. It also helps the edges really catch. Next, I'm going to get a nice interesting ingredient, 10 grams of dried porcini. So on there, about 100 mils of boiling water. Just let that rehydrate, just for a second. So we've got about 180 grams here of these chestnuts. Just break them up with your thumbs. If you go to supermarkets or delis, you're going to find these packs of mixed grain. So 250 grams goes in there. Then it wouldn't be Christmas without nutmeg. So just grate half a nutmeg in there. 150 millilitres of milk. One egg. And then get your veg that you've roasted off and then put that into there. Now, retrieve the mushrooms. I want a bit of sunshine in our lovely wintry veggie crown, okay? So six sun-dried tomatoes is all we need. Just chop them up like that. Throw them in. So just give it a nice little mix up. You know, I want to have chunks of stuff. I'll add just a little bit of that amazing mushroom water to loosen it down. Okay, so let's get this into the bun tin. The care, the effort happens today. Tomorrow, we're going to have fun and just cook. I can't wait to see my family. The house is buzzing. The kids are so excited. So I'm going to put in my veggie crown for an hour and a quarter at 190 degrees Celsius. Cheers. Find your seats, everyone. Let's have a little look at our amazing veggie crown. And I can't wait for my dad to see it. Bring on the crown. It smells amazing. Oh, wow, look at that. Happy Christmas, everyone. So I've got a veggie treat for you that people will fight over. This is creamed spinach with the most amazing local cheese crumble topping. It's absolutely gorgeous. Gorgeous with pretty much any meal, but a Christmas meal, unbelievable. Go into a pan on a medium heat with a load of olive oil. Finely chop two onions and two cloves of garlic, along with two teaspoons of dried oregano. So, look, there's one more flavour. Nutmeg, a brilliant spice. Cheese is best friend and spinach is best friend. Finely grate in half, then fry gently for 10 minutes before adding the spinach. Little secret, frozen spinach is better for this recipe. You want a kilo. So let's turn up the heat. Let's let that spinach get kissed by the sweet onions, garlic, oregano and nutmeg. This is going to be joyful. A hit of salt and pepper and then let it cook down for about 20 minutes. For the crumble topping, mix 100 grams each of porridge oats, unsalted butter, plain flour and grated cheese. So this is a local fontina. There's many producers around here. Smells amazing. So it's really nice that you can swap cheeses out. If you were back home you could use a cheddar. Like cheddar, this local fontina is a cow's milk cheese that has a nice tang and will melt really well. So this bit's super simple. Just rub in your hands the crumble topping together. You know the drill, right? This spinach dish is a bit of a classic. Once people have tried it, they keep wanting it. Finely fold in 150 millilitres of creme fraiche for a really lovely creamy texture. So nice to be here. There's something about the views and the air. I just love it. Look at that colour, guys. Ah, luxury. So next bit, you get your lovely spinach here and just pour it in. So look, beautiful colours. And then the crumble very simply goes on the top. And you don't have to perfectly do it. Let there be gaps around the edge. And actually what will happen is as the kind of milky, creamy gorgeousness starts bubbling, it will fight its way through and it will beat up the crumbly topping. That, my friends, is brilliant for any feasting and certainly Christmas. You can do that the day before and just pop it in the oven, 45 minutes at 180 degrees Celsius, which is exactly where I'm going to put this now. And I'll bring it straight back, hopefully before it gets too dark. So here we go, the amazing creamed spinach. The smell from the cheese and the oats is fantastic. And I love the way the spinach here just gets cool. Absolutely delicious. Next time you go past the freezer department and you see that little lonely bag of frozen spinach, don't commiserate, celebrate. Delicious. What up Food Tubers, I hope you're well. Today is a great day because we are making a nut roast. And for me, the nut roast is about a beautiful dinner, a beautiful meal. Textures, contrast, sweetness, savouriness. It's a wonderful opportunity to love your veg. We're using some interesting things like quinoa, nuts, chestnuts, spices, dried fruit. And I'm going to put it together with a sauce and some melted cheese and lovely herbs. You're going to love it. Okay, so first job, preheat your oven to 180 degrees Celsius, 350 Fahrenheit. Next, let's chop up the squash. I want to just dice up the squash into roughly one centimetre chunks. I'm going to add a couple of tablespoons of oil. Let's get the squash straight in. We're not going to completely cook stuff in the pan. We're just going to take the rawness out and start sharing some flavours. I'm using vac pack chestnuts here. You can get them in all the supermarkets. And if you put them in whole and bring them back to life by roasting them with things like rosemary, okay, they're absolutely delicious. I want one onion. Let's just finely chop that. Two cloves of garlic. Celery. We definitely want to start the process of seasoning with sea salt and pepper. About half a teaspoon of cayenne. A little pinch of smoked paprika. I want one level teaspoon of dried oregano. So I'm just going to quite crudely cut up a lovely couple of filled mushrooms. About 40 grams of butter. Just a little bit of lemon zest. Gives a really nice contrast. Our veg here is off the heat now. Over here, we've got 100 grams of mixed nuts. Brazils, walnuts, hazelnuts, cashew nuts. Next job, I need to bash my nuts. Which is a lovely opportunity for you to get all the frustration in your life out. But with good reason and purpose. Ah, nice. Bashed up nuts. I'm going to put this into the bowl. Next in with the quinoa and the dry fruit. Four lovely, large, free range eggs. Obviously the eggs are going to really help to bind the dish. We're going to go straight in. Like that. All the juices. And we'll mix that up. I've rubbed this dish with butter. And I've just lined it with some greaseproof paper. Just to make it doubly safe that it just pops out nice and easy. So I'm just going to pour this in with the nut roast. Like this. Squeeze as much as you can into there. So now I'm going to whack this in the oven for 45 to 50 minutes. I'm going to cook that until it goes golden and crisp and gorgeous. Then next, I'm going to show you how to make a brilliant sauce that I'm going to sit that on. So it's kind of cooking into each other with some melted cheese, herbs. And this sauce is called Salsarosa Picante. It's gorgeous. So, I'm going to put a little olive oil into the tray. I'm going to get two chillies. I'm going to prick it. If you don't prick it, they'll explode in your face. And I just want to put the chillies in whole. I'm also going to go in with a stick of cinnamon. Some garlic. Just two cloves. I'm just going to get a small onion here. Cut it into quarters and then into eighths. I'm going to go for this next part of the recipe with some thyme. And just take the lovely little leaves off the stalk. I'm going to put this on top of the nut roast. Just move that thyme around so it's coated in the fat. And then it's going to crispen up and go gorgeous. I'm going to put it to one side out of the heat. Go in with my tomatoes. What we can also do is add just a little bit of balsamic vinegar. One tablespoon. And I'll turn the heat down to really low. Simmer it for 10, 15, 20 minutes to really develop the flavours. And then I'll show you what to do with the nut roast next. It's going to be gorgeous. Look at that. Tip it onto its side like so. We can take that greaseproof paper off. Place this in to this amazing sauce. And I'm just going to grate some nice bits of cheddar. And that's going to give it amazing flavour. It'll obviously melt and go gorgeous. We can then put our chilli on the top. Put the cinnamon on the top as well. I've got those thyme tips, remember? Put that over the whole tray. Pop it back in the oven now for about 10 minutes. Okay. So let's have a little look at that. I've purposefully let the grated cheese go over the edges and let the tomato sauce cook up the sides. I'm going to get myself a nice plate. Some mashed potatoes. Let's get some lovely seasonal kale. Look at that. Gorgeous. Proper comfort food. Get that lovely thick sauce and just put it over one side of the nut loaf. Over the kale. With a little new season olive oil. It's an absolute dream. There you go. It is delicious. I'm going to try it. Of course you've got the crispy bits here, the soft bits there. All those lovely veggies. Let's get right in there. With the salsa rosa picante. Mmm. Ravioli really is the family of field pasta. Yes. And of course within ravioli you have the different names. Cappellacci. Cappelletti. Coluzone. Agnolotti. Agnolini. Caramelle. Si. And from caramelle it means sweetie, right? I got inspired to make this delicious ravioli. It's all about getting something gorgeous inside. Cut up the butternut squash into eight big chunks. Then whack them into a large baking tray along with 250 grams of fresh ricotta. Season with salt, pepper and a hint of dried chilli flakes. Grated nutmeg and a drizzle of olive oil. And after an hour in the oven at 180 degrees Celsius or 350 Fahrenheit. It will look like this. You can see how the cheese has just sagged. Ricotta is so light. But when it's seasoned and then roasted you get a lovely crumbly texture. So Gennaro's just going to crumble a nice little handful of chestnuts. A really Christmassy flavour. And then we're just going to pick some sage. And what we want to do is just drizzle this sage with a little olive oil. And these sage leaves will go from being boring old woody leaves into the most incredible crispy herbs. Delicious. And tasty. Pop the filling back in the oven for another 15 minutes. Let's talk about pasta. So I learned everything I did from Gennaro. So today we're going to do the masterclass. So shall we start? Let's do it. Okay. So in the bowl we're going to go in with 400 grams of plain flour. This is Tipo 00. It is basically a grade of grind. It means the flour is like talcum powder. Super fine. Then go in with 75 grams of fine semolina. And 12 egg yolks for a rich golden pasta. There's no sort of right or wrong to kneading. Just kind of keep moving it. And you want to get a kind of nice elastic dough. Look, that's what we got. You can see how smooth it is. And beautiful. What we need to do is now leave this to rest. Because the gluten in here has become like tight. Wrap the dough in a clean damp tea towel or cling film for about half an hour. Meanwhile let the squash cool down completely. By roasting that ricotta we've created texture. But also it's light and curdy and delicious. So we're going to make the filling now. And most of this skin is delightful and it's soft. Some of it's a little bit kind of hard. So it's lovely to eat. But it might pierce the ravioli. Try that little crispy bit. A lot of people throw away the skin. I love the skin. I think the biggest flavour is in the skin. So we'll use, instead of a machine where it goes like baby food. Let's kind of use forks. Okay, so let's have a little taste. Oh my gosh, it's really good. Grate in a little fresh parmesan for an extra depth of flavour. And the filling is done. All we need to do now is the fun bit. The pasta shapes. We're going to use a rolling pin. If you've got a pasta machine, even easier. Now a really amazing tip. The king of all dusting flour is rice flour. When we make ravioli, sometimes they start to stick underneath. But with rice flour, never. It's unbelievable. So a little rice flour like that. Perfect. We want to go thin though. Because when you fold it back on itself, you're doubling it up. So you want it to be delicate. To make your crackers, spoon a little filling into a section of the pasta. Brush the edges with a little water. Roll it. Seal it. Pinch the edges. And trim off any extras. You want to make it a tight seal. So when that cooks, it's all in there. And the nice thing is, you can kind of get into the habit of doing this once a month at the weekend. You'll get so good. It's a lovely thing to learn. But you can freeze these. So if you freeze batches and portions of these, it's fantastic. Because a month later, you take them from the freezer, you throw them in the water. It's the ultimate fast food. Simply boil these little beauties for around three minutes fresh. Or five minutes if they're frozen. And you can have all that love and passion in the middle of the week when you're rushing around. Happy? I'm very happy. It's the best thing in the world, making pasta. Look how perfectly imperfect they are. They're all different shapes and sizes. You know, you're never going to get that from a supermarket. It's full of love, that's all. Look at that, Gennaro. It's just incredible. Beautiful. And we all made ourselves. So, after all that time, now it's time to cook. And the cooking bit's the easy bit. Three little ones each, plus one just in case one explodes. Bring your pasta water to the boil. And make sure it's nicely seasoned. We're going to put in our lovely ravioli. You could just do plain butter. But because it's Christmas time, we're going to do a little clementine. Go on, my friend. Christmas, to me, tastes like clementines. So add a squeeze of the juice to some melted butter for a delicious, simple sauce. And when it boils, there's a moment where it comes together. And that's the moment where you stop and you serve very quickly. You want to put a few sage leaves in. Okay, parmesan. Just a little bit of parmesan. Again, hardly any. And Gennaro's going to toss this. Just a little bit. Go on, Gennaro. Come on, big boy. Stop covering me. Yes. And it's that little plate of love. You said a little parcel of love. Sprinkle with some toasted crushed almonds and a little parmesan. Don't duck. Just eat it. Right, so what I'm going to do is show you something really simple to make a cheese plate a little bit more exciting. I've got a load of figs, just half them. Dead simple. And literally all I'm going to do is, Gennaro, can you put some clementine zest on it? Bit of clementine zest. Little bit of cinnamon. Tiniest little gesture of that will just give it a nice little edge. A little pinch of sugar. Tiny bit. Hardly any. Just to dust it. Now you've got two choices. You can bang this in the oven for about three to four hours at 100. Or put the oven on to sort of pilot or 50 degrees at its lowest setting and then bang it in overnight. When you wake up in the morning, you get this. What we've achieved is basically we've dehydrated the fig. We've intensified the sweetness, the flavour. You can see it's gone kind of gummy in texture. Lovely warm. So a nice big pile of these. Then just serve it with some nice warm bread. You know, that with some nuts, with some honey. And then what I like to do is just kind of get a little bit of goat's cheese. Just put it on here like this and just squash it. I love it. Like this. Get a few of those little nuts and just go over it like that. And honey in salty goat's cheese is like something from heaven. Just look at that. Do you want to try a bit, big boy? Yeah, of course I want to try. Oh my goodness me. Delicious. We'll just eat it now. Hi guys, hope you're well. I've got a great recipe for you. It's called a veggie roll reef. It's a perfect recipe for this time of year. It's going to start off with two beautiful big humble leeks. There's often dirt inside here, right? So get the tip of your knife and just run it from one length all the way down like that. And then we're going to wash it. Finely slice the green part. And then when it comes to the white part, you can start cutting it a bit thicker. Get yourself a nice big pan. We're going to add just a little bit of olive oil. Then two cloves of garlic goes in. Just finely slice that. And then we're going to put that straight into the oil. Then I want to add to that, I'm going to use a classic spice, nutmeg. So I'm going to put about half a nutmeg onto the garlic. As the nutmeg scents the oil, I'm going to go in with the leek. So give that a nice little mix up. And then what we're going to do is turn the heat down to sort of medium low. And cook this for about 15 minutes to really sweeten and soften up the leeks. Then I'll show you what to do next. So after about 15 minutes, you can see the leeks have really shrunk, cooked down. The next hero of this dish is frozen spinach, right? So in about 450 grams goes in. I'm going to cook this out for another 15 minutes and this will be delicious. Then I'll show you what to do next. As you can see the spinach has really cooked down and it's so dark and intense. That'll be delicious but we need to season it up and flavour it. So a little bit of pepper but also I'm going to use some cheddar cheese and some pastry. 80 grams of nice cheddar goes in. Hazelnuts in there are going to be amazing. 60 grams goes in. Most of it's going in the filling and some will go on top. Smash up the nuts. Most of the nuts go in here. We're going to mix this up. We're going to let that cool down and then I'll show you how much fun you can have turning these into a beautiful festive edible wreath. Okay, filling is cool. Get yourself some puff pastry and then there's one last ingredient that I want to use in two ways. The humble egg and I'm going to put the egg whites in with the spinach. Why? Because it's going to give a little bit of body to the filling and make it hold together. Then an egg yolk into a little bowl and we'll have a pastry brush with that and that will give the pastry the most amazing golden finish. Get a knife and run it in the middle of the length of the puff pastry. Then we're going to get our filling. Just add the first half to this side of the puff pastry and then the second half over here. What you want to do is just put the filling in the middle like this. Use your hands and just sort of even it out. Get yourself a roasting tray. Take a little bit of that egg yolk and brush one side. I've cut through the pastry and the paper and I'm literally going to be confident and just flip it. And then you can peel that paper off and it couldn't be easier. You can run your thumb just down the length and it will stick the pastry together. I'll do the same on this side. Then get yourself a fork, a little bit of flour. Just literally do that and if it sticks at all just dip it into the flour on this side as well. So there you go. Then that last bit of the egg yolk I'm just going to put onto the top. That is going to ensure that these beautiful veggie rolls look amazing. Golden, crisp. Then I'll take that last little bit of hazelnut and just sprinkle that along like that. I love sesame seeds as well. Get your two sausage rolls together. Get a big knife, go smack bang in the middle. Then take the half into half again. So into quarters and then we'll go half again right. Then what I'm going to do is take a sort of bowl and then grab a chunk like this and just lean it up against the bowl just as a sort of measurement. So once you've done that just remove the bowl. And then what I want to do is use the knife again to cut these chunks in half again to do smaller little rolls and just put that in the gap facing up. It's going to be exciting. Things are getting festive. So now I'm just going to go through the middle and just sort of lay them on top of each other. Just get a woody herb and put a little oil on it and you can kind of dress it up. So you can have fun with herbs if you wish. If you want to get a little bit of chilli with the spinach and the cheese it's going to be amazing. Now the great thing about this recipe is I can bang that in the freezer and you can cook it from frozen. Happy days. Or we'll whack it in the oven now. So this will go in the oven at 200 degrees Celsius which is about 430 Fahrenheit for about 25 to 30 minutes until it's golden and crisp on the bottom. So the veggie reef roll has had 25 minutes. It's smelling amazing. The cheese is melting. Come on! Look at that. It's festive. I know, I know, I know. But it's that time of year. You've got to go with it. So what we'll do is take the greaseproof paper and just gently kind of move it onto a board. Take a knife and ease it on. Then you just get in there, take one off. It's sort of tear and share. So good. The spinach is really intense, really irony. You've got the sweetness and the ooziness of the cheese which is great. Merry Christmas everyone. I hope you're all really, really well. I'm really excited to share with you the most delicious salad dressing. This is Indonesian inspired. I've done this in collaboration with Tesco because we want to really help you get more of the good stuff. Waste less. You don't have to fire up the oven. And at this time of year, in your fridge, there's loads of leftovers, okay. So anything crunchy. Cucumbers, cabbage, carrots, you name it. You can use it in this salad. And to top it off, it really is delicious. Finely shred the cabbage and any other crunchy veg that you've got. And if you're using cucumber, I like to roughly chop it. Use a speed peeler to make the most beautiful slivers of carrot. And if you want to, you could use a box grater to coarsely grate it. I like to get the mint and pick off some of those smaller leaves and put to one side. Then shred up the rest and throw it in. If you want to use a different herb like basil or parsley or coriander, feel free. Next up, let's get on to that beautiful Indonesian inspired dressing. Squeeze the juice of two juicy limes into a large salad bowl. Add that with the peanut butter, soy sauce and the chilli sauce. Mix it all together with a fork until nice and smooth. And add a little water if you need to. Just to loosen it and make it a nice spreadable consistency. Spoon the dressing up the sides of the bowl. Then place your beautiful salad in the middle. Finish with the extra herbs on top. And serve with a few wedges of lime. So there you go guys. It's absolutely beautiful. Take it to the table. Dress it up. It's a fantastic way to use up leftovers. Mix it all up. It's such a good salad. And the flavours you get are so good. And I'm going to do a great little dish. Perfect for this festive time of year. We're going to do a mega giant Yorkshire pudding. With beautiful roasted butternut squash, sweet onions, apples, rosemary and some beautiful blue cheese. But watch out because everyone's going to love it. So, butternut squash. Remove any of the stickers. You don't have to peel the skin off. Carefully take the end off like this. And then very carefully cut this in half. Get a little spoon and just simply take these little seeds out. Slice this up into like one centimetre slices. A nice little mouthful size. So this is about 450 grams. Now what I want to do is just put a little olive oil into a tray. A little kiss of vinegar. And some salt and pepper. So the squash goes in. So with the apples, really simple. Cut them into quarters. And then remove the stalk. And then we'll cut those quarters into half. So little eighths go in. The nice thing about the eating apples is they hold their shape. They're really sweet and delicious. So with the red onions, simply peel them, quarter them and cut them also into eighths. Once you've done this, dress it like a salad. So we'll roast it in an oven at 180 degrees Celsius, which is about 350 Fahrenheit. For about 40-45 minutes until these literally shrink back. Right, they'll be intense and gorgeous. But you need that time in the oven to really make them as delicious as possible. So in they go. We're now going to make a beautiful Yorkshire pudding batter. Now it's a great recipe to have in itself. You can use it for pancakes. You can use it for little Yorkshire puddings, which are more traditional. Or the big guys. Right, the big guys. That's what we're doing today. So get yourself a lovely little bowl. We're going to go in with 150 grams of plain flour. Okay, so we want plain flour for this recipe. Then we go in with 150 millilitres of milk. And then a little trick, 50 mils of water. Important. A nice pinch of salt. And then last but not least, four lovely eggs. And that water and the eggs are going to give the Yorkshire pudding that lovely rise. That crispiness. Give it a little whisk up. And it's nice to make this and let it rest a little bit. So it's good to do it now while all this is roasting in the oven. So there you go, batter done. Veg in the oven. I'll let that cook. Have a clean down. And then I'll show you what to do next. So 45 minutes. The roasted veg smells absolutely incredible. Look at that. You can see it shrunk up. You know, the intensity. Oh, the flavours. Amazing. I'll just go on the hob for a second. Just a little swig of oil. This has heated up again. We'll pour the batter in. That oven I've turned up now to 220 degrees Celsius. And we're going to throw this in for 20 minutes. Do not open the oven. Right. Keep that heat in there. Keep that lovely steamy environment in there. And what's going to happen is that Yorkshire pudding is going to cook up, up, up, up. It's going to give you the most amazing tray bake. Big giant Yorkie. And then I'll show you what to do next. Because it's the best bit. Okay. So 20 minutes in. Let's have a little look. Oh, look at the size of that. Come on. That my friend. Oh, that's what we want. A big, fat, giant Yorkshire pudding. Look at the size of that. Okay. We haven't finished because the best bit is yet to come. So, what do we do? Well, we take our lovely roasted squash. And we put that in to our lovely Yorkshire pudding. Into the corners right around. I'm going to add two last ingredients. And they're cracking. Rosemary. You could use sage if you want to. You only need a little bit. There's some oil on this board here. I'm just going to take off the rosemary. And put it in that oil. That will make it go crispy and fragrant. And delicious to eat. Now, I've got about 80 grams of nice Stilton cheese. And literally all I do is break it up in my hand. And sprinkle it. Look at that. Look how beautiful that is. And then in with the rosemary. So, in the oven for 5 to 10 minutes. Until the veggies have heated up and the cheese is going oozy. And that, I promise you, will be the star of the show. Meat eaters, vegetarians, it doesn't matter. It's going to be amazing. This is what you get. Look. It's amazing. It's bonkers. It's eccentric. Come on. Roast turkey, all the trimmings, whatever. That's amazing. You can see in there that the cheese has melted. It's gone oozy. It smells absolutely amazing. But, of course, it's got that lovely kind of crispiness and crunch. Let's get in there. Oh, look. You've got the cheese oozing. Look at that. Gorgeousness. So, I'm just doing this for tasting purposes, obviously. Oh, my Lord. You don't have to eat it like this. You can cut a bit and put it on a plate and use knives and forks. But, this is so good. If you're a vegetarian, you have to give that a go. You have to. There's no choice. You have to give it a go. If you're a meat eater, you have to give that a go. Get down to Tesco, get the ingredients, and get cooking. Merry Christmas.