Don’t be afraid!! This recipe looks more complicated than it actually is and most of it can be made a few days ahead. Also, don’t fear the tofu. It is full of Omega oils, protein and many brands are full of calcium too.

Marinade

Red wine
TamariEqual quantities of each although 1 part red wine and ½ part tamari is still tasty but less salty.
Tofu, cut in half lengthwise and then into triangles

Soya wash

250mls soya milk
1-2tbsp Dijon mustard

Coating

A day (or even three) before mix the marinade ingredients together and put in the tofu. This is best left for a day or two to marinate but overnight will do. Then put the tofu on a baking sheet and allow to bake at 200C for 10-20 minutes. The little triangles shouldn’t take too long and should feel firmer to the touch. Again, this stage can be done a few days in advance as it all keeps well. Just store the baked pieces in the fridge.

In two separate shallow dishes make up the soya wash and the coating. Get the frying pan on to a medium heat and dredge the tofu first in the flour, then the soya wash and then back in the flour. Shake off any excess and place the floured triangles in the frying pan. Fry on each side until golden.

Meanwhile put your salad leaves on the plates and chop up some avocado and scatter that over the leaves. Place your tofu triangles on top while still hot and sizzling. Drizzle over some golden flax dressing (see below) and serve. I also like to serve this with some red onion marmalade.

Golden Dijon-flax dressing

Flax oil
Apple cider vinegar
Dijon mustard
Salt and pepper

This one is easy. Mix everything together to taste. I like to add a good amount of Dijon mustard. If you don’t normally like flax oil then this may be for you as the pungency of the mustard hides the taste. Flax oil is a hugely important food for any healthy diet as it contains Omega 3 oils.

Lightly fry the cumin, coriander, nutmeg, chillies, garlic and fresh coriander stalks in some vegetable oil until the spices start to brown. If they burn that is ok.
Add the onion and leek and allow to sweat gently. After a few minutes add in the sliced mushrooms, the carrot, kidney beans and toasted nuts. Use the juices from the mushrooms to scrape any burnt bits off the pan. These are tasty bits! Cook over a medium heat until the carrots are cooked and the mushroom juices have been absorbed. It should not be too wet a mix.
Place this mix in a food processor and blend. It should still be slightly chunky and not totally smooth. Set aside.
Roll out the puff pastry. For one large en-croute then cut puff pastry in half. Cut a lattice into one piece and leave the other as it is. On the plain piece of pastry spread cranberry sauce then top with the spiced bean and vegetable mix leaving about an inch around each side. Brush along these sides with a little soya milk or water and place the lattice cut pastry on top. Press down the sides to seal everything in. Put in the oven at 200C until pastry is puffed and golden.

'The Baby'

The name came about as when I first made this it was decided that it was in fact the size of a baby. The name stuck. I know there are a few steps to this but most can be made a day ahead... in fact I normally assemble it all the evening before and then it is ready to go...

Mushroom Risotto
300mls/just over 1 cup rice
approx. 600mls/2 and a quarter cups hot stock ( I use Kallo mushroom stock cubes)
1 onion, finely chopped
couple of cloves garlic, crushed or finely chopped
Jar of antipasto mushrooms, minus a tbsp mushrooms (make sure they are vegan), drain and reserve the oil.
big handful of chestnut mushrooms, sliced
a few dried mushrooms, soaked in hot water and then finely chopped
tsp dried oregano ( or fresh if you can)
fresh basil, sliced

Soyamince filling

Aprox. 500g./18oz of frozen, vegan puff pastry

Mushroom Risotto
Put some of the reserved mushroom oil in a pan and saute the onions and garlic until soft, add the rice and mix it all together. Add all the different mushrooms and the oregano if dried. Mix again and then gradually add the stock stirring constantly for that creamy risotto texture. More or less liquid may be needed. Add fresh herbs , mix and set aside.

soyamince filling
In a blender mix together approx. 1 cup defrosted vegemince or 1 cup rehydrated soya mince, remaining tbsp of mushrooms, enough sundried tomato puree to bind it together and some fresh basil

Stuffing
chop an onion finely and mix it with 1 cup oats to 1/2 cup suet,1 tsp mixed herbs and some salt and pepper. bind with a little water to form a sausage...be careful not to add too much water.

Have ready some defrosted vegan puff pastry rolled out into a rectangle.

Assembly

Get the puff pastry and spread it lightly with sundried tomato paste and stick basil leaves on to this. Get the cooled mushroom risotto and spread it onto the pastry leaving room at all ends... you wont need all the risotto. On top of this place the soya mince filling and then place the stuffing sausage along the centre. Fold up the sides until they meet in the middle...hopefully!! If they are reluctant to stick down then brush with a little soya milk. Put on a baking tray. It is advisable, if possible, to raise the pastry parcel off the tray using a rack as I have found the bottom has a tendency to burn. You can now leave it until Christmas Day! To cook follow the temperature guide on the packet of puff pastry. Easy!

6 red onions, sliced into thin half moons
12 tomatoes, finely chopped
4 cloves garlic, crushed
150ml balsamic vinegar
75ml light or dark muscovado sugar

1) Fry the onions in a litle oil (olive oil for the best flavour) over a gentle heat until soft. The best way to stop them burning is to salt them now so the juices are drawn out and put a lid on. I like to cook them till they are meltngly soft.
2) Add the rest of the ingredients, cover and simmer for about 10 minutes. Remove lid and reduce everything til it looks like marmalade.

Lime Pickle roast potatoes

This recipe is taken from Feasts from the Place Below by Bill Sewell. It's a veggie not a vegan cookbook but it's a great book to get ideas from.

1.2kg potatoes (chopped into large chunks and par boiled or just cut into small cubes and not boiled)
4 tablespoons sunflower oil
3 heaped dessertspoons lime picke (I prefer the chunky kind for this)

Mix the potatoes, oil and lime pickle together in a bowl or in the roasting pan, spread them out in a roasting tin and bake at 230C for about 30-50 minutes until golden and crispy. I always check them after 20 minutes though as my oven is an inferno.