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B U T T ER N U T B EL L S
F E S T I VE FI GS WI TH FE TA
C O U R G E T T E C H R I STMAS C AND L ES
Tantalising tips for a veggie Christmas Alex Connell, tutor at the Cordon Vert cookery school, share his tips on how to prepare the perfect veggie feast this Christmas
SMOK EY LE EK AND HA Z E L N UT TA R T C
hristmas celebrations bring people together for festive food but keeping everyone happy at
Christmas can be tricky. The Cordon Vert Cookery School, part
of the Vegetarian Society, is one of the world's premier vegetarian cookery schools. Principal Tutor at the cookery school, Alex Connell, says: “As a veggie I want to enjoy a festive feast with all the trimmings and fl avour you’d expect – but just no meat, thanks!” For anyone new to a veggie Christmas,
or if you are catering for veggies for the fi rst time, Alex has put a few tips together to help:
S I N - F R EE SQU A SH 'N' P E P PA STA C K S
✥ Rosemary roasties – roast spuds in olive oil, with a sprig of rosemary, a twist of rock salt and a squeeze of lemon for a deliciously delicate roastie with a light, fl uff y centre.
✥ Tasty trimmings – veggie sausages are widely available; you can roast these until they are nearly cooked then wrap in veggie ‘bacon’ or sundried tomatoes. Secure with a cocktail stick and continue to cook for fi ve minutes.
✥ Noël nut roast – as a vegetarian alternative, the nut roast has become a popular choice. Simply take nuts, a few mushrooms, breadcrumbs, herbs, grated
For more information and recipes visit:
www.vegsoc.org/christmas
vegetarian cheese, a couple of free-range eggs, a stock cube and a splash of soy sauce. Whizz it up and place in a lined loaf tin, then bake in the oven for 40 minutes.
✥ Gallons of gravy and a sackful of stuffi ng – gravy and stuffi ng can really make a roast dinner, especially at Christmas. Instant veggie gravy and stuffi ng is readily available or visit the website for homemade ideas.
✥ Magnifi cent main – not taken with nut roast? Try the Vegetarian Society’s simple yet tasty but ernut bell or tempt your taste buds with smokey leek, harissa and hazelnut tart. UB
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