Jamie packs this vegetarian nut roast with squash, quinoa and chestnuts, apricots and spices, and cooks it in a spicy tomato sauce. It’s a nutty, slightly sweet, and beautifully spiced roast that both vegetarians and meat-eaters will love.
Stuffed with chestnuts, cranberry rice and Christmas spices, this baked butternut squash is a show-stopping recipe and will make a brilliant centrepiece dish for your festive table.
Packed with a variety of nuts and dried fruit, as well as butternut squash and sage, this veggie stuffing, according to Jamie, “looks amazing and will get everyone really excited when you bring it to the table”.
This vegetarian toad-in-the-hole feeds four people, and is made with robust portobello mushrooms, topped with crispy fried garlic and rosemary, and served with a rich onion and porter gravy.
Depth of flavour is crucial to a good gravy. Without animal fat to add richness, clever use of a few storecupboard condiments and port will do job nicely. Dried porcini is also key here, slowly fried for big flavour.
With sticky, caramelised onions, sweet garlic, bay, fresh thyme and buttery puff pastry, this is Jamie’s easy and savoury twist on a tarte tatin. Top with goat’s cheese for some festive indulgence.
All-butter puff pastry encases sweet leeks, celeriac, mushrooms and blue cheese in this impressive-looking pie. Make the filling the day before, then finish baking it in on the day for a show-stopping Christmas centerpiece.
“It’s amazing how incredibly elegant, silky and delicate beetroots can be”, says Jamie Oliver. The trick here is to invest in a mandolin or make sure you have a super-sharp knife to cut the beets into extra-thin slices. Marinated in balsamic and olive oil, and served with rocket, this is a beautiful starter for Christmas Day.
