THE BIG DAY!

Our showstopping festive feast shows just how versatile vegan and veggie cooking can be...

- Keiron George Murphy

YOUR MEAT-FREE MENU

STARTER: Fennel and orange salad with blue cheese

MAIN: Vegan root vegetable wreath with garlic and dill sauce

SIDES: Charred hispi cabbage with miso

Hasselback carrots with hazelnut crumble

Cheesy, sage and truffe hasselback potatoes

Vegan root vegetable wreath with garlic and dill sauce

This mouthwatering wreath uses shop-bought vegan puff pastry making it an easy festive main everyone can enjoy

Serves 6 • Ready in 1 hr 30 mins, plus chilling

Plain flour for dusting

500g block Jus-Rol vegan pastry

4tbsp olive oil, plus extra for frying and roasting

3tbsp maple syrup

2 garlic cloves, crushed 3tbsp fresh thyme leaves, finely chopped

500g heritage carrots, peeled and cut into 1cm thick rounds

200g parsnips, peeled, topped and cut into 1cm thick rounds

1 large red onion, thinly sliced into half moons

1tbsp mustard seeds

1tbsp oat milk or milk alternative (we used Oatly Oat drink)

20g sugar

1tsp nutmeg

50g hazelnuts

FOR THE SAUCE:

1 bulb of garlic

15g dill, fronds stripped from the stem

200g vegan crème fraiche alternative (we used Oatly Creamy Oat Fraiche)

YOU WILL NEED:

A small bowl approximately 16cm in diameter

1 Flour your work surface and roll out your pastry to 30cm x 30cm square. Cut out a large circle and then transfer to a lined baking tray. Place your small bowl in the centre of the pastry circle and lightly press it down, ensuring you don’t go all the way through. Remove the bowl and cut the inner circle into 8 triangles. Cut alternating triangles in half, lengthways. Chill in the fridge for 30 mins.