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Digital Subscriptions > delicious. Magazine > December 2019 > ROASTS… the veggie ones

ROASTS… the veggie ones

If you’re looking for a knockout meat-free centrepiece, look no further… Either of these flavour-packed creations for the main event, from two brilliant chefs and tested by our food team, will grace your table in style


Simon Rogan’s whole roasted cauliflower with creamed leeks and cheese sauce, p67
GIVE ‘EM SOME WELLY Maria Elia’s parsnip and porcini wellington, p66

“Don’t be put off by the number of stages. Each element can be prepared a couple of days before assembling. The hedonistic scent of truffle amid woody mushrooms and caramelised parsnips makes this a decadent vegan centrepiece.”


After earning her chef’s stripes at Delfina and Whitechapel Gallery Dining Room in London, Maria headed overseas, spending time at El Bulli and Arzak in Spain. Travelling further afield she next launched Jimmy’s restaurant at The Landing in Tahoe, California, where her Anglo-Greek cooking received rave reviews. Maria has written three cookbooks: The Modern Vegetarian, Full of Flavour and Smashing Plates (all Kyle Books).

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About delicious. Magazine

The December issue of delicious. contains everything you need to make this Christmas and New Year your best ever. You’ll find: mix-and-match menus (canapés, starters, mains, desserts); all the roasts from duck, turkey, ham, vegetarian and vegan – and what to do with leftovers; Gill Meller’s celeriac ravioli; a new Christmas pudding from Paul A Young; easy cake decoration; a classic from Delia; plus, our Properly Useful Guide to the best drinks, cocktails, gifts, cheese and shop-bought shortcuts. It’s a happy Christmas guaranteed.