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MEAT-FREE FESTIVE FARE

If you’re catering for vegetarians for dinner this Christmas, our delicious and eco-friendly picks from Heather Thomas’s The Veggie Christmas Cookbook provides all the traditional flavours of the festive season – but without the meat products

PARSNIP TARTE TATIN

Serves 4 Takes 1 hour 10 minutes

INGREDIENTS

• 2 tbsp olive oil

• 450g/1lb small to medium parsnips, peeled and cut into long wedges

• 200g/7oz whole shallots, peeled

• 2 tbsp soft light brown sugar

• 2 tbsp quality balsamic vinegar

• 2 tbsp cold water

• Sea salt and freshly ground black pepper •100g/4oz vacuum-packed or cooked chestnuts, chopped

• 1 x375g pack of ready-rolled vegan puff pastry

1. Heat the oil in a 23cm/9in nonstick ovenproof frying pan set over a medium heat. Add the parsnips and shallots and cook for 8-10 minutes, turning occasionally, until tender and golden brown. Remove the parsnips and set aside.

2. Add the sugar and vinegar to the shallots, along with the water, and cook over a low heat for 10 minutes, or until they start to caramelise. Remove from the heat and return the parsnips to the pan, arranging them in an attractive pattern. Season lightly with salt and pepper and scatter the chestnuts over the top.