We’ve got your special day sorted with a Christmas dinner everyone will love, thanks to our favourite recipes from Happy Vegan Christmas and Vegan Christmas Feasts

Crushed potatoes and Creamed kale from Happy Vegan Christmas BY KAROLINE JÖNSSON, (PAVILION BOOKS, £14.99) PHOTOGRAPHS KAROLINE JÖNSSON/ NORSTEDTS

Quinoa roast, Onion gravy and Limoncello trifle from Vegan Christmas Feasts BY JACKIE KEARNEY (RYLAND PETERS & SMALL, £9.99) PHOTOGRAPHS CLARE WINFIELD

Crushed potatoes with chilli and saffron aioli

Karoline Jönsson, writer of Happy Vegan Christmas, says: ‘Crushed is probably my absolute favourite way to serve potatoes. They come out great every time, they are simple to prepare without fuss and, after roasting, they become both crisp and soft at the same time.’

Serves 5

For the potatoes

10 potatoes (you want a variety that is suitable for roasting), about 1kg total weight, skin on, scrubbed

2 tbsp olive oil

2 tsp chopped fresh rosemary, plus extra to garnish (optional) Salt and black pepper For the aioli

2 garlic cloves, peeled

100-150ml rapeseed oil

5 tbsp unsweetened soya milk

1 tsp Dijon mustard

1 pinch saffron, or to taste

1 tsp lemon juice

1 tsp sriracha or other chilli sauce

1 Preheat the oven to 220°C/200°C fan/gas mark 7. Put the potatoes on a chopping board and half-crush them one at a time, using a pestle. They should be still intact at the base so don’t crush them completely.

2 Place the potatoes in an ovenproof dish, drizzle the olive oil over and top with a sprinkle of rosemary. Add the garlic for the aioli to the dish at the same time. Roast in the oven for 45 minutes or until the potatoes have a crisp crust and are tender inside. Season with salt and pepper.