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"There are so many disappointing veggie main course options out there for Christmas. Vegetarian food is wonderful, so it seems pitiful that, for the most important feast of the year, non-meat-eaters seem to be forgotten or fobbed off with a wizened nut roast that tastes of nothing but dried sage. This year I’ve created a beautiful, glossy wellington to grace the vegetarian Christmas table. It does have a few nuts in it but the filling is flavourful and juicy, with not a dried herb in sight, and the brioche crust is a cut above anything you’d see wrapped around a beef fillet. I’d be proud to serve this to my family on Christmas Day, and I hope you will be, too."

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About Delicious Magazine

Make your Christmas and New Year the best ever with our December issue. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. On the sweet side, there’s cake decoration, Scandi baking recipes and 16 pages of showstopper puddings. The River Cottage’s Gill Meller rustles up a fish pie, Theo Randall slow-cooks Italian beef stew and Raymond Blanc makes the best party canapés. For a stress-free Christmas day cook our classic turkey lunch with timeplan or squash and chestnut vegetarian wellington, then roast our cover ham for Boxing Day. Finally, see out the festive season with our recipes for leftovers. Happy Christmas – guaranteed!
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