vegetarian Christmas

A Snowy White Christmas!

The Christmas course here on Sunday was rather special as we had snow in Malvern. I was absolutely delighted to meet Faye who made it through the snow to attend. Already a keen cook she has recently won the Rotary Young Chef of the Year Award.


After a hot drink, mince pies and shortbread we prepared desserts then set to work on pastry dishes. We made a Roasted Red Pepper and Chestnut Strudel  and a Sweet Potato and Veggie Sausage Pithivier. Lots of careful pastry rolling and filling took place.


We used filo pastry to creative some little baskets for starters and money bags filled with Mushrooms and Almonds. With the help of Faye’s parents we prepped and cooked crispy roast potatoes, root veg with cranberries and cider, red wine gravy and a batch of Brussels sprouts cooked with sesame seeds and soy sauce.


We then sat down to enjoy our snowy festive feast!


Festive Smoky Bean and Squash Strudel

I’ve had a busy few weeks teaching the different Christmas cookery courses. It’s good having new inspiration for vegetarian main course dishes. I wanted to share a recipe which has been popular this year. I’ve enjoyed using the autumn squash and it’s good taking them through to Christmas. It also makes use of another favourite ingredients Hodmedod’s yummy black badgers also known as carlin peas. This dish is also nut free so suitable for gatherings where there may be people who are allergic to nuts.

Hope you enjoy it!
squash strudel
Smoky Bean and Squash Strudel

1 onion, sliced
1 clove garlic, crushed
200g roasted squash slices
150g cooked beans, e.g. carlin peas
½ carton of passata
½ tsp smoked paprika
extra virgin rapeseed oil
salt and pepper to taste
230g pack of ready rolled puff pastry (Jus Rol)
soya milk to glaze

Roast the slices of squash in the oven or in a heavy pan on the hob.

Heat oil in a pan, sauté the onion and garlic. Add the paprika and cook briefly.

Add the beans and passata bring to the boil, and stir well.

Reduce the heat and simmer for 5 to 10 minutes until the liquid is reduced.

Add the roasted squash to the pan and allow to cool.

Preheat oven to 220°/Gas 7.

Roll out the pastry, place on a greased baking tray. Cut off a narrow strip to use for decoration.

Spread the cooled mixture on half the pastry and fold the pastry over to cover. Seal edges brush with milk and decorate with pastry strips or star shapes.

Bake for 30 minutes until golden.
festive squash