This month’s recipes are inspired by the growing number of people adopting a flexitarian lifestyle. In 2018, reports have shown, one in three Brits are trying to reduce their meat intake for health, environmental, and ethical reasons. So, we’re embracing a meat-free Christmas with two easy veggie recipes perfect for the festive period.

What’s in season in December?

Apples, Clementines, Cranberries, Passion fruit, Pears, Pineapple, Pomegranate, Satsumas, Tangerines

Beetroot, Brussel Sprouts, Cauliflower, Celeriac, Celery, Jerusalem Artichoke, Kale, Leeks, Parsnips, Potatoes, Shallots, Truffles, Wild Mushrooms

Almonds, Brazil Nuts, Chestnuts, Hazelnuts

Duck, Goose, Turkey

Cod, Dover Sole, Haddock, Halibut, Hake, Langoustine, Lobster, Mackerel, Monkfish, Mussels, Scallops, Seabass, Seabream, Skate, Turbot

Vegetable Tart

This recipe is quick, easy to make, and very easily transportable if you are travelling to see family and friends. 

Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients

Ready-rolled puff pastry (we like jus-rol)

75g goats’ cheese, crumbled 

50g sundried tomato paste

1 large yellow pepper

1 large red pepper

2 large handfuls of artichokes

6 mushrooms

2 garlic cloves

1 tbsp of milk 

2 large handfuls of cherry tomatoes

Pinch of salt 

2 tbsp mixed herbs 

Method

1. Preheat the oven to 180 degrees
2. Using a sharp knife, trim the puff pastry to tightly fit your baking tray (roughly 25 x 28cm if you are using jus-rol). Place it on top of baking parchment which should border the baking tray, as the pastry may rise and stick when cooking
3. In a bowl, combine the peppers, garlic, mixed herbs and sundried tomato paste and mix well
4. Brush the pastry with milk and sprinkle with a little salt (alternatively, you can use any dairy-free milk)
5. Tip the vegetables on to the puff pastry, and scatter the tomatoes, artichokes, mushrooms and crumbled goats’ cheese on top. (Alternatively, you could swap for a dairy-free alternative, or any other cheese of your choice, such as burrata or mozzarella)
6. Bake for 20-25 minutes, or until the vegetables are cooked through and the cheese is melted

Warming Winter Salad

This winter salad is packed full of seasonal ingredients with healthy fats, antioxidants and dietary fibre that will leave you feeling energised and satisfied.
 

Serves 2

Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients

3 handfuls of whole leaf curly kale 

3 tbsp pomegranate seeds

15g pickled beetroot

50g maris piper potatoes

One large handful of cherry tomatoes 

3 tbsp chopped almonds 

Drizzle of balsamic glaze (you can use any salad dressing of your choice)

2 tbsp olive oil

Pinch of salt

1 tbsp garlic granules

*If you’re feeling super festive, you could also add some brussel sprouts (finely chopped and sautéed with the kale)

Method

1. Preheat oven to 180 degrees
2. Cut potatoes and mix with a drizzle of olive oil, salt and garlic granules
3. Roast potatoes in oven for 25-30 minutes, or until golden brown
4. Prep the vegetables by cutting and slicing into desired proportions
5. Lightly sauté the kale in a frying pan with a 2-3 tbsp of water until it is soft all the way through. If you prefer the kale to be crunchy, do not cook it for as long. Alternatively you can eat it raw, just make sure you thoroughly wash it beforehand
6. Spread the kale on the plate, and then top it with the potatoes, beetroot, tomatoes and sprinkle the nuts and seeds on top