Bubble and squeak is one of life’s great pleasures, it’s totally delicious, feeds a crowd and obviously brilliant for using up the Christmas leftovers!
The ingredients for the bubble is all down to you and what you have left over from your Christmas feast - we would suggest a combination of any of the following leftovers:
Fruity Spiced Parcels
These are lovely little bites to serve either mid morning with a lovely coffee or as an evening treat with a mulled wine!
Makes approx. 32
100g light olive oil
3 tablespoons of dark brown sugar
2 apples
2 pears
2 handfuls of mixed dried fruit or mixed vine fruit
1 tsp ground cinnamon
1/4 tsp ground clove
1 tsp mixed spice
1 pack of filo pastry
Icing sugar for a snowy dusting
A delicious festive family favourite!
Recipe to 4 - 6 as a side dish:
4 parsnips
2 handfuls of freshly grated vegan cheese (there are lots of great ones out there now... others need a little improvement... so try a few, experiment and choose your favourite!)
A big knob of vegan butter, about 25g
Olive oil
Sea salt
Freshly ground black pepper
Method:
This is a fresh, zippy slaw - perfect for serving with a winter feast of hot, loaded baked potatoes or a boxing day buffet!
Serves 6
1/2 a red cabbage
6 carrots
2 red onions
1 pomegranate
2 handfuls of rocket leaves
3 tablespoons of olive oil
The zest and juice of 1 lime
The zest and juice of 2 clementines
Sea salt
Freshly ground black pepper
Love them or hate them the humble Brussel is a seasonal must-have.
Kelly’s famous garlicky roast sprouts are such a treat - we’d challenge any sprout-phobe to not like them!
To make 4 portions:
500g sprouts
2 cloves of garlic, peeled and finely mashed
2 sprigs of rosemary
75g vegan spread or olive oil
Sea salt
Freshly ground black pepper
Method:
A delicious seasonal addition to the festive feast!
Ingredients:
1 red cabbage, core removed and finely sliced
3 red onions, finely sliced
2 apples, cored and finely sliced into matchsticks
1 cinnamon stick
150 ml Balsamic vinegar
2 tbsp runny honey
Olive oil
Sea salt
Freshly ground black pepper
Method:
Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!
Ingredients:
1-2 large to medium sized potatoes per person
1 bulb of garlic
2 or 3 sprigs of rosemary
Sea salt
Freshly ground black pepper
Olive oil
This delicious jumble is fab served with a pile of roasted root veggies!
Recipe To Serve 4 -6:
1 white or red onion, finely diced
2 cloves of garlic, finely minced
4 carrots, peeled and finely diced
1 leek, finely diced
3 tins of lentils, drained and rinsed
1 good quality vegetable stock cube
A couple of sprigs of rosemary, thyme or sage
10-12 brussels sprouts, finely sliced
Sea salt
Freshly ground black pepper
Olive oil
There are so many delicious ways to enjoy parsnips! We all love them roasted - it brings out there delicious sweet, nutty flavour! Paired with cauliflower and blitzed until silky smooth, this soup is delightfully creamy and super tasty.
Ingredients:
2 - 3 medium sized parsnips, peeled and roughly chopped
1 cauliflower, broken into florettes
3 cloves of garlic, peeled & crushed with the side of a knife
2 white onions or 4 shallots, peeled & sliced
This soup is so versatile and open to adaptation, depending on what you have available making it a brilliant recipe to use up all those bits and bobs you don’t know what to do with!
The ingredients listed are what we used but if you have more of one thing and less of another… fancy adding other veggies or want to swap lentils for different pulses, cooked rice or chopped potatoes - go for it!
Ingredients To Serve 8:
3 cloves of garlic, finely chopped
2 onions, diced
