Great British Food Christmas 2024

lightly with the plant-based milk and decorate the top with the pastry shapes then brush the shapes with the plant-based milk. 25. Pierce some air vents in the top of the Wellington with a fork or sharp knife. 26. Put the Wellington in the oven and bake it for 40 minutes, checking after 30. minutes (if it looks ready, remove it from the oven). 27. Use a bread knife to carefully cut the Wellington into slices and serve. PumpkinDauphinoise You guys have been telling us howmuch youwant comforting winter recipes with a twist and these pumpkin dauphinoise are a REALwinner! Packed full of sweet pumpkin, layers of perfectly cooked potato and a creamy rosemary béchamel this dish honestly tastes unreal. Prepare: 20minutes Cook: 1 hour 15minutes 3mixed pumpkins 6Maris Piper potatoes 3 large white onions 2 tbsp sugar Knob of plant-based butter 4 sprigs of fresh thyme 100g plant-based cheese Olive oil Salt and pepper to taste For the dauphinoise cream: 270ml plant-based cream 250ml plant-basedmilk 4 cloves of garlic 4 sprigs of fresh thyme 4 sprigs of fresh rosemary White pepper 1. Peel the garlic cloves, peel and slice the onions and peel and thinly slice the potatoes and add the potatoes to ice water and set aside. Slice the selection of pumpkins. 2. Pour plant-based cream and milk into a small saucepan. Add the fresh herbs, garlic and white pepper and bring to a gentle simmer. 3. Add onions to a casserole pan with sugar and cook down with knob of butter and fresh thyme. Once caramelised remove the onions from the pan. 4. Layer potatoes, pumpkin, onion plant-based cheese, salt, pepper and repeat then pour over dauphinoise cream. 5. Top with more plant-based cheese then put on the lid and cook for 45 mins then for for 15 mins with lids removed for gratanation. Perfect Gravy We don't want to oversell it (but we're gonna) this is the best damn plant-based gravy youwill ever taste. Tesco's Vegmas Supper Club wanted us to whip up a homemade gravy to contendwith the traditional recipes and – dare we say it – we delivered. Taste it and see for yourself.We think this could be the best vegan gravy recipe... in the whole world. You bettermake it and let us knowwhat you think. Prepare: 10minutes Cook: 30minutes 2 tbsp olive oil 3 tbsp cornflour 6 tbsp room temperature water 1 tsp yeast extract 1 tsp dark brown sugar ½ tsp salt ½ tsp pepper 1 red onion 1 small carrot 3 garlic cloves 1 celery stick 1 sprig of rosemary 2 sprigs of thyme 350ml redwine 1 litre vegetable stock 1 tbsp tomato puree 1 tsp Englishmustard 1. Peel and finely dice the red onion, carrot and celery, keeping them separate on the chopping board. 2. Heat up your pan on a medium heat. Pour the olive oil into the hot pan. 3. Add the diced onion and cook for 2 minutes. 4. Crush the garlic cloves into the pan and stir everything together. 5. Cook for 2 minutes until you’ve released the aroma of the garlic. 6. Add the diced carrot, celery and the rosemary and thyme sprigs. 7. Stir everything together on the heat for about 7 minutes, until the vegetables are well softened. 8 Pour in the red wine and cook until most of the liquid has evaporated. 9. Pour the vegetable stock into the pan. 10. Turn up the heat so that it’s bubbling nicely, then reduce to a gentle simmer, put the lid on and cook for 10 minutes. 11. Take the pan off the heat and strain the liquid into a bowl through a sieve so that you’re left with a clear stock. 12. Pour it back into the pan and put it back on the heat. 13. Put the cornflour into a small glass. Add the water and mix together with a fork, stirring really well to ensure there are no lumps. 14. Add the cornflour mixture to the pan and whisk continuously while the gravy bubbles away for 5 minutes, until you have a nice thick consistency. 15. Add the tomato purée, yeast extract, mustard, sugar, salt and pepper and stir until well mixed. 16. Thin the gravy to your desired consistency with some boiling water. 17. Pour the gravy into a jug to serve. RECI PES | BOSH! 95 greatbr i t i shfoodawards.com