Plant-based showstoppers made for meat-free guests (and those who prefer a lighter Christmas lunch)
Butternut, chestnut & lentil cake
This stunning vegan cake is a modern take on the classic nut roast. It works well with all the usual trimmings.
■ Serves 8
■ Prep 40-45 mins
■ Cook 1 hr 45 mins
1 large butternut squash, peeled
3 tbsp sunflower oil, plus extra for the tin
3 onions, chopped
15g sage, 12 leaves left whole, the rest
finely chopped
2 rosemary sprigs, leaves picked
and chopped, plus extra to serve
3 garlic cloves, crushed
1 tsp ground mace
2 tbsp ground chia or flaxseeds
2 x 200g packs cooked chestnuts
2 x 400g cans brown lentils, drained and rinsed
200g wholemeal vegan breadcrumbs
3 tbsp rapeseed oil
1 Heat the oven to 200C/180C fan/gas 6. Slice a few 1cm-thick rings from the bulbous end of the squash, and a few small solid slices from the top end. Set aside. Chop the rest into 1-2cm chunks, then toss with 1 tbsp sunflower oil on a baking parchment-lined baking tray and roast for 20-30 mins until golden.
2 Meanwhile, line the base of a deep 25cm round cake tin with a sheet of baking parchment. Brush with some sunflower oil, then arrange the squash rings over the base in a single flat layer – fit them in as snugly as you can. Put the solid squash slices on top, cutting to fit so they’re also in a single flat layer. Put any leftover bits of squash in a heatproof bowl with a splash of water, then cover and microwave on high at 2 min intervals until tender, around 5-6 mins.
3 Cook the onion in the remaining sunflower oil over a very low heat until soft but not browned. Add the chopped sage, half the rosemary, the garlic and mace. Cook for a few minutes more, then set aside. Mix the chia seeds with 4 tbsp water and set aside until thickened.
4 Meanwhile, roughly chop half the chestnuts – they should be chunky. Put the other half in a food processor with half the lentils, the microwaved squash and 1/3 of the roasted squash. Pulse until mashed. Tip into a large bowl with the softened onions, the breadcrumbs, chia seed mixture and 1 tsp salt. Mash everything together to combine, then gently stir through the chopped chestnuts, whole lentils and remaining roasted squash. Carefully press the mixture around and over the squash layers in the tin. Level the top, making sure it’s tightly packed, then cover with foil. Will keep, chilled, for up to 24 hrs. Can be frozen at this stage, then thawed completely before cooking.
5 Heat the oven to 180C/160C fan/gas 4. Put the covered squash cake into the oven and bake on the mi
