Serve these veggie and vegan centrepieces as an alternative to meat – they still have all the seasonal flavours you love
vegetarian mains
Squash, winter herb & crispy butter bean pie
This delicious vegetable pie is a brilliant main event at Christmas. It looks wonderful in the middle of the table and thanks to the flaky pastry, velvety squash and crispy beans on top, its texture is as interesting as its flavour.
SERVES 8 PREP 40 mins plus chilling and cooling COOK 2 hrs MORE EFFORT V
For the pastry
250g plain spelt flour, plus a little extra for dusting 125g cold unsalted butter, cubed a few sprigs each of rosemary and thyme, leaves picked and finely chopped 1 lemon, zested 25g mature cheddar, grated 1 medium egg yolk
For the filling
700g butternut squash, peeled and cut into 2cm cubes 2 tbsp olive oil 3 garlic bulbs, cloves separated and peeled 1 tsp balsamic vinegar 1 tbsp honey 2 sprigs each of rosemary and thyme, leaves picked and finely chopped, plus extra to serve 220g lancashire cheese or mature cheddar, crumbled or cut into cubes 150g crème fraîche ½ lemon, juiced 1 tbsp wholegrain mustard small bunch of parsley, chopped dash of vegetarian Worcestershire sauce (optional) 2 eggs, beaten
For the topping
2 x 400g cans butter beans, rinsed and drained drizzle of olive oil 1 lemon, zested 2 sage sprigs, leaves picked and finely chopped, plus extra to serve
1 For the pastry, put the flour in a bowl and add the butter and 1/2 tspfine salt. Rub gently with your fingertips until the mix resembles fine breadcrumbs, or blitz in a food processor. Stir in the herbs, lemon zest and cheese. In another bowl, beat the egg yolk with 50ml cold water, then add this and mix into a dough. Add more water, 1 tsp at a time, until you have a smooth dough. Wrap. Chill while you make the filling.
2 Heat the oven to 180C/160C fan/gas 4. Toss the squash with 1 tbsp olive oil and season. Tip onto a baking tray and roast for 25-30 mins until golden. Leave to cool.
3 Meanwhile, put the garlic in a saucepan, cover with cold water and bring to a simmer. Cook for 2-3 mins, then drain. Wipe the saucepan dry, return the garlic to the pan with 1 tbsp olive oil and fry over a high heat for 2 mins until golden. Add the vinegar and 100ml boiling water, bring return to the boil. Reduce the heat and simmer for 10 mins.
4 Add the honey, most of the rosemary and thyme, and a good pinch of salt. Cook over a medium heat for 3-5 mins, or until most of the liquid has evaporated and the garlic cloves are coat
