Soothe & nourish

This impressive plan-ahead Christmas lunch from Flora Shedden is a mouthwatering mix of traditional recipes and deliciously unexpected flavours

This take on the festive favourite will ensure you never boil a sprout again. The whipped tofu is based on a classic French vinaigrette and should be quite loose in texture. It carries a real mustard

To get the best from a kale salad, you need to chop it up finely. I love using curly kale, as I find it’s more tender. If you have time, dress the salad 10 minutes before you serve it, as the kale lea

SERVES 2 PREP 5 mins COOK 25 mins EASY 20g walnut pieces1 tsp rapeseed oil2 slim leeks (about 170g), well washedand thinly sliced175g wholemeal penne2 garlic cloves, finely grated160g baby spinach40g

Traditionally, black chickpeas are used in this recipe, but for ease and so the curry can be cooked quickly, I’ve opted for tinned white chickpeas, which are readily available and cook in no time. I l

INGREDIENTS FOR THE TOFU 200g smoked tofu 1 tsp sesame oil 1 tsp minced garlic 1 tsp minced ginger 1 ½ tbsp soy sauce 1 ½ tsp sriracha FOR THE BROTH 2 tbsp chilli oil 2 shallots, peeled and minced 2 c