Starters, SIDES & MAINS
Spread the table with a stunning selection of savoury dishes – your only problem is deciding which of this fabulous fare not to serve!
SPINACH AND APRICOT WREATH
By Sam Dixon
Serves 6 | Prep 30 mins | Cook 1 hr
2 tbsp olive oil
2 onions, finely diced
4 garlic cloves, very
finely chopped
250g (about 8 cups)
spinach leaves, wilted,
drained and squeezed
of excess moisture
50g (generous ⅓ cup)
toasted pine nuts
a handful of dill,
chopped, plus extra
fronds to garnish
a handful of flat-leaf
parsley, chopped
finely grated zest
of 1 lemon
50g (⅓ cup) ready-to-eat dried apricots,
roughly chopped
200g (1 cup)
silken tofu
500g pack of
ready-made vegan
shortcrust pastry
plain flour, for dusting
50ml (scant ¼ cup)
oat milk
50g (⅓ cup) mixed
black and white
sesame seeds
salt and pepper
1 Heat the olive oil in a large frying pan and sauté the onions with the garlic over a medium heat for about 6 minutes until softened.
2 Stir in the wilted spinach and cook until any excess water evaporates. Add the toasted pine nuts, herbs, lemon zest, apricots and tofu, season to taste with salt and pepper and mix together. Remove from the heat and let the mixture cool.
3 Preheat the oven to 200°C/Gas Mark 6. Line a large baking sheet with non-stick baking paper.
4 Roll out the pastry on a lightly floured work surface to a rectangle about 20x60cm (8x24in). With one longer side nearest to you, spread the spinach mixture evenly over the pastry, leaving a 1.5cm (¾in) clear border along both longer sides and a 2.5cm (1in) clear border along both shorter sides. Roll up the pastry from the longer side nearest to you in a long sausage shape, then brush the opposite longer pastry border with a little water and press to seal.
5 Place seam-side down and curve into a ring, then pinch the ends together to seal.
6 Slice the outer side of the ring into sausage roll-size sections, leaving the inner side intact so that it makes a neat wreath-like shape. Carefully transfer the wreath to the lined tray, brush all over with the oat milk and sprinkle over the sesame seeds. Bake for 45 minutes until golden brown. Remove from the oven and let the wreath cool for 10 minutes, then garnish with extra dill fronds, slice and serve.
NUTRITIONAL INFO
Calories (per serving) 612 | Total fat 40g Saturates 1.8g | Salt 0.22g | Sugar 10.7g Carbohydrates 56.1g | Protein 11.6g
AUBERGINE TERRINE
By Sam Dixon
Serves 6-8 | Prep 10 mins plus chilling | Cook 6 mins
4 large aubergines (eggplants), cut lengthways
into about 5mm (¼in) thick slices
2 tbsp olive oil
300g (1¼ cups) vegan cream cheese
