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Vanilla custard tart with Earl Grey prunes

by Angela Hartnett
Desserts

Serves 8-10

Prep: 1-2 hrs

Cook: 30-60 mins

Vegan Christmas cake

by Sarah Cook
Cakes and baking

Makes 1 x 20cm/8in cake

Prep: >2 hrs

Cook: >2 hrs

Vegan lemon drizzle cake

by Annie Rigg
Cakes and baking

Serves 8-10

Prep: <30 mins

Cook: 1-2 hrs

Vegan pesto

by Dr Rupy Aujla
Other

Serves 4

Prep: <30 mins

Cook: none required

Vegan pizza

by Justine Pattison
Main course

Serves 4

Prep: 1-2 hrs

Cook: 10-30 mins

Vegan prune and ginger tarts

by Hemsley + Hemsley
Desserts

Serves 4

Prep: 30-60 mins

Cook: 10-30 mins

Vegan trifle

by Rosie Reynolds
Desserts

Serves 4–6

Prep: 1-2 hrs

Cook: none required

Vegetable pizza

by Rachel Roddy
Main course

Makes 2 large pizzas

Prep: >2 hrs

Cook: 10-30 mins

Vegetarian tagine with roasted cauliflower, apricots and chickpeas

by Nargisse Benkabbou
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Veggie sausage tray bake

by Dr Rupy Aujla
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Walnut and honey baklava

by The Hairy Bikers
Cakes and baking

Makes over 40 pieces

Prep: >2 hrs

Cook: 30-60 mins

Warm, spiced oranges with labneh

by Justine Pattison
Brunch

Serves 2

Prep: overnight

Cook: <10 mins

Whipped feta dip with pomegranate and za’atar

by Annie Rigg
Starters & nibbles

Serves 4–6

Prep: <30 mins

Cook: none required

Whole roasted sea bass with romesco sauce and potatoes

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Yoghurt bark

by Rhiannon Lambert
Light meals & snacks

Makes 1 large bag for snacking

Prep: 1-2 hrs

Cook: none required

‘Street food’ fried chicken, raisin chutney and coronation sauce

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

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