There’s no denying that Christmas dinner is usually a meaty affair – so what if you have a vegan joining you this year?
For the apple and cranberry compote:3 cm piece of fresh root ginger, grated1. Cook the parsnips, swede and sweet potato in a large saucepan of boiling water for about 20 minutes or until tender. Drain well, then roughly mash.
5. Line a 900g loaf pan with baking parchment, then add the mixture. You can also use a patterned, fancy, Christmas non-stick mould but I recommend brushing the inside with olive oil just for good measure . 7. Remove the loaf from the oven, then lift out of the pan along with the paper . Turn the loaf upside down onto a baking tray lined with baking parchment.
9. To cook the cavolo nero accompaniment, massage the leaves with a little of the olive oil and a pinch of salt until soft. Preheat a medium frying pan , add a drizzle of olive oil and the garlic and fry the cavolo nero for 5 minutes. Add the tamari/soy sauce and sesame seed oil, then set aside.
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