I’ve mentioned here in my Editor’s Diary before that I have been vegetarian for over 25 years.
And in that time, I have been offered some weird and wonderful concoctions for Christmas dinner!
I’m not sure why non-vegetarians struggle so much with this. Everyone eats at least some vegetarian food, after all, even if they don’t consciously label it as such.
So why is it so difficult to imagine a meal without meat?
Some “memorable” occasions spring to mind, such as one office Christmas lunch in a Dundee restaurant. The vegetarian special was two slices of toasted French bread topped with peppers, courgette and cheese – served with sprouts, carrots and mashed potato.
As for nut roast, which seems to be the default festive offering for vegetarians . . . Most examples are substantial enough to sink a small battleship. And while they may be filling, they’re normally lacking in any discernible flavour.
My go-to recipe for Christmas dinner is Delia Smith’s Twice-baked Roquefort Souffles. It’s easy to make in advance, festive and delicious. It also – importantly – feels like a real treat.
The only change I make is to use Stilton instead of Roquefort, as I find it has a creamier taste.
Two souffles make a perfect main course portion. They go beautifully with roasted parsnips and roast potatoes cooked in olive oil so vegetarians and meat eaters alike can enjoy them.
In my house, we don’t serve gravy on Christmas Day. Instead, I make a port wine sauce that is vegetarian and which complements the blue cheese in the souffles very nicely.
My mouth is watering just writing about it . . .
Whatever you serve up for Christmas dinner, I hope you enjoy it!
For more from Angela’s Editor’s Diary, click the tag below.
For some delicious recipes from “The People’s Friend”, click here.