This glorious Christmas veggie wellington can be paired with cranberry sauce and gravy for a delicious Christmas dinner 

Both our families have vegetarians at the Christmas dinner table. The Hairy Biker nut roast has been our staple for years, but now we’ve taken it to the next level.

Serves 4

  • 12 prunes
  • 75ml (2½fl oz) vegan oloroso sherry
  • Roast potatoes and sautéed greens, to serve

Cranberry sauce 

  • 250g (9oz) fresh or frozen cranberries
  • Grated zest and juice of 1 orange or 2 clementines
  • 50g (1¾oz) caster sugar
  • 1tbsp vegan oloroso sherry or port

Put the cranberries, zest, juice and sugar into a pan. Add a splash of water and cook over a gentle heat, stirring to dissolve the sugar. 

When most of the cranberries have burst and the sauce has thickened, taste and add a little more sugar if necessary. 

Stir in the sherry or port and simmer for another minute. Transfer to a serving bowl and allow to cool.

For the filling

  • 1tbsp olive oil
  • 25g (1oz) butter
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 200g (7oz) root vegetables, coarsely grated
  • Salt and freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • Leaves from a sprig of thyme, finely chopped
  • A few sage leaves, finely shredded
  • Zest of 1 lemon
  • ¼tsp ground allspice
  • ¼tsp ground cloves
  • ¼tsp ground mace
  • 100g (3½oz) cooked chestnuts, roughly chopped
  • 50g (1¾oz) nuts, finely chopped
  • 75g (2¾oz) cooked wild or brown rice
  • 75g (2¾oz) cooked brown lentils
  • 25g (1oz) breadcrumbs
  • 2tsp mushroom ketchup
  • 1tsp soy sauce
  • 1 egg, beaten

For the mushroom duxelles

  • 1tbsp olive oil
  • 25g (1oz) butter
  • 2 shallots, very finely chopped
  • 400g (14oz) mushrooms, chopped into 3mm dice (use a food processor)
  • 2 garlic cloves, finely chopped 
  • 200g (7oz) spinach
  • A squeeze of lemon juice

For the pastry

  • Flour, for dusting
  • 500g block of puff pastry
  • 1 egg, beaten

First, make the filling. Heat the oil and butter in a large frying pan. Add the onion and celery, and cook until the onion is starting to caramelise, then add the grated root veg. Continue to cook, stirring regularly, until they have reduced down considerably.

Season with salt and pepper, then stir in the garlic and herbs. Continue to cook for 2-3 minutes, then stir in the lemon zest and spices. Set aside. When cool, stir in all the remaining ingredients.

To make the mushroom duxelles, heat the oil and butter in a pan and add the shallots. Cook until translucent, then add the mushrooms and garlic. 

Cook until the mushrooms have reduced in volume and any liquid has evaporated. Wilt down the spinach in water, then drain and finely chop.

Squeeze out as much water as you can, then stir the spinach into the mushrooms and add the lemon juice. Put the prunes in a small pan and cover with the sherry. Bring to the boil, then remove from the heat and leave the prunes to absorb the sherry.

Meanwhile preheat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking parchment. To assemble, dust a large piece of baking paper with flour and place it on your work surface. Roll out the puff pastry to a rectangle about 30 x 40cm.

Spread a quarter of the mushroom mix lengthways down the middle of the pastry, leaving a border on both short sides. 

Pile half the filling mixture on top, then put the prunes in a line along the centre. Add the rest of the filling, making sure it forms a neat shape without any gaps, then spread the rest of the mushroom mix over the top and sides of the filling. 

Brush the edges of the pastry with egg, then bring up the sides to cover the filling and overlap.

Seal the ends, then roll on to the baking tray so the join is on the bottom. Cut slashes in the top with a sharp knife and brush with egg. 

Bake for 35 minutes, or until a rich golden brown and piping hot. Leave to stand for 10 minutes, then serve with roast potatoes, greens, and the cranberry sauce and gravy to complete the festive spread.

Christmas gravy

  • 1tbsp olive oil
  • 25g (1oz) butter
  • 1 shallot, finely chopped
  • 200g (7oz) mushrooms, very finely chopped 
  • 1 garlic clove, finely chopped
  • A sprig of thyme, leaves finely chopped
  • Salt and freshly ground black pepper
  • 1tbsp plain flour
  • 100ml (3½fl oz) white wine or dry sherry
  • 1tbsp mushroom ketchup
  • 250ml (9fl oz) mushroom or vegetable stock

Heat the oil and butter in a pan. Add the shallot and fry over a medium-high heat until softened and caramelised. 

Add the mushrooms and cook until reduced down and dry. Stir in the garlic and thyme and season. 

Stir the flour in and cook for a couple of minutes, stirring constantly, then turn up the heat and add the wine or sherry.

Bring to the boil, stirring constantly, and then add the mushroom ketchup and stock a little at a time, until you have a fairly thin gravy. Check the seasoning and strain if you like.


This scrumptious vegan chocolate mousse can be enjoyed with coffee beans or grated chocolate on top 

Something magic happens to the water in a can of unsalted chickpeas (called aquafaba) when you whisk it. 

It looks just like whisked egg whites and can be used in the same way to make awesome vegan versions of treats. This mousse is light, airy, 100 per cent delicious – and just a little bit naughty.

Serves 4-6

  • 150ml (5fl oz) aquafaba
  • 30g (1oz) caster sugar
  • 175g (6oz) vegan dark chocolate
  • 50ml (2fl oz) coconut milk (from a carton, not a can)
  • 1tsp vanilla extract
  • A pinch of salt
  • 25ml (¾fl oz) rum or spiced rum

To serve (optional)

  • A few coffee beans or squares of vegan chocolate

First, whisk the aquafaba. You’ll need an electric whisk or a stand mixer, as this will take up to 15 minutes and that’s a lot of elbow grease!

Start whisking and, after the first minute, start adding the sugar, 1tsp at a time. Continue to whisk until stiff peaks form. Set aside.

Meanwhile, melt the dark chocolate. Break it up and put in a heatproof bowl. Place the bowl over a pan of simmering water (don’t let the bottom touch the water) and stir the chocolate so it melts evenly. 

Remove from the heat and set aside for a few minutes. Whisk in the coconut milk, vanilla extract and salt. The mixture may go a little grainy – add the rum and beat vigorously and it will go smooth. Leave to cool.

When the chocolate is at room temperature, start incorporating the whisked aquafaba. Using a metal spoon, add a couple of large spoonfuls and fold them in, trying to keep as much of the volume as possible. 

Add the rest of the aquafaba and continue to mix until it is fully combined. Divide the mixture between glasses or ramekins and leave to set and firm up in the fridge. 

When ready, serve the mousse and you can add some coffee beans or chocolate grated over the top if you like.


This delicious vegan figgy pudding is perfect for a traditional steamed pudding this Christmas

Being The Hairy Bikers, we couldn’t have a book without an old-fashioned steamed pud like our mothers used to make. So here’s a vegan version that uses aquafaba, the liquid from a tin of chickpeas, to bind the mixture.

Serves 4

  • 150g (5½oz) soft dried figs, quite finely chopped
  • 100ml (3½fl oz) vegan marsala wine or strong tea
  • 100g (3½oz) plain flour
  • 1tsp baking powder
  • 1tsp mixed spice
  • 50g (1¾oz) breadcrumbs
  • A generous pinch of salt
  • 50g (1¾oz) non-dairy spread, plus extra for greasing
  • 75g (2¾oz) dark soft brown sugar
  • 150g (5½oz) carrot, finely grated
  • 50ml (2fl oz) aquafaba (liquid from a tin of unsalted chickpeas), lightly whisked
  • Vegan custard, to serve

Put the figs in a pan and add the marsala or tea. Bring to the boil, then remove from the heat and leave to stand until the liquid has been absorbed by the figs. 

Mix the flour, baking powder, mixed spice and breadcrumbs together, and add a generous pinch of salt. Beat the spread and sugar together until well combined, then add the flour mixture, grated carrot, aquafaba and figs. Stir until thoroughly combined.

Grease a 750ml pudding basin with the extra spread. Scrape the batter in and smooth the top. Cover the basin with a piece of pleated foil and secure it firmly with a rubber band or string. 

Stand the pudding in a steamer and place over a large pan of simmering water. Alternatively, fold up a small tea towel and put it in the base of a large saucepan. 

Place the pudding on top and add boiling water to about a third of the way up the basin. Steam the pudding for about 2 hours, keeping the water at a simmering level and checking the water level regularly to ensure the pan doesn’t boil dry.

Remove the pudding from the steamer or saucepan and leave it to stand for 5 minutes. Remove the foil, run a palette knife around the edge of the pudding to loosen it, then turn it out on to a plate. Serve with vegan custard.


This delicious orange polenta cake is best served with crème fraîche or clotted cream

Simple and delicious, this cake is made with polenta, not wheat flour, so ideal for anyone who needs a gluten-free teatime treat.

Serves 8

  • 150g (5½oz) butter, softened, plus extra for greasing
  • 125g (4½oz) golden caster sugar
  • Zest of 2 medium oranges
  • A pinch of salt
  • 200g (7oz) fine polenta
  • 2tsp baking powder
  • 2 large eggs

For the syrup

  • Juice of 1 orange
  • Juice of ½ a lemon
  • 100g (3½oz) icing sugar

To serve (optional)

  • 2tbsp icing sugar
  • A few drops of orange blossom water
  • 200g (7oz) thick crème fraîche or clotted cream

Preheat the oven to 180°C/fan 160°C/gas 4. Grease the base and sides of a 20-21cm round cake tin with butter and line the base with baking paper. 

Using an electric hand-held whisk or a stand mixer, cream the butter, sugar and orange zest together with a generous pinch of salt until very soft, light and increased in volume.

Mix the polenta with the baking powder. Add the eggs, one at a time, to the butter and sugar, adding 2 tablespoons of the polenta with each egg. Mix thoroughly after each addition, then gradually work in the rest of the polenta.

Scrape the mixture into your prepared tin and smooth the top with a spatula. Bake in the oven for about 35 minutes. When cooked, the cake will be springy to the touch and will have shrunk away from the sides. It may sink a little in the middle, but this is perfectly normal.

To make the syrup, mix the juices and icing sugar together until the sugar has dissolved. While the cake is still hot and in its tin, pierce the top all over with a cocktail stick, then pour the syrup over as evenly as you can. 

Leave the cake to cool completely before removing it from the tin. Stir the icing sugar and orange blossom water into the crème fraîche or clotted cream, if using, until well combined, and serve on the side.


This fruity, delicious Christmas cake is perfect for sharing with vegan guests this season

This is a fruity, delicious Christmas cake – but it contains no eggs or butter, so it’s fine if you’re vegan and is great for everyone.

Serves 4

  • 450g (1lb) mixed dried fruit (raisins, sultanas, currants, blueberries, chopped apricots, chopped prunes)
  • 75g (2¾oz) glacé cherries, rinsed and halved
  • 75g (2¾oz) candied citrus peel, finely chopped
  • Zest of 1 orange
  • 75ml (2½fl oz) rum or brandy
  • 225g (8oz) plain flour
  • 75g (2¾oz) ground almonds
  • 2tsp mixed spice
  • 1tsp ground cinnamon
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • 150g (5½oz) dairy-free baking spread
  • 100g (3½oz) soft dark brown sugar
  • 50g (1¾oz) soft light brown sugar
  • 75ml (2½fl oz) almond or soy milk 
  • 1tbsp cider vinegar

To finish

  • Rum or brandy, for feeding
  • 1 block of marzipan
  • 3tbsp apricot jam
  • 75ml (2½fl oz) aquafaba (liquid from a can of unsalted chickpeas)
  • ¼tsp cream of tartar
  • 300g (10½oz) icing sugar
  • Lemon juice (if needed)

Put all the fruit, including the cherries, citrus peel and orange zest, into a bowl and add the rum or brandy. Leave, stirring regularly, for a few hours or overnight.

Preheat the oven to 150°C/fan 130°C/gas 2. Line a deep 20cm round cake tin with baking paper and wrap a triple layer of foil around the outside, to prevent burning.

Mix the flour with the almonds, spices, bicarbonate of soda and salt. Cream the dairy-free spread and sugars together in a stand mixer or with an electric hand-held whisk. Add the flour mixture and the milk and vinegar, then stir. 

Stir in the fruit and any liquid left in its bowl. Scrape the mix into your tin and bake for 1½-2 hours, until a skewer comes out clean and the internal temperature is 98°C on a food thermometer. 

Cover the top of the cake with foil (to help keep it soft) and leave to cool in the tin. If you have made the cake well in advance, wrap it in baking paper and store in an airtight container.

Feed regularly with more rum or brandy. To do this, prick the bottom of the cake all over with a skewer and pour over 1-2tbsp of the rum or brandy, then store upside down. Do this a few times before Christmas.

To decorate, roll out the  marzipan until it’s large enough to cover the top and sides of the cake. If the top of the cake is uneven, shave some off so it’s flat, then upturn it so the bottom becomes the top – this will give you a cleaner finish. 

Warm the jam, then brush over the cake. Cover with marzipan and leave to dry overnight.

To make the royal icing, whisk the aquafaba with the cream of tartar until it has frothed up but is nowhere near soft peaks (you don’t want it too aerated). Add the sugar all at once and stir until combined. 

It needs to be a reluctant dropping consistency – add a few drops of lemon juice to thin it if necessary or more icing sugar to thicken. 

Pour the icing over the cake and smooth it with a palette knife. For a rough snow scene, use a palette knife to form peaks. Or, if you prefer, make it as smooth as you can by dipping the palette knife in just-boiled water and dragging it over the icing in a circular motion. Leave to set, then add any extra decorations you like.


These nice biker blinis are best topped with seasoned cream cheese and olive tapenade

The secret to a good blini is buckwheat flour, with its distinctive, slightly sour flavour. These are blinis you can get your teeth into – not dinky little cocktail jobs. Topped with nicely seasoned cream cheese and olive tapenade, they’re blini marvellous.

Makes about 16

  • 100g (3½oz) buckwheat flour
  • 50g (1¾oz) strong white flour
  • ½tsp instant dried yeast
  • ½tsp salt
  • 150ml (5fl oz) whole milk
  • 100ml (3½fl oz) soured cream or Greek yoghurt
  • 2 eggs, separated
  • Butter, for frying

To serve

  • 200g (7oz) vegetarian cream cheese
  • Sea salt and black pepper
  • A handful of basil and mint leaves
  • ½ a jar of tapenade
  • 16 cherry tomatoes, finely chopped
  • Olive oil

Put both flours into a bowl. Add the yeast and mix, then add the salt and mix again. Pour the milk into a pan and heat gently until blood temperature (a bit hotter than tepid).

Remove from the heat and whisk in the soured cream or yoghurt and the egg yolks. Add the wet ingredients to the dry and stir well. Cover the bowl with a cloth or clingfilm and leave in a warm place until the mixture looks very well aerated. This will take up to 2 hours.

The Hairy Bikers’ Veggie Feasts by Si King and Dave Myers is published by Seven Dials, £22

Whisk the egg whites to stiff peaks. Add a large tablespoon of the egg whites to the batter and stir, then fold in the rest, trying to keep as much volume as possible. Cover and leave for another hour to aerate again.

Heat a knob of butter in a large frying pan. Add large tablespoons of the batter and swirl into thin rounds, making sure they are spaced out. Don’t worry if they aren’t perfectly round – it’s part of the charm. 

Flip the blinis over when the air bubbles have burst all over the surface, then cook on the other side.

They should take about a minute per side. Continue frying the blinis, adding a little butter each time. Cool to room temperature. To assemble, mix the cream cheese with some salt and pepper. 

Set aside a few tiny basil and mint leaves for a garnish, then finely chop the rest and mix with the cream cheese. Spread a teaspoon of the mix over each blini, then top with a swirl of tapenade and chopped tomatoes. Drizzle with a little oil and top with the reserved basil and mint.

The Hairy Bikers’ Veggie Feasts by Si King and Dave Myers is published by Seven Dials, £22. © Dave Myers and Si King 2020. To order a copy for £18.70 go to or call 020 3308 9193. Free UK delivery on orders over £15. Offer price valid until 12/12/2020.