Christmas entertaining needn’t revolve around meat to make a memorable impression. From a beautifully savoury Stilton and quince quiche to a clever air-fryer take on bubble and squeak and delicate cranberry & brie tartlets, these festive vegetarian recipes from Tracklements offer inspiration for a more imaginative Christmas menu. Whether we’re planning a meat-free feast, looking for elegant additions to the festive buffet or simply seeking new ways to make seasonal entertaining special, there’s plenty here to savour.
Stilton Quiche with Quince Fruit Cheese
Transform leftover Stilton into this favourite of a quiche – the perfect light lunch with salad.
Ingredients
Serves: 4
- 1 Medium squash, peeled and cut into 2cm cubes
- 1 tbsp Olive oil
- 375g Shortcrust pastry
- 300g Stilton cut into cubes (reduce quantity of Stilton for less punch!)
- 120g Tracklements Quince Fruit Cheese cut into cubes
- 3 Eggs
- 170ml Double cream
- Salt and pepper
Method
Preheat the oven to 220°C/425°F/gas mark 7.
In a bowl toss the squash cubes with the oil and a good pinch of salt and then space out on a baking sheet and roast in the top of the oven for 30 mins until golden brown. Set aside to cool and reduce the oven temp to 190°C/375°F/gas mark 5.
Roll out the pastry on a lightly floured surface until 3mm thick then line a circular lightly buttered 9.5inch/24cm tart tin with the pastry. Chill in the fridge for 15 minutes. When ready to cook, prick the base of the pastry with a fork.
Heat a baking tray in the oven until hot, then pop the tart tin onto the baking tray and bake blind for 10 mins. Remove the baking beans and paper and cook for another 10 mins until golden brown, then trim the edges off the pastry with a sharp knife and leave to cool.
Spread the cooled squash cubes, the stilton cubes and the Quince Fruit Cheese cubes evenly around the pastry case.
Beat the eggs, add the double cream and season with salt and pepper and then pour over the squash, cheese and fruit cheese.
Bake in the middle of the oven for 20-30 mins or until set and a light golden brown on the top. Serve with a big green salad.
Air Fryer Bubble and Squeak
The perfect way to eat up your leftovers with none of the hassle – they have never tasted so good.
Prep time: 5 mins
Cook time: 20 mins
Ingredients
Serves: 2 or 6 as a side
- 300g Leftover Roast potatoes
- 300g Leftover cooked veg, such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
- 4 Sprigs of fresh woody herbs, such as rosemary, sage, thyme
- 1 tbsp Tracklements Spiced Honey Mustard
- Olive oil
Method
Place the veg in a large bowl and mash with a potato masher (or use clean hands), then shape into 6 even-sized 3cm-thick patties.
Add the herbs, Spiced Honey Mustard and ½ a tablespoon of olive oil.
Arrange the patties in an air fryer in a single layer. Cook at 190°C for 15 minutes or until beautifully crisp, scattering over the herbs for the final 5 minutes.
Cranberry & Brie Tartlets
Light and lovely tartlets for party canapés during the festive season.
Ingredients
Makes 24
- 225g shortcrust pastry
- 175g Tracklements Cranberry, Port & Orange Sauce
- 200g Brie cut into ½ inch cubes (with rind left on)
- Fresh thyme to garnish
Method
Pre-heat the oven to 180°C/350°F/gas mark 4.
Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for 30 mins. Bake the pastry cases blind for 10mins. Remove from oven and put 1 teaspoon of Cranberry Sauce in each pastry case along with one or two cubes of brie.
Bake for approx 10-15 mins until raised and golden brown. Top with a sprig of fresh thyme.
Tracklements Quince Fruit Cheese (£4.95 for 120g), Tracklements Spiced Honey Mustard (£3.05 for 140g), and Tracklements Cranberry, Port & Orange Sauce (£4.05 for 210g) are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk.
