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A vegetarian Christmas: Chantelle Nicholson’s French mushroom pie, caramelised pear pud and more

Blue cheese and honey gougeres, roast squash soup with melting brie, mushroom and celeriac pithivier, roast miso brussels sprouts, and a caramelised pear and rosemary puddingChristmas for me began as a summertime celebration in New Zealand, with long days and warm evenings. Twenty-plus years on, the wintry cosiness of a UK Christmas has taken hold. Now, my essentials include perfectly crisp roast potatoes with plenty of gravy, and sprouts (non-negotiable). Even my young niece and nephew love them, which is a small victory I’m quietly proud of. Continue reading...


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