Ottolenghi christmas

Everyone needs a recipe for perfect roasted parsnips up their sleeve and this quick and easy guide from Ottolenghi is just the ticket. Glazed with maple syrup and finished with Parmesan and black pepper, they're utterly irresistible and the perfect addition to any roast.

Spicy Beetroot, Leek and Walnut Salad from Ottolenghi's Jerusalem. This gutsy salad is inspired by Georgian cuisine, and the beetroot and leeks can be cooked well ahead of time.

Check out seven of our favourite plant-based recipes from Ottolenghi FLAVOUR here, from a vegan potato gratin to portobello mushroom steaks.

Whet the appetite with stilton hush puppies, anchovy crostinis and a ‘pre-dessert’ of chocolate salami

A sumptuous trio: fig and coffee puddings, a punchy trifle and a glorious French apple tart

A warming one-pot Christmas Eve dinner, a nifty side for the main event, plus an ingenious way of using up any excess

A sumptuous trio: fig and coffee puddings, a punchy trifle and a glorious French apple tart

Everything you want from roast sweet potatoes but, thanks to the pickled chillies and pecans, without any of that overly cloying sweetness they’re sometimes prone to. You can get everything ready a good few hours before eating and just assemble before serving

The secret to cooking for a festive get-together? Organisation, so you can join in with all the fun, too

Should guests with varying appetites turn up at short notice over the Christmas holidays, this dauphinoise, herby stuffing and pear dessert should help cover all bases