CHRISTMAS DINNER TRAYBAKE

Christmas dinner traybake image

Reimagine your Christmas dinner with this veggie traybake, with figs-in-blankets, stuffing balls and plenty of veg. Serve with cranberry sauce

Provided by Anna Glover

Categories Dinner

Time 2h40m

Number Of Ingredients 23

Ingredients

1kg potatoes, halved or quartered if large
100ml vegetable oil
300g parsnips, peeled and quartered
2 red onions, cut into thin wedges
4 carrots, cut into bite-sized pieces
200g brussels sprouts, halved
cranberry sauce, to serve
1 medium aubergine
2 tbsp olive oil
½ tsp garlic granules
1 tsp smoked paprika
6 ripe figs, halved
250g halloumi, cut into 12 batons
10g dried porcini mushrooms
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
100g cooked chestnuts, chopped
1 rosemary sprig needles picked and finely chopped
4 sage leaves, finely sliced
200g fresh breadcrumbs
1 egg, beaten
2 tbsp finely grated vegetarian hard cheese

Steps:

To make the stuffing, put the porcini in a small heatproof bowl, cover with 150ml hot water and leave to soak. Heat the oil in a frying pan over a medium heat and fry the onion for 10 mins until soft. Stir in the garlic, chestnuts, rosemary and sage. Strain the porcini (reserving the stock) and finely chop. Stir into the onions and cook for a few more minutes. Tip into a bowl. Add the breadcrumbs, egg and cheese. Season. Add enough stock (about 60ml) to bring the mix together. Form into 12 balls and chill.
Meanwhile, make the figs-in-blankets. Trim the aubergine and cut into 3mm-thick slices along its length using a mandoline or sharp knife. Tip into a bowl and toss with the oil, garlic, paprika and some seasoning. Heat a griddle pan over a medium-high heat and fry the slices for 4-6 mins on each side until lightly golden and tender. Working with one fig half and halloumi baton at a time, wrap these in a slice of aubergine, using a cocktail stick to secure if needed. Put on a plate, repeat with the remaining aubergine slices, fig halves and halloumi batons and chill.
Cook the potatoes in a pan of boiling salted water for 10-15 mins until just tender. Drain and leave to steam-dry. Heat the oven to 220C/200C fan/gas 7. Heat the oil in a large, shallow roasting tin for 10 mins until very hot.
Tip the potatoes into the tin, turning to coat. Roast for 20 mins until lightly golden and crisp. Add the parsnips, onions and carrots, spaced apart, and roast for 20 mins more until the veg is soft. Add the sprouts, drizzle with more oil if needed. Toss well. Roast for 10 mins. Add the stuffing balls and figs-in-blankets and roast for 25 mins until everything is cooked through, the stuffing balls and potatoes are crisp and the veg is tender. Serve with cranberry sauce.

Nutrition Facts : Calories 1127 calories, Fat 46 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 129 grams carbohydrates, Sugar 57 grams sugar, Fiber 26 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium