12 minute read
Chef Derek Sarno
Derek Sarno
LIVING ON THE VEG
Derek Sarno shares a plant-based, freeze-ahead pie that’s sure to wow this festive season
Whether you’re celebrating Thanksgiving or looking for a freeze-ahead vegan main for Christmas, Derek Sarno’s hearty pie has got you covered. ‘You can use any mushrooms here – my fave are chestnut and the oyster cluster for a tonne of extra flavour,’ says Derek. ‘Skip the crispy sage leaves on top if you’re short on time, but they add an extra wow when you bring it to the table! Leftover pie keeps well too – perfect for a lazy Boxing Day dinner.’
W I C K E D P O T P I E
Serves 6 Takes 1 hr 25 mins Cost per serve £1.52
The roasted vegetables, parsnip sauce and crispy sage leaves can all be made ahead; store in separate airtight containers in the fridge for up to 2 days.
500g frozen classic vegetable base mix 1 leek, diced 6 garlic cloves, crushed 250g pack chestnut mushrooms, quartered 150g pack Tesco Finest oyster mushroom cluster, separated 1 large potato, scrubbed and cut into 2cm pieces 200g pack Brussels sprouts, halved 2 tbsp olive oil, plus 2 tsp 30g pack roasting herbs, rosemary and thyme leaves finely chopped, sage leaves picked 500g pack puff pastry plain flour, for dusting For the sauce 1 parsnip, scrubbed and cut into 1cm pieces 30g cashew nuts ½ vegetable stock pot 350ml unsweetened soya drink, plus 1 tbsp for brushing 2 tbsp wholegrain mustard
1 Preheat the oven to gas 7, 220°C, fan 200°C and put 2 baking trays inside to heat. Put all the veg in a bowl with 2 tbsp of oil, toss together to coat, then divide between the trays. Roast for 20 mins, turning once, until golden. 2 Meanwhile, put the parsnip and cashews in a small, lidded saucepan; season and just cover with water. Simmer, covered, for 10 mins or until softened. Strain the liquid into a measuring jug, then add enough boiling water to make 250ml. Stir in the stock pot to dissolve. 3 Put the drained parsnip mixture in a blender and blitz to a purée, then add the soya drink and stock and blitz again to make a very smooth and creamy sauce. Add the mustard; season. 4 Tip the roasted veg into a 30 x 20cm baking dish and stir through the chopped herbs; season. Pour over the sauce, making sure not to overfill the dish (see tip, right). 5 Roll out the pastry on a lightly floured surface to a 40 x 30cm rectangle. Cut off a piece large enough to cover the baking dish, place over the filling, then trim to size and crimp the edges with a fork to seal. Brush with soya drink. 6 Cut decorations from the remaining pastry and arrange over the pie, then brush with more soya drink. Prick the pastry lid a few times with a fork to allow steam to escape, then bake for 25 mins until golden. 7 Meanwhile, heat the remaining 2 tsp oil in a small saucepan over a very low heat. Add the sage leaves and cook, stirring occasionally, for 8 mins or until crispy. Scatter over the pie to serve.
Each serving contains
Energy Fat Saturates
Sugars Salt 2184kJ 524kcal 29g 10g 10g 1.2g 26% 41% 48% 11% 20%
1A delicate blend of fino, aged amontillado, oloroso and distinctive Pedro Ximénez grapes, Harveys is a cream sherry that’s full-bodied and well-balanced. It’s aged in American oak casks for extra depth of flavour.
Harveys Bristol Cream Sherry
75cl, £11 (£14.66/ltr). 0.57 units and
153kcal/100ml serve
2Full of big, fruity flavours, this brilliant buy from Blossom Hill is the perfect bottle to pair with festive fare. Its mellow berry aromas and velvety-soft finish provide a solid match to red meats, as well as rich, seasonal veggie dishes.
Blossom Hill Red Wine, £5. 1.25 units and 75kcal/100ml serve
3What comes between pressies and lunch on Christmas Day? G&Ts and snacks, of course. Go for this crisp, fragrant gin that blends juniper berries and botanicals in a triple-distilled recipe for unbeatable purity.
Gordon’s Special Dry London Gin
4On its own or with ice, this blend of rich dairy cream swirled with Irish whiskey makes for the perfect end to the big day’s festivities. Better still, it’s not just for Christmas: it always goes down a treat poured over ice cream.
Tesco Irish Cream Liqueur 70cl,
5Pop the cork on this pocketfriendly party-starter. It’s a charismatic sparkling wine from Spain with flavours of citrus and apple – fabulous by itself or with fresh orange juice to make a festive Buck’s Fizz. A refreshing alternative to prosecco.
Tesco Cava Brut Non-Vintage, £5.85. 1.4 units and 86kcal/125ml
serve (69kcal/100ml)
Bar tender secrets
Tips and tricks to stretch those sips further
Think about the occasions you’ll be hosting and ask your guests what they like, so you can be sure you’re buying the right drinks and avoiding things going to waste.
MONEY SAVER
Remember, you can always ask guests to bring a bottle with them, topping up your supply and adding variety to the mix.
Smart softs and interesting mixers cater to non-drinking guests and designated drivers, plus they allow people to pace themselves between drinks, making your parties last longer.
ON THE COVER
M U L L E D G I N P U N C H
Serves 6 Takes 15 mins
1 unit and 116kcal per drink
(87kcal/100ml)
Cut ½ lemon and ½ lime into slices. Add half of each to a pan with 600ml pressed apple juice, 1 cinnamon stick, 3 cloves and 1 tbsp clear honey and warm on a medium heat until simmering. Cook for 2-3 mins more, then strain into a heatproof punch bowl or jug. Stir in 150ml gin, the remaining citrus slices and 2-3 sprigs fresh rosemary to serve.
Each serving contains
Energy Fat Saturates
Sugars Salt 487kJ 116kcal <1g 0g 13g 0g 6% 0% 0% 15% 0%
of the reference intake. See page 117. Carbohydrate 14g Protein <1g Fibre 1g
HOW TO…I
Make simple sugar syrup
A simple sugar syrup is the secret to many bar-worthy cocktails, so master this and you’re onto a winner.
All you need is sugar and water. Firstly, dissolve 300g caster sugar in 150ml water over a low, simmering heat. Stir until the sugar is dissolved.
Next, leave to cool, then bottle in a sterilised jar* for cocktails at your capsule bar. Store in the fridge for up to a month.
GIN’S THE THING Like rhubarb crumble in a bottle, there’s nothing to dislike about this fiery, tart-flavoured gin from Whitley Neill, which adds extra heat to our seasonal spin on a summery spritz. Whitley Neill Rhubarb & Ginger Gin 70cl, £26 (£37.14/ltr)
G I N G E R & R H U B A R B G I N S P R I T Z
Serves 1 Takes 5 mins 2 units and 148kcal per drink (76kcal/100ml)
Put 50ml Whitley Neill Rhubarb & Ginger Gin, 25ml lime juice and 1 heaped tsp ginger preserve in a shaker with a handful of ice. Shake until the outside of the shaker feels frosty and cold, then finestrain into a large, ice-filled wine glass and top up with 100ml ginger ale. Garnish with lime zest.
Each serving contains
Energy Fat Saturates
Sugars Salt 614kJ 148kcal 0g 0g 8g <1g 7% 0% 0% 9% 0% of the reference intake. See page 117. Carbohydrate 9g Protein <1g Fibre 0g
COGNAC, ANYONE? Gorgeously golden, this well-balanced Cognac from the legendary house of Rémy Martin brings notes of vanilla, dried apricot and candied pear to the table. Here, it adds depth and boozy deliciousness. Rémy Martin VSOP Cognac 70cl*, £40 (£57.14/ltr)
B O U R B O N B I S C U I T S H A K E
Serves 1 Takes 5 mins 1.8 units and 264kcal per drink (186kcal/100ml)
Finely grate a Bourbon biscuit onto a plate. Use a pastry brush to put a little Tesco Finest Salted Caramel Liqueur around the rim of a rocks glass, then dip into the biscuit to coat; set aside. Snap another Bourbon in half and put it in a cocktail shaker. Pour over 35ml Rémy Martin VSOP Cognac and leave for 30 secs. Add 20ml caramel liqueur, 30ml milk, 25ml chilled strong black coffee and ice. Shake until the shaker feels frosty. Fine-strain over ice into the glass.
Each serving contains
Energy Fat Saturates
Sugars Salt 1100kJ 264kcal 8g 5g 12g 0.1g 13% 12% 26% 14% 2% RUM FUN Floral, fruity and dry – it’s hardly surprising this aromatic white rum sparked a cocktail revolution. It’s the perfect mixing companion as it doesn’t overpower other flavours, nor does the flavour disappear. B Bacardi Carta Blanca 70cl, £16.50 (£23.57/ltr)
S U G A R & S P I C E M O J I T O
Serves 1 Takes 5 mins 2 units and 116kcal per drink (68kcal/100ml)
Halve 1 red chilli, deseed and put ½ in a sturdy glass or jug with 25ml lime juice and 4-5 fresh mint leaves. Reserve the remaining chilli. Use a cocktail muddler or wooden spoon handle to release the favours and combine. Fill a highball glass with crushed ice, then strain in the chilli mixture. Add 50ml Bacardi Carta Blanca and 50-75ml Lemon & Lime Zero (depending on the glass size). Stir and garnish with the remaining chilli.
Each serving contains
Energy Fat Saturates
Sugars Salt 482kJ 116kcal 0g 0g 1g 0.1g 6% 0% 0% 1% 1% of the reference intake. See page 117. Carbohydrate 1g Protein <1g Fibre <1g
ZEST IS BEST A distillation of sweet and bitter orange peel, this is a Christmas classic, enjoyed for its floral and zesty flavours solo, or as a key ingredient in over 500 cocktails – like our Cosmo. Cointreau Orange Liqueur 50cl, £16 (£32/ltr)
C H R I S T M A S C O S M O P O L I TA N
Serves 1 Takes 5 mins 3 units and 218kcal per drink (133kcal/100ml)
Pour 25ml Cointreau Orange Liqueur, 50ml vodka, 50ml pomegranate juice and 25ml lemon juice into a cocktail shaker. Add a handful of ice and shake well until the outside of the shaker feels frosty and cold. Strain into a Martini glass and garnish with a twist of lemon zest and a few pomegranate seeds, if you like.
Each serving contains
Energy Fat Saturates
Sugars Salt 908kJ 218kcal 0g 0g 12g <1g 11% 0% 0% 14% 0%
of the reference intake. See page 117. Carbohydrate 13g Protein <1g Fibre <1g
Rich pickings
Zesty, ripe and crisp, this New Zealand wine is a winner for a seasonal dinner. Flavours of grapefruit, honeydew melon and passion fruit combine deliciously. Brancott Estate Sauvignon Blanc, £9.50. 2 units and 117kcal/150ml
serve (78kcal/100ml)
TRY IT…
with a seasonal starter, like goat’s cheese tart, or Christmas canapés such as salmon blinis.
Think pink
Rosé for Christmas? Quite right. This dry-style rosé is full of notes of red berries and sweet spice, with light floral aromas. 19 Crimes Revolutionary Rosé, £9. 1.4 units and 81kcal/100ml serve
TRY IT…
with a light dessert, such as a strawberry Pavlova, or perfectly pink meats on a festive charcuterie board.
A bit of rouge
Rich and smooth, thanks to its Scotch whisky barrelageing process, there’s so much to savour. Ripe plums, juicy blackberries, pecan, cedar and vanilla - there’s a lot going on in this Aussie Shiraz. Jacob’s Creek Double Barrel Shiraz, £12. 2.2 units and 123kcal/150ml
serve (82kcal/100ml)
TRY IT…
with the bold, robust flavours of roast beef, or with an earthy veggie alternative, such as a nut roast.
Raise a toast
Nothing says ‘celebration’ quite like Champagne, and this hits the spot, with its straw-yellow colour, fine bubbles and hints of intense pear, apricot, honey, acacia flowers and lime blossom. Lanson Le Vintage Champagne, £48. 1.5 units and 80kcal/125ml
serve (64kcal/100ml)
TRY IT…
with scrambled eggs and salmon on Christmas morning, or salted almonds to kick off New Year’s Eve.
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