Plantbased Christmas Guide

If you’re vegan or avoiding animal products, the Festive season can be hellish and void of anything fun and delicious when the very meaning of this period is to enjoy the very best of food in great company.

I’ve heard one too many stories about Christmas parties where vegans are left with the carrots reserved for Santa’s reindeer.

If you’re here, you must know by now that I hate the mere ideas of a ‘vegan option’.
You should never be relegated to a substitution, your food can and should be the main star of the show.

This is why I created Plantbased Christmas, so that you can host your loved ones and no one wonders where the animal products are, even Uncle Steve will be so busy gorging himself on smoked ‘salmon’ blinis that he doesn’t breathe long enough to tell you one more time that ‘human are designed to eat meat’.

This is my guide to a full festive spread that never feels like it's missing anything. As a chef who specialises in vegan cooking, these are recipes I've spent years perfecting, comfort food classics from France and England, reworked to be completely plant based, but built to be the actual showstopper of the table.

From my signature creamy potato gratin dauphinois to a rich no-beef bourguignon, this guide walks you through a full Christmas dinner: starters and canapés like filo fig and cheese bites or caramelised red onion tatin, hearty mains like chicken pot pie and truffle polenta with wild mushrooms, right through to the dessert… and because patisserie is my main love, you know these recipes will deliver: a classic vanilla and chocolate bûche, chocolate fondant with homemade custard, orange gingerbread cake, frangipane mince pies and more… 

Recipes included:

•  Smoked salmon blinis
•  The Jean Louis sausage rolls
•  Cheese and fig tartlets
•  Caramelised red onion tatin
•  Bourguignon
•  Gratin dauphinois
•  Chicken pot pie
•  Dijon truffle polenta and wild mushrooms
•  The perfect sprouts
•  Vanilla and chocolate bûche
•  Frangipane mince pies
•  Chocolate fondants and vanilla custard
•  Orange gingerbread cake