How To Have A Memorable Meat-Free Christmas

Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Use your fingers to break up the larger chunks of Dopsu No-Duck into smaller bite sized pieces. Heat the oil and stir fry the No-Duck and onions together until soft and golden.

Stir in the carrots, ginger and garlic and cook for a further 2 minutes until the carrot is soft. Remove from the heat.

Stir in the hoisin sauce, mix well. Season to taste and leave to cool slightly.

Mix the oils together in a bowl. Lay a sheet of filo pastry on the work surface and brush with the oils. With the long side facing you, cut the pastry in half horizontally, then cut each half into four, to make 8 rectangles.

Heap a little of the duck mixture along one end of each piece, spreading it the width of the pastry. Tuck the two pastry edges over, then roll up to enclose the duck in a neat roll shape and place seam side down on a baking tray.

Repeat with the remaining pastry and duck to make a further 15 spring rolls. Brush the pastry rolls with any remaining oil, then bake for 15-20 minutes or until golden brown. Serve warm with sweet chilli dipping sauce, garnished with spring onion curls, lime wedges and coriander leaves.

Use your fingers to slightly break up the larger chunks of Dopsu No-Pork into small bite-sized pieces. Heat the oil, then stir fry the No-Pork until golden.

Add the pepper, carrot, ginger, garlic and spring onions to the pan and stir fry for 2 minutes until everything is hot.

Add the lime zest and juice and satay sauce with 2 tablespoons of water. Reduce the heat and cook over a low heat for a couple of minutes, stirring until everything is nicely coated in the sauce. Stir through the coriander then remove from the heat and leave to cool a little.

Separate the lettuce leaves and arrange them in a single layer on a large serving platter. Spoon a little of the warm satay pork mixture into the centre of each ‘lettuce cup’. Garnish with lime wedges and serve warm.

Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Have ready a rectangular pie tin or dish measuring about 1.2 litre capacity.

Heat half the oil in a large wok or frying pan, add the No-Beef and walnuts and cook over a medium heat until they are beginning to turn golden. Transfer to a plate.

Add the remaining oil and onions to the pan and fry for 4-5 minutes, stirring until soft and golden. Return the beef and walnuts to the pan, add the garlic, spices and orange zest and cook for 30 seconds or so.

Stir in the flour and cook, stirring for a further 30 seconds or so, before adding the orange juice, cranberries and stock. Bring to the boil, stirring until a smooth sauce is formed. Season to taste

Unroll the filo pastry, brush each sheet with olive oil, then cut into four. Scrunch up each piece with your fingers before laying it on top of the no-beef filling. Repeat until the all the pastry is used up and the filling is covered.

Stand the pie dish on baking tray. Bake for 20-25 minutes or until the pastry is crisp and golden on top. Serve with roast potatoes, brussels sprouts and cranberry sauce.

Heat half the oil in a large wok or frying pan, add the No-Chicken pieces and cook over a medium heat until they are beginning to turn golden. Transfer to a plate.

Add the remaining oil, onions and mushrooms to the pan and fry over a high heat for 5-6 minutes, stirring until soft and golden.

Return the No-Chicken to the pan along with the garlic and spices, then cook, stirring for 30 seconds or so the spices release their flavours.

Add the sherry, Worcestershire sauce, mustard, puree and stock, then bring to the boil, stirring until a smooth sauce forms. Cover the pan with a baking tray or lid and simmer for 5 minutes.

Uncover add the creme fraiche and stir well until the sauce is smooth. season to taste. Serve spooned over rice sprinkled with parsley with tender stem broccoli.