WHAT to cook for vegetarians and what to do with all those leftovers at Christmas are questions we get asked a lot at Good Housekeeping. These recipes show nobody need miss out - and nothing need go to waste.
Stilton leek and walnut tarts
Serves 6 Hands-on time: 25 minutes; cooking time: 30-35 minutes
• 375g (13oz) packet fresh ready-rolled puff pastry (such as Saxby's, £1.29 from Tesco)
• 40g (1 1/2 oz) butter
• 2 medium eggs
• 400g (14oz) trimmed leeks, thinly sliced
• 2tbsp freshly chopped chives
• 100g (3 1/2 oz) Stilton cheese, sliced into six triangles
• 75g (3 oz) walnuts, chopped
1. Preheat the oven to 200C (180C fan oven), gas mark 6. Unroll the pastry and, leaving it on its plastic wrap, cut in half lengthways, then cut each half into three equal-sized squares. Using the tip of a sharp knife, score a square 1cm (1/2 in) in from the edge of each to make a frame.
2. Put the squares on a greased baking tray. Lightly beat one egg and brush over the pastry edges. Cook for ten minutes or until well risen and lightly golden. Use a palette knife to push down the middle square of pastry in each.
3. Meanwhile, melt the butter in a frying pan, add the leeks and cook for about ten minutes or until soft. Beat the remaining egg and add it to the leeks with the chives. Season with salt and freshly ground black pepper. Fill the pastry cases generously with the mixture.
4. Put a slice of cheese on to each tart and top with the walnuts. Return tarts to the oven and bake for 10-15 minutes or until golden and heated through.
490kcal, 39g fat (of which 23g saturates) and 24g carbs per serving
Salmon and dill bake
Peel and thinly slice 900g (2lb) potatoes and 3 large shallots. Put into a bowl, mix together and season with salt and freshly ground black pepper. Transfer half the mixture into a large buttered ovenproof dish. Cut 125g (4oz) sliced smoked salmon into strips and scatter half over the potato mix with 1tbsp freshly chopped dill. Layer up remaining potato mix and salmon, scattering a further 1tbsp freshly chopped dill over the top. Mix together 284ml carton of double cream and 100ml (31/2 fl oz) milk, then pour over the potato and salmon. Cover dish with foil and cook at 200C (180C fan oven), gas mark 6 for 40 minutes. Remove foil and cook for a further 20-25 minutes until the potatoes are tender and the top is golden.
373kcal, 24g fat (of which 15g saturates) and 31g carbs per serving
Stuffed acorn squash
Serves 1 Hands-on time: 10 minutes; cooking time: 1 hour
• 1 small acorn squash
• 1 tbsp olive oil
• 2 tbsp stuffing mix, thawed (the recipe appeared in The Scotsman on 26 November);
• alternatively, use 2tbsp of any good-quality ready-made stuffing, such as Merchant Gourmet Chestnut stuffing, made according to pack instructions
1. Preheat oven to 200C (180C fan oven), gas mark 6. Cut the stalk and top off the squash, then scoop out and discard the seeds.
2. Season squash, drizzle with oil and spoon in stuffing. Cover with foil, then roast for one hour or until tender. Garnish with thyme, if you like.
280cal, 15g fat (of which 3g saturates) and 32g carbs per serving
Put 75g (3oz) wild rice in a pan of cold, salted water. Bring to the boil and simmer for 30 minutes or until tender. Meanwhile, put 3tbsp olive oil in a pan and fry 1 large chopped onion, 225g (8oz) thinly sliced leeks, 225g (8oz) chopped carrots and 3 sticks of sliced celery for 10min until soft. Add 2tbsp tomato purée and cook for 1min, then add 2 litres (31/2 pints) turkey stock and a bouquet garni, season and bring to the boil. Simmer for 20min. Drain the rice and add to the pan of soup with 225g (8oz) cooked turkey, cut into strips, and heat for 5 minutes, until piping hot. Discard bouquet garni, serve.
190cals, 8g fat (of which 3g saturates), 16g carbs per serving
Ham leek and mushroom pie
Serves 8 Hands-on time: 40 minutes plus chilling; cooking time: 55 minutes
Ingredients for the pastry
• 300 g (11 oz) butter, at room temperature
• 1 whole egg and 2 medium egg yolks
• 550 g (1 1/4 lb) plain flour, sifted
Ingredients for the filling
• 50 g (2 oz) butter
• 450 g (1 lb) leeks, thinly sliced
• 225 g (8 oz) chestnut mushrooms, sliced
• 125 g (4 oz) Gruyère cheese, grated
• 50 g (2 oz) Parmesan cheese, grated
• 225 g (8 oz) cooked ham, diced
• 4 tbsp wholegrain mustard
• 200 ml tub fromage frais
• 1 medium egg, beaten, to glaze
1. First make the pastry. Put the butter, whole egg and yolks in a food processor and whiz until pale - the mixture may look curdled but don't worry. Add the flour and a little salt and pulse until the mixture just starts to come together. Add 2-3tbsp iced water, whiz for 1 second, then tip the dough into a bowl and use your hands to bring it together into a ball. Divide into two pieces, one slightly larger than the other. Wrap both pieces in clingfilm and chill for 30 minutes.
2. Preheat the oven to 200C (180C fan oven), gas mark 6. On a sheet of greaseproof paper, roll out the smaller piece of dough into a large rectangle measuring 23 x 28cm (9 x 11in). Gather up any trimmings, then cover and reserve. Slide the dough on to a baking sheet. Prick all over with a fork and bake for 10-15 minutes. Leave to cool.
3. To make the filling, melt the butter in a frying pan, add the leeks and mushrooms, and cook for about 10min until soft. Stir in the cheeses and season with salt and freshly ground black pepper. Spread half the filling mixture over the cooked pastry base, leaving a 1cm (1/2 in) border around the edge. Cover with the diced ham.
4. Mix the mustard with the fromage frais, then spread evenly over the ham. Top with the remaining leek and mushroom mixture. Lightly brush the pastry edges with water.
5. Roll out the remaining dough on a large piece of greaseproof paper. Ask someone to help you hold the greaseproof just above the pie. Use a palette knife to loosen the dough from the paper then carefully slide the paper out leaving pastry covering the filling. Press the dough down to seal, then trim and reserve any excess. Crimp the edges.
6. Roll out the reserved trimmings and cut out nine diamond shapes. Brush with a little water and arrange on top of the pie. Brush all over with beaten egg, then cook for 35min until the pastry is golden and crisp. Serve warm or cold.
760cals, 50g fat (of which 21g saturates), 57g carbs per serving.
Preheat oven to 180C (160C fan oven), gas mark 4. Grease and baseline a 33 x 10cm (13 x 4in) fluted rectangular tin. Line tin with 340g pack of sweet dessert pastry (such as Jus-Rol, £1.89).
Prick pastry with a fork, cover with baking parchment and baking beans and bake for 15min. Remove parchment and beans and bake for a further 15min, then allow to cool for 5min.
For the streusel topping, put 75g (3oz) self-raising flour and zest of 1/2 lemon in a bowl, rub in 50g (2oz) unsalted butter, chilled and cut into cubes, until the mixture resembles breadcrumbs. Stir in 50g (2oz) light muscovado sugar and 25g (1oz) ground almonds. Spread 350g jar mincemeat over the pastry and sprinkle the streusel mixture on top. Bake for 15min until topping is golden. Leave to cool for 30min, then remove from tin. Cut into slices, then serve warm.
430cals, 20g fat (of which 8g saturates), 52g carbs per serving