The vegetarian Sunday lunch menu

delicious. team

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A standout Sunday lunch doesn’t have to feature meat, especially if our butternut, mushroom and chestnut wellington has anything to do with it. This menu sings the praises of seasonal winter vegetables and makes a marvellous meal to cosy up with during the colder months.

Kick it all off with honey glazed parsnips served with a baked parmesan dip. It’s a gloriously rich starter combining hot cheese and sweet, sticky veg – you can’t go wrong. And dinner party desserts don’t come finer than our citrusy, boozy and oh-so elegant yuzu dacquiri cheesecakes ( just don’t forget to crack out the posh glasses to serve them in…).

What’s for starters?

The smell of this parmesan dip baking while your guests start to arrive will be enough to cause astir… This is a truly indulgent but seriously easy starter designed to impress, tempt and delight.

Don’t worry about getting your hands messy – you don’t score any points for eating this one neatly. Simply scoop up generous mouthfuls of the warm, cheesy dip with the sticky honey-glazed parsnips. When we say ‘dig in’, we mean it!

Click here for the recipe.

Honey glazed parsnips served with a baked parmesan dip,

What’s for mains?

Here it is: our butternut, mushroom and chestnut wellington. A chewy brioche crust encases a nutty mix of chestnuts, mushrooms, roasted butternut squash and a generous helping of mature cheddar. Serve up thick slices of this beauty with our sherry-braised leeks and brown sugar-roasted carrots to complete the meal.

Watch the video to see how it’s made.

Click here for the recipe.

What’s for pudding?

Sharp Yuzu, creamy white chocolate and a splash of vodka combine to make a punchy cheesecake filing, before topping with salted lime praline crumbs. It’s a truly stunning dessert and one that’s easier to make than you think.

Yuzu is available in most large supermarkets but, if you can’t find it, then lime, lemon or grapefruit would all work just as well.

Click here for the recipe.