Vegetarian Christmas wreath

250g silverbeet or spinach
250g tofu
2tbsp olive oil
50g toasted chopped nuts, of your choice
Nutmeg, a generous sprinkle
2 large garlic cloves (crushed)
Zest of 2 lemons
1 small bunch chopped dill
1tbsp sour cherries
½tbsp cranberries
Flour for rolling
500g block shortcrust pastry
Milk for brushing

PUT the spinach in a colander, then pour over a kettle of boiling water and leave to wilt.

Once cool, wring out the excess moisture using a clean tea towel, then chop the spinach and place in a large bowl.

Stir in the tofu, oil, nuts, nutmeg, garlic, lemon zest, chopped dill and fruit until well combined. Season generously and set aside.

On a well-floured surface, roll the pastry out into a 60 centimetre-by-20cm rectangle.

Leaving a 1cm border, spoon the spinach mixture along the length of the pastry, leaving a 2cm gap at both short ends. Fold in the two short ends to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a little almond milk.

Transfer the wreath to a baking tray lined with baking parchment and chill for 20 minutes.

Can be made up to this point a day in advance and kept covered in the fridge.

Heat oven to 200 degrees or 180 degrees fan bake, gas mark 6. Using a sharp knife, cut slashes across the top of the wreath. Mix a little milk with some olive oil (this will help the pastry colour) and brush all over the wreath.

Bake for 40-45 minutes until golden brown. Leave to cool for five minutes, then transfer to a board and decorate with the reserved dill fronds and some dried cranberries.

Recipe from Good Food Vegetarian Christmas, October 2017

NB: Tofu is a very affordable source of protein and meat substitute

By Budget Advisory staff