Not everyone eats meat, and there are more and more people choosing to ditch it and go vegetarian.

So what does that mean for Christmas dinner? We have put together some ideas of what to make as your dinner centrepiece this year and dispel the myth that you must only eat a dry nut roast.

Waitrose has some amazing recipes for you to try this Christmas and some dishes you can buy to adorn your festive table so here are a few…

Mushroom, shallot and chestnut parcels.


15g Cooks' Ingredients Dried Porcini Mushrooms

75g butter

4 shallots, finely chopped

2 cloves garlic, crushed

150g chestnut mushrooms, sliced

150g Portabellini mushrooms, sliced

2 tbsp Madeira

2tbsp chopped fresh parsley

100g fresh, roasted and peeled chestnuts (or 1/2 200g pack cooked chestnuts), roughly chopped

25g pine nuts, toasted

450g pack spinach, washed

2 tbsp sun-dried tomato paste

270g pack Jus-Rol 6 sheets filo pastry


1. Soak the porcini in boiling water for 15 minutes, then drain and chop.

Melt 25g of the butter in a large saucepan and gently fry the shallots and garlic for 5 minutes until soft. Add all the mushrooms and cook over a high heat for 3-4 minutes until golden and just tender. Remove from the heat and stir in the Madeira, parsley, chestnuts, pine nuts and seasoning. Leave to cool.

2. Preheat the oven to 200°C, gas mark 6. Steam the spinach for 2 minutes until wilted then squeeze out any water. Melt the remaining butter. Lay a clean tea towel on the work surface. Cut the stack of pastry sheets into 6 even squares. Brush each pastry square with melted butter. Lay 6 pieces in a fanned-out circle on the tea towel. Repeat with the remaining pastry to make 6 circles.

Spread the sun-dried tomato paste over the centre of each circle, followed by some steamed spinach on top. Spoon the mushroom mixture over the spinach. Gather up the pastry edges and pinch together firmly to seal into a pouch shape.

3. Carefully lift the parcels onto a large baking sheet and brush with the remaining butter. Bake for 18-20 minutes or until golden. Remove from the oven then carefully tie with strips of leek like a bow.

Savoy cabbage, walnut and sage lasagne


750ml whole milk

1 bay leaf

1 x ½ small onion

2 garlic cloves, bruised

6 fresh lasagne sheets

1 x ½ savoy cabbage, cored and cut into 2 cm strips

45g unsalted butter, plus extra for greasing

3 tbsp plain flour

1 x ½ x 15g pack sage, leaves chopped

1 pinch freshly grated nutmeg

50g walnuts, roughly crushed

125g mozzarella, torn

20g parmigiano reggiano, grated


1. Bring the milk to the boil with the bay leaf, onion and garlic. Set aside for 15 minutes to infuse, then strain.

2. Meanwhile, cook the lasagne sheets in boiling water for 3 minutes until al dente, then refresh in cold water. Drain and pat dry on a clean tea towel. Blanch the cabbage in boiling water for 3 minutes; drain. Pat dry thoroughly.

3. For the sauce, melt the butter over a low heat and add the flour and sage. Stir for 2 minutes, then slowly pour in the infused milk, whisking all the time until smooth. Simmer for 3-4 minutes. Add the nutmeg and walnuts; season.

4. Preheat the oven to 200°C, gas mark 6. Grease a 22cm x 16cm baking dish. Set aside one third of the sauce and stir the cabbage into the rest. Cover the base of the dish with a little of the plain sauce, then top with 2 lasagne sheets. Cover with half the ,cabbage, then add another 2 lasagne sheets and the remaining cabbage. Top with the final 2 lasagne sheets, spoon over the remaining plain sauce and scatter with the cheeses. Bake for 40-45 minutes until golden.

Sweet potato, mushroom and spinach galettes


2 small sweet potatoes, peeled

1 red onion, cut into thin wedges

1 x ½ tsp honey

1 pinch chilli flakes

1 tbsp thyme leaves

2 tbsp olive oil

200g spinach

5 tbsp soured cream

215g sheet Cooks’ Ingredients frozen puff pastry, defrosted

1 egg, lightly beaten

150g chestnut mushrooms, quartered

70g goat’s cheese with rind, torn into small pieces


1. Preheat the oven to 200°C, gas mark 6. Cut the potatoes into 0.5cm slices and toss them in a bowl with the red onion, honey, chilli and half each of the thyme and olive oil; season. Arrange the vegetables on a baking sheet lined with baking parchment. Roast for 10-15 minutes until the potatoes are just tender.

2. Meanwhile, cook the spinach according to pack instructions. Strain, then squeeze out as much water as possible and put in a bowl. Stir in the soured cream and season.

3. Unroll the pastry sheet and cut it into 4 equal rectangles, then transfer to a baking sheet. Arrange the spinach on the pastry, leaving a 0.5cm border around the edge. Brush the border with the beaten egg.

4. Arrange the sweet potato and onion over the spinach and bake for 15 minutes. Remove from the oven and scatter with the mushrooms, cheese and remaining thyme. Drizzle over the remaining olive oil and bake for a further 15 minutes. Serve immediately

Waitrose is also selling roast beetroot, red onion and carrot tarte tatin - butter-enriched puff pastry topped with roast vegetables, dried cranberries and a balsamic and orange glaze. Inspiration from a classic French tarte tatin but with a savoury flavour profile.

Sharing centrepiece - versatile as a vegetarian main for a Christmas dinner occasion/sharing starter or for other festive meal occasion.

Butternut squash, mushroom and brown rice stove top stuffing - roasted butternut squash accompanied with red onions, chestnut mushrooms and brown rice, delicately flavoured with parsley, thyme and rosemary and finished with chunky lightly salted croutons.

Parsnip rosti stars - a fresh parsnip and potato rosti, made with shredded parsnip, potato and flecks of julienne carrot, with a hint of orange zest. These rostis are star shaped for a festive twist on a family favourite.

For more recipe ideas click here