The vegetarian christmas recipes jamie oliver per serving below is generated by Whisk. Place a griddle pan over a high heat to get smoking hot.

Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool. Heat 1 tablespoon of oil in a medium frying pan over a medium heat.

Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli.

Pick and add most of the coriander leaves, reserving the stalks. Squeeze in the lime juice and season well with sea salt and black pepper. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.

Season to taste, carefully transfer to a liquidiser and blitz until smooth. Divide the vegetable mixture between 8 corn tortillas and roll them up. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.

The cost per serving below is generated by Whisk. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic.

Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry.

Squeeze in a little lemon juice, tip into a food processor and whiz until smooth. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.

Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side.