Turkey, check. Hot Christmas pud made by granny, check. Now what do we feed that vegetarian friend of Johnny’s? Food scientist, writer and photographer Joan Ransley has the spectacular answer in her Chestnut, Cranberry and Mushroom Roulade https://bit.ly/1IglFbd. But beware, it’s so tasty even the meat-eaters may prefer it to yet another dry turkey! #turkey #christmasinjuly #cranberry #winterwarmers #homemade #freshmushrooms #chestnuts #roulade #delishh #comfortfoods #festivemeals #keepwarm #selenium #nutrition #powerhouse


Chestnut, Cranberry and Mushroom Roulade

Serves 6-8


1tbsp olive oil

20g butter

1 onion, finely chopped

2 cloves garlic, finely chopped

300g fresh mushrooms, roughly chopped

1tsp thyme leaves

100g Brazil nuts, briefly blitzed in a food processor

200g cooked, peeled and ready to use chestnuts, roughly chopped (tinned are fine)

25g poppy seeds

25g dried cranberries

zest from half a lemon

1 egg, beaten

30g fresh brown breadcrumbs

sea salt and freshly ground black pepper

375g ready-rolled puff pastry

1 egg, beaten

To finish

extra poppy seeds for decoration


1 Preheat oven to 200°C. Place the olive oil and butter in a pan, add the chopped onions and garlic and sweat over a moderate heat for 10 minutes until soft. Add the mushrooms and thyme and continue to cook until the mushrooms are tender and their juice has evaporated. Allow to cool a little. Place the mushroom mixture in a food processor and give it a very brief blitz to roughly chop the mixture.

2 Place the mushrooms mixture in a mixing bowl and add chopped Brazil nuts and chestnuts; poppy seeds, cranberries, lemon zest and beaten egg. Mix well and add enough breadcrumbs to bring the mixture together. Season with salt and pepper.

3 Unfurl the puff pastry and lay it on a baking sheet on a piece of baking parchment. It should measure approximately 40cm by 25cm. Place the filling along the length of the pastry leaving a wide margin along either side of the filling. With a sharp knife make 10 diagonal cuts along the pastry down either side of the filling. Fold the top and bottom ends of the pastry over the filling and then plait the strands of pastry over each other.

4 Brush the plaited pastry with beaten egg and sprinkle with extra poppy seeds. Place the roulade in the preheated oven and cook for 30 minutes or until golden brown and crisp. Lovely served with onion jam.

To freeze:
Allow the roulade to cool. Double wrap in foil and place in the freezer. The day before you need to serve the roulade, defrost in a fridge overnight. Reheat in an oven preheated to 200°C for 10 minutes or until piping hot all the way through. Insert a sharp knife to the centre of the roulade to test it is hot in the centre.