Vegetarian Christmas Dinner for One

Name: Vegetarian Christmas Dinner for One
Prep time: 8 min
Cook time: 40 min
Total time: 48 min
Yield: 1
Ingredients: 50 g goat's cheese, sliced; 5 Brussels sprouts, trimmed; 2 small potatoes, cut into 3 cm chunks; 1 medium parsnip, peeled and cut into 2 cm chunks; 1 carrot, cut into 2 cm chunks; 1 small shallot, finely sliced; 2 sheet filo pastry; 2 tbsp chutney of your choice; 1 tbsp walnuts, chopped; 1 tbsp cranberry sauce; 1 1/2 tbsp vegetable oil; 1/2 tbsp olive oil; 1 tsp butter; 1 tbsp balsamic vinegar; 150 ml red wine; 150 ml vegetable stock

This cozy vegetarian Christmas dinner for one features roasted winter vegetables, a crisp filo parcel filled with goat's cheese and chutney, and a rich homemade red wine gravy. It is festive, satisfying, and elegant enough to make a solo holiday meal feel special.

Servings1 Portions

Prep Time8 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

goat's cheese, sliced
50 g
Brussels sprouts, trimmed
5
small potatoes, cut into 3 cm chunks
2
medium parsnip, peeled and cut into 2 cm chunks
1
carrot, cut into 2 cm chunks
1
small shallot, finely sliced
1
filo pastry
2 sheet
chutney of your choice
2 tbsp
walnuts, chopped
1 tbsp
cranberry sauce
1 tbsp
vegetable oil
0.5 tbsp
olive oil
0.5 tbsp
butter
1 tsp
balsamic vinegar
1 tbsp
red wine
150 ml
vegetable stock
150 ml

Step-by-Step Instructions

Preheat the oven to 200C (180C fan/gas 6). Put the Brussels sprouts, potatoes, parsnip, and carrot on a large baking tray. Drizzle with the vegetable oil, season with salt and black pepper, and toss well. Roast for 10 minutes.

While the vegetables start roasting, make the filo parcel. Place 1 sheet of filo on a piece of baking parchment and lightly brush with a little olive oil. Lay the second sheet on top at an angle to form a cross, then brush again with oil. Spoon the chutney into the center, top with the goat's cheese and chopped walnuts, if using, then fold the pastry up around the filling and scrunch the top to seal.

Brush the outside of the parcel with the remaining olive oil. Remove the vegetables from the oven and toss them so they cook evenly. Place the filo parcel, still on its parchment, on a separate baking sheet. Return both trays to the oven and bake for 25 to 30 minutes, until the vegetables are tender and caramelized and the filo is crisp and golden.

Meanwhile, make the gravy. Melt the butter in a frying pan over medium-high heat and cook the shallot for about 2 minutes until softened and lightly golden. Add the balsamic vinegar and cook until reduced and sticky. Pour in the red wine and simmer for 2 to 3 minutes until reduced by about half, then add the vegetable stock and cook for 5 minutes more, until glossy and lightly thickened.