For acclaimed chef Chantelle Nicholson, Christmas has transformed from a sun-drenched New Zealand summer celebration to embracing the wintry cosiness of a British festive season. Now, with over two decades in the UK, her non-negotiable essentials include perfectly crisp roast potatoes, generous gravy, and sprouts – a love she has even managed to instil in her young niece and nephew.
A Festive Menu for a Plant-Based Celebration
Nicholson, chef-patron of London's Apricity restaurant, has crafted a complete vegetarian Christmas menu designed to dazzle. It moves beyond simple substitutes, offering rich, flavour-packed dishes that celebrate seasonal produce. The centrepiece is a magnificent mushroom and celeriac pithivier, a French-style pie that serves as a true showstopper.
The five-dish feast begins with blue cheese and honey gougères. These light, cheesy choux pastry puffs are elevated with a hint of honey and the savoury tang of blue cheese. A key advantage for busy hosts is that they can be prepared and frozen well in advance, ready to bake from frozen in just 25 minutes.
The Star of the Show: A Savoury French Pie
The undisputed main event is the mushroom and celeriac pithivier. This intricate dish involves layers of roast celeriac, a rich mushroom duxelles, and a chunky mushroom purée, all encased in crisp, golden puff pastry. While the recipe requires careful preparation, taking around three and a half hours from start to finish, the result is a deeply satisfying and visually impressive centrepiece.
Nicholson's method maximises flavour and minimises waste. The celeriac peelings are roasted and simmered with miso and thyme to create a deeply savoury stock, which is then reduced with cream and sherry into a luxurious sauce. The chestnut mushrooms are cooked in batches to achieve perfect caramelisation.
Accompaniments and a Sweet Finale
No Christmas plate is complete without sprouts. Nicholson's version roasts them with a glossy miso glaze, creating a nutty, umami-rich side dish that cooks in under 30 minutes. To start the meal, a velvety roast squash velouté is garnished with crisp squash skins, chopped pickled walnuts, and slices of Baron Bigod cheese.
The grand finale is a caramelised pear and rosemary pudding. This warm, sticky dessert sees pear quarters baked in a buttery brown sugar caramel with rosemary, topped with a light sponge and finished with crisp pear skins. It's designed to be inverted and served with lashings of custard, cream, or ice cream.
This collection from Chantelle Nicholson proves that a vegetarian Christmas can be every bit as indulgent, traditional, and celebratory as any other, offering a feast rooted in robust flavours and thoughtful, waste-conscious cooking.
