3 Course Waldorf Salad, Nut Roast Christmas Dinner & Figgy Pudding

Slice your apple[s] finely, discard the core[s], then wash your salad and pat dry with kitchen paper

Add your Dijon mustard and white wine vinegar to a bowl with a drizzle of olive oil, a pinch of salt and pepper and give everything a good mix up, then toss through the salad, sliced apple and your walnuts

Crumble your stilton cheese on top – this is your Waldorf salad

Tip: You can enjoy the Waldorf salad now or set aside to have with your main course!

Peel and finely slice your brown onion[s], then chop your flat white mushrooms finely

Heat a large, wide-based pan (preferably non-stick) over a medium-low heat with a drizzle of vegetable oil

Once hot, add half the sliced onion (save the rest for later!) with a pinch of salt and cook for 5-6 min, then increase the heat to medium-high, add the chopped mushrooms and cook for a further 5-7 min

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

While the mushrooms are cooking, peel and chop your potatoes in half

Add the halved potatoes to a pot of boiled water, bring to the boil over a high heat and cook for 10-12 min or until fork-tender

Once the potatoes are fork-tender, drain them in a colander and shake them until they're fluffy

Meanwhile, roughly chop your pistachios

Drain and rinse your green lentils

Add the drained lentils, dried cranberries, chopped pistachios, panko breadcrumbs and your soy sauce to the onion and mushroom pan

Give everything a good mix up then roughly mash – this is your pistachio nut roast mixture

Line a loaf tin (or two!) with non-stick baking paper and grease with vegetable oil

Add the pistachio nut roast mixture to the prepared tin[s], reserving the pan

Press down the mix into the corners and smooth out the top with a spatula, then put the tin in the oven for 35-40 min or until golden and firm in the middle – this is your pistachio nut roast

Tip: No loaf tin? Shape into a log instead!

Top, tail and chop your parsnip[s] in half lengthways (no need to peel!), then trim the ends from your Brussels sprouts

Top, tail and chop your carrot[s] in quarters lengthways

Add the cooked potatoes to one side of a baking tray (or two!) with a generous drizzle of vegetable oil and a good grind of black pepper

Add the chopped parsnip and carrot to the other side of the tray[s] with a knob of butter and a pinch of salt and pepper and put the tray[s] in the oven for an initial 15 min

After 15 min, add the Brussels sprouts to the tray[s] with a knob of butter and return to the oven for a further 15 min or until the potatoes are crispy – these are your roast potatoes and roasted vegetables

Boil half a kettle and return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the remaining sliced onion with a knob of butter and cook for 3-4 min or until softened

Add 250ml [325ml] [400ml] boiled water to the pan with your gravy base, then cook for 7-9 min or until thickened – this is your onion gravy