Method

Preheat the oven to 200C/400F/Gas Mark 6.
Cook the rice and lentils according to packet instructions. Mix together when cooked and transfer to an oven-proof dish with a lid – reheat in oven when required.

Cauliflower:

Trim the cauliflower into regular sized pieces. Mix the remaining ingredients together in a large mixing bowl. Tip the cauliflower pieces into the bowl and mix well. Transfer to a roasting tray and roast for 20-30 minutes (depending on how soft you like your cauliflower and how big the pieces are).

Chickpeas:

Mix the chickpeas with the oil, spices and salt, transfer to a baking tray and bake for 20 minutes, turning regularly.

Onions:

Slice the two onions as finely as you can and fry in the oil until browned.

Sauce:

Peel and roughly chop the onion. Place in a large frying pan with a little oil.
Peel and roughly chop the garlic, add to the pan. Trim and finely chop the chillis and add to the pan.
Cook gently for a few minutes until onion begins to soften.
Quarter the tomatoes, add to the pan and cook for a few more minutes, stirring frequently, until tomatoes begin to soften. Stir in the tomato paste, vinegar and water.
Simmer for 10 minutes, stirring frequently.

To assemble the dish:

Place a portion of the rice and lentil mixture on each plate, top with tomato sauce and onions. Add a portion of the masala spiced chickpeas and the turmeric-roasted cauliflower.

Method

Top and tail the beetroot, then peel it under cold running water.
Cut each one into eight roughly equal pieces. Cut the celery into thick slices.
Peel the onion and cut it into eight pieces. Peel the garlic and chop it roughly.
Put all these ingredients into a large saucepan, add the olive oil and stir to coat the vegetables.
Cook the vegetables over a medium heat for 10 minutes, stirring occasionally.
Add the cumin, chilli flakes and a generous twist of black pepper and continue to cook for a further 10 minutes.
Pour the vinegar and vodka (optional) into the pan, stir the vegetables well and continue to cook until the moisture in the pan has evaporated away.
Add the stock and bring the mixture to the boil. Then lower the heat, put a lid on the pan and simmer for an hour, checking and stirring regularly.
Use the point of a sharp knife to check that the beetroot is tender, then take the pan off the heat and allow the soup to cool.
Transfer the soup to a blender or food processor and blend until very smooth. Return it to the saucepan, pour in the coconut milk and reheat, stirring continuously.
Check the seasoning and consistency – if you would like a thinner soup, add a little more water.

Method

Preheat the oven to 180C/350F/Gas Mark 4. Grease the base and sides of a 23cm/9 inch, loose-based tart tin.
Place the cranberries in a small bowl and cover with soaking liquid of your choice – perhaps vegan red wine or brandy, fruit juice or an alcohol-free fruit punch. Leave to soak for up to an hour until required.

For the base:

Put the biscuits into a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
Melt the margarine in a saucepan, then take off the heat and stir in the biscuit crumbs and cinnamon.
Mix thoroughly, then press the mixture into the base of the prepared tin and press down with the back of a spoon.
Bake on a baking tray for 10 minutes.

For the filling:

Put the vegan cream cheese, vegan yoghurt, cornflour and golden syrup into a large bowl and mix well.
Drain the cranberries and gently stir into the mixture.
Spoon the filling over the biscuit base, smooth it with the back of a spoon and return to the oven for 30-35 minutes until golden and just set.
Allow to cool in the tin, then remove from tin onto a serving plate and chill until ready to serve. Decorate with holly leaves (not for eating!) and fresh pomegranate kernels.