Vegetarian Suet Roulade

New year, new recipes! This month, Chef John aced his homemade vegetarian suet roulade. This is the perfect hearty winter meal, with roasted veg packed with soft suet pastry. We’ve paired this with mash, braised cabbage and vegetarian gravy, but it also goes great with a cheese sauce.

Ingredients

• 1 butternut squash
• 2 courgettes
• 1 red pepper
• 1 yellow people
• 1 red onion
• Fresh rosemary and thyme, salt & pepper, olive oil
• For the pastry, you need 1 kg of vegetarian suet mix (either shop-bought or homemade!)

Method

1. Preheat the oven to 200 degrees (or 180 degrees fan). Prepare your vegetables by peeling the butternut squash, dicing the squash, courgettes, peppers and red onions.
2. Spread your veg onto a large roasting tray, and sprinkle with rosemary and thyme. Drizzle the veg with olive oil and season with salt and pepper.
3. Roast in the oven for 30 minutes, or until the vegetables feel soft. Take out the oven and leave the veg to cool.
4. In the meantime, make your suet pastry and roll out onto a lightly-floured surface. Aim to roll a large rectangle around 1 – 1.5cm thick.
5. Spread the veg onto the rolled out pastry, then roll the pastry up as tightly as possible (imagine it’s like a Swiss roll!). Then, wrap the pastry once in parchment paper, then again in aluminium foil.
6. Steam the roulade for 2 hours.
7. Once cooled, carefully remove the foil and parchment paper, then slice the roulade into thick rounds using a sharp knife.
8. Serve with whatever you like! We’ve gone for mash, braised cabbage and gravy.

Hungry for pudding? Have a look at our clementine panna cotta.