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  • Serves 4-6

  • 1 hour

  • easy to moderate

  • To make the crumble topping:

    120g plain flour
    80g jumbo oats
    60g macadamia nuts, roughly chopped
    80g block margarine, such as stork
    ½ tsp salt
    ½ tsp white pepper
    1 tsp fresh thyme, finely chopped

  • To make the filling:

    1 squash or small pumpkin, peeled & chopped into 2cm cubes
    1 small white onion
    250g fresh spinach (or substitute 100g frozen)
    400g tin of chickpeas, rinsed & drained
    2 tsp Dijon mustard
    1L vegetable stock
    1 tsp cornflour
    1 tbsp chopped, fresh thyme
    4 fresh sage leaves, finely chopped
    1 tbsp veg oil for roasting squash
    ½ - 1 tsp salt (to taste)
    ½ tsp white pepper

Vegans and vegetarians often get asked the same questions and ‘what do you eat for Christmas dinner?’ is definitely one of the most common. For many years I made Linda McCartney’s Festive Roast from a recipe in her first cook book. It’s still a firm family favourite. I particularly like any dish that can be prepared in advance, so these Macadamia Crumble Pots are perfect for a stress-free dinner. If you're not keen on squash or pumpkin, you can subsitute 250g of chestnuts instead.

I try to include something seasonal and a bit luxurious in our Christmas dinner, and I think macadamia nuts are a special treat. These individual pots are great to prepare in advance, as they keep really well in the fridge and can even be frozen. Giving you plenty more time to spend with your family and friends, which is just how the festive holidays should be!

Serve with olive oil mash and an array of roasted vegetables.


1. Prepare the squash (or pumpkin if using), and place on oiled baking sheet. Use your hands to ensure the pieces are well coated. Place in preheated oven (210C) for 20-30 minutes until it is golden brown with caramelised edges. Set aside.

2. Meanwhile, prepare the crumble topping by placing the flour in a big bowl. Add the oats, herbs, salt and pepper and mix well. Then add the margarine (chopped into pieces) and using your hands, rub the fat into the dry mixture to create a crumbly texture. Try to use the tips of your fingers so that the margarine doesn’t go too soft. Add the macadamia pieces and mix well. Set aside.

3. In a large, deep frying pan or wok, sauté the onion for about 10-15 minutes on a low heat until soft and translucent.

4. Add the chickpeas, stock, mustard, herbs and spinach, then bring to simmer for a few minutes.

5. Mix the cornflour in a little water and add to the pan, so that the mixture thickens slightly. Then add the roasted squash, salt and pepper. Mix well and then taste to check the level of seasoning.

6. Fill the individual pots, approx. ¾ full, with the roasted squash filling. Then top with a few tablespoons of the crumble mixture. If preparing in advance, the pots can be chilled or frozen at this stage.

7. To finish, place the pots on a baking sheet and bake in a moderate preheated oven (180) for 30-40 mins until the crumble top is golden brown and the filling is starting to bubble underneath.

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