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Nut-free and vegetarian mains for a roast dinner
Mushroom purses
by Antonio Carluccio
Carluccio’s tasty wild mushrooms encased in filo pastry make a stunning vegetarian centerpiece.
Main course
Stilton and butternut squash quiche with roast sprouts
by Yotam Ottolenghi
Main course
Mushroom and parsnip rösti pie
by Anna Jones
Main course
Stilton-stuffed mushrooms with cranberry relish
by James Martin
Starters & nibbles
Potato, onion, sage and gruyère tart
by Matt Tebbutt
Light meals & snacks
Potato, leek and cheese pie
by Mary Berry
Main course
Easter spinach pie (torta pasquale)
by Gennaro Contaldo
Main course
Vine-baked feta
by Sabrina Ghayour
Light meals & snacks
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