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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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