For some people, Christmas just wouldn't be the same without turkey. But that's not the case for Matthew Nutter, head chef and owner of The Allotment Vegan Restaurant.

Not only does he want you to ditch the turkey - he thinks his 'southern-fried-chicken' style cauliflower will taste even better.

"I can make aubergine taste better than steak, and cauliflower taste better than chicken."

These were the unwavering words of Matthew before he opened the doors of Stockport's first vegan fine dining restaurant. And after sampling The Allotment's epic ten-course tasting menu, we can confirm he's not telling porkies.

Based in Stockport's old town, Nutter wants to change perceptions of vegan food in Greater Manchester. His menu is innnovative, flavourful, and serious.

From homemade cheese that tastes suspiciously like Boursin, to a shiitake mushroom and port parfait so rich you'd swear it had cream in, it's incredible how Nutter packs so much flavour into his animal-free dishes.

According to Nutter, most vegan restaurants are staffed by home-cooks. He hopes to lead the way for vegan chefs in the north.

"It's giving vegan food a bad name," says Nutter of traditional vegan restaurants. "People seem to think of vegan food as just falafel and salad, but when you restrict yourself there's a massive world out there.

From his animal-friendly bistro in Stockport's Old Town, the plant-based chef is planning ahead and taking on the iconic Christmas bird.

"We're here to show you what we're going to be cooking up Christmas time, and prove that I can make cauliflower taste better than turkey," says Matthew with determination.

(Image: Sean Hansford)

The cauliflower

Matthew explains: "Blanch it in halves, when it's just about cooked, leave it in almond milk overnight with a few baby onions, a touch of rosemary and some bay leaf."

The next day, take the cauliflower and coat it generously in a dry rub.

"This idea came from a southern fried chicken recipe," adds Matthew. "Generally the thigh would be put in milk so it softens the tissue."

In the rub is smoked paprika, onion powder, garlic, salt, thyme, and rosemary 'to give it that Christmassy flavour.'

(Image: Sean Hansford)

Roast the cauliflower and after about an hour it will be ready - complete with a crispy skin akin to that of a Christmas turkey.

"As you can see it's amazing, its really crispy outside and inside it's soft and stringy - a bit like a chicken thigh. It's like cauliflower you've never tasted before."

The sprouts

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"Brussels sprouts are terrible unless they're made with bacon," admits Matthew. "Being vegan, I don't eat bacon, but I have invented a way to make them taste like Frazzles.

"These have been blanched - just quickly - you don't want to overcook them.

"We use a touch of tamari, nutritional yeast which gives the tamari a cheesy feel, then we use a touch of maple syrup. All together...it's like a honey roasted Frazzle."

The root veg

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Matthew finishes off the dish: "Carrots - chantenay carrots, just been blanched with a touch of oil and a touch of salt - nothing crazy.

"My favourite root vegetable of all time is celeriac. We've got two types: some beautiful celeriac puree and some roasted celeriac right on top. And there we have it - this is our roast dinner."

Overall, the vegan feast is full of texture, flavours and not an animal product in sight. Maybe cauliflower can take down a Christmas turkey after all.

Maybe...