Yum, yum and yum again, if I could have this dish in front of me again right now I would demolish it in no time at all, the flavours in that tapenade are quite seriously delicious. I loved the whole meal and have contemplated it for Christmas Day, I think if I do it again I might layer on some wilted spinach before laying the stuffed mushroom on top and sealing, that’s probably the only change I would make there.

Going to head out this afternoon and see if I can get my mitts on a Christmas Pudding mould as I need to practice this week to make sure I get it right for Christmas Day. No brandy sauce for me though, I thought I might go for an almond custard (so swap the brandy for almond extract). Cake covered in a marzipan tasting custard hits all the right taste buttons for me!

Oh and I mentioned the other day that I’ve made some Christmas Mince Muffins, well here they are, just go to WholeYum. You will love these, the flavour the fruit mince meat gives the muffins is heavenly and you could quite easily serve the muffin warmed up in a bowl with some custard over the top or even a scoop or two of some home made ice cream as a cheeky festive dessert. I’ve got in my head a little plan for a mint chocolate cheesecake, I hope it works out how I think it should, hopefully share that with you later this week once I’ve got time to make it.

Portobello Mushroom Parcels stuffed with a Herbed Black Olive & Red Onion Tapenade (vegan)

MyInspiration Feel The Difference Range

Serves 4 – Ready in under an hour

For the parcels

4 large Portobello mushrooms, stems removed and gills scraped

300g vegan puff pastry (I used Jus Rol) cut into 4 blocks

For the Tapenade

¾ cup sliced black olives

2 cloves Garlic chopped

2 tsp dried Basil

1 Red onion chopped

5 button Mushrooms chopped

1 tsp Lemon Juice

For the Roast Potatoes

8 white potatoes, peeled and chopped

2 tsp Rosemary

Black pepper to season

Green Beans, topped and tailed

For the Gravy

1 red onion chopped

2 cups of gravy using your favourite gravy granules

Method