# Vol au vent creamy garlic mushrooms & Cheddar **Chef:** Saviera **Cookbook:** Jamie Oliver's Christmas Cookbook **Potluck Date:** December 20, 2025 --- ## Recipe VENT CREAMY GARLIC MUSHROOMS & GRUYÈRE Beautiful and comforting, this is a super-simple veggie main, and you could even make smaller ones to enjoy as a starter. The recipe is solid but, of course, the more exciting your mushrooms, the better the finished dish will be. SERVES 445 MINUTES plain flour, for dusting 1x 375g packet of all-butter puff pastry (cold) 1 large egg 2 tablespoons sesame seeds 1kg mixed mushrooms, such as shiitake, oyster, chestnut, enoki olive oil 2 cloves of garlic 150ml white wine 1 tablespoon wholegrain mustard 40ml single cream 1 bunch of fresh flat-leaf parsley (30g) 15g Gruyère cheese truffle oil Preheat the oven to 180ºC/350ºF/gas 4. On a clean flour-dusted surface, roll out the pastry until just under ½cm thick. Cut out four 12cm rounds. Brush with beaten egg and evenly scatter over the sesame seeds, then transfer to a flour-dusted tray and bake for 25 to 30 minutes, or until golden and puffed up. Meanwhile, randomly slice, chop and tear up the mushrooms, placing them in a large frying pan on a medium-high heat with 1 tablespoon of olive oil as you go. Peel, finely slice and add the garlic, then cook for 30 minutes, or until soft and golden, stirring occasionally. Add the wine and let it bubble away, then add the mustard and cream for 2 minutes while you pick and finely chop the parsley leaves. Stir most of the parsley into the pan, remove from the heat, finely grate and stir in the cheese, then taste and season to perfection with sea salt, black pepper and just a few drips of truffle oil to add a subtle depth of flavour. To serve, slice or prise apart the pastry circles like you see in the picture, then pile the creamy mushroom filling inside and sprinkle over the remaining parsley. MIX IT UP Feel free to add a little chopped spinach or chard to the mix when you add the wine, to get your veg count up.   Jamie Oliver’s Christmas Cookbook AUBERGINE CURRY BOMBAY MIX, FLUFFY RICE, MANGO CHUTNEY & POPPADOMS Don’t go thinking this is a dish just for our veggie friends – guys, this curry is supremely delicious, and if you’re not a certified aubergine lover yet, I believe this is the dish to convert you. Soft, spiced and totally irresistible. SERVES 41 HOUR 10 MINUTES 2 aubergines 2 cloves of garlic 5cm piece of ginger 2 fresh red chillies ½ a bunch of fresh coriander (15g) vegetable oil 2 teaspoons black mustard seeds 2 teaspoons fenugreek seeds 2 level teaspoons ground turmeric 2 tablespoons desiccated coconut 2 red onions 2 tablespoons mango chutney 200g ripe cherry tomatoes 1 x 400g tin of light coconut milk 300g basmati rice 4 uncooked poppadoms 50g Bombay mix 4 tablespoons natural yoghurt Halve the aubergines lengthways, place flesh side down in a colander over a pan of simmering water, cover with a lid and steam for 30 minutes, or until soft. Preheat the oven to 180ºC/350ºF/gas 4. Peel the garlic and ginger, then finely chop with the chillies and coriander stalks (reserving the leaves). Place a large ovenproof casserole pan on a low heat with 2 tablespoons of vegetable oil, the mustard and fenugreek seeds and the turmeric. Stir for 1 minute, then add the garlic, ginger, chillies, coriander stalks and desiccated coconut. Peel the onions, cut into quarters and break those apart into petals, scattering them into the pan and adding an extra splash of oil, if needed. Cook for 15 minutes, or until soft and sticky, stirring occasionally. Stir in the mango chutney, then season to perfection. Turn the heat up to high. Push the onion mixture to one side, then place the aubergines cut side down in the pan for 5 minutes. Scatter in the tomatoes, pour over the coconut milk, then transfer to the oven for 30 minutes, or until nice and gnarly. Taste and tweak the seasoning, if needed. Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions, then drain. One-by-one, puff up the dry poppadoms in the microwave for around 30 seconds each. Divide up the rice, then place an aubergine half proudly in each bowl, spooning over the sauce. Scatter with Bombay mix and coriander leaves, and serve with the poppadoms, more mango chutney, if you like, and a cooling dollop of yoghurt.   Jamie Oliver’s Christmas Cookbook THE WONDERFUL WORLD OF POTATOES BEST ROAST POTATOES HASSELBACKS POTATO AL FORNO CHAMP PIE TUSCAN POTATOES BAKED MASH BALSAMIC POTATOES MY POMMES ANNA Jamie Oliver’s Christmas Cookbook BEST ROAST POTATOES CRISPY, FLUFFY, SQUASHED SPUDS WITH GOOSE FAT, GARLIC & SAGE Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury. SERVES 10 AS A SIDE2 HOURS 2.5kg medium Maris Piper potatoes 4 tablespoons goose fat (see here) or unsalted butter olive oil 1 bulb of garlic ½ a bunch of fresh sage (15g) Preheat the oven to 180ºC/350ºF/gas 4. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them. Squash the garlic bulb, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelized garlic and adds a gentle perfume to the potatoes. Roast for 1 hour, or until the potatoes are crisp and golden all over. Remove the tray from the oven. We’re nearly there, but we’ve got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray. Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven – you could even serve these on their own in a restaurant, they’re so good. GET AHEAD Parboil your potatoes and dress them with the fat, garlic and seasoning a day in advance. Simply cover and keep in a cool place until you’re ready to roast.   Jamie Oliver’s Christmas Cookbook HASSELBACKS TURKEY DRIPPING, BLUE CHEESE & CRUSHED HAZELNUT CRUMB These sexy little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before, and the flavour combination here just cooks into the potatoes so, so well. People. Will. Talk. About. These. SERVES 10 AS A SIDE1 HOUR 15 MINUTES 2.5kg Maris Piper potatoes (choose the smallest ones) ½ a bunch of fresh thyme (15g) 4 tablespoons turkey dripping or olive oil 50g stale bread 40g hazelnuts 100g blue cheese Preheat the oven to 180ºC/350ºF/gas 4. The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all t --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*