Briony May Williams served up tasty vegetarian beetroot, cranberry and spinach puff pastry parcels with walnuts for the festive season on Lorraine.

The ingredients are: 100g dried cranberries soaked in 150ml port, Drizzle olive oil, 1 red onion, thinly sliced, 180g cooked beetroot, diced, 100g spinach, chopped, 50g walnuts, chopped , 1 tbsp balsamic glaze, 2 x 375g pre-rolled puff pastry and 1 egg, beaten.

See more vegetarian Christmas recipes in the book titled: Christmas at River Cottage available from Amazon now.