If meat is off the menu during the festive season then why not take your inspiration from these seasonal sensations from The Vegetarian Society?

Mixed Jerked Veg

Jerk 1 large onion, peeled and finely chopped 4 medium garlic cloves, crushed 1 Scotch bonnet pepper/chilli, deseeded & finely chopped 1 inch/2.5cm root ginger, peeled & grated 30ml/2tbsp lemon juice 30ml/2tbsp olive oil 15ml/1tbsp demerara sugar 15ml/1tbsp tamari 10ml/2tsp ground allspice 5ml/1tsp ground cinnamon 5ml/1tsp dried thyme Salt and freshly ground black pepper

Ingredients 1 aubergine, cut into chunks 1 large courgette, cut into chucks yam or sweet potato, very thinly sliced 1 plantain or 2 green bananas, diced 120g/4oz okra, finely sliced 100g/4oz sweet baby orange peppers, de-seeded sliced into rings 100g/4oz sweet baby red peppers, de-seeded sliced into rings 30ml/2tbsp coriander, chopped 400g/14oz tinned chopped tomato

Method

1. Combine all jerk ingredients in a bowl and mix well. Add chopped vegetables and tomatoes and stir well.

2. Place in a large pan, and cook on a medium/low heat. Simmer for 10 minutes, or until all vegetables are soft, stirring occasionally to prevent sticking.

3. Transfer to a serving dish and garnish with chopped fresh coriander or serve in small pineapple halves garnished with coriander.

Black Bean & Yellow Rice Pitons

200g/7oz saffron rice mix 10ml/2tsp vegetable oil 1 bunch spring onions, finely chopped 425g/15oz black eye beans, cooked 45ml/3tbsp reserved bean stock or water Juice of 1 Lime 5ml/1tsp chilli powder 2.5ml/1/2tsp cumin powder 45ml/3tbsp fresh coriander, chopped 30ml/2tbsp sour cream Salt and freshly ground black pepper

Method

1. Cook saffron rice according to instructions on package.

2. Heat oil in a large saucepan, gently fry spring onions until soft. Add black beans and lime juice and stock, chilli powder, cumin and coriander. Heat through.

3. Ensure rice is cooked (there should be no liquid left and rice should still be slightly firm). Add cooked rice to the pan and combine well with other ingredients.

4. Stir in sour cream and salt and pepper and cook for a further two minutes, stirring continuously. Add more coriander if desired.

5. Spoon rice into pre-oiled 2'' dariol moulds or small ramekins. Turn upside down on dinner plates, tap gently on the top until rice becomes loose and gently pull off the mould.