Serves 4

Ingredients:

3 baking potatoes (no less than 550g/1 ¼ lb)
½ oz butter/vegan margarine
3 tablespoons olive oil
2 red onions, sliced
4 medium ripe tomatoes, chopped
2 cloves garlic, crushed
50ml/2 fl oz balsamic vinegar
1 ½ tablespoons muscovado sugar
100g/4oz cabbage, chopped or shredded
100g/4oz brussel sprouts, halved
2 teaspoons mustard seeds
1 onion, chopped
salt and freshly ground pepper

Cooking tip: If you have no ring moulds use small baked bean cans with the top and bottom removed.

Copyright The Vegetarian Society's Cordon Vert Cookery School 1997

Method:

1 Bake the potatoes till tender. Cool, peel and break up the flesh. Season well.

2 Make the marmalade by heating the butter/margarine and 1 tablespoon of the olive oil. Add the red onions, cover and cook gently for 5-10 minutes until soft.

3 Add the tomatoes, garlic, vinegar, sugar and seasoning. Simmer, covered, for 10 minutes. Remove lid and simmer for a further 15 minutes. Add a little water if it begins to dry out.

4 Boil the cabbage and sprouts until tender (approx 3 minutes). Drain and chop.

5 Heat 1 tablespoon of the oil and cook the mustard seeds for 20 seconds. Add the onion and fry until soft and golden. Add the cabbage and sprouts and cook over a high heat until tinged with brown. Season.

6 Oil 4 x 3-4" ring moulds and press potato into the bottom of each one to fill mould to just under half way. Add a layer of cabbage mixture, top with more potato to fill moulds.

7 Heat 1 tablespoon of the oil in a non stick pan and fry the cakes (in moulds) until bottoms are golden. Flip them over and brown the other side.

8 Unmould onto a serving plate and top with the marmalade.

Xmas Tip: Be prepared for the jokes and some mickey-taking. There are people who will think you are mad, or from another planet for simply contemplating not eating turkey! Just smile and feel safe in the knowledge that your food is 100% cruelty-free and they are the ones who will be eating the same, boring predictable fare.