I'm cooking a traditional roast for Christmas Day but we are having two vegetarians as guests what dish can I serve for them?

Amy Stables, Penrith

Because you will be already doing quite a lot of work getting ready for your festive lunch, I would suggest making something that you can prepare the day before, and just put in the oven when your turkey has come out.

In a large frying pan over a medium heat, slowly fry ½ sliced onion and 1 clove of crushed garlic in 2 tbsp olive oil. Cook until the onions start to soften, add the green part of 1 leek, finely diced, 1 bag of washed baby spinach and 1 small packet of cooked chestnuts. Cook for about 15 minutes, the mixture should be quite dry. Season with salt and pepper. Place in a mixing bowl and add about 75g diced Stilton cheese. Lay a sheet of filo pastry out on a work surface, brush with butter, add another layer of filo, then butter, then another filo sheet. Place half of your mix into the filo and roll up into a strudel shape, tucking the ends in nicely. Repeat the process to use the rest of the mix. Brush the tops of the filo with some more butter. Place in the fridge overnight. The strudels will take around 30 minutes to bake at about 160C. They should be a lovely golden brown colour and very crisp. Serve with a sauce made from reduced white wine, reduced vegetable stock, a few splashes of double cream and some freshly chopped parsley.