The Côte Vegetarian Christmas Feast

Spend more time with loved ones and less time in the kitchen by having a delicious French-inspired vegetarian Christmas dinner delivered from our kitchen to your door. Follow the simple preparation instructions and then pop the dishes in the oven… while you sit back and relax.

You can add to your main meal with dishes from our selection of festive starters and desserts, making the whole meal effortless from start to finish.

Our Côte Vegetarian Christmas Feast serves 4 and includes:

• 4 Butternut Squash & Goat’s Cheese Pithivier
• Spiced Braised Red Cabbage​ 
• Truffle Gratin Dauphinois Potatoes​ 
• Roasted Parsnips with Chestnuts
• Carrot & Swede Purée​ 
• Cranberry & Thyme Jus 

Try adding a bottle of our recommended wines to your order to enjoy with your meal:

Maison L’Aiglon Chardonnay – Vin de Pays d’Oc – 750ml 13% abv –This lightly oaked wine brings a toasty pastry flavour to compliment the Pithivier, with subtle spice and fresh citrus balancing the richer elements in the meal.

Côtes-du-Rhône Rouge – Cuvée Laudun – 750ml 14.5% abv –This Grenache dominant wine offers fresh red fruits and spicy black  pepper which pairs wonderfully with the spiced cabbage and sweet root vegetables.

Festive dishes delivered on 21st December will be perfect to enjoy on 25th December.  Please note that we cannot guarantee the shelf life of any dishes delivered before 21st December for eating on 25th December.

Due to our couriers, we are not able to offer pre-noon deliveries throughout December.

Butternut Squash Pithivier:

Puff Pastry (39%) (Fortified Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin) (Water, preservative: sorbate potassium), Margarine (Palm Oil, Rapeseed Oil, Water, Salt)), Butternut Squash (23%), Chestnut Mushroom, Goats Milk Cheese (Milk), Onion, Water, Olive Oil, Modified Starch, Rosemary, Pomace Olive Oil Blend, Salt, Colour. May contain Nuts.

Calories: 458kcal per 215g serving.

Adults need around 2000kcal a day.

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where, Wheat, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Braised Red Cabbage

Cabbage (76%), Castor Sugar, Rapeseed Oil, Red Wine Vinegar (Wine vinegar (Sulphites), Water), Salt.

Calories: 122kcal per 42g serving.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Truffle Gratin Dauphinoise Potatoes​ 

Gratin Potato (74% Potatoes, 26% Sauce (Water, Cream (Milk) (0.8%), Skimmed Milk, Salt, Modified Maize Starch, Dextrose, Natural Flavouring (Milk), Garlic Powder, Stabilisers: Diphosphates, Guar Gum)), Leek Sauce (Milk, Crème Liquid (Cream (Milk), Stabilizer (Carrageenan’s)), Leeks (17%), Onions, Water, Cornflour, Salt, Garlic, Unsalted Butter (Milk), Bay Leaves), Salsa Truffina (0.9%) (Cultivated mushroom (agaricus bisporus), Black Summer Truffles, Celery, Flavourings, Extra Virgin Olive Oil, Black Olives, Carrots, Parsley, Salt), Rapeseed Oil.

Calories: 182kcal per 200g serving.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Baked Parsnips with Chestnuts 

Parsnip (75%), Chestnuts (9%), Rapeseed Oil, Vegetarian Cheese (Milk, Salt, Lactic Ferments and cultures, Microbial enzymes), Honey, Salt.  

Calories: 77kcal per 50g serving 

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Carrot & Swede Puré​e 

Carrot (40%), Swede (40%), Water, Rapeseed Oil, Shallots, Salt, Thyme. 

Calories: 57kcal per 42g serving. 

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Thyme & Cranberry Jus

Water (83%), Vegetable jus (Vegetable Stock (Water, Carrot, Celery, Leek, Onion, Tomato, Garlic), Modified Tapioca Starch, Maltodextrin, Yeast Extract, Salt, Flavourings, Colour (Caramel), Dextrose, Glucose Syrup, Vegetable Oils (Sunflower, Rapeseed), Sugar, Herbs, Spice), Cranberry Sauce (8%) (Cranberries (91%), Sugar), Thyme (0.8%).

Calories: 36kcal per 83g serving.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Côte Festive Vegetarian Feast 

• 4x Butternut Squash Pithivier’s (30 minutes) 
• Truffle Gratin Dauphinois Potatoes (20 minutes) 
• Roasted Parsnips with Chestnuts (20 minutes) 
• Braised Spiced Red Cabbage (2 mins microwave/5 minute on the hob) 
• Carrot and Swede Purée (2 mins microwave/5 minute on the hob) 
• Thyme & Cranberry Jus (1 min microwave/5 minute on the hob) 

Total Cooking time: 30 minutes – For best results oven cook.  

Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. 

We’d recommend getting all your dishes out of the fridge and scrolling through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Apetit! 

Pre-heat your oven to Fan oven at 180°C / electric oven at 200°C / gas mark 6. 

Remove sleeve & film from the pithivier’s and set the cranberry & thyme jus to one side. 

Remove packaging from the following items: 

Truffle Gratin Dauphinois Potatoes – remove from its packaging and decant into a baking dish. 

Roasted Parsnips with Chestnuts – remove the sleeve and film. 

The rest you will use later, so just keep these to one side. 

Once the oven has heated, place the Butternut Squash Pithivier, Truffle Gratin Dauphinois Potatoes and Roasted Parsnips in the centre of the oven and cook for 30 minutes (until golden brown). 

About 5 minutes before everything is cooked, remove the sleeves from the Braised Spiced Red Cabbage and Carrot and Swede Purée and pierce the films several times. Place onto a microwaveable plate and heat on full power (750w – 4 minutes / 850w – 2 minutes 30 seconds /1000w 2 minutes). Carefully remove the film and stir halfway through the cooking time. Allow to stand 1 minute before serving. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure they’re both fully heated before serving. 

Once everything is cooked, remove from the oven. Open the bag of thyme jus and place the contents into a microwaveable container. Heat on full power for 1min (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, decant the contents of the bag into a saucepan and warm on a low heat, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.  

Plate up all the vegetables. Add a pithivier to each plate, drizzle with the cranberry and thyme jus and serve. 

Bon Appetit!