Prep time:

Cooking time: 1 hour

Total time:

Serves: 8

125g plain flour, plus extra for rolling

125g wholemeal flour

125g butter (you can make this vegan by using cold coconut oil instead of butter)

100ml warm water

4tbsp rapeseed oil

1 small onion, chopped

3 cloves garlic, crushed

125g carrots, peeled

100g celery

40g kale

100g parsnips, peeled

100g Wonderchup

salt and freshly ground black pepper

Add some zest to your festive spread with Nicci Gurr’s colourful Christmas Spiral seasonal tart, inspired by her bountiful smallholding and created using locally sourced and free-range ingredients

  1. Preheat oven to 190˚C. Grease and line a 22cm (8 inch) fluted tart tin.
  2. Cube your cold butter into a bowl with the sifted flours in, rub together with your fingers until like breadcrumbs. Slowly add warm water, mixing with a knife until combined. Cover and pop in the fridge for 20 minutes.
  3. Next, take your parsnips, carrots and celery and peel lengthways from top to tip to form long strips. Take the kale and slice into long strips of a similar size.
  4. Roll out your pastry and place it carefully in the tart ring – pressing into the edges. Prick the bottom, cover with parchment paper and baking beans (or dried beans) and blind bake for 20 minutes.
  5. Meanwhile, add the olive oil to a frying pan and sauté your onions and garlic until translucent.
  6. Take out the tart base and remove the baking beans and parchment. Add the onions and Wonderchup, using the back of a spoon to help get into the corners.
  7. Starting from the outside of the tart, lay the strips of vegetables alternately, standing on their side, until all the strips are used up and you’ve made a spiral pattern.
  8. Bake at 190˚C for 25 minutes. Serve straight away or cold as part of a boxing day lunch.

‘Dinner Parties Delivered’ is a brand new service from professional, experienced caterers, Home Gurr’own. Enjoy their delicious and fuss-free, local Kentish menus with family and friends. Simply order your freshly cooked menu to heat and serve at home. Interested to learn more? Check out Home Gurr’own’s website homegurrown.co.uk/dinner-party-caterer/ or call Nicci on 07747 816541.

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...