A Vegetarian Christmas Main course, ready in the freezer.

Hello,

Cheese and parsnip roulade with sage and onion stuffing, like many recipes can be frozen but the result will not be exactly the same as it is when it is freshly made.

Bake as per the recipe, and leave to cool completely at room temperature. If you don’t want to serve the whole roulade on the day you can divide it into 3 or 3 then open-freeze until solid then wrap well in clingfilm or foil. Freeze for up to 3 months. Defrost, unwrapped, but covered, overnight in the fridge. To reheat, coverd in foil and place on a baking tray in a preheated oven at gas 180°C for 20-25 minutes until thoroughly heated through.

Kind regards

Lindsey