A meat-free Christmas: Chantelle Nicholson’s French mushroom pie, caramelised pear pud and more

Showstopper: Chantelle Nicholson's mushroom and celeriac pithivier with roast miso brussels sprouts. Photograph: Yuki Sugiura/The Guardian. Food and prop styling: Polly Webb-Wilson. Food styling asisstant: Chiara Lancia.

Christmas for me began as a summertime celebration in New Zealand, with long days and warm evenings. Twenty-plus years on, the wintry cosiness of a UK Christmas has taken hold. Now, my essentials include perfectly crisp roast potatoes with plenty of gravy, and sprouts (non-negotiable). Even my young niece and nephew love them, which is a small victory I’m quietly proud of.

Blue cheese and honey gougères