How to have a gut-healthy Christmas – recipes and tips to make it easy

Christmas is a season synonymous with indulgence: platters piled high with pigs in blankets, lashings of gravy on roast potatoes and glasses of fizz flowing freely. Serves: 4 Prep time: 15 minutes | Cooking time: 20 minutes Plant points per serving: 5.5 Ingredients: 3 tbsp olive oil 1 onion, chopped 150g butternut squash, peeled and chopped into 2cm cubes 8 leftover roast potatoes, cut into chunks 90g peeled and cooked chestnuts 150g leftover cooked Brussels sprouts, kale or a mixture of both 400g cooked turkey, torn into pieces 4 leftover roasted parsnips, cut lengthways 1 tbsp fresh herbs e.g. Prep time: 15 minutes | Cooking time: 25-30 minutes Makes: 10 mini roasts Plant points per serving: 9.5 Ingredients: For the burgers: 250g chestnut mushrooms 180g chestnuts, cooked and peeled 400g borlotti beans, drained 100g hazelnuts 1 medium egg 3 tbsp soy sauce Small bunch of parsley 100g fresh wholemeal breadcrumbs 2 tbsp rapeseed oil For the crunchy red slaw: 150g red cabbage, finely shredded 1 medium carrot, coarsely grated 4 spring onions, trimmed and sliced 1 lime, juiced, to give 2 tablespoons of juice 1 tsp olive oil 1 tsp fish sauce ½ tsp runny honey Method: For the nut roasts: 1. Prep time: 20 minutes | Cooking time: 15 minutes Serves: 4 Plant points per serving: 6.75 Ingredients: For the dip: 2 ready-cooked beetroot 1 small garlic clove, crushed 3 tbsp extra virgin olive oil 4 tbsp Greek yoghurt Small bunch dill 1 tbsp red wine vinegar 50g feta cheese, crumbled 6 walnut halves, roughly crushed For the flatbread: 200g wholemeal, self-raising flour 200g plain yoghurt For the veggie sticks: 1 carrot, cut into 5cm sticks ¼ cucumber, cut into 5cm sticks ½ red pepper, deseeded and cut into 5cm sticks Method: 1. Prep time: 15 minutes | Cooking time: 20 minutes Makes: 16 pieces Plant points per serving: 4 Ingredients: 80g soft pitted dates, roughly chopped 40g unsalted butter 3 medium eggs 150g ground almonds 2 medium-sized ripe pears, quartered and cored, skin on 150g dark cooking chocolate 30g macadamia nuts, roughly chopped Method: 1.