Meera Sodha’s vegan recipe for a giant mushroom and pearl barley ‘sausage’ roll

Classic condiments combine for a delicious vegan main that will more than hold its own on the Christmas table

This year’s suggestion for your vegan Christmas main course comes straight from the excellent Hart’s Bakery in Bristol, and is fashioned directly after their own, thanks to help from Laura Hart. This heavenly “sausage” roll is made with mushrooms, rye and three of the best condiments on the planet: tomato ketchup, Marmite and Henderson’s relish. It is also sympathetic to the home cook, in that the filling can be made in advance and, like most good Christmas guests, will get on very well with others (such as roast vegetables, for example).

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