Today's Christmas cookery chat is all about making vegetables the star of the show. Increasing numbers of us are turning away from meat for environmental, moral or health reasons, and a nut roast no longer really cuts it for making a vegetarian Christmas special.
Hugh Fearnley-Whittingstall is probably best known for growing and rearing his own food at River Cottage in Dorset. He has spent the last four months experimenting with vegetable-only cookery, culminating in River Cottage Veg every day!. You can see his recipe for squash stuffed with leeks here, here's his lovely looking spinach and egg curry, there's a sweet potato and peanut gratin and a recipe for stuffed chillies here, and there are lots more recipes here.
Hugh will be here at 12pm to share what he learned and offer tips on making a vegetarian Christmas extra-special. Post your questions below.
