A vegan dim sum masterpiece packed with flavour, easy to make ahead, and a world away from stodgy spuds and soggy veg
Turnip cake is a traditional Chinese dim sum dish (and actually made of daikon), but a few twists make it grand enough to act as a vegan Christmas centrepiece. If you don’t have a 23cm x 30cm high-sided tin, use another dish or tin with a similar surface area; the main objective is to get a 2cm-high cake in a tin with high enough sides to sit in a water bath without getting the contents wet. To get ahead, make the day before and keep in the fridge, ready to fry the next day.
Related: Pass the parcel: Yotam Ottolenghi’s dumpling recipes