Bake the sponge for the vegan Yule log. Spread with chocolate ganache, roll tightly in parchment and then wrap in cling film. Transfer the ganache to a covered container. Chill the cake in the fridge, along with the remaining ganache, leaving the decoration for the final day

Prepare the Madeira gravy. Cool completely, then transfer to an airtight container and store in the fridge

Make the vegan shortcrust pastry (find in tarte tatin recipe). Wrap in cling film and chill overnight

Roast the butternut squash and garlic for the stuffing, leave it to cool, then store in an airtight container in the fridge

Sauté the onions and garlic for the butternut squash soup base in olive oil until soft and golden. Store with roasted squash in the fridge

Prepare the cabbage roll filling, then store in an airtight container in the fridge

Blanch the cabbage leaves in boiling water for 2-3 minutes, then drain and dry on a clean towel and store in an airtight container in the fridge

Roast the parsnips for the curried roast parsnips at 200°C for 25–30 minutes until golden and tender. Cool and store in an airtight container in the fridge

Prepare the dough for the caramelised onion babka. Shape, proof, and bake until golden and fragrant. Set aside until cool to the touch, then wrap in foil to keep fresh until serving

Assemble the cabbage rolls in a pre-oiled baking dish. Cover and chill until baking time

Caramelise the root vegetables for the tart tatin. Transfer to a container and store in the fridge

Remove the Yule log ganache from the fridge to soften slightly

For the soup, add the roasted squash, sautéed onions, garlic, vegetable stock, and nutmeg to a large pot

Simmer for 10 minutes, then blend until smooth. Cover and set aside

Lightly toast the cashews for the parsnip side dish. Set aside

Cover the cake with the remaining ganache and use a fork to drag along the ganache and create a bark-like texture. Chill in the fridge for 1–2 hours before serving

Transfer the vegetables for the tarte tatin back to the ovenproof pan. Roll out the pastry on a floured surface so that it’s just large enough to cover the pan

Place the pastry directly over the caramelised vegetables, tucking in the edges. Pierce the pastry all over with a fork

Bake the tarte tatin at 180°C for 25-30 minutes. Allow to rest in the pan for 5 minutes, then invert onto a serving plate

Bake the cabbage rolls, covering the baking dish with foil and baking at 180°C for 20 minutes

Once cooked, turn the oven up to 220°C

Meanwhile, sauté the vegetables for the stuffing. Add them to the bowl with the remaining ingredients, roasted squash and garlic

Next, spoon the mixture into an ovenproof dish and bake for 20 minutes until crusty on top. Add the parsnips into the oven for the last 10 minutes to warm through

Plate the starter: Reheat the soup, then ladle into bowls, garnish with toasted pumpkin seeds, and serve with babka slices

Plate the main course: Warm the Madeira gravy. Arrange the tarte tatin on a serving plate and serve with baked cabbage rolls. Garnish the rolls with parsley. Serve the Madeira gravy, stuffing and roast parsnips on the side

Finish & serve the dessert: Dust with icing sugar or cocoa powder and garnish as desired.