Home-made chorizos using the recipe from Vegan Brunch (next time I personally would up the garlic a lot, and the spice), accompanied by potatoes mashed with olive oil, roasted root veges and braised red cabbage with coriander seeds.
The last was inspired both by some of the delicious spiced cabbage dishes Mum and I ate in Poland, and by the memory of a Greek pork dish that my Dad used to cook me when I was younger. In the original dish, pork is first fried then cooked in red wine until it reduces, after which crushed coriander seeds are added. I thought it would be yum to do something similar with red cabbage, but living with a teetotaller we don't have wine in the house. I subbed for some vegetable stock, lemon juice and pomegranate molasses. The result came out sweeter than the original, but still hit the spot. I'd love to try it with the wine sometime.
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