RECOMMENDATIONS

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  Gold 'coin' curry

  Anjum Anand’s delicious vegetarian main course consists of little gram flour 'coins' cooked in a simple but full-flavoured sauce

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  Panna cotta with confit tomato and basil syrup

  Stephen Terry creates an unusual fragrant dessert with sweet tomatoes and a basil sauce

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  Chanukah courgette latkes

  The Vegetarian Society adds a cream cheese and beetroot topping to pan-fried latkes

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  Heaven and earth (himmel und erde)

  Father Rainer serves his apple and potato puree with onions, bacon and black pudding... Heavenly!

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  Tournedos rossini with cheese and onion potato and ratatouille

  Big on bold Mediterranean flavours, this meaty steak and garlicky ratatouille is Andy Tynemouth's ultimate party piece

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  Brown shrimp cocktail

  Brian Turner’s twist on the traditional offers a more intense burst of flavour from these tiny brown shrimps

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  Tenderstem broccoli & chickpea frittata

  A baked Italian omelette filled with sautéed vegetables and smoked paprika from The Vegetarian Society

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  Chinese duck stir-fry

  This stir-fry from Cherry Valley combines pan-fried duck, oodles of noodles and crunchy vegetables for a speedy supper

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  Strawberry and chardonnay knickerbocker glory

  Jess and Laura Tilli add an adult twist to this perennial Brit classic

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  Chicken chasseur

  Lawrence Keogh makes a delicious chicken chasseur - and you can turn the leftovers into a chicken and mushroom frittata