Three course vegetarian decadent dinner
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Nibbles - Toasted Flatbread and Hummous Platter
Kick off the evening with some tasty nibbles to give your guests a taste of the delights to come. While you're enjoying pre-dinner drinks, serve up Celia Brooks Brown's Toasted Flatbread and Hummous Platter.A bowl or two of sticky Union Square Café’s Bar Nuts for your guests to dig in to.
Starter - Beetroot and Goat's Cheese Stack
Start the meal with a visual treat if you want your guests to reward you with a collective gasp.Alan Coxon’s Beetroot and Goat's Cheese Stack is just the job, piled high on the plate and garnished with rocket.
Main course - Caramelised Onion and Lentil Wellington
This rich golden pastry dish from Celia Brooks Brown makes a stunning centrepiece for your table. Serve with a selection of your favourite vegetables, potato rosti, olive oil mash or buttered new potatoes.
Dessert - Hazelnut and Chocolate Dacquoise
And for the final flourish, Rick Stein's nutty meringue is sandwiched with a tasty dark chocolate cream. For maximum impact, deliver it to the table whole with a dusting of icing sugar, then serve to your eager guests with a delicate jug of double cream.More ideas for vegetarian entertaining...
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