Butternut Squash and Vegetable Balti
This recipe from Meena Pathak's book Flavours of India shows yet again how well Indian food serves vegetarian cooking. That doesn't mean that you have to be vegetarian to cook this dish – you can also serve it with grilled chicken or as a side dish as part of an Indian meal.
Asparagus with Gribiche Sauce
This is a lovely elegant french starter that can be prepared in advance. Feel free to add or subtract to your taste. You can use home-made mayonnaise or bought mayonnaise.
Asparagus with Parmesan and Fried Egg
A perfect alternative breakfast for a special day. The crunch of the asparagus goes well with the salty Parmesan. Use the best of each ingredient here and don't skimp: aged cheese, free-range eggs, plump asparagus and good olive oil.
Aubergine Stacks with Goats Cheese
Who would have thought that aubergine and goat's cheese would marry so well together? Yet the smokiness and silky texture of the aubergine cushions the quirkier more assertive taste of goat's cheese. Add tomato to unite the two sets of flavours and you have an elegant plate of food.
Baked Potato with cream cheese and mint
This is not the traditional baked potato - instead you use small potatoes (or cut large ones to size) and bake them in the oven, top them with mint at the end and serve them with cream cheese.