Food & Drink 

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Dairy-free dinner party

Dinner parties can be stressful at the best of times. Cooking for guests with food allergies can be even more difficult. Luckily, Terry Farris has done all the planning for you

The starter and dessert in this menu can be made in advance, the mushrooms only popped into the oven 25 minutes before serving and the jellies turned out onto individual plates, waiting in the fridge. The pork can be browned in advance and the sauce made. Roast the pork while you are cooking the rice or potatoes and the cabbage.Field Mushrooms Stuffed with Spinach, Bacon and Pinenuts
These can be prepared in advance up to the baking stage. Store on a baking sheet in the fridge.

Ingredients:
4 large field or Portabello mushrooms
50g pine nuts
2 tbsp olive oil
2 shallots, finely chopped
2 rashers bacon, smoked or unsmoked, finely chopped (optional)
300g fresh spinach, washed and heavy stalks removed
6 tbsp fresh breadcrumbs (from bread made without milk or eggs)
pinch of freshly grated nutmeg
salt and black pepper

Directions:
1. Preheat the oven to 180/C. Carefully cut out the centre stem of the mushrooms. Lay the pine nuts on a baking sheet and toast in the oven for 3-4 minutes until just beginning to colour, taking care not to let them burn. Set aside.

2. Heat 1 tablespoon of the oil in a large saucepan and fry the shallots and bacon pieces, if using, until soft but not coloured, about 5 minutes. Add the spinach leaves, cover the pan and cook for a minute or two until leaves have wilted. (No need to add extra water ? the water on the leaves will be enough to cook the spinach.)

3. Place the cooked spinach mixture between two plates and squeeze out as much water as you can. Chop the cooked spinach roughly and place in a bowl, along with the toasted pine nuts, 4 tablespoons of the breadcrumbs, nutmeg, salt and pepper and mix well to combine.

4. Divide the mixture between the mushrooms, lightly pressing the spinach stuffing into the cup. Mix the remaining tablespoon of olive oil and two remaining tablespoons of breadcrumbs together and scatter over the filling.

5. Place the mushrooms on a lightly oiled baking sheet and bake for 20 minutes.

Serve on a bed of fresh salad leaves, lightly dressed with a lemon vinaigrette.

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