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.

Pork Tenderloin with Orange and Sage

Ingredients:
1 tbsp olive oil
2 x pork tenderloin fillets, about 400g each
300ml good quality chicken stock (not a cube)finely grated rind and juice of 1 orange
2 tbsp dry sherry or vermouth
2 tbsp redcurrant jelly
1 tspn chopped fresh sage
salt and pepper

Directions:
1. Preheat the oven to 200C. Heat the oil in a large frying pan and brown the pork on all sides. Place in a baking dish and roast in the oven for 20-25 minutes, depending on the thickness of the meat.

2. While the pork is roasting, to the unwashed frying pan add the sherry and stock and bring to the boil until reduced by about one quarter. Add the orange juice and rind and redcurrant jelly and simmer gently until dissolved. Taste for seasoning and add salt and pepper and finally the sage. The sauce should be thin and slightly syrupy.

3. When the pork is done, allow it to stand for 10 minutes before slicing into medallions.

Serve with rice or new potatoes and Stir-fried Savoy Cabbage with Apple Juice.

Stir-Fried Savoy Cabbage with Apple Juice
The cabbage should be cooked just before serving so time it so you do it while the pork is standing.

Ingredients:
half a large Savoy cabbage
2 tsp light oil
150ml apple juice
salt and black pepper

Directions:
Take the leaves from the cabbage head and cut out the hard, centre stems. Lay the leaves on top of each other and shred into thin strips. Heat the oil in a wok or large frying pan and stir-fry the cabbage for about 1 minute, then pour in the apple juice. The juice will steam and coat the cabbage. Season with salt and pepper and serve immediately.

Fruit Jellies

Ingredients:
225ml rose wine
225ml apple juice
juice of 1 lime
2 x 11g packets gelatine granules
50g sugar
500g-600g summer berries (small strawberries, raspberries, blackberries, blueberries, whatever combination you like)

You will also need 4 x large ramekins or dariole moulds.

Directions:
1. Place the wine and lime juice in a saucepan and sprinkle over the gelatine. Let it absorb for a few minutes then place over a gentle heat until the gelatine has completely dissolved into the liquid. Take care not to overheat it or the gelatine will not set when cooled.

2. When the gelatine is dissolved, add the sugar and whisk it quickly until it too dissolves. Set aside to cool slightly.

3. Arrange the fruit in the ramekins or moulds, keeping in mind they will be turned upside down for serving so try and arrange the nicest fruits on the bottom. Pour the liquid over the fruit and place in the fridge until set.

4. To turn out, dip the ramekins or moulds quickly in hot water to loosen and turn upside down on a plate. Garnish with a few extra berries on the side, if desired.