Vegetarian starters fine dining

Take cauliflower cheese to another level with these crisp and creamy croquettes. Served with a moorish black garlic mayonnaise, this is a great vegetarian starter to impress. The mixture needs freezing, so ensure you leave enough time when preparing this recipe.

Savor the vibrant colors and fresh flavors of this Beet Carpaccio with Orange Vinaigrette, an elegant starter that showcases the earthy sweetness of beets paired with a zesty, citrusy dressing. Topped with toasted walnuts for a delightful crunch and nutty contrast, this dish offers a perfect balance of textures and tastes. Ideal for impressing guests or enjoying as a light and refreshing appetizer, this beet carpaccio is a beautiful and delicious way to celebrate fresh, seasonal ingredients.

Matt Whitfield serves celeriac three ways in this celebration of the root vegetable; salt-baked, pickled and as a rich, buttery purée. The pretty vegetarian starter is finished with toasted hazelnuts, pickled celery and a rich truffle beurre blanc sauce.

Joey O'Hare serves up a stunning salad of asparagus, served atop a cannellini bean hummus recipe delicately flavoured with seasonal wild garlic.

Not only is a vegetarian tartare a real treat and a refreshing dish in summer, it is also part of the current trend to consume more vegetables.I'll show you a recipe for a beetroot tartare with a false egg yolk. You can find out what this interesting component from the molecular kitchen is all about below.You will also find another recipe if you like to bake with sourdough at home and don't know what to do with your excess sourdough. Delicious sourdough crackers, of course!

Miso-marinated mushrooms slow-roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.

Discover our tomato panna cotta recipe by Caroline Barty on HOUSE by House & Garden. Long, slow cooking concentrates the flavour of the tomatoes.

A big, fat, hand-dived scallop is always going to bring star quality to any dish, but it's often what it's served with that takes its flavours from good to great. In this recipe, Patrick Powell serves the best scallops he can find with pickled carrots, herbaceous nasturtium and a rich, glossy sauce made from langoustine shells.

An easy, elegant appetizer or brunch dish! These light flans are similar to soufflés, though less airy; they most closely resemble Italian sformati. Their mild, creamy flavour makes them an ideal b…

A savoury beetroot ice cream is served with baked heritage beetroot, punchy horseradish cream and a sourdough crumb in this almost psychedelically colourful dish. This makes a great vegetarian dinner party starter as nearly all the elements need to be prepared in advance, then can simply be plated up when ready to serve. Freeze any leftover lovage oil to retain its bright green colour.

A delicious selection of meat-free starter recipes to delight any dinner guests, from some of Britain's greatest chefs

Creamy burrata gets served up alongside croutons for crunch and a pepped up nettle pesto. A simple spring starter from Bancone‘s executive chef, Ben Waugh. Foraged lots of nettles? Try nettle and barley risotto next.

This beetroot samosa recipe by Simon Hulstone makes for a light and satisfying canapé. Beetroot wrappers are filled with rich goat's curd and served on a disc of beetroot. The visual impact alone will wow your guests.

Put your pasta making skills to the test and impress your guests with this low-calorie recipe for a herby butternut squash and ricotta vegetarian starter that’s taking over from cannelloni

Steamed broccolini, preserved lemon dressing - Miele Experience Centre

With the holiday season coming, thanksgiving, Christmas, then new year one after another. I think we all deserve a little something fancy, B...

First of all, can we just admire the beauty and color in this dish?! I’m not one to make fancy looking meals, but conquering vegan scallops has been on my to-do list for months, so I figured I may as well go all out. After a couple weeks of intense recipe testing, I’m finally ready to share our recipe for...