250g/8oz prepared chicken liver pate
8 large mushrooms, stems removed
125g/40z bacon, chopped

4 Salmon cutlets
1 1/2 tablespoons Dijon mustard
30g/1oz grated cheddar cheese ASPARAGUS TOPPING
1 tablespoon vegetable oil
2 cloves garlic, crushed
3 spring onions, sliced
315g/10 oz canned asparagus pieces, drained

250g/8oz oatmeal biscuits, crushed
75g/2 1/2 oz butter, melted
4 eggs, separated
2 teaspoons grated lemon rind
3/4 cup/170g caster sugar
1/2 cup/125ml/4 fl oz lemon juice
2 teaspoons gelatine
1/4 cup/60ml dry white wine

1 Divide pat¨¦ between mushrooms.
2 Sprinkle with bacon.
3 Bake at 180 degrees C for approx. 15 minutes, or until bacon is cooked.

1 TOPPING: Heat oil in a frying pan over a medium heat. Add garlic and spring onions. Cook for 1 minute. Stir in asparagus. Set aside.
2 Place salmon in an oiled ovenproof dish. Bake for 15 minutes at 180 degrees C
3 Spread top of each salmon cutlet first with mustard, then with topping. Sprinkle with cheese.
4 Bake for 5-10 minutes longer, or until cheese melts and salmon is cooked.

1 Combine crushed biscuits and melted butter. Press over base and up sides of a greased 23 cm/9 in. springform tin. Chill
2 Combine egg yolks, lemon rind and 1/2 cup/100g caster sugar. Beat until thick and creamy.
3 Place half the lemon juice in a saucepan. Bring to the boil. Continue beating egg yolk mixture while slowly pouring in hot lemon juice.
4 Combine gelatine, wine and remaining lemon juice in a heatproof bowl. Place over a saucepan of simmering water. Heat, stirring until gelatine dissolves. Stir into egg yolk mixture.
5 Beat egg whites until stiff peaks form. Add remaining caster sugar. Beat until mixture is glossy. Fold into egg yolk mixture. Spoon into the chilled biscuit case. Refrigerate until set.