Recipes from the Cateys

Ali Sadek, executive chef banquets, and Ernie Curson, pastry chef, and their brigades at the Grosvenor House served these memorable dishes to more than 1,000 people at last week's Cateys dinner

Black tiger Prawns with charentais melon >>

Seared loin fillet of Limousin veal on potato vegetable bake with cassis jus and buttered baby vegetables >>

Tomato and mozzarella cake with almond and lavender blossom pesto >>

Pineapple and coconut cake with coconut ice-cream >>