Know who you’re voting for? More importantly, do you know what you’re eating? These handy guide should see you set for election night.

Oysters with mignonette jelly

Salty, briny oysters with mignonette jelly is an ideal beginning to any French menu.

Chargrilled quail with figs, rocket, ricotta and mint

Enjoy this elegant dish of rich grilled quail meat with fresh sweet figs.

Raspberry crème brûlée

With a layer of jammy sponge and berry compote, this crème brûlée takes its cue from a classic trifle combination.

Bubble and squeak is traditionally made with the leftovers from a roast dinner. Inspired by these flavours, we've used Brussels sprouts, leek, potato and bacon to make this deeply satisfying winter soup.

Slow-cooked beef in stout

Stout and prunes add unexpected sweetness to this saucy beef stew.

Honeydew ripple ice cream

Icecream with a twist. Treat the kids with this tasty dessert.

Snags with onions cooked in beer

Transform classic sausages into a creative dish worth flying the flag for.

Spring lamb rack with caper and herb crust and rhubarb compote

Like mint, rhubarb is a natural accompaniment to lamb.

Giant pavlova with berries and salted caramel

This giant pavlova with seasonal berries and salted caramel is designed to be put in the centre of the table. Give everyone a spoon and let them dig in!

Greens and grains

Avocado, pistachio, mint - can you pack any more greens into one salad? We've added brown rice and loads of nuts to pack this salad with healthy protein and fibre.

Mixed greens with Indian-style green chutney

Jill Dupleix gives us a fresh take on an Indian curry, with the spices going in at the end rather than the start for extra freshness. Add chickpeas or lentils for more protein.