THERE'S no greater sign of success at a dinner party than guests gushing oooh' or aaah' on smelling the sweet aromas, spying the dishes and then leaving satisfyingly empty plates at the meal's end.

Rose Elliot, widely acknowledged as one of the UK's finest vegetarian cookery writers, is familiar with that sort of response when she serves up her feasts. And now she's anxious to share the secrets of her success and show us all how to get the same enviable reaction with her new book, Veggie Chic.

Rose says: "I've been wanting to write a decadent' vegetarian cookbook for some time, to show just how luxurious and delectable veggie food can be and to answer the perennial question, what can I do for vegetarian entertaining?!' "These recipes are a bit different - fresh, bold, stunning yet simple and definitely have a bit of the wow' factor."

And what better source for delicious dinner time treats during veggie month this March?

There are dishes that can be made in advance, such as Rice Noodles With Chilli-Ginger Vegetables, Squash Stuffed With Moroccan Rice or the Bubble-And-Squeak Cakes With Beetroot Relish. Or go for a bit of drama with a stunning centrepiece such as the Chickpea Flatcake Topped With Lemon-And-Honey-Roasted Vegetables or Potato And White Truffle Torte.

And Rose's ultimate menu choice for that special vegetarian dinner? Dramatic Dauphinoise Roulade with Red Chard and Dolcelatte Filling followed by indulgent Individual Pavlovas with Pomegranate and Grenadine. Truly scrumptious.

  • Veggie Chic by Rose Elliot is published by Hamlyn, priced £16.99.

Dauphinoise Roulade with Red Chard and Dolcelatte Filling

This roulade can be made in advance, ready for re-heating just before serving when it will become crisp and gorgeous. Try serving with tomato sauce and green beans. Serves four.

For the roulade:

Olive oil for greasing and brushing

900g (1lb 13oz) potatoes peeled and thinly sliced

1 garlic clove, crushed

Salt and pepper, to taste

Green salad, to serve

For the filling:

450g (14 and a half oz) red chard, leaves and stems separated

175g (6oz) dolcelatte cheese

Line a 22x32cm (8 1/2 x 12 1/2 inch) Swiss roll tin with non-stick paper and brush with olive oil. Mix the potatoes with the garlic and add some salt and pepper. Arrange them carefully and evenly in the tin and brush with olive oil.

Cover with a piece of non-stick paper and bake in a preheated oven, 200C/400F/Gas Mark 6 for 30 minutes, then remove the paper and bake for a further five to 10 minutes, until the potatoes are tender and golden brown. Cool and set aside.

Chop the chard stems and boil in water to soften for five minutes, then add the leaves, cover the pan and cook for seven to 10 minutes until tender. Drain well, then mix with the dolcelatte.

Turn the roulade out on to its covering piece of non-stick paper. Cover the surface with the chard mixture. Starting with one of the short edges, carefully roll up the roulade, using the paper underneath to help - it rolls up quite easily and you can be firm with it!

Put the roulade on to a heatproof serving dish. About 15 minutes before you want to serve it, pop the roulade back into the oven, uncovered, until heated through and crisp and golden on the outside. Serve at once, with a green salad.

Individual Pavlovas with Pomegranate and Grenadine

Serves four

2 egg whites

125g (4oz) caster sugar

1tsp cornflour

Quarter tsp vinegar

For the filling:

Seeds from two ripe pomegranates

4tbsp grenadine

300ml (Half pint) double cream, whipped

Put the egg whites into a large, clean bowl and whisk until they are thick, glossy and standing in peaks.

Whisk in the sugar one tablespoon at a time, then fold in the cornflour and vinegar.

Spoon the meringue on to a large baking sheet lined with non-stick paper, making four saucer-sized circles, and hollow each out in the centre a little.

Bake in a preheated oven, 140C/275F/Gas Mark 1, for about 40 minutes, or until crisp on the outside but still soft within. Cool on the baking sheet.

While the pavlovas are cooking, put the pomegranate seeds into a small bowl with the grenadine and leave to steep.

To finish the pavlovas, spoon some whipped cream on to each, then top with the pomegranate seeds and their juice. Serve as soon as possible.