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This eclectic dinner draws its inspiration from a variety of cultures. The result is a superb menu for an intimate dinner party.

Lentil Soup with Horseradish

A touch of Middle Eastern spicing and a modern French finish make this soup an outstanding starter to the meal.

1 cup du puy or brown lentils ½ cup chopped onions 1 green apple, peeled and chopped (about 1 cup) ½ teaspoon grated lemon rind 1 teaspoon dried ground ginger 1 teaspoon ground cumin 4 cups chicken broth Salt and freshly ground pepper ¼ cup whipping cream 2 teaspoons horseradish Place lentils, onions, apple, lemon rind, ginger, cumin and chicken broth in a pot over high heat.

Bring to boil, reduce heat to low, cover and simmer for 40 minutes or until lentils are very soft.

Place mixture in a food processor, or use a hand blender, and purée until smooth. Season with salt and pepper.

Combine cream and horseradish. Stir into soup and reheat when needed. Serves 4.

Chicken with Mushrooms

A simple dish with a rich French flavour. Serve with little French green beans and rice or mashed potatoes. I love king oyster mushrooms in this, but you can use any combination.

1 chicken, cut into 8 pieces Salt and freshly ground pepper 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried 2 tablespoons butter 8 ounces mixed mushrooms, sliced ½ cup white wine 1 cup chicken stock Preheat oven to 400 F.

Season chicken with salt and pepper and 1 tablespoon fresh tarragon.

Heat butter in a large skillet over medium heat until sizzling.

Working in batches, add chicken, skin side down, and brown on both sides, about 3 minutes a side.

Place chicken in an ovenproof baking dish. Pour on the fat from skillet, reserving 1 tablespoon for mushrooms.

Add mushrooms and remaining 1 tablespoon tarragon to skillet. Season with salt and pepper and sauté for 2 minutes or until softened.

Add mushrooms to baking dish. Pour wine into skillet, bring to boil and boil for 1 minute.

Add stock and return to boil. Boil for 2 minutes or until sauce is reduced slightly.

Pour sauce over chicken and bake uncovered for 30 to 40 minutes or until chicken is cooked and juices are clear. Serves 4 to 6. Polenta, Pear and Honey Cake

This very quick cake is a variation on an Italian classic. The secret to the crumbly crust is olive oil and honey. Not too sweet, this cake is a wonderful accompaniment to cheese.

(If you don't want to poach your own pears, used canned pears, well dried, and reduce canned pear syrup. It's not as good, but it saves time.) Poached Pears: 1 cup water ½ cup sugar ¼ cup honey 1 star anise, broken up, optional 1 1-inch piece cinnamon stick 2 pears, peeled, quartered and cored Cake: 1¼ cup polenta or cornmeal ¾ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ cup butter, softened ¼ cup honey 1/3cup sugar ½ teaspoon vanilla 2 whole eggs plus 1 egg yolk 3 tablespoons olive oil Combine water, sugar, honey, star anise and cinnamon stick in a small pot and bring to boil. Add pears. Simmer gently for 15 to 20 minutes or until tender and a knife slides in easily. Remove from heat and let cool in poaching liquid. Remove from pot, reserving ½ cup poaching liquid. Chop pears and pat dry with a paper towel.

Preheat oven to 325 F.

Butter and flour a loaf pan and line the base with parchment paper.

Combine polenta, flour, baking powder and salt in a bowl. Reserve.

Cream together butter, honey and sugar until light and fluffy. Add vanilla. Add eggs and yolk one at a time, beating well between each addition. Add reserved flour mixture and mix together until just combined. Stir in olive oil and fold in chopped poached pears.

Pour batter into prepared loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes and remove from pan.

While cake is cooling, reduce reserved pear poaching liquid over medium heat for 5 minutes or until thick and syrupy.

Prick holes in warm cake and brush liberally with syrup. Serves 6.

lwaverman@globeandmail.com