Looking for inspiration for your Earth Hour candlelit dinner? Look no further. We’ve a host of exciting recipes to inspire you and help bring our healthy people, healthy planet principles to life.

Starters

Smoky butterbean soup with pan-fried rosemary bread (Rachel de Thample)

Red cabbage and edamame salad (Ching He Huang)

Curried Vegetarian Spring rolls (Ken Hom)

Moules marinière (Rick Stein)

Fennel, asparagus and chard gratin (Valentine Warner)

Beetroot soup (Bryn Williams)

Baked fig with chicory leaf, truffled honey and toasted sourdough (Niall McKenna)

Main Courses

Rolling-pin ravioli with roast butternut squash and sage (Rachel de Thample)

Veggie mama stir-fry with sweet potato rice (Ching He Huang)

Red-cooked fish (Ken Hom)

Grilled Fillet of Bass with Beurre Blanc and Spinach (Rick Stein)

Chicken curry with green beans and potato (Valentine Warner)

Grilled mackerel with broad beans (Bryn Williams)

Potatoes and Tomatoes with Black Olives (Miranda Richardson)

Lissara duck breast with organic beetroot, salsify, cavolo, saffron and potato (Niall McKenna)

Warm salad of roasted pumpkin, prosciutto and chestnuts (WWF food team)

Pytt i panne – (traditional Scandinavian dish of root vegetables served with a fried egg and sour cream (WWF food team)

Veggie spaghetti Bolognese (WWF food team)

Chickpea and spinach biryani (WWF food team)

Cowboy casserole – great for kids (WWF food team)

Puddings

Instant 100% fruit sorbets (Rachel de Thample)

Platter of fresh fruits and Taiwanese Dungting Oolong tea with dried rose petals and orange peel (Ching He Huang)

Steamed pears (Ken Hom)

Orange caramel creams (Rick Stein)

Pear and rosemary jelly with coconut sorbet (Niall McKenna)

Raspberry and blackcurrant jelly (Valentine Warner)

Spiced apple and chestnut crumble (Bryn Williams)

Caramelised Bananas and Pineapple (WWF Food Team)