Make your mark on Ealing - design a signature dish for Charlotte's Place

Enter their 'Design-a-dish' competition and get yourself on the menu

Do you like food? Prove it. Design a dish - a starter, main course or dessert and send it in to Charlotte's Place Restaurant.

As well as getting the chance to cook it to perfection with hands on advice from the Charlotte's Place kitchen team, you'll get to eat it with your nearest and dearest for free. Oh, and you'll also get the opportunity to tell everyone you know that you're the best amateur chef in Ealing.

And there's seconds... Ealing Today will be donning whites alongside you to report on your experience in the Charlotte's Place kitchen for posterity (and review the results...).

At our request Charlotte's Place Restaurant has agreed to extend the entry period for this fantastic competiton, with a new closing date set for the 22nd August. So you have three more weeks to enter if you haven't already.

Just email a description of your starter, main course or dessert to alex@charlottes.co.uk. "The winner will have the opportunity to create their dish with our chefs in the Charlotte's Place kitchen and then enjoy a fantastic dinner and drinks with a partner or friend on the house," said owner Alex Wretham.

They will also receive professional photographs of their visit to commemorate the day and be featured on the Ealing Today website.

Stuck for ideas? Charlotte's Place's August menu may give you some food for thought...

Starters

Leek and Goats Cheese Tart, Pear and Rocket Salad, Pomegranate Dressing

Cornfed Chicken and Porcini Mushroom Terrine, Peach Churney, Pickles and Crisp Bread

Gazpacho served with Traditional Garnish of Crudité and Boiled Egg

Ravioli of Veal Osso Bucco and Gremolata and Shaved Parmigiano Reggiano

Ceviche of King Scallop, Apple and Herb Salad and Caviar Aioli

Seared Yellow Fin Tuna Loin, Tapanade, Green Bean and Caper Vinaigrette and Quail Egg

Starters/Mains

Classic Caesar Salad with Anchovies, Parmesan, Croutons and Quail Egg

The Caesar Salad with Chargrilled Chicken Breast and Bacon

Wild Mushroom Risotto with Parmesan, Truffle Oil and Chives

Fish Cakes with Saffron Blanc and Deep Fried Capers

Mains

Salmon Fillet with Skordalia Mash, Watercress Pesto and Garlic Aioli

Ricotta and Spinach Roulade with Butternut Squash Velouté and Crispy Wild Mushrooms

Roast Duck Breast with Braised Savoy Cabbage and Bacon, Runner Beans and Cherry Jus

Braised Pork Belly with Apple Puff Pastry Tartlet and Sweet Potato Batons

Pan Fried Cod Fillet with Clam, Crayfish, Vanilla and Lemon Risoni

Scotch Rib Eye Steak with Truffled Mash, Sauté Wild Mushrooms, Port Demi Glace

Desserts

Sundae of Summer Berry Compote, Honey, Greek Yoghurt with Biscotti

Chocolate Mousse Tower, Cinnamon Mascarpone Ice Cream

Fresh Orange, Vanilla and Mascarpone Tartlet

Cherry and Basil Brulé with Mosto Cotto Ice Cream

British and Irish Artisan Cheeses

August 2, 2007